目录
摘要II
关键词II
AbstractIII
引言
引言1
1 材料与方法3
1.1 实验材料3
1.2 仪器与设备3
1.3 实验方法3
1.3.1 顶空固相微萃取3
1.3.2 GCMS分析条件3
1.4 物质鉴定3
2 结果与分析4
2.1 不同茶水比效应4
2.2 不同萃取温度效应13
3 讨论23
致谢25
参考文献26
附录28
茶毫挥发性成分分析
摘要
成茶茶毫的显隐是关系茶叶品质和特色的一个指标，多毫茶叶往往具有毫香，但是有关毫香的具体机理尚未阐明。本文采用顶空固相微萃取结合气相色谱质谱联（SPMEGCMS）方法，在不同萃取温度以及茶水比下测定成茶茶毫的挥发性成分，在SPMEGCMS方法下创造了茶毫挥发性成分的最优条件，分析了茶毫香气对茶叶品质提升的作用，为毫香进一步的研究提供理论依据。共设置4个茶水比，分别为1:7.5、1:10、1:25、1:50。共设置3个萃取温度，分别为35℃、50℃、80℃。结果表明，测定茶毫挥发性成分组分的最佳茶水比是1:10，最佳萃取温度是50摄氏度。不同茶水比和萃取温度测定的茶毫香气物质成分和含量有一定的差异，但物质种类差别不大，主要为碳氢化合物、酯类、醛类、酮类等，并有部分杂氧化合物、含氮化合物、含硫化合物。成茶茶毫的香气成分主要为咖啡碱、甲氧基苯基肟、壬醛、癸醛、辛酸乙酯、正辛醛、2正戊基呋喃等，这些成分都具有特定的香气，可以帮助构成成茶香气并提升茶叶品质。
ANALYSIS OF VOLATILE COMPONENTS OF TEA PUBESCENCE OF POSTHARVEST TEA
ABSTRACT
The amount of tea pubescence often indicates higher quality of postharvest tea product. Tea product with high amount of p *51今日免费论文网|www.51jrft.com +Q: &351916072& 
ubescence often have special flavor that is called ”haoxiang”. However, the mechanism behind this finding is far from clear. In the present study, volatile components of tea pubescence of postharvest tea products were identified and analyzed under different teawater ratio and keeping temperature by solidphase microextraction combined with gas chromatographymass spectrometry(SPMEGCMS). Four different teawater ratio proportions were selected at 1:7.5, 1:10, 1:25, 1:50 and three different keeping temperature at 35℃, 50℃, 80℃. The results could offer evidence to the future research on the contributions of pubescence to the flavor of tea product. The optimal extracted conditions were also identified, with teawater ration at 1:10 and keeping temperature at 50℃. There are some differences between different extracted conditions, which are the amount of some volatile components and the existence of some volatile components between the different teawater ratio and keeping temperature. Despite these differences, the result shows that the major types of volatile components are hydrocarbon, esters, aldehydes, and ketones. Besides, there are also some oxygen compounds, nitrogen compounds, and sulfur compounds. The major volatile components of pubescence are Caffeine, Oximemethoxy phenyl, Nonanal, Decanal, Octanoic acid ethyl ester, Octanal, 2pentylFuran, all of which have special flavor contributing to the high quality of tea product.
KEY WORDS: tea pubescence; volatile components; keeping temperature; teawater ratio; SPMEGCMS

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