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| Analysis of Volatile Components of Wuxi Baikhovi Tea by HS-SPME/GC-MS |
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| DOI：10.3969/j.issn.1004-4957.年份.月份 |
| KeyWord:HS-SPME GC-MS Wuxi baikhovi tea volatile components |
| Author | Institution |
| ZENG Qian，CAO Guang-qun，LI Ming，YANG Cheng |
1.江南大学化学与材料工程学院;2.江南大学食品胶体与生物技术教育部重点实验室 |
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| Abstract: |
| Head space solid-phase micro-extraction（HS-SPME） coupled with gas chromatography-mass spectrometric（GC-MS） method was developed for the analysis of Wuxi baikhovi tea.Effects of SPME fiber type，extraction temperature，preheating time，adsorption time，particle size of tea and mass of tea on kinds and amounts of aroma compounds in baikhovi tea were studied.The optimum conditions were as follows:2.0 g Wuxi baikhovi tea was used in 70 mesh，SPME fiber:carboxen（CAR）/divinylbenzene（DVB）/polydimethylsiloxane（PDMS） fiber，extraction temperature:80 ℃，preheating time:5 min，adsorption time:40 min.After the extraction，the fiber was inserted into the injector port of GC-MS system and the extract was desorbed at 250 ℃ for 3 min.Total of 53 volatile compounds were identified in Wuxi baikhovi tea.Among them,cis-3-hexen-1-ol and its esters，linalool and its oxides，phenethyl alcohol，geraniol，nerolidol，farnesene，cis-jasmone，ionone，indole and dimethyl sulfide are more important to the total green，floral and fruity aroma of Wuxi baikhovi tea. |
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