中国白茶的香气活性成分研究进展
白茶被誉为中国六大茶类中的“白雪公主”，银装素裹，毫香显露。赋予这种高雅香气的挥发性物质有很多种，具有重要的研究意义。文中介绍了提取法对白茶香气成分含量的影响，阐述了白茶香气活性成分鉴定的必要性，探讨了白茶香气成分及其相关酶类在加工中的变化规律，分析了利用香气活性成分构建不同香型白茶的香气质量评价模型的可行性。
White tea is known as "Snow White" in six types of tea in china, cladding in silvery white and highlighting pekoe flavor. The elegant aroma of white tea is endowed by numerous volatile substances, and has the fatal research significance. This paper introduced a series of extraction methods which affecting the contents of aroma components in white tea, expounded the necessity of identification) of its aroma active components, explored the change rule of aroma components and related enzymes in the processing, and then investigated the feasibility of constructing different fragrance quality evaluation models for white tea by using the aroma active ingredients.
标题：中国白茶的香气活性成分研究进展
英文标题：Aroma active components of white tea
作者：
郭丽 中国农业科学院茶叶研究所
郭雅玲 福建农林大学园艺学院
廖泽明 福建农林大学园艺学院
林智 中国农业科学院茶叶研究所
中文关键词:白茶,香气活性成分,气相色谱-质谱,气相色谱-吸闻技术,
英文关键词:white,tea, aroma,characteristic component, gas,chromatography – mass,spectra, gas,chromatography- ofactometry,
发表日期：2015-08-11
- 文件大小:
- 435.58 KB
- 下载次数:
- 60
-
高速下载
|
|
