静态顶空-气质联用仪对铁观音茶叶中挥发性香味成分的分析

摘要

Qualitative and quantitative Analysis of volatile flavor compounds on Tieguanyin tea by static headspace gas chromatography-mass spectrometry. The results show that the content of glycine is the highest, accounting for 71.79%of the volatile compounds on Tieguanyin tea.Besides, alcohols and esters content is also higher, reached 19.11%and 3.35%respectively.%采用静态顶空-气质联用仪对铁观音茶叶中挥发性香味成分进行定性和定量分析，结果表明，铁观音茶叶挥发性成分中甘氨酸的含量最高，占其挥发性物质的71.79%，除此之外，醇类物质和酯类物质含量也较高，分别达到19.11%和3.35%。