红茶香气成分的研究

摘要：茶是如今世上十分受人们喜欢的康健饮品，茶树的种植则遍布全球许多国家。而且茶树源自于中国，饮茶文化也在我国颇为流行。依照不同的加工工艺，茶叶的分类主要可以分为六种，分别是：经过后发酵而制成的黑茶，全发酵的工艺而制的红茶，发酵程度为60%~70%的乌龙茶，轻微发酵过的白茶和黄茶，和未进行发酵的绿茶。喝茶作为一种康健，科学的生活风尚早已被大家所接纳。在众多的茶叶类型中，红茶作为全球接受度最高的饮料，十分值得研究探讨。并且，作为茶叶品质的定性因素，茶叶的香气，也非常值得关注。是以，对茶叶香气的研究具有很多潜在的商业和学术价值。本文利用GC-MS分析，结合SPME技术采集，和数理统计学的方法。对五种茶叶的香气成分，进行了较为系统的研究。并对各类茶叶的挥发性成分，进行了综合比照，找出影响它们之间差异的一些原因。期待可以为我国茶产业和茶叶的健康发展和壮大提供一些建议和新的思考。47057

毕业论文关键词：气相色谱-质谱(GC-MS)；主成分分析；方差分析；

Study on characteristic aroma components of black tea

Abstract: Tea is one of the most popular healthy drinking in th world and widely produced in many countries and regions.Tea originated from china, the culture of drinking tea is popular in china as well,According to the different technique of making tea,there are six major type of tea : secondary-fermented Dark tea, full-fermented black tea, half -fermented oolong tea, mild-fermented white tea and yellow tea and unfermented green tea.As a scientific and healthy lifestyle,drinking tea is totally accepted by the public.In all types of tea,black tea is the most acceptable tea in the world,so it’s worth studying.The reason why study on the aroma of tea has a lot of potential application value is that the aroma of tea is the important factor of the quality about tea.which is important factors of capturing and cultivating the consumers loyalty ,even deciding the price of the tea market as well. In this paper ,by using methods such as gas chromatography-mass spectrometry (GC-MS) , SPEM and mathematical statistics to systematicly analyze the volatile component of five different type of tea.To find the main reason of which influence the aroma of the tea,the aroma of different type of tea were compared synthetically.

KeyWords: Gas chromatography-mass spectrometry(GC-MS);PAC;variance analysis

1 绪论 1

1.1 红茶的研究概述 1

1.1.1 红茶的概述以及品种 1

1.1.2 红茶香气成分的研究概述 2

1.2 提取方法 2

1.2.1同时蒸馏萃取法 (SDE) 3

1.2.2减压蒸馏萃取法 (VDE) 3

1.2.3 顶空吸附法(HSA) 3

1.2.4超临界二氧化碳萃取法 (SFE) 4

1.2.5 固相微萃取技术 (SPME) 4

1.3定性分析 4

1.3.1气相色谱法(Gas Chromatography,GC) 5

1.3.2质谱法(Mass Spectrometry,MS) 5

1.3.3气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometer,GC-MS) 5

1.4定量分析 6

1.4.1归一法红茶香气成分的研究:http://www.751com.cn/huaxue/lunwen_48985.html