CAJ | 학술논문

采用顶空-固相微萃取法提取清明及前后各1个月的鲜茶嫩叶中的香气物质，联合气质联用技术进行成分分析．结果显示，从节前、节中、节后样品中分别鉴定出53、55、59种成分，所鉴定成分峰面积分别占总挥发性化学成分的95．53％、97．51％、88．21％．
채용정공-고상미췌취법제취청명급전후각1개월적선다눈협중적향기물질，연합기질련용기술진행성분분석．결과현시，종절전、절중、절후양품중분별감정출53、55、59충성분，소감정성분봉면적분별점총휘발성화학성분적95．53％、97．51％、88．21％．
The aroma compounds in three samples , picked in different harvest seasons during Qingming festival , were extracted by the upper space-solid phase micro extraction ( HS-SPME) and analyzed by gas chromatogram-phy-mass spectrometry technology ( GC-MS ) .The results showed that 53、55、59 compounds were respectively identified from the three samples .The peak areas of mentioned compounds accounts for respective total volatile components was 95.53%,97.51%,88.21%.Based on this method, the aroma substances in tea can be quickly detected and change regulations were explored .