茶叶通讯
茶葉通訊
다협통신
TEA COMMUNICATION
2012年
1期
15-19
,共5页
散茯茶%发花%香气成分
散茯茶%髮花%香氣成分
산복다%발화%향기성분
Loose Fu Cha%Fungus Growing%Aroma Components
用GC—MS分析了散茯茶发花过程中的香气组成变化。分析结果表明，亚麻酸甲酯、棕榈酸等酸酯类化合物和大部分的醇类化合物的含量都随散茯茶发花进程而增加，其中1-辛烯-3-醇、芳樟醇、芳樟醇氧化物Ⅰ、芳樟醇氧化物Ⅱ等化合物尤为显著。这些化合物含量的增加对形成散茯茶的特征香气有重要贡献。
用GC—MS分析瞭散茯茶髮花過程中的香氣組成變化。分析結果錶明，亞痳痠甲酯、棕櫚痠等痠酯類化閤物和大部分的醇類化閤物的含量都隨散茯茶髮花進程而增加，其中1-辛烯-3-醇、芳樟醇、芳樟醇氧化物Ⅰ、芳樟醇氧化物Ⅱ等化閤物尤為顯著。這些化閤物含量的增加對形成散茯茶的特徵香氣有重要貢獻。
용GC—MS분석료산복다발화과정중적향기조성변화。분석결과표명，아마산갑지、종려산등산지류화합물화대부분적순류화합물적함량도수산복다발화진정이증가，기중1-신희-3-순、방장순、방장순양화물Ⅰ、방장순양화물Ⅱ등화합물우위현저。저사화합물함량적증가대형성산복다적특정향기유중요공헌。
Changes in aroma components of loose Fu Cha were analyzed using GC-MS（Gas Chromatography and Mass Spectrometry）. The results showed that almost all alcohols and esters including linolenic acid methyl ester, hexade- canoic acid increased during the process of ＂Fungus Growing＂. Among these components, the increases of 1-Octen-3-ol, linalool, linalool oxide Ⅰ, linalool oxide Ⅱ were most significant. The increases of these components are important for the formation of the characteristic aroma of loose Fu Cha.
