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題名 | 不同萃取方法與茶種之包種茶揮發性成分的比較=Comparison of Volatile Components in Pouchung Tea with Different Varieties and Extraction Methods |
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作者 | 陳淑莉; 區少梅; Chen, Lily Shu-li; Ou, Andi Shau-mei; |
期刊 | 中國農業化學會誌 |
出版日期 | 19981000 |
卷期 | 36:5 1998.10[民87.10] |
頁次 | 頁451-463 |
分類號 | 473.4 |
語文 | chi |
關鍵詞 | 超臨界二氧化碳萃取; 吸附管柱萃取; 上部空隙萃取; 包種茶; 揮發性成分; Supercritical CO[feaf]extraction; Adsorptive column extraction; Headspace extraction; Pouchung teas; Volatile compounds; |
中文摘要 | 本研究以超臨界二氧化碳、吸附管柱與上部空隙三種萃取法,利用高價位凍頂烏 龍茶及金萱茶與低價位凍頂烏龍茶之包種茶茶葉為材料,進行揮發性成分之萃取,經氣相層 析儀及氣相層析質譜儀之定性與定量,比較三種萃取方法及茶種所得之揮發性成分的差異。 以三種方法萃取三種茶樣之揮發性成分,共鑑定出87種揮發性化合物。以上部空隙萃取法所 得揮發性成分為茶葉揮發性成分中沸點較低者,超臨界萃取法則為茶葉揮發性成分中沸點較 高者,而吸附管柱萃取法所得者主要為茶湯之揮發性成分。三種茶樣之主要揮發性成分中, 高價位凍頂烏龍茶與金萱茶主要為nerolidol、 geraniol、jasmine lactone、 methylsalicylate、isoeugenol、limonene與indole。兩種高價位茶種相異處在於高價位金 萱茶具有較高量之phenylethyl alcohol、cis-jasmone、n-nonanoic acid、coumaran與 vanillin,高價位凍頂烏龍茶則具有較高量之benzyl alcohol、linalool與ionone類。至 於低價位凍頂烏龍茶則以linalool、linalool oxide、benzylaldehyde、 phenylacetaldehyde、cis-jasmone、hexenyl hexanoate、methyl salicylate、與indole 為主要揮發性成分。 |
英文摘要 | The purpose of this study was to compare the volatile compounds in three different classes of Pouchung tea (high-grade Duhng-diing Oolong tea, high-grade Jin-shyuan tea and low-grade Duhng-diing Oolong tea) using three extraction methods (supercritical CO□、 headspace and adsorptive column extractions). A total of 87 compounds were identified and quantified by means of GC and GC/MS. The boiling points of volatile compounds extracted by means of headspace extraction were mostly lower than those obtained through supercritical CO□ extraction. The volatiles extracted using adsorptive column extraction were the volatile compounds mainly found in the tea infusion. Nerolidol, geraniol, jasmine lactone, methyl salicylate, isoeugenol, limonene and indole were the major volatile compounds in the high-grade Duhng-diing Oolong tea and Jin-shyuan tea. The difference between these two high-grade teas was that phenylethyl alcohol, cis-jasmone, n-nonanoic acid, coumaran and vanillin were only present in the Jin-shyuan tea while benzyl alcohol, linalool and ionone were present in the Oolong tea. For the low-grade Oolong tea, linalool, linalool oxide, benzylaldehyde, pheny-lacetaldehyde, cis-jasmone, hexenyl hexanoate, methyl salicylate and indole were the major volatile compounds. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。