负氧离子在仓储过程中对普洱生茶挥发性成分的影响-食品安全质量.PDF

7 10 Vol. 7 No. 10 2016 10 Journal of Food Safety and Quality Oct. , 2016 1 1* 1 2 任 丽 , 周红杰 , 许腾升 , 任洪涛 (1. , 650201; 2. , 650051) 摘 要: 目的 “”方法 (simultaneous distillation extraction, SDE), - 结果 2003 2005 α-3-2- 1-2-1,3-α- “”, , “” , 结论 关键词: ; ; ; ; - Effects of the negative oxygen ions on the Pu-erh raw tea volatile components during storage 1 1* 1 2 REN Li , ZHOU Hong-Jie , XU Teng-Sheng , REN Hong-Tao (1. College of Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China; 2. Yunnan Flavor Fragrance Research Development Center, Kunming 650051, China) ABSTRACT: Objective To improve the beneficial content of tea leaves and reduce the content of smoke substances, so as to improve the quality and taste of Pu-erh raw tea. Methods The aroma components were enriched by the simultaneous distillation extraction. The aroma components of Pu-erh raw tea before and after the negative oxygen ion storage were compared and analyzed by gas chromatography-mass spectroscopy. Results The content of aroma components showed significant differences between Gudao and Longji Pu-erh raw tea. The aroma components having “smell of cigarettes” included hexanal, camphene, benzaldeh