Identification of Volatile Organic Compounds in Xinyang Maojian Tea

被引：0

作者：

Yan, Zhen-Min ^{[1
]}

Zhang, Yong-Sheng ^{[1
]}

Nan, Hai-Juan ^{[1
]}

Wei, Xin-Jun ^{[1
]}

机构：

[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China

来源：

PROCEEDINGS OF THE 2015 INTERNATIONAL CONFERENCE ON MEDICINE AND BIOPHARMACEUTICALS | 2016年

关键词：

D O I：

暂无

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

The volatile organic compounds of Xinyang Maojian Tea were isolated by simultaneous distillation-extraction (SDE) technique and then analyzed by gas chromatography-mass spectrometry (GC-MS). In order to obtain the good separation, 4 kinds of the temperature programs were tried, The optimal condition for temperature programs was 50 degrees C (1 min), to 95 degrees C at 3 degrees C/min (1 min), to 135 degrees C at 5 degrees C/min (1 min), to 235 degrees C at 20 degrees C/min (1 min), to 250 degrees C at 5 degrees C/min (2 min). A total of 72 volatile organic compounds so far belonging to chemical classes of alcohol (18), ester (15), ether (6), heterocyclic (7), phenol (3), ketone (4), aldehyde (3), alkane (7), alkene (4) were identified. Several bioactive compounds including linalool (7.50%), terpineol (4.76 %), nerol (3.07 %), 1, 2-benzenedicarboxylic acid diisooctyl ester (10.52 %), Dibutyl phthalate (7.75 %), were detected and identified.

引用

页码：1367 / 1373

页数：7

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