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《Journal of Tea》 2005-02
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Analysis of Volatile Components in Xinyang MaoJian Tea by GC/MS

Huo Quangong1,YANG Jing2,LIU zhongdong1,CHEN zhaotan1(1.Henan University of Technology Zhengzhou 450052;2.Zhengzhou tebacco Reseach Institute Zhengzhou 450000)  
Volatile components of Xinyang MaoJian tea was extracted by method of SDE (Simultaneous Distillation and Extraction),and determimed by GC/MS with two different polar capillary columns SE-54 and BPX70. It is found that the semi polar capillary column SE-54 is better than the high polar column BPX70. With SE-54,45 volatile constituents of spring tea and 63 constituents of summer tea were identified. By comparing the difference between the spring tea and summer tea volatile constituents, it is found that the aroma quality of the spring tea is better than that of the summer tea.
【CateGory Index】: TS272.51
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