绿茶与绿茶嫩茎香气成分的气相色谱-质谱法分析

Analysis of the Flavour Components with Green Tea and the Fresh Peduncle by GC/MS

Abstract: Simultaneous distillation-extraction was used for extracting the flavour components with green tea and the fresh peduncle. The yield obtained in green tea was 4.5% and in the fresh peduncle was 3.2%. 23 chemical components and 22 chemical components were identified by gas chromatography-massspectrometry (GC/MS) method respectively.