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HOU Dong-yan, HUI Rui-hua, LI Tie-chun, LIU Xiao-yuan, DIAO Quan-ping. Analysis of the Flavour Components with Green Tea and the Fresh Peduncle by GC/MS[J]. Journal of Chinese Mass Spectrometry Society, 2008, 29(增刊): 147-148.
Citation: HOU Dong-yan, HUI Rui-hua, LI Tie-chun, LIU Xiao-yuan, DIAO Quan-ping. Analysis of the Flavour Components with Green Tea and the Fresh Peduncle by GC/MS[J]. Journal of Chinese Mass Spectrometry Society, 2008, 29(增刊): 147-148.
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Analysis of the Flavour Components with Green Tea and the Fresh Peduncle by GC/MS

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  • 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.
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