Journal of Jianghan University(Natural Science Edition) ›› 2016, Vol. 44 ›› Issue (6): 520-526.doi: 10.16389/j.cnki.cn42-1737/n.2016.06.007

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Comparative Analysis of Volatile Flavor Compounds in Artemisia selengensis Leaves and Artemisia selengensis Tea

YU Zhena，LI Kaia，DAI Xiganga，XIONG Fanglia，BIAN Guodonga，DING Jianjunb，ZENG Changli*a   

  1. a. School of Life Sciences；Hubei Province Engineering Research Center for Legume Plants；b. Science and Technology Department，Jianghan University，Wuhan 430056，Hubei，China
  • Online:2016-12-28 Published:2016-12-30
  • Contact: ZENG Changli

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Abstract: In this paper，volatile flavor compounds of Artemisia selengensis leaves and Artemisia selengensis tea were extracted with ethanol as the polar solvent，the compounds were comparatively analyzed with GC-MS technology，and the relative content of each component was calculated with area normalization. The results suggested that there were 41 kinds of volatile constituents in Artemisia selengensis leaves，mainly including the alkane（9 species）and the olefin（19 species），the contents were 47. 22% and 35. 52% respectively. There were 28 kinds of volatile constituents in Artemisia selengensis tea， mainly including the alkane（13 species）and the ester compounds（4 species），and the contents were 60. 70% and 25. 32% respectively.

Key words: Artemisia selengensis leaves, Artemisia selengensis tea, volatile flavor compounds, GCMS, comparative analysis

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