The Chemical Feattires Of Aroma Of Tea And Hangzhou White Chrysanthemum

Flos chrysanthemi spreading widely in China is a well known herb with small yellow flowers. Traditional medicine has used the parts of chrysanthemum to treat diseases, and its flowers can also used as a drink. The quality of Chrysanthemum from different areas varies due to breed, geographical environments and cultivation, however, physiochemical index on the Dendranthema morifolium quality evaluation is absent.To investigate the relationship between the quality and main chemical components extracted from six Flos Chrysanthemi in different locations, the contents of chlorogenic acid and total flavonoids were tested by HPLC and UV spectrophotometry, the volatile oil was extracted by simultaneous distillation extraction (SDE) and its compositions were analyzed using gas chromatography-mass spectrometry (GC-MS). The amount of them respectively ranged from2.26-6.21mg/g,30.3-49.2mg/g and0.58-2.33mg/g, showing that there were significant differences in the main chemical components of Chrysanthemum from different areas. It is observed that Hangbaiju has the highest contents of the functional contents and produces a certain degree of superiority and uniqueness, suggesting that Hangbaiju has higher quality and farther development values.Black tea took the top spot in tea consumption of the world, Lapsang souchong produced in the Wuyi Mountain area has been proved to be the origin of black tea. Studies of Lapsang souchong has been reported by various authors. However, the major volatile constituents of Jin Junmei, Yin Junmei, FeiZixiao and Jin Zhenmei, a group of innovative Lapsang souchong in China, have not been studied. Aroma components in Wuyishan mountain black tea (Jin Junmei, Yin Junmei, Fei Zixiao, Jin Zhenmei) were extracted and analyzed by simultaneous distillation-extraction (SDE) and gas chromatography-mass spectrometry (GC-MS), respectively. Results showed that the main compounds in three samples were similar, including geraniol, linalool oxide, linalool, phenylethyl alcohol, and (E)-2-hexenal. However, volatile constituents in Wuyishan black tea had an apparent difference from those of Yunnan Jinjunmei and SriLanka broken black tea due to the factors of nature cultural, tea plant variety and fermentation process.Tea aroma is one of the important factors in evaluating the quality of tea. Simultaneous distillation-extraction (SDE) is widely used in extracting the aroma of tea. The effect of solvent on the essential oil has not been reported, volatile compounds of green tea (Kaihua Longding), oolong tea (Minbei Suey Sian) and black tea (Lingtou black tea) were extracted by different solvents and analyzed with gas chromatography mass spectrometry (GC-MS). The result provides a more accurate reference on the analysis of tea aroma.