论文部分内容阅读
茉莉花因其独特的浓烈香气而被大量应用于音制茉莉花茶。探明其香气特点及其形成机理，在栽培育种、香精提取、及客茶时品质控制等方面均有意义。β－D－葡萄糖若是茉莉花醇系香气的一类前体物质，在β－D－葡萄糖音酶作用下可释放出香气成分[1]。本研究对茉莉花中的β－D－葡
Jasmine because of its unique strong aroma has been widely used in sound system jasmine tea. Prove its aroma characteristics and its formation mechanism, in the cultivation and breeding, flavor extraction, quality control and other aspects of guest tea have meaning. If β-D-glucose is a kind of pro-substance of the aroma of jasmine alcohol, the aroma component can be released under the action of β-D-glucosidase [1]. This study of jasmine in the β-D-Portugal