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顶空固相微萃取与气相色谱-质谱法分析月光白茶香气成分 被引量:18

Analysis of aroma components in Yueguangbai tea using headspace solid-phase microextraction coupled with GC-MS
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摘要 为了探明景谷大白茶(Camellia.sinensis var.assamica cv.Jinggu-dabaicha)的适制性,采用全自动顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合气相色谱-质谱(GC-MS)分析利用景谷大白茶制成的月光白茶的香气成分,并比较其与利用同一品种制成的景谷绿茶的香气成分的差异.结果从月光白茶中鉴定出香气成分60种,从景谷绿茶中鉴定出香气成分73种,它们的香气成分均以醇类化合物、碳氢化合物、酮类化合物为主;月光白茶的香气成分主要为芳樟醇、十六烷酸、芳樟醇氧化物、二氢猕猴桃内酯、2,6,10,14-四甲基十五烷、植酮、水杨酸甲酯和橙花叔醇等;而景谷绿茶的香气成分主要为芳樟醇、十六烷酸、二氢猕猴桃内酯、咖啡因、β-紫罗酮、植酮、橙花叔醇、香叶基丙酮和植醇等.通过对比发现,月光白茶和景谷绿茶在香气组成上较接近,它们的共有香气成分为53种,但景谷绿茶比月光白茶多检测出香气成分13种,它们在香气组分组成及含量上的差异可能与不同的加工工艺有关. In order to explore the manufacturing suitability for Jinggu - dabaicha, the aromatic components of Yueguangbai tea( made of the fresh leaves of Camellia sinensis var. Assamica cv. Jinggu - dabaicha) were extracted by fully automated headspace solid - phase microextraction ( HS - SPME), and were identified by gas chromatography- mass spectrometry( GC -MS). Then comparison difference with the Jinggu green tea (processed with the same variety of Yueguangbai tea) was made. The results showed that 60 kinds of aroma components were i- dentified in Yueguangbai tea and 73 kinds in Jinggu green tea. Among them, alcohol compounds, hydrocarbon compounds, and ketone matic compounds of Yu compounds were the major aromatic components in these two kinds of tea. The major aro- eguangbai tea were linalool, hexadecanoic acid, linalool oxide, dihydroactinidiolide, 2,6, 10,14 - tetramethyl - pentadecane, 6,10,14 - trimethyl - 2 - pentadecanone, methyl salicylate, and nerolidol, respectively. While the major aromatic compounds of Jinggu green tea were linalool, hexadecanoic acid, dihydro- actinidiolide, caffeine ,13 - ionone, 6,10,14 - trimethyl - 2 - pentadecanone, nerolidol, and geranylacetone, etc. By comparison,the aromatic components of Jinggu green tea and Yueguangbai tea had greater similarity and 53 of them were identical, but the amount of aroma components in Jinggu green tea were over 13 than that of the Yue- guangbai tea, the differences probably be related to the processing technology of tea.
出处 《云南大学学报(自然科学版)》 CAS CSCD 北大核心 2014年第5期740-749,共10页 Journal of Yunnan University(Natural Sciences Edition)
基金 云南省自然科学基金(2010ZC054)
关键词 景谷大白茶 月光白茶 顶空固相微萃取 香气成分 GC-MS Jinggu - dabaicha Yueguangbai tea HS - SPME aroma components GC - MS
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