摘要
采用顶空固相微萃取与气相色谱-质谱联用技术,建立绿茶香气分析方法,研究固相微萃取温度和萃取时间对绿茶香气物质种类和总量的影响,并对西湖龙井、黄山毛峰和信阳毛尖3种名优绿茶特征香气成分进行分析研究和种类判别。结果表明:采用50/30μm DVB/CAR/PDMS萃取头,在80℃条件下吸附60 min,能达到最佳吸附效果;通过对3种绿茶特征香气组分分析,分析鉴定出58种绿茶特征香气成分,相对含量较高的主要成分依次为:香叶醇、(Z)-己酸-3-己烯酯、芳樟醇、壬醛、反-橙花叔醇等。利用16个共有特征香气成分峰的相对峰面积,建立多元化典型判别函数,采用逐步判别分析技术对31个绿茶样品进行了很好的种类判别,判别正确率近96.8%。
This study aimed to determine the aroma components of green tea by headspace solid phase micro-extraction(HS-SPME) coupled to gas chromatography-mass spectrometry(GC-MS). The effects of SPME temperature and adsorption time on the kinds and amounts of aroma compounds in green tea were evaluated. The characteristic aroma components in three kinds of green teas, Xihu Longjing, Huangshan Maofeng and Xinyang Maojian, were identified. The results showed that optimum adsorption was achieved using 50/30 μm DVB/CAR/PDMS fiber for adsorption at 80 ℃ for 60 min. A total of 58 characteristic aroma compounds were found in the three kinds of green tea, with geraniol, 3-hexenyl ester,(Z)-hexanoic acid, linalool, 1-nonanal and nerolidol being the major aroma compounds in decreasing order of abundance. Canonical discriminant functions were established using the relative peak areas of 16 aroma compounds common to these three kinds of tea, which could effectively discriminate among 31 green tea samples with an accuracy of nearly 96.8%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第2期114-119,共6页
Food Science
基金
国家质量监督检验检疫总局公益性行业科研专项(201310230)
北京工商大学研究生科研学术创新基金项目
关键词
顶空固相微萃取
气相色谱-质谱法
绿茶
香气成分
种类判别
headspace solid phase micro-extraction(HS-SPME)
gas chromatography-mass spectrometry(GC-MS)
green tea
aroma components
variety discriminant
