食品科学2017，Vol.38Issue(24)：60-67,8.DOI:10.7506/spkx1002-6630-201724010
庐山云雾茶挥发性成分主成分分析及产地判别
Analysis of Volatile Compounds and Geographical Origin Discrimination of Lu Mountain Clouds-Mist Tea by Principal Components Analysis
摘要
Abstract
The volatile compounds of Lu Mountain Clouds-Mist tea from three producing regions were investigated by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 76 volatile components were identified from the samples, the predominant ones being (Z)-3-hexen-1-ol (4.00%), heptanal (3.87%), benzyl alcohol (13.76%), undecane (11.21%), linalool (3.70%), phenylethyl alcohol (14.41%), and cedrol (5.37%). Principal component analysis (PCA) was applied to find the main factors affecting the volatile components. The results showed that 6 principal components could reflect most of the information on Lu Mountain Clouds-Mist tea with a cumulative contribution rate of 82.63%. The tea samples from three different regions could be clearly discriminated based on their chemical properties. The geographical origin discrimination of tea samples collected randomly from a local market was also achieved by PCA. Lu Mountain Clouds-Mist tea from the same region could be identified with an accuracy of 100%.关键词
庐山云雾茶/气相色谱-质谱法/挥发性成分/主成分分析/产地判别Key words
Lu Mountain Clouds-Mist tea/gas chromatography-mass spectrometry/volatile compounds/principa component analysis/geographical origin discrimination分类
轻工纺织引用本文复制引用
刘晔,葛丽琴,王远兴..庐山云雾茶挥发性成分主成分分析及产地判别[J].食品科学,2017,38(24):60-67,8.基金项目
国家自然科学基金地区科学基金项目(31560478 （）
31160321) （）
