食品科学2024，Vol.45Issue(5)：137-148,12.DOI:10.7506/spkx1002-6630-20230624-177
动态顶空萃取结合气相色谱-嗅觉测量-质谱联用技术解析不同品种烘青绿茶的挥发性成分
Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars
摘要
Abstract
In this study,a dynamic headspace(DHS)combined with thermal desorption/gas chromatography-mass spectrometry(TD/GC-MS)method was established to analyze the volatile composition of baked green tea.Extraction parameters including tea amount,trapping temperature,incubation temperature,total purge volume,purge rate,and drying rate were optimized.Furthermore,the key odorants of baked green tea made from different tea cultivars were identified by gas chromatography-olfactometry-mass spectrometry(GC-O-MS).The results indicated that the optimal extraction conditions were as follows:tea amount of 200 mg,trapping temperature of 70℃,incubation temperature of 70℃,total purge volume of 350 mL,purge rate of 10 mL/min,and drying rate of 10 mL/min.A total of 74 volatile components were identified in green tea made from three representative varieties.Multivariate statistical analysis showed that the aroma compounds of the three green teas varied greatly,and 18 key differential volatile aroma components were identified.The contents of isopropylidesneacetone and linalool in LongJing 43(LJ 43)baked green tea were the highest among these three teas.Fuding Dabaicha(FDDB)baked green tea contained the highest levels of 6-methyl-5-heptene-2-one,octanal,cyclohexanone,acetophenone,copaene and epicubenol.A total of 28 odorants were identified by GC-O-MS analysis.The odorants were mainly responsible for odor attributes such as green,refreshing,floral,fruity,herbal,woody and sweet aromas.The total aroma intensity of floral and fruity attributes was the highest,followed by the green and refreshing attributes.Taken collectively,linalool,calamenene,δ-cadinene,6-methyl-5-heptene-2-one and octanal were the key differential odorants among the three green teas.Linalool contributed significantly to LJ 43 baked green tea,and the other four odorants contributed significantly to the formation of the aroma quality of FDDB baked green tea.关键词
烘青绿茶/茶树品种/挥发性成分/动态顶空萃取联合热脱附/气相色谱-质谱/气相色谱-嗅觉测量-质谱/关键嗅感物质Key words
baked green tea/tea cultivars/volatile components/dynamic headspace-thermal desorption/gas chromatography-mass spectrometry/gas chromatography-olfactometry-mass spectrometry/key odorants分类
农业科技引用本文复制引用
李玮轩,解东超,邵晨阳,张悦,吕海鹏,林智,杜琪珍,朱荫..动态顶空萃取结合气相色谱-嗅觉测量-质谱联用技术解析不同品种烘青绿茶的挥发性成分[J].食品科学,2024,45(5):137-148,12.基金项目
浙江省"三农九方"科技协作计划项目(2022SNJF035) （2022SNJF035）
国家自然科学基金面上项目(32172631) （32172631）
中央级公益性科研院所基本科研业务费专项(Y2023QC27) （Y2023QC27）
中国农业科学院创新工程项目(CAAS-ASTIP-2014-TRICAAS) （CAAS-ASTIP-2014-TRICAAS）
