食品工业科技2024，Vol.45Issue(10)：273-281,9.DOI:10.13386/j.issn1002-0306.2023070242
基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究
Aroma Compounds of Different Grades Shuangjing Green Tea Based on HS-SPME-GC-MS
摘要
Abstract
To investigate the composition characteristics of aroma compounds in different grades of Shuangjing green tea,headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC/MS)was used to detect and analyze aroma compounds in four different grades of Shuangjing green tea in Xiushui County.These grades included Shuangjing Yinhao,Shuangjing green tea super grade,Shuangjing green tea first grade,and Shuangjing green tea second grade.The results showed that a total of 70 aroma compounds were identified from four different grades of Shuangjing green tea.These compounds mainly included alcohols,olefins,alkanes,esters,and other compounds.The aroma components and relative contents of Shuangjing green tea varied among different grades.Principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA)effectively distinguished between the different grades of Shuangjing green tea.The aroma changes of different grades of Shuangjing green tea were mainly caused by the relative changes in 14 key compounds,such as trans-β-farnesene,geraniol,methyl salicylate,(Z)-jasmone,phenylethyl alcohol,and so on.The key aroma compounds in different grades of Shuangjing green tea exhibited distinct distribution patterns.Accompanied by the development of buds and leaves,the contents of α-copaene,caryophyllene,and hexanoic acid ethyl ester decreased,whereas the contents of cis-3-hexen-1-ol,geraniol,and methyl salicylate showed an increasing trend.The linalool,(Z)-jasmone,and trans-nerolidol contents increased gradually.However,with the full development of the leaves,the contents of linalool,(Z)-jasmone,and trans-nerolidol decreased rapidly.In summary,this study examined the compositional characteristics of aroma compounds and the distribution patterns of key aroma compounds in four grades of Shuangjing green tea.These findings provide a theoretical basis for the future production of Shuangjing green tea.关键词
双井绿茶/不同等级/香气物质/顶空固态微萃取-气相色谱/质谱联用技术(HS-SPME-GC/MS)Key words
Shuangjing green tea/different grades/aroma compounds/headspace solid-phase micro extraction and gas chromatography mass spectrometry(HS-SPME-GC/MS)分类
轻工纺织引用本文复制引用
赵志强,陈罗君,饶雨,徐璐,饶军,雷志勇,张丽,高银祥..基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究[J].食品工业科技,2024,45(10):273-281,9.基金项目
江西省茶叶产业技术体系(JXARS-02) （JXARS-02）
九江市基础研究计划项目(S2022KXJJ001) （S2022KXJJ001）
江西省三区人才专项经费 （）
江西省教育厅项目(GJJ201822) （GJJ201822）
九江市重点研发计划(S2022ZDYFN369). （S2022ZDYFN369）
