茶叶通讯2025，Vol.52Issue(1)：70-77,8.DOI:10.20178/j.cnki.ISSN1009-525X.2025.01.010
基于HS-SPME-GC-MS分析"玉米香"保靖黄金茶挥发性成分
Analysis of Volatile Components of"Corn Fragrance"in Baojing Huangjin Tea Based on HS-SPME-GC-MS
摘要
Abstract
The quality characteristics of Baojing Huangjin Tea are"fragrant,green,refreshing,and strong",among which"corn fragrance"is a typical representative product of green tea.The composition of volatile components of"corn fragrance"in Baojing Huangjin Tea was analyzed by using HS-SPME-GC-MS,and a total of 39 volatile compounds were obtained,including 13 alcohols,3 aldehydes,3 ketones,1 acid,10 esters,7 olefins,and 2 others.Among them,the relative content is as follows:alcohols(78.57％),esters(5.89％),olefins(5.58％),ketones(5.10％),aldehydes(2.05％),others(1.86％),and acids with the lowest content of 0.96％.Using Baojing Huangjin Tea with faint scent as a control,differential compound screening was carried out through least squares(PLS)and cluster analysis.The main aroma compounds of"corn fragrance"in Baojing Huangjin Tea were identified as vanillin,hexanoate,trans-3,7-linalool oxide Ⅱ,cis-3-hexene-3-hexenoate,oxidized linalool Ⅱ(furan type),methyl salicylate,limonene,nonanoic acid,dimethyl pentanoate,trans-β-basilene,benzaldehyde,benzyl alcohol,octanol,cis-3-hexene-1-hexanoate,olive alcohol,oxidized linalool Ⅰ(furan type),benzyl alcohol ester,β-purple ketone,nonanal,α-Cuban ene,β-syringine,trans cinnamaldehyde.20 compounds including 2-hexenyl valerate,4,8-dimethyl-1,3,7-triethylene,trans-butyl-3-hexenyl butyrate,dimethyl sulfide,etc.关键词
茶/保靖黄金茶/茶叶品质/挥发性成分/玉米香/GC-MSKey words
Tea/Baojing HuangjinTea/Tea quality/Volatile components/Corn fragrance/GC-MS分类
农业科技引用本文复制引用
黄怀生,黎娜,钟兴刚,石建云,李健权,粟本文..基于HS-SPME-GC-MS分析"玉米香"保靖黄金茶挥发性成分[J].茶叶通讯,2025,52(1):70-77,8.基金项目
中央基层农技推广体系改革与建设(湘财农指[2023]47号),湖南省农业科技创新资金(2022CX35),湖南省科技重点研发项目(2019NK3009) （湘财农指[2023]47号）
