信阳毛尖特征赋香成分的研究
详细信息Analysis on the characteristic volatile flavour compounds of Xinyangmaojian tea with SPME-GC-MS
-
摘要: 采用固相微萃取法萃取信阳毛尖茶香气成分,并用GC-MS联用仪对其进行组分鉴定,同时结合感官审评法研究不同区域信阳毛尖茶的香气特征及其化学组成。结果表明,传统产区高档信阳毛尖茶香气的基本特征为清香带嫩香或栗香,丘陵和浅山区的以清香带嫩香为主,中山和深山区的以清高带栗香为主;经GC-MS分析8个样品在总离子流图中出峰数分别为:83、77、39、35、44、51、49、40;共鉴定出相对百分含量高于0.1%的成分106种;各个样品中共同含有的成分18种,其中相对含量较高的8种香气成分是:顺-香叶醇、β-芳樟醇、壬醛、庚醛、顺-茉莉酮、辛醇、α-荜澄茄油萜及β-苯乙醇等。用SPSS软件采用欧氏距离最短距离法对样品中各类香气物质含量做聚类分析,结果表明信阳毛尖茶香气的组分存在较明显的地域性差异。Abstract: The characteristics aroma components of Xinyangmaojian tea were extracted by solid-phase micro-extraction, identified by gas chromatography-mass spectrometry technology (GC-MS) , and together with sensory evaluation, the characteristic volatile flavour compounds of Xinyangmaojian tea in different areas were researched.The results showed that tender or chestnut fragrance were the basic characteristics of top rated Xinyangmaojian aroma in traditional areas, tender fragrance in hilly and low mountainous areas, main scent like chestnut incense in high mountains and remote mountains.The peak numbers of 8 samples by analyzing GC-MS total ion chromatogram, respectively, were 83, 77, 39, 35, 44, 51, 49 and 40.There were 106 aroma components identified, whose relative peak areas were all higher than 0.1%.18 components were appeared in all these samples, eight of which were present in a high mount:cis-geraniol, β-linalool, nonyl aldehyde, heptaldehyde, cis-jasmone, octanol, α-cubeb oil terpenes and β-phenylethanol.Cluster analysi of the 8 samples were taken by SPSS software using Euclidean distance on the shortest distance method.The results showed that Xingyangmaojian tea aroma compositions were obvious different in different regions.
-
Keywords:
- Xinyangmaojian tea;aroma;SPME;GC-MS; /
-
[1] 任健, 杨京, 刘钟栋.超临界CO2萃取毛尖香味成分的研究[J].粮油食品科技, 2004, 12 (3) :44-45. [2] 杨靖.超临界流体萃取茶叶香气成分的研究[J].食品科技, 2008, 6:83-85. [3] 司辉清, 沈强, 庞晓莉.国内外天然香精油提取及检测技术最新研究进展[J].食品工业科技, 2010, 31 (2) :374-377. [4] Jose A B Baptista, Joaquim F da P Tavaresa, Rita C B Carvalhob.Comparison of catechins and aromas among different green teas using HPLC/SPME-GC[J].Food Research International, 1998, 31 (10) :729-736.
[5] Li-Fei Wang, Joo-Yeon Lee, Jin-Oh Chung.Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds[J].Food Chemistry, 2008, 109:196-206.
[6] 宛晓春.茶叶生物化学[M].北京:中国农业出版社, 2007:40-43. [7] 方长发, 孙策, 乔芳, 等.顶空萃取结合气相色谱一质谱分析3种荔枝花中香气成分[J].农产品加工, 2011, 241 (4) :16-19. [8] 冯立国, 生利霞, 赵兰勇, 等.玫瑰花发育过程中芳香成分及含量的变化[J].中国农业科学, 2008, 41 (12) :4341-4351. [9] 曹慧, 李祖光, 杨美丹, 等.香水百合头香成分的定量结构-色谱保留关系研究[J].分析测试学报, 2008, 27 (11) :1198-1202. [10] 彭红明.中国兰花挥发及特征花香成分研究[D].北京:中国林业科学研究院, 2009. [11] 司辉清, 沈强, 庞晓莉.腊梅花精油超临界CO2萃取及GC-MS分析[J].食品科学, 2010 (2) :134-137. [12] 司辉清, 沈强, 庞晓莉.新型花茶的香气特征研究[J].茶叶科学, 2010, 30 (3) :167-172. [13] 叶国注, 江用文, 尹军峰, 等.板栗香型绿茶香气成分特征研究[J].茶叶科学, 2009, 29 (5) :385-394.
计量
- 文章访问数: 122
- HTML全文浏览量: 15
- PDF下载量: 227
下载:
