顶空固相微萃取-气相色谱-质谱法分析普洱茶渥 堆发酵过程中的香气成分变化

Changes of aroma components during Pu’er tea fermentation process by headspace-solid-phase microextraction and gas chromatography-mass spectrometry

中文关键词:  普洱茶  渥堆发酵  香气成分  顶空固相微萃取  气相色谱-质谱法

英文关键词:Pu'er tea  pile-fermentation  aroma components  headspace-solid-phase microextraction  gas chromatography-mass spectrometry

中文摘要:

      目的 探讨分析普洱茶渥堆发酵过程中香气成分的变化情况。方法 以普洱茶渥堆发酵过程中的样品为研究对象, 采取全自动顶空固相微萃取(headspace-solid-phase microextraction, HS-SPME)和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)分析其香气成分, 研究普洱茶渥堆发酵过程中香气组分的变化。结果 随着翻堆次数的增加, 醇类化合物呈波动趋势, 酮类、酯类和碳氢化合物呈降低趋势, 酚类和甲氧基苯类化合物呈增加趋势, 醛类和酸类化合物变化不大; 渥堆结束(七翻)芳樟醇氧化物(I、Ⅱ、Ⅲ、Ⅳ)含量达到最高, 苯甲醇、β-苯乙醇含量最低。渥堆后期(六翻)1,2,3-三甲氧基苯和1,2,4-三甲氧基苯含量最高, 而在七翻时它们的含量降低。结论 渥堆发酵过程中, 随着翻堆次数的增加, 香气成分变化显著, 本研究为普洱茶渥堆发酵工艺及品质稳定提供一定的技术支持。

英文摘要:

      Objective To analyze the changes of aroma components during Pu’er tea fermentation process. Methods The changes of aroma components during pile-fermentation of Pu’er tea were studied by fully automated headspace-solid-phase microextraction (HS-SPME), and were identified by gas chromatography–mass spectrometry (GC-MS). Results With the changes of fermentation process, the content of alcohol compounds showed fluctuant trend, the content of ketone, ester and hydrocarbons were decreased, phenols and methoxybenzene were increased, and aldehydes and acids had little change. The content of linalool oxides(I, Ⅱ, Ⅲ, Ⅳ) was highest, benzyl alcohol and β-phenethyl alcohol were the lowest in the end of pile (seventh pile), the content of 1,2,3-trimethoxybenzene and 1,2,4-trimethoxybenzene were the highest at the later pile (sixth pile), then decreased at the seventh pile. Conclusion The variation of aroma components is significant in the pile-fermentation process, which provides some technological supports for improving fermentation process and stabilizing quality.