顶空搅拌子吸附-热脱附-气相色谱-质谱联用法分析4种金华红茶香气成分

Analysis of aroma components from 4 varieties of Jinhua black tea by headspace-stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry

中文关键词:  金华红茶  香气成分  顶空搅拌子吸附  气相色谱-质谱联用法  因子分析

英文关键词:Jinhua black tea  aroma components  headspace-stir bar sorptive extraction  gas chromatography-mass spectrometry  factor analysis

中文摘要:

      目的 研究4个品种金华红茶香气组分差异及其对香型形成的影响。方法 采用顶空搅拌子吸附-热脱附-气相色谱-质谱联用法(headspace-stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry, HS-SBSE-TDU-GC-MS)测定春雨2号、金观音、鸠坑种及浦江群体种4个品种红茶的挥发性成分, 运用因子分析对其进行统计分析。结果 4个品种共分析到香气化合物53个, 以醇类、醛类和酯类为主。不同品种红茶的香气成分组成与含量存在明显差异。春雨2号的β-芳樟醇及其氧化物含量占香气组分高达70.12%, 金观音的香叶醇达到57.73%, 除β-芳樟醇与香叶醇外, 鸠坑种和浦江群体种的水杨酸甲酯和苯乙醇含量也较高。结论 对香气成分进行因子分析可以显著区分不同品种金华红茶, 各个品种含量较高香气化合物的香型特征与感官审评结果较为一致。

英文摘要:

      Objective To investigate the difference of aroma components of four varieties of Jinhua black tea and their effects on the formation of aroma characteristics. Methods The volatile components of 4 black tea varieties, Chunyu 2, Jinguanyin, Jiukeng and Pujiang Landraces, were determined by headspace-stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry (HS-SBSE-TDU-GC-MS). The volatile components were analyzed by the factor analysis. Results A total of 53 aroma compounds were identified, among which the alcohols, aldehydes and esters were the top 3 important types. Content and composition of aroma components varied among different varieties. Linalool and its oxides concentrations in Chunyu 2 were 70.12%, while the content of trans-geraniol of Jinguanyin was 57.73%. Except for β-linalool and geraniol, the contents of methyl salicylate and phenylethanol in Jiukeng and Pujiang Landraces were also higher. Conclusion The factor analysis of aroma components can significantly distinguish different varieties of Jinhua black tea. The aroma characteristic of volatile compounds with higher content of each variety are consistent with the sensory evaluation results.