罗学平,李丽霞,练学燕,钟晓雪,李 丹.响应面法优化顶空固相微萃取条件结合气相色谱-质谱法测定四川红茶挥发性成分[J].食品安全质量检测学报,2021,12(16):6472-6479
响应面法优化顶空固相微萃取条件结合气相色谱-质谱法测定四川红茶挥发性成分
Determination of volatile components in Sichuan black tea by response surface optimized headspace solid phase microextraction combined with gas chromatography-mass spectrometry
投稿时间:2021-04-02  修订日期:2021-08-17
DOI:
中文关键词:  响应面法  顶空固相微萃取  气相色谱-质谱法  四川红茶  挥发性成分
英文关键词:response surface methodology  headspace solid phase micro extraction  gas chromatography-mass spectrometry  Sichuan black tea  volatile components
基金项目:四川省科技厅重点研发项目(2021YFN0091)、宜宾职院科研项目(ybzysc19-48)、宜宾职院科创团队项目(ybzy20cxtd06)
作者单位
罗学平 宜宾职业技术学院现代农业学院;川红工夫宜宾市重点实验室(筹) 
李丽霞 宜宾职业技术学院现代农业学院 
练学燕 川红工夫宜宾市重点实验室(筹);宜宾川红茶业集团有限公司 
钟晓雪 宜宾职业技术学院现代农业学院 
李 丹 宜宾职业技术学院现代农业学院 
AuthorInstitution
LUO Xue-Ping Modern Agricultural College, Yibin Vocational and Technical College;Yibin Key Laboratory of Sichuan Black Tea (Establishing) 
LI Li-Xia Modern Agricultural College, Yibin Vocational and Technical College 
LIAN Xue-Yan Yibin Key Laboratory of Sichuan Black Tea (Establishing);Yibin Chuanhong Tea Group Co., Ltd 
ZHONG Xiao-Xue Modern Agricultural College, Yibin Vocational and Technical College 
LI Dan Modern Agricultural College, Yibin Vocational and Technical College 
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中文摘要:
      目的 优化顶空固相微萃取技术(headspace solid phase microextraction, HS-SPME)对四川红茶挥发性成分的萃取条件。方法 通过单因素实验, 考查萃取时间、萃取温度和样品质量对萃取效果的影响, 并通过Box-Benhnken中心组合实验及响应面分析法对萃取条件进行优化。结果 最佳萃取条件为萃取时间60 min、萃取温度65 ℃、样品质量1.00 g, 验证实验结果与预测值的相对误差为2.10%。在此条件下, 在四川红茶中共检出醇类、醛类、酮类等9类共计56种挥发性成分, β-紫罗酮、芳樟醇、橙花醇、苯乙醛、苯乙醇等9种高相对香气活度值(relative odor activity value, ROAV)的成分可能是四川红茶的特征挥发性成分。结论 优化所得四川红茶挥发性成分的HS-SPME最佳萃取条件, 结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)进行分析, 方法可靠, 具有较好应用价值。
英文摘要:
      Objective To optimize the extraction conditions of volatile components in Sichuan black tea by headspace solid-phase micro extraction (HS-SPME). Methods The influences of extraction time, temperature and sample quality on extraction effect were studied by single factor experiment, and the extraction conditions were optimized by Box-Benhnken central composite experiment and response surface analysis. Results The optimum extraction conditions were as follows: Extraction time 60 min, extraction temperature 65 ℃, sample mass 1.00 g, and the relative error between the verification test results and the predicted values was 2.10%. Under this conditions, a total of 56 kinds of volatile components were detected in Sichuan black tea, including 9 kinds of alcohols, aldehydes, ketones, etc, and 9 kinds of highly relative odor activity value (ROAV) components such as β-ionone, linalool, nerol, phenylacetaldehyde and phenylethanol, etc, may be the characteristic volatile components of Sichuan black tea. Conclusion The method for the determination of volatile components in Sichuan black tea by optimized HS-SPME extraction conditions combined with GC-MS is reliable and valuable.
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