气相色谱-质谱法测定宝洪红茶、白茶和绿茶中的挥发性物质

Determination the of volatile compounds of in Baoh Hong black tea, Bao Hhong white tea and Bao Hhong green tea by gas chromatography mass spectrometry

中文关键词:  宝洪红茶  宝洪白茶  宝洪绿茶  挥发性物质；萃取方式

英文关键词:Bao Hong black tea  Bao Hong white tea  Bao Hong green tea  volatile compounds  extraction methods

中文摘要:

      目的 以云南唯一小叶种茶宝洪茶鲜叶为原料，比较分析采用不同加工工艺生产的宝洪红茶、白茶和绿茶挥发性物质。方法 同时采用蒸馏萃取（simultaneous distillation extraction, SDE）和顶空萃取（headspace, HS）两种方法提取，气相色谱-质谱法(gas chromatography-mass spectrometry, GC/MS )测定，分析比较不同宝洪茶挥发性物质种类和含量差异。结果 从宝洪红茶、宝洪白茶、宝洪绿茶中分别提取鉴定挥发性物质65种、44种和50种，这些化合物包括醛类、醇类、酯类、酮类、酸类、酚类、碳氢化合物、杂氧化合物和含氮化合物。SDE法提取得到主要挥发性物质宝洪红茶为棕榈酸和香叶醇，宝洪白茶为棕榈酸和芳樟醇氧化物，宝洪绿茶为植醇和香叶醇，HS法提取在总量中占比较高的挥发性物质宝洪红茶为己醛和芳樟醇氧化物，宝洪白茶为芳樟醇氧化物和甲酸芳樟醇，宝红绿茶为芳樟醇氧化物和己醛。结论 不同工艺生产的宝洪红茶、白茶和绿茶挥发性物质种类和含量差异显著，2种提取方法互补性大于重叠性，结合分析可获得不同宝洪茶更全面、更完整挥发性物质信息。该研究结果可为改进加工工艺提高宝洪茶品质提供理论基础。

英文摘要:

      Objective To compare and analyze the volatile compounds offrom Baohong black tea, Baohong white tea and Baohong green tea which were produced by different processing technique with used the only small fresh leaves of Baohong tea, the only small-leaf tea in Yunnan province. Method The volatile components were extracted isolated by simultaneous distillation extraction (SDE) and head space (HS), then determinated analyzed by gas chromatography mass spectrometry (GC-MS) , analyzed and and compared the types and contents of volatile components in different Baohong tea. differences in the composition and content in Baohong tea from different varieties. Results A total of 65 volatile components were detected in Baohong black tea, forty-four compounds and 50 kinds compounds were found in Baohong white tea and Baohong green tea, respectively., These compounds including included aldehydes, alcohols, esters, ketones, acids, phenols, hydrocarbons, oxygenated compounds and nitrogen-containing compounds. The main volatile components extracted by SDE were palmitic acid and geraniol in Baohong black tea, palmitic acid and linalool oxide in Baohong white tea, phytol and geraniol in Baohong green tea, respectively. The content of hexanal and linalool oxide in Baohong black tea, linalool oxide and linalool formate in Baohong white tea, hexanal and linalool oxide in Baohong green tea accounted for a high proportion in the total amount, respectively. Conclusion There are obvious differences among the three representative Baohong tea produced by different process, the two extraction methods can complement each other on the detection of volatile components and combination analysis can obtain more comprehensive and complete information on volatile components of Baohong tea. These results provide scientific basis for improving the process technology and improving product to enhence the quality of Baohong tea.