顶空固相微萃取-气相色谱-质谱法分析不同产地普洱茶发酵阶段样香气组分

Analysis of the aroma components of Pu-erh tea samples from different producing areas during fermentation by headspace solid phase microextraction-gas chromatography-mass spectrometry

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

英文关键词:Pu-erh tea  Fermentation  Headspace solid-phase microextraction-gas chromatography-mass spectrometry  aroma components

中文摘要:

      目的 以西双版纳、大理、临沧3个产地普洱茶（熟茶）发酵阶段样为研究对象，分析香气成分变化规律及关键香气化合物。方法 采用顶空-固相微萃取-气相色谱-质谱（headspace -solidphase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）技术进行挥发性成分检测，分析香气成分变化规律及关键香气化合物。结果 研究共检测出9类120种香气成分，主要是醇、酮、醛和碳氢化合物等物质。通过相关性分析，普洱茶（熟茶）关键香气物质形成阶段是西双版纳和临沧0（A1、C1）~28 d（A3、C3），大理是14（B2）~42 d（B4）。普洱茶（熟茶）关键香气物质形成西双版纳是芳樟醇及其氧化物、1,2,3-三甲氧基苯、1,2,4-三甲氧基苯等，对其普洱茶陈香形成贡献较大；大理普洱茶是(E,E)-2,4-壬二烯醛、芳樟醇及其氧化物、雪松烯等，对其陈香、药香形成具有较大贡献；临沧普洱茶橙化基丙酮、β-环柠檬醛、芳樟醇及其氧化物等，对其木香形成具有重要贡献。结论 不同产地原料发酵普洱茶其香气组分、香气物质转化关键阶段、主要贡献香气物质均存在一定差异。本研究结果可为三个产地普洱茶（熟茶）生产提供一定理论依据。

英文摘要:

      ABSTRACT: Objective To analyze the changes of aroma components and key aroma compounds in the fermentation stage of Pu-erh tea (ripe tea) from Xishuangbanna, Dali and Lincang. Methods The volatile components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the changes of aroma components and key aroma compounds were analyzed. Results A total of 120 aroma components in 9 categories were detected, mainly alcohols, ketones, aldehydes and hydrocarbons. Through correlation analysis, the key aroma substance formation stage of Pu-erh tea (ripe tea) is Xishuangbanna and Lincang 0 (A1,C1)~28 d (A3,C3), Dali is 14 (B2)~42 d (B4). The formation of key aroma substances in pu-erh tea (ripe tea) Xishuangbanna is linalool and its oxides, 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, etc., which contribute greatly to the formation of Pu-erh tea aroma. Dali Pu-erh tea is (E,E) -2,4-nonadienal, linalool and its oxides, cedarene, etc., which has a great contribution to the formation of its stale and medicinal aroma. Orange-based acetone, β-cyclocitral, linalool and its oxides in LincangPu-erh tea have important contributions to the formation of its woody aroma. Conclusion There are some differences in aroma components, key stages of aroma substance transformation and main contribution aroma substances in Pu-erh tea fermented by raw materials from different producing areas. The results of this study can provide a theoretical basis for the production of Pu-erh tea (cooked tea) in three producing areas.