基于固相微萃取-气相色谱-串联质谱技术分析胡柚花窨制红茶香气成分特征

Analysis of aroma component characteristics in Changshan-huyou scented tea by solid phase microextraction-gas chromatography-tandem mass spectrometry

中文关键词:  胡柚花窨制红茶  挥发性成分  固相微萃取-气相色谱串联质谱技术  香气特征

英文关键词:Changshan-huyou scented tea  volatile components  solid phase microextraction-gas chromatography- tandem mass spectrometry  aroma characterisation

中文摘要:

      目的 揭示胡柚花香对红茶香气特征的影响。方法 通过固相微萃取-气相色谱-串联质谱技术(solid phase microextraction-gas chromatography-tandem mass spectrometry, SPME-GC-MS)对胡柚花窨制红茶和胡柚干花、鸠坑红茶的香气成分进行分析。结果 本研究共检测到186种挥发性化合物, 其中胡柚干花、鸠坑红茶和胡柚花窨制红茶中挥发性化合物分别为92种、78种和67种。胡柚干花中挥发性成分以醇类和烯类为主, 而鸠坑红茶和胡柚花窨制红茶中挥发性成分以醇类为主。橙花醇和芳樟醇是胡柚花窨制红茶中最主要的香气成分, 赋予了其浓郁的花果香和甜香。与胡柚干花相比, 胡柚花窨制红茶中醇类成分增加, 烯类成分减少; 与鸠坑红茶相比, 胡柚花窨制红茶中烯类成分增加, 醛类成分减少。此外, 32种成分为胡柚花窨制红茶特有成分, 可能与其独特加工工艺和原料种类有关。结论 本研究结果可为胡柚花窨制红茶的香气特征分析提供了可靠方法, 为其品质提升、其标准化生产和创新发展控制提供了技术基础, 也为其他花香型再制茶产品的开发提供借鉴。

英文摘要:

      Objective To elucidate the effects of flower of Changshan-huyou on the aroma profile of black tea. Methods This study employed solid phase microextraction-gas chromatography-tandem mass spectrometry (SPME-GC-MS) to differentially analyze the aroma components of flower of Changshan-huyou, Jiukeng black tea, and the derived Changshan-huyou scented tea. Results A total of 186 volatile compounds were identified in this paper, with 92, 78 and 67 kinds of volatile compounds detected in flower of Changshan-huyou, Jiukeng black tea and Changshan-huyou scented tea, respectively. The volatile composition of flower of Changshan-huyou was mainly characterised by alcohols and alkenes, whereas the volatile profiles of Jiukeng black tea and Changshan-huyou scented tea were mainly alcohol-rich. Nerolidol and linalool were found to be the predominant aroma components in Changshan-huyou scented tea, imparting a pronounced flora, fruity aroma and sweetness. Comparative analysis revealed an increase in alcohols and a concomitant decrease in alkenes in Changshan-huyou scented tea compared to flower of Changshan-huyou. Conversely, an increase in alkenes and a decrease in aldehydes were observed in Changshan-huyou scented tea compared to Jiukeng black tea. In addition, 32 kinds of unique compounds were identified in Changshan-huyou scented tea, which may be due to its unique processing techniques and the specific varieties of raw materials used. Conclusion The results of this research not only substantiate the aroma signature of Changshan-huyou scented tea, but also provide insights into its quality enhancement, paving the way for standardised production and innovative development strategies.