茶叶学报2023，Vol.64Issue(6) ：37-50.DOI:10.20045/j.cnki.issn.2096-0220.2023.06.004

基于HS-SPME-GC-MS技术对寿宁金花白茶香气品质分析

Aromatics of Shouning Jinhua White Teas Determined by HS-SPME-GC-MS

吴雪 邵淑贤 龚振录 徐梦婷 曾珊珊 金珊 叶乃兴
茶叶学报2023，Vol.64Issue(6) ：37-50.DOI:10.20045/j.cnki.issn.2096-0220.2023.06.004
✕
  • 维普
  • 万方数据

基于HS-SPME-GC-MS技术对寿宁金花白茶香气品质分析

Aromatics of Shouning Jinhua White Teas Determined by HS-SPME-GC-MS

吴雪 1邵淑贤 2龚振录 3徐梦婷 1曾珊珊 1金珊 1叶乃兴1
扫码查看

作者信息

  • 1. 福建农林大学园艺学院,福建 福州 350002
  • 2. 信阳市茶产业发展中心,河南 信阳 464000
  • 3. 寿宁县闽轩茶叶有限公司,福建 寿宁 355500
  • 折叠

摘要

[目的]探究两种寿宁金花白茶(金花寿眉和金花贡眉)的主要香气组分构成及其差异分析.[方法]采用顶空固相微萃取-气相色谱-质谱联用仪(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS),对两种寿宁金花白茶香气成分进行测定,并分析各成分的相对含量及其差异.[结果]HS-SPME-GC-MS检测结果显示,两种金花白茶共测出 71种香气成分.通过正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)对 71种香气成分进行分析并绘制热图.结合SPSS软件对样品进行单因素分析,并以VIP≥1、P＜0.05为条件,筛选得到 41种差异香气成分.[结论]金花寿眉的主要香气组分为水杨酸甲酯、苯乙醇、2-糠酸己酯等,其中具有清香气味特征的水杨酸甲酯的含量最高.金花贡眉主要香气组分为苯乙醇、水杨酸甲酯、β-紫罗兰酮等,其中苯乙醇含量最高,在金花白茶表现为花香和甜香.

Abstract

[Objective]Aromatics of the famed Jinhua Shoumei and Gongmei white teas produced in Shouning were determined using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)for comparison.[Method]The aromatic compositions of the white teas(Jinhua Shoumei and Gongmei)made from plucked leaves of two different tenderness were analyzed using HS-SPME-GC-MS.Orthogonal partial least square discriminant analysis(OPLS-DA)was conducted to obtain a heat map on the substances,and SPSS used on a single factor analysis with VIP≥1 and P<0.05.[Result]Seventy-one volatiles were identified in the teas.The heat map and SPSS indicated there were 41 distinctively different aromatics among them.The main aromatic components of Shoumei white tea included methyl salicylate,phenylethanol,and 2-hexyl furoate with methyl salicylate being the greatest in content and having a characteristic clean,refreshing aroma.In contrast,the Gongmei white tea contained mainly phenylethanol,methyl salicylate,and β-ionone with phenylethanol being predominant and of a floral,sweet connotation.[Conclusion]The aromatics of the two Jinhua white teas differed in composition that rendered them the characteristic fragrance and taste.

关键词

金花白茶/福云6号/香气品质/顶空固相微萃取-气相色谱-质谱

Key words

Jinhua white teas/Fuyun No.6/aromatic quality/headspace solid-phase microextraction-gas chromatography-mass spectrometry

引用本文复制引用

基金项目

福建农林大学寿宁乡村振兴研究院高山茶产业技术服务项目(2023-02)

福建农林大学横向课题(KH210103A)

福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)

出版年

2023
茶叶学报
福建省农业科学院茶叶研究所

茶叶学报

影响因子：0.576
ISSN：2096-0220
参考文献量20
段落导航相关论文