首页|搅拌吸附萃取结合气相色谱串联质谱法分析传统六堡茶挥发性成分

搅拌吸附萃取结合气相色谱串联质谱法分析传统六堡茶挥发性成分

Analysis of the Volatile Components of Traditional Liupao Tea by using Adsorption Extraction Combined with Gas Chromatography-tandem Mass Spectrometry

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
为了探究传统六堡茶挥发性组分及关键呈香物质,该研究采用搅拌吸附萃取-气相色谱串联质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)技术结合相对气味活度值(Relative Odor Activity Value,ROAV)、风味轮技术对三个传统六堡茶样品进行挥发性组分分析.论文鉴定出芳香烃类、醇类、酮类、醛类、烯类、杂氧化合物六大类共39种香气化合物,样品挥发性组分及相对含量差异明显:农家六堡茶含有较高醇类(62.66%)和烯类(26.64%)挥发性化合物,六堡茶果含有较高醇类(81.10%)和醛类(3.62%)挥发性化合物,六堡老茶婆含有较高的醇类(56.13%)和烯类(36.95%)挥发性化合物;α-雪松醇是传统六堡茶样品相对含量最高(38.92%～49.12%)挥发性组分.样品经ROAV值计算确定α-雪松醇、韦得醇、别雪松醇、β-芳樟醇等对8种化合物为对样品香气具有决定作用的挥发性组分(ROAV>1.00),香茅醛、反-2-辛烯醛、2-正戊基呋喃等7种化合物为对样品香气具有修饰作用的组分(0<ROAV≤1.00).此外通过构建风味轮廓及风味轮方法,确定样品的风味主要有呈现木香、果香、花香、菌香和陈香挥发性组分构成.该研究为传统六堡茶生产加工中特殊风味形成及变化提供理论依据.
To explore the volatile components and key aromatic substances of traditional Liupao tea,the gas chromatography-mass spectrometry technique combined with relative odor activity value and flavor wheel techniques was used to analyze three traditional Liupao tea samples.In total,39 aromatic compounds were identified from six categories of aromatic hydrocarbons,alcohols,ketones,aldehydes,alkenes,and heteroxy compounds.The volatile components and relative contents of samples significantly differed.Nongjia Liupao tea contained high alcohol(62.66%)and oleic(26.64%)volatile compound contents,Liupao tea fruit contained high alcohol(81.10%)and aldehyde(3.62%)volatile compound contents,and Liupao old tea contained high alcohol(56.13%)and oleic(36.95%)volatile compound contents.α-cedarol exhibited the highest relative content of volatile components(38.92%～49.12%)in traditional Liupao tea samples.α-cedarol,vedranol,allocedarol,and β-linalool contents were determined by the ROAV values of the samples as volatile components(ROAV>1.00);citronellal,trans-2-octenal,2-n-amylfuran and other seven compounds had modification effects on the aroma of samples(0<ROAV≤1.00).In addition,the flavor profile and flavor wheel were constructed to determine the main flavor attributes of the samples,including woody,fruity,floral,fungal,and aged aromatic volatile components.This study provides a theoretical basis for the formation and changes of specific flavors in the production and processing of traditional Liupao tea.

traditional Liupao teakey aromatic componentsagitation adsorption extractionrelative odor activity valueflavor wheel

梁剑锋、李亚、宾月景、奚广生、陈金辉、梁莉莉

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梧州学院食品与制药工程学院(六堡茶现代产业学院),广西六堡茶产业科研人才小高地,广西梧州 543002

传统六堡茶 关键香气成分 搅拌吸附萃取 相对气味活性值 风味轮

广西中央引导地方科技发展资金项目广西科技重大专项广西自然科学基金项目梧州市科技计划项目梧州学院重点科研项目广西大学生创新创业训练计划项目

桂科ZY21195056桂科AA22068085-32023GXNSFAA0262212023020252023B005S202311354020

2024

10.13982/j.mfst.1673-9078.2024.4.0543

现代食品科技
华南理工大学

现代食品科技

CSTPCD北大核心
影响因子：1.07
ISSN：1673-9078
年,卷(期)：2024.40(4)
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