食品科学 ›› 2013, Vol. 34 ›› Issue (22): 115-118.doi: 10.7506/spkx1002-6630-201322023

• 分析检测 • 上一篇    下一篇

顶空-三重串联四极杆气-质联用法测定靖安白茶香气成分

邓 静,王远兴,陈赟喆,张 娟,胡海涛,辛 贞,廖俊昭,丁 建   

  1. 1.南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047;2.南昌大学生命科学与食品工程学院,江西 南昌 330031;3.江西省农业科学院农业信息研究所,江西 南昌 330000
  • 收稿日期:2013-06-01 修回日期:2013-09-29 出版日期:2013-11-25 发布日期:2013-12-05
  • 通讯作者: 王远兴 E-mail:yuanxingwang@163.com
  • 基金资助:

    国家自然科学基金地区项目;国家科技支撑计划

Analysis of Aroma Components in Jing’an White Tea by HS-GC-QQQ-MS

邓 静,王远兴,陈赟喆,张 娟,胡海涛,辛 贞,廖俊昭,丁 建   

  • Received:2013-06-01 Revised:2013-09-29 Online:2013-11-25 Published:2013-12-05

摘要:

为研究靖安白茶的香气成分,采用顶空自动进样器对靖安白茶的挥发性成分进行提取,使用三重串联四极杆气-质联用(GC-QQQ-MS)技术对其进行鉴定。结果表明:样品在90℃平衡30min后,共分离并鉴定出37种香气成分,其中烷烃类7种、酯类6种、醇类6种、酮类6种、烯烃类4种、酸类3种、醛类2种、酚类1种,其他挥发性成分2种;香气成分中薄荷醇、柠檬烯、薄荷酮、异胡薄荷醇、壬醛、正己酸乙酯、长叶烯、芳樟醇、胡椒酮、棕榈酸的含量较高。靖安白茶香气成分主要为醇类和烯烃类,其中薄荷醇含量远高于其他组分。

关键词: 顶空吸附, 靖安白茶, 三重串联四极杆气-质联用, 香气成分

Abstract:

The composition of aroma compounds in Jing’an White Tea was analyzed by headspace extraction and gas chromatography-
triple quadrupole mass spectrometry (HS-GC-QQQ-MS). Results showed that a total of 37 major volatile compounds
were identified, including 7 hydrocarbons, 6 esters, 6 alcohols, 6 ketones, 4 olefins, 3 acids, 2 aldehydes, 1 phenols
and 2 other compounds. Among them, menthol, limonene, menthone, isopulegol, nonanal, ethyl caproate, caryophyllene,
linalool, piperitone and n-hexadecanoic acid were the major components. The main aroma components were alcohols and
olefins in Jing’an White Tea, with menthol being the most abundant aroma component.

Key words: headspace extraction;Jing&rsquo, an White Tea;gas chromatography-triple quadrupole mass spectrometry (GCQQQ-MS);aroma compounds

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