顶空-气相色谱-四极杆质谱结合保留指数法测定普洱茶香气成分

doi:10.7506/spkx1002-6630-201406021

食品科学 ›› 2014, Vol. 35 ›› Issue (6): 103-106.doi: 10.7506/spkx1002-6630-201406021

顶空-气相色谱-四极杆质谱结合保留指数法测定普洱茶香气成分

申明月，刘玲玲，聂少平*，谢建华，李昌，毛雪金，王远兴，谢明勇

南昌大学食品科学与技术国家重点实验室，江西南昌 330047

收稿日期:2013-10-12 修回日期:2014-01-15 出版日期:2014-03-25 发布日期:2014-04-04
通讯作者: 聂少平 E-mail:spnie@ncu.edu.cn
基金资助:
教育部“新世纪优秀人才支持计划”项目（NCET-12-0749）；江西省高等学校科技落地计划项目（产学研合作）（KJLD13004）

Analysis of Aroma Components from Pu-erh Tea by Headspace-GC-MS Based on Retention Index

SHEN Ming-yue, LIU Ling-ling, NIE Shao-ping*, XIE Jian-hua, LI Chang, MAO Xue-jin, WANG Yuan-xing, XIE Ming-yong

State Key Laboratory of Food Science and Techonology, Nangchang University, Nangchang 330047, China

Received:2013-10-12 Revised:2014-01-15 Online:2014-03-25 Published:2014-04-04
Contact: Shao-Ping NIE E-mail:spnie@ncu.edu.cn

摘要/Abstract

摘要：

采用静态顶空-气相色谱-四极杆质谱技术对普洱茶的香气成分进行分析，在利用NIST质谱检索库检索的基础上，结合保留指数对化合物进行定性，共鉴定出30 种香气成分，同时运用峰面积归一化法测得各香气组分的相对含量。结果表明：所测普洱茶香气成分主要包括醇类、醛类、酮类、酯类和烃类5 类物质，其中醇类化合物和酯类化合物的含量最高，分别占总香气物质成分的47.73%和40.97%。样品中含量较高的6 个化合物相对标准偏差在4.11%～6.59%之间，本法可为普洱茶香气成分的分析提供参考。

关键词: 普洱茶, 香气成分, 保留指数, 顶空分析, 气相色谱-质谱联用技术

Abstract:

A static headspace-gas chromatography-mass spectrometry (HS-GC-MS) method was used to analyze aroma
components from Pu-erh tea. The separated peaks were identified by mass spectral library searching combined with retention
index comparison. Thirty aroma components were identified from Pu-erh tea, mainly including alcohols (47.73%) and esters
(40.97%). The precision expressed as relative standard derivation (RSD, n = 6) of the proposed method was in the range of
4.11%–6.59%. This method can be widely applied for the qualitative analysis of aroma components from Pu-erh tea.

Key words: Pu-erh tea, aroma components, retention index, headspace analysis, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

O656.2

申明月，刘玲玲，聂少平*，谢建华，李昌，毛雪金，王远兴，谢明勇. 顶空-气相色谱-四极杆质谱结合保留指数法测定普洱茶香气成分[J]. 食品科学, 2014, 35(6): 103-106.

SHEN Ming-yue, LIU Ling-ling, NIE Shao-ping*, XIE Jian-hua, LI Chang, MAO Xue-jin, WANG Yuan-xing, XIE Ming-yong. Analysis of Aroma Components from Pu-erh Tea by Headspace-GC-MS Based on Retention Index[J]. FOOD SCIENCE, 2014, 35(6): 103-106.

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顶空-气相色谱-四极杆质谱结合保留指数法测定普洱茶香气成分

Analysis of Aroma Components from Pu-erh Tea by Headspace-GC-MS Based on Retention Index

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