食品科学

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HS-SPME-GC-MS联用法分析不同通氧发酵加工工艺红茶香气成分

潘 科1,2,冯 林3,陈 娟2,杜 晓1,*   

  1. 1.四川农业大学园艺学院,四川 雅安 625014;2.贵州省茶叶研究所,贵州 贵阳 550006;
    3.西南大学食品科学学院,重庆 400715
  • 出版日期:2015-04-25 发布日期:2015-04-28
  • 通讯作者: 杜 晓
  • 基金资助:

    贵州省农业攻关项目(20133013)

Analysis of Aroma Compounds in Black Tea Ventilated with Oxygen for Different Durations during the Fermentation Process by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry

PAN Ke1,2, FENG Lin3, CHEN Juan2, DU Xiao1,*   

  1. 1. College of Horticulture, Sichuan Agricultural University, Ya’an 625014, China; 2. Guizhou Tea Research Institute,
    Guiyang 550006, China; 3. College of Food Science, Southwest University, Chongqing 400715, China
  • Online:2015-04-25 Published:2015-04-28
  • Contact: DU Xiao

摘要:

利用顶空固相微萃取结合气相色谱-质谱联用技术分别对不同通氧发酵工艺的红茶样品进行香气成分分析。结果表明:自然发酵红茶样品中鉴定出香气化合物47 种;通氧45 min处理鉴定出53 种;通氧60 min处理鉴定出48 种;通氧75 min处理鉴定出79 种;通氧90 min处理鉴定出72 种;通氧105 min处理鉴定出77 种。6 个样品检测出的香气成分主要以醇类为主,相对含量占60%以上,其次为酯类、醛类、碳氢类及酮类。通过分析比较,在同一茶树品种条件下,红茶通氧发酵加工工艺不会改变红茶主要香气成分的组成结构;通氧发酵加工工艺有利于增加红茶香气化合物的种类。

关键词: 红茶, 通氧发酵, 顶空固相微萃取, 气相色谱-质谱联用法, 香气

Abstract:

This paper analyzes the aroma components in black tea with different durations of oxygen ventilation during
the fermentation process by the combination of head space-solid-phase micro-extraction and gas chromatography-mass
spectrometry (HS-SPME-GC-MS). The results showed that 47 kinds of aroma compounds were identified in naturally
fermented black tea while 53, 48, 79, 72 and 77 kinds of aroma compounds were identified in fermented black tea samples
with oxygen ventilation for 45, 60, 75, 90 and 105 min, respectively. Alcohols were the dominant aroma components in all
the six samples and their contents accounted for more than 60% of the total aroma components, followed sequentially by
esters, aldehydes, and ketones hydrocarbon. Comparative analysis indicated that oxygen ventilation during the fermentation
process did not change the main aroma components of black tea from the same tea cultivar and even resulted in the formation
of more aroma compounds.

Key words: black tea, fermentation with oxygen ventilation, head space-solid phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), aroma

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