SDE-GC-MS与P&T-TD-GC-MS提取分析不同香型凤凰单丛茶香气比较

doi:10.7506/spkx1002-6630-201518025

食品科学

SDE-GC-MS与P&T-TD-GC-MS提取分析不同香型凤凰单丛茶香气比较

周春娟，郭守军，庄东红，马瑞君，朱慧，吴清韩，李妙清，陈协忠

1.韩山师范学院生物学系，广东潮州 521041；2.汕头大学理学院，广东汕头 515063；
3.广东顺大食品调料有限公司，广东潮州 521041

出版日期:2015-09-25 发布日期:2015-09-11
通讯作者: 庄东红
基金资助:
广东省科技计划项目（2011B020304012）；广东省高等学校科技创新重点项目（cxzd1131）；
韩山师范学院博士启动项目（QD20140325）

Comparison of Simultaneous Distillation Extraction (SDE) with Purge and Trap Thermal Desorption (P&T-TD) for the Analysis of Aroma Compounds in Tea Made from Two Cultivars of Fenghuang Dancong by Gas Chromatpraphy-Mass Spectrometry (GC-MS)

ZHOU Chunjuan, GUO Shoujun, ZHUANG Donghong, MA Ruijun, ZHU Hui, WU Qinghan, LI Miaoqing, CHEN Xiezhong

1. Department of Biology, Hanshan Normal University, Chaozhou 521041, China;
2. College of Science, Shantou University, Shantou 515063, China;
3. Guangdong Shunda Food Condiment Co. Ltd., Chaozhou 521041, China

Online:2015-09-25 Published:2015-09-11
Contact: ZHUANG Donghong

摘要/Abstract

摘要：

分别采用同时蒸馏萃取（simultaneous distillation extraction，SDE）法和吹扫捕集热脱附解吸（purge andtrap thermal desorption，P&T-TD）法提取黄栀香和肉桂香两种香型凤凰单丛茶的香气成分并用气相色谱-质谱进行分析比较。结果表明，2 种方法提取的香气成分和相对含量比例有很大差异，两者各有优劣，相互补充，结合分析更加完整，更有利于准确地进行香型分类，并发现P&T-TD法有更大的运用空间。SDE法提取的萜烯类化合物较多，脂肪族和芳香族的化合物较少，不同香型的区别主要是成分的相对含量比例；P&T-TD法提取得到的成分种类多，不同香型的茶区别较大。通过萜酯指数可得P&T-TD法提取的香气更为清香，SDE法提取的香气较为浓烈，但两者都体现了凤凰茶清高持久的幽香特性。SDE法的高温加热可能引起成分的改变，P&T-TD提取法的成分较能真实地反应茶汤冲泡的特点。结合2 种方法分析得出，黄栀香与肉桂香茶的区别明显，黄栀香茶以荜澄茄醇、橙花叔醇等为主，并特有丙酸芳樟酯、δ-杜松烯、萜品油烯等成分；肉桂香茶是吲哚、δ-壬内酯、苯乙腈相对含量多，且含有苯乙醇、苯甲醇、1,5,8-对-薄荷三烯、戊醛等特有成分。

关键词: 凤凰单丛, 不同香型, 同时蒸馏萃取, 吹扫捕集热脱附解吸, 气相色谱-质谱

Abstract:

The volatile compositions of two Fenghuang Dancong tea fragrance types, Huang Zhi Xiang (gardenia Magnolia

fragrance) and Rougui Xiang (cinnamon), were extracted using either simultaneous distillation extraction (SDE) or purge

and trap thermal desorption (P&T-TD), and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results

show that the composition of volatile compounds detected in Fenghuang Dancong tea was different using the two extraction

methods, which had their own advantages and complemented with each other. Their combination could provide a more

complete and accurate analytical approach to the classification of aroma compounds. More terpenes and less aliphatics and

aromatics were obtained with SDE extraction, and differences between the two tea fragrance types existed with respect to the

relative contents of aroma compounds extracted by SDE method. But P&T-TD method enabled us to extract a larger number

of aroma compounds from Fenghuang Dancong tea, with significant differences being observed between the two fragrance

types. Besides T/E index showed that the aroma extracted by P&T-TD method was more fragrant, while that extracted by

SDE was more intense; both of them reflected the aroma features of Fenghuang Dancong tea with a long-lasting delicate

fragrance. The aroma of the tea may be distorted due to the high temperature in SDE extraction, while P&T-TD method more

truly reflected the characteristics of the tea brew. Combining the two extraction methods, the difference between Huang Zhi

Xiang and Rougui Xiang tea was more obvious. The predominant compounds of Huang Zhi Xiang were α-cadinol, linalool

oxide, dehydrolinalool and nerolidol, and the characteristic components were linalyl propionate, δ-cadinene, terpinolene

and so on. The predominant compounds of Rougui Xiang tea were indole, delta-nonalactone, benzeneacetonitrile, and the

characteristic components were phenethyl alcohol, benzyl alcohol, 1,5,8-p-menthatriene and valeraldehyde.

Key words: Fenghuang Dancong tea, different fragrance types, simultaneous distillation extraction (SDE), purge and trap thermal desorption (P&T-TD), gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS272

周春娟，郭守军，庄东红，马瑞君，朱慧，吴清韩，李妙清，陈协忠. SDE-GC-MS与P&T-TD-GC-MS提取分析不同香型凤凰单丛茶香气比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201518025.

ZHOU Chunjuan, GUO Shoujun, ZHUANG Donghong, MA Ruijun, ZHU Hui, WU Qinghan, LI Miaoqing, CHEN Xiezhong. Comparison of Simultaneous Distillation Extraction (SDE) with Purge and Trap Thermal Desorption (P&T-TD) for the Analysis of Aroma Compounds in Tea Made from Two Cultivars of Fenghuang Dancong by Gas Chromatpraphy-Mass Spectrometry (GC-MS)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201518025.

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SDE-GC-MS与P&T-TD-GC-MS提取分析不同香型凤凰单丛茶香气比较

Comparison of Simultaneous Distillation Extraction (SDE) with Purge and Trap Thermal Desorption (P&T-TD) for the Analysis of Aroma Compounds in Tea Made from Two Cultivars of Fenghuang Dancong by Gas Chromatpraphy-Mass Spectrometry (GC-MS)

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