关键词: 黑苦荞奶茶, 挥发性成分, 顶空固相微萃取, 气相色谱-质谱联用

Abstract: Black buckwheat is widely used in many foods because it contains unique aroma components. This study aimed to prepare black buckwheat milk tea from black buckwheat tea infusion and fresh milk with added sugar. Volatile compounds were extracted by headspace-solid phase microextraction (HS-SPME) from black buckwheat milk tea and analyzed by gas chromatography-mass spectrometry (GC-MS) using a polar DB-WAX column or an HP-5MS weak polar column. The results showed that 44 and 33 compounds were separated on the two columns, respectively, and the relative contents of volatile compounds separated on the HP-5MS column were higher than on the DB-WAX column. A total of 57 volatile compounds were identified by using these two columns, including 15 pyrazines, 6 aldehydes, 5 ketones, 3 alcohols, 3 esters, 3 acids, 3 phenols, 2 alkenes, 17 heterocyclic and other compounds. The prominent compounds were pyrazines, aldehydes, heterocyclic and other compounds.

Key words: black buckwheat milk tea, volatile aroma compounds, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)