三个产地不同等级庐山云雾茶挥发性成分主成分分析

摘要/Abstract

摘要： 本文以顶空固相微萃取法结合气相色谱-质谱联用技术(GC-MS)对三个产地不同等级庐山云雾茶挥发性物质进行测定。结果在所有样本中共鉴定出76种挥发性成分。利用主成分分析方法寻找影响不同等级庐山云雾茶挥发性成分的主要因子。结果表明，通远镇云雾茶提取了4个主成分累计贡献率达到0.804；赛阳镇云雾茶提取了3个主成分累计贡献率达到0.879；星子县云雾茶提取了3个主成分累计贡献率达到0.898，得分图中不同等级庐山云雾茶能通过各自的化学特征被完全区分开。结合载荷图中变量重要性因子(VIP)大于1的挥发性成分，寻找出不同等级特征香气物质。结果表明，等级越高价格越贵的庐山云雾茶，如己醛、顺-3-己烯-1-醇、正己醇、庚醛、苯甲醛、2-正戊基呋喃、柠檬烯、异佛尔酮、芳樟醇、茉莉酮等呈香挥发性物质的含量就越高。本文为研究庐山云雾茶的等级区分提供了一种新的思路。

关键词: 庐山云雾茶, 气相色谱-质谱法(GC-MS), 挥发性成分, 主成分分析, 等级区分

Abstract: Volatile compounds of different Grades Lu Mountain Clouds-Mist Tea that from three regions were investigated by solid phase micro extraction followed by gas chromatography-mass spectrometry (GC-MS). 76 kinds of volatile components were extracted. Principal components analysis was applied to find the main factors affecting the volatile components in different Grades Lu Mountain Clouds-Mist Tea. The PCA results showed that 4 principal components could reflect most details on Tongyuan Clouds-Mist Tea with a cumulative contribution rate of 0.804; The PCA results showed that 3 principal components could reflect most details on Saiyang Clouds-Mist Tea with a cumulative contribution rate of 0.879; The PCA results showed that 3 principal components could reflect most details on Xingzi Clouds-Mist Tea with a cumulative contribution rate of 0.898, Most of the information of volatile components in Lu Mountain Clouds-Mist Tea from three different grades can be reflected. Combine volatile compounds that variable important for the projection greater than 1 in the loading plots, looking for different grades of characteristic aroma compounds. The results show that the Lu Mountain Clouds-Mist tea has the higher grade and more expensive, such as Hexanal, (Z)-3-Hexen-1-ol, Hexanol, Heptanal, Benzaldehyde, 2-Pentyl-furan, Limonene, Isophorone, Linalool, Jasmone of aroma compounds would be higher. This provides a new idea for the study on grade discrimination in Lu Mountain Clouds-Mist Tea.

Key words: Lu Mountain Clouds-Mist Tea, gas chromatography-mass spectrometry (GC-MS), volatile compounds, principal components analysis, grade discrimination

中图分类号:

TS207.3

刘晔王远兴葛丽琴. 三个产地不同等级庐山云雾茶挥发性成分主成分分析[J]. 食品科学, 0, (): 0-0.

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