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基于HS-SPME/GC×GC-TOFMS/OAV不同栗香特征绿茶关键香气组分研究

张铭铭1,尹洪旭1,邓余良1,姚月风1,江用文1,1,滑金杰1,袁海波1,杨艳芹1,2   

  1. 1. 中国农业科学院茶叶研究所
    2.
  • 收稿日期:2019-01-26 修回日期:2019-11-20 出版日期:2020-01-25 发布日期:2020-01-19
  • 通讯作者: 袁海波 E-mail:192168092@tricaas.com
  • 基金资助:
    浙江省自然科学基金;国家自然科学基金;浙江省三农六方;中国农业科学院创新工程

Study on the Key Odorants for Chestnut-Like Aroma Green Teas using HS-SPME/GC×GC-TOFMS/OAV

Zhang-Mingming 2, 2, 3,3,Jin-Jie HUA Yanqin Yang2,2   

  • Received:2019-01-26 Revised:2019-11-20 Online:2020-01-25 Published:2020-01-19

摘要: 本研究采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术,检测分析了三类典型栗香绿茶的挥发性成分,并采用香气活度值法(odor activity value,OAV)对关键香气组分进行筛选。结果表明:(1)三种不同栗香特征的绿茶共鉴定出79种共有香气组分,其中以萜烯类居多,醛类物质相对含量最高;(2)基于OAV≥1共筛选出12种关键香气组分,其中己醛、1-辛烯-3-酮、β-紫罗兰酮在三类栗香中OAV值均≥10,特别是1-辛烯-3-酮在三类典型栗香中OAV值均超过100;(3)以OAV结果为基础,在模拟体系中添加相同浓度和比例的关键香气组分进行重构,三类典型栗香重构样与对照样的夹角余弦值均在0.97以上。本研究初步明确了12种关键香气组分对栗香绿茶特征香气的贡献作用,并通过香气重组实验进一步地证实了结果的可靠性。该研究结果为绿茶赋香物的定性及量化理论研究提供了一定的理论支撑。

关键词: 顶空固相微萃取, 全二维气相色谱-飞行时间质谱, 栗香绿茶, 气味活度值

Abstract: The volatile constitutions of green tea samples with three different typical chestnut-like aroma were investigated using headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and the key odorants responsible for chestnut-like aroma were identified based on the odor activity value (OAV) method. The results showed that, firstly, 79 common components were identified in three different chestnut-like aroma green tea samples, among which the terpenes were the majority while the aldehydes showed the highest content. Secondly, 12 compounds with an OAV≥1 were identified as the key odorants responsible for chestnut-like aroma, among which hexanal, 1-Octen-3-one and trans-beta-ionone exhibited higher OAVS ( OAV≥10), especially, 1-Octen-3-one showed the highest OAVS value (OAV>100) in three kinds of chestnut-like aroma green tea. Thirdly, based on the OAV results, the same concentration and ratios of the key aroma components were added to the simulation system for aroma recombination. The cosine values of reconstituted samples with three typical chestnut-like aroma and references were all above 0.97.The contribution of 12 key aroma components to the characteristic aroma of chestnut-like green tea was preliminarily confirmed, and the reliability was further confirmed by aroma recombination experiments. The results provide theoretical support for green tea fragrance material qualitatively and quantitatively.

Key words: Headspace solid phase microextraction, Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, Chestnut-like green teas, Odor activity value

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