应用搅拌棒吸附萃取方法(SBSE)结合气相色谱质谱联用技术(GC-MS)分析西湖龙井茶的挥发性成分

摘要/Abstract

摘要： 采用搅拌棒吸附萃取（stir bar sorptive extraction, SBSE）结合气相色谱质谱联用技术（Gas Chromatography-Mass Spectrometry, GC-MS）对西湖龙井茶中挥发性香气成分进行提取分析。应用单因素试验结合正交实验对SBSE方法中搅拌棒类型、萃取温度、时间、茶水比、转速、离子强度等参数进行优化，确定了最优萃取条件，建立了1种茶叶挥发性香气成分的SBSE-GC-MS分析方法，实验整体准确度（高浓度加标回收率为115.11%、低浓度加标回收率为108.99%）和重复性（RSD=8.23%, n=5）均良好。结果表明，采用 PDMS搅拌棒、60:1的茶水比、5%的离子强度、80℃热水冲泡、在1250rpm条件下磁力搅拌萃取90min，西湖龙井茶中的挥发性香气成分能得到最大程度的萃取吸附。采用建立的SBSE-GC-MS方法对代表性西湖龙井茶进行了分析，从中鉴定出了共173种化合物，包括烯醇类3种，烯类11种，烷烃类37种，醛类15种，烯醛类4种，醚类2种，醇类17种，酯类22种，内酯类5种，烯酯类9种，烯酮类5种，酮类16种，有机酸类3种，含硫化合物3种，氮杂环化合物3种，氧杂环化合物3种，芳香烃15种。结果表明，采用SBSE方法，可使西湖龙井茶中的挥发性香气成分达到较好的萃取效果。

关键词: 搅拌棒吸附萃取, 西湖龙井茶, 香气分析, 气相色谱-质谱联用

Abstract: In this study, stir bar sorptive extraction (SBSE) combined with Gas Chromatography-Mass Spectrometry (GC-MS) were used to analyze the volatile compounds of “Xihu Longjing” tea. The parameters of stir bar type, extraction temperature, extraction time, tea to water ratio, agitation rate and ionic strength in SBSE method were optimized by single factor experiment and orthogonal array experiment, the optimum extraction condition were determined, and a SBSE-GC-MS analytical method for volatile aroma compounds of “Xihu Longjing” tea was established. The overall accuracy of the experiment (the high concentration recovery was 115.11%, the low concentration recovery was 108.99%) and repeatability (RSD=8.23%) were satisfactory. The result showed that the volatile aroma compounds in “Xihu Longjing” tea can be extracted and adsorbed to the greatest extent under the condition of PDMS twister, a 60:1 tea-water ratio with 5% ionic strength, 80℃ hot water, an extraction time of 90 minutes at an agitation rate of 1250rpm. Representative “Xihu Longjing” teas were analyzed by established SBSE-GC-MS method, and a total of 173 compounds were identified, including 3 enols, 11 alkenes, 37 alkanes, 15 aldehydes, 4 olefine aldehydes, 2 ethers, 17 alcohols, 22esters, 5 lactones, 9 allyl esters, 5 ketones, 16 ketones, 3 organic acids, 3 sulphur compounds, and 3 nitrogen heterocyclic compounds, 3 oxygen heterocyclic compounds, 15 aromatic hydrocarbons. With the established SBSE method, the volatile aroma compounds in “Xihu Longjing” tea can be extracted well.

Key words: stir bar sorptive extraction, “Xihu Longjing” tea, aroma analysis, GC-MS

中图分类号:

S571.1

王梦琪吕海鹏. 应用搅拌棒吸附萃取方法(SBSE)结合气相色谱质谱联用技术(GC-MS)分析西湖龙井茶的挥发性成分[J]. 食品科学, 0, (): 0-0.

Meng-Qi WANG Hai-Peng LV. Analysis of Volatile Compounds in “Xihu Longjing” Tea by Stir Bar Sorptive Extraction (SBSE) Combine With Gas Chromatography-Mass Spectrometry (GC-MS)[J]. FOOD SCIENCE, 0, (): 0-0.

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