FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (4): 214-221.doi: 10.7506/spkx1002-6630-20190110-136

• Component Analysis • Previous Articles     Next Articles

Comparison of Simultaneous Distillation and Extraction and Headspace-Solid Phase Microextraction for Analysis of Aroma Components of Huoshan Large-Leaf Yellow Tea by Gas Chromatography-Mass Spectrometry

ZHU Xiaofeng, LIU Zhengquan, WAN Xiaochun, TAO Meng, XIAO Zhipeng, CHENG Shuhua   

  1. (State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China)
  • Online:2020-02-25 Published:2020-03-02

Abstract: Comparative analysis of the aroma components of Huoshan large-leaf yellow tea was performed by simultaneous distillation and extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the composition and contents of volatile compounds detected by the two methods were significantly different. A total of 74 compounds were obtained by SDE while 76 compounds by HS-SPME. In total, 44 components were detected by both methods. Furfural, 5-methyIfurfural, 3-ethyl-2,5-dimethylpyrazine and methyl salicylate were important substances that contributed to the unique aroma of large-leaf yellow tea and their relative contents were all over 2% obtained by both methods. Furthermore, 30 (styrene, benzeneacetaldehyde, cis-linaloloxide (furanoid), and linolenicacid) and 32 (benzaldehyde, tetradecane and geranylacetone) aroma components were exclusively detected by SDE and HS-SPME, respectively.

Key words: Huoshan large-leaf yellow tea, aroma, simultaneous distillation and extraction, headspace-solid phase microextraction, gas chromatography-mass spectrometry

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