FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (4): 140-148.doi: 10.7506/spkx1002-6630-20190325-322

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Analysis of Volatile Compounds in “XihuLongjing” Tea by Stir Bar Sorptive Extraction Combine with Gas Chromatography-Mass Spectrometry

WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, Lü Haipeng   

  1. (1. Key Laboratoryof Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China)
  • Online:2020-02-25 Published:2020-03-02

Abstract: In this study, stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile compounds of “XihuLongjing” tea. SBSE parameters including stir bar type, extraction temperature, extraction time, tea-to-water ratio, agitation rate and ionic strength were optimized by one-factor-at-a-time and orthogonal array design methods in order to establish the SBSE-GC-MS method. The overall accuracy of the experiment was satisfactory (recoveries of 115.11% and 108.99% at high and low spiked concentration levels, respectively) and the relative standard deviation (RSD) for repeatability was 8.23% (n = 5). The results showed that the volatile aroma compounds could be extracted and adsorbed to the greatest extent under the following conditions: using polydimethyl siloxane (PDMS) twister as an extraction medium, tea-to-water ratio 60:1 (mg/mL), NaCl concentration 5%, hot water temperature 80 ℃, extraction time 90 min, and agitation rate 1 250 r/min. When representative “XihuLongjing” tea samples were analyzed by the SBSE-GC-MS method, a total of 173 volatile compounds were identified, including 3 enols, 11 alkenes, 37 alkanes, 15 aldehydes, 4 olefine aldehydes, 2 ethers, 17 alcohols, 22 esters, 5 lactones, 9 allyl esters, 5 ketones, 16 ketones, 3 organic acids, 3 sulphur compounds, and 3 nitrogen heterocyclic compounds, 3 oxygen heterocyclic compounds, and 15 aromatic hydrocarbons. Eventually, we concluded that the volatile aroma compounds in “XihuLongjing” tea could be extracted well by SBSE.

Key words: stir bar sorptive extraction, “XihuLongjing” tea, aroma analysis, gas chromatography-mass spectrometry

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