顶空固相微萃取-气相色谱-质谱联用法分析黑茶香气成分

doi:10.7506/spkx1002-6630-201402036

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 191-195.doi: 10.7506/spkx1002-6630-201402036

顶空固相微萃取-气相色谱-质谱联用法分析黑茶香气成分

李建勋，杜丽平*，王超，李玮，李桃，肖冬光

工业发酵微生物教育部重点实验室（天津科技大学），天津市工业微生物重点实验室，
天津科技大学生物工程学院，天津 300457

收稿日期:2013-03-03 修回日期:2013-12-10 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 杜丽平 E-mail:dlp123@tust.edu.cn
基金资助:
教育部“长江学者和创新团队发展计划”项目（IRT1166）

Analysis of Aroma Compounds in Dark Teas by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry

LI Jian-xun, DU Li-ping*, WANG Chao, LI Wei, LI Tao, XIAO Dong-guang

Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education,
Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology,
Tianjin 300457, China

Received:2013-03-03 Revised:2013-12-10 Online:2014-01-25 Published:2014-02-19
Contact: DU Li-ping E-mail:dlp123@tust.edu.cn

摘要/Abstract

摘要：

利用顶空固相微萃取结合气相色谱-质谱联用技术分别对普洱茶、六堡茶和安化黑茶3 种典型黑茶的香气成分进行分析。结果表明：从普洱茶中鉴定出香气成分66 种，六堡茶和安化黑茶鉴定出香气成分均为67 种，其中醇类、醛类、酮类、酯类、酚类、碳氢类、含氮类、杂氧类物质含量分别占普洱茶香气成分总含量的6.48%、4.17%、 6.30%、6.09%、3.90%、10.58%、7.11%、37.24%；醇类、醛类、酮类、酸类、酯类、酚类、碳氢类、含氮类、杂氧类物质分别占六堡茶香气成分总含量的6.03%、6.60%、11.50%、0.27%、5.00%、6.00%、9.15%、9.73%、24.69%；在安化黑茶中分别占11.26%、3.00%、13.27%、0.48%、25.63%、3.60%、14.11%、11.11%、4.86%。通过比较分析，普洱茶和六堡茶香气成分相近，富含具有陈香香韵的甲氧基苯类物质，安化黑茶中酯类物质含量最高，表现出花果香香韵。

关键词: 顶空固相微萃取, 气相色谱-质谱联用, 黑茶, 香气成分

Abstract:

The aroma components in Pu-erh tea, Liubao tea and Anhua dark tea were analyzed using headspace-solid-phase
micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that 66 aroma
components were identified in Pu-erh tea, including alcohols, aldehydes, ketones, esters, phenolic compounds, hydrocarbons,
nitrogenous compounds and heterocyclic oxygen compounds, which accounted for 6.48%, 4.17%, 6.30%, 6.09%, 3.90%, 10.58%,
7.11%, and 37.24% of the total amount of aroma compounds, respectively; and 67 in Liubao tea and Anhua dark tea, respectively.
The contents of alcohols, aldehydes, ketones, acids, esters, phenolic compounds, hydrocarbons, nitrogenous compounds and
heterocyclic oxygen compounds in relation to the total amount of the aroma compounds identified in Liubao tea were 6.03%, 6.60%,
11.50%, 0.27%, 5.00%, 6.00%, 9.15%, 9.73%, and 24.69% whereas in Anhua dark tea they were 11.26%, 3.00%, 13.27%, 0.48%,
25.63%, 3.60%, 14.11%, 11.11%, and 4.86%, respectively. In comparison, the aroma characteristics of Pu-erh tea and Liubao tea
were similar, both being rich in methoxybenzene compounds, which was responsible for the stale flavor. Esters were the most
abundant aroma compounds in Anhua dark tea, which contributed to the floral and fruity aroma.

Key words: headspace-solid-phase micro-extraction (HS-SPME), gas chromatograph-mass spectrometry (GC-MS), dark tea, aroma components

中图分类号:

TS272

李建勋，杜丽平*，王超，李玮，李桃，肖冬光. 顶空固相微萃取-气相色谱-质谱联用法分析黑茶香气成分[J]. 食品科学, 2014, 35(2): 191-195.

LI Jian-xun, DU Li-ping*, WANG Chao, LI Wei, LI Tao, XIAO Dong-guang. Analysis of Aroma Compounds in Dark Teas by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2014, 35(2): 191-195.

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顶空固相微萃取-气相色谱-质谱联用法分析黑茶香气成分

Analysis of Aroma Compounds in Dark Teas by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry

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