食品科学

• 成分分析 • 上一篇    下一篇

3 种名优绿茶的特征滋味成分研究及种类判别

王淑慧,龙立梅,宋沙沙,曹学丽   

  1. 北京工商大学食品学院,食品添加剂与配料北京市高等学校工程中心,北京市食品风味化学重点实验室,北京 100048
  • 出版日期:2016-01-25 发布日期:2016-01-15
  • 通讯作者: 曹学丽
  • 基金资助:

    国家质量监督检验检疫总局公益性行业科研专项(201310230);北京工商大学研究生科研学术创新基金重点项目

Analysis of Characteristic Flavor Components and Cultivar Discrimination of Three Varieties of Famous Green Tea

WANG Shuhui, LONG Limei, SONG Shasha, CAO Xueli   

  1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor
    Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: CAO Xueli

摘要:

采用高效液相色谱与高分辨质谱相结合的方法对西湖龙井、黄山毛峰和信阳毛尖3 种名优绿茶茶汤中的共有特征滋味成分进行研究,并据此进行种类判别分析。通过研究,确定了以表没食子儿茶素没食子酸酯、咖啡因、表儿茶素没食子酸酯、表没食子儿茶素等为主的15 种共有特征滋味成分,并建立了其相应的特征指纹图谱。利用15 种共有特征成分峰的相对峰面积,建立了多元化典型判别函数,采用逐步判别分析技术对31 个绿茶样品进行了很好的种类判别,判别正确率为100%。

关键词: 高效液相色谱, 高分辨质谱, 绿茶, 滋味成分, 指纹图谱, 种类判别

Abstract:

High performance liquid chromatography (HPLC) in combination with high-resolution mass spectrometry (HRMS)
was employed to analyze the characteristic flavor components of three kinds of famous Chinese green tea, including Xihu
Longjing, Huangshan Maofeng and Xinyang Maojian, and their fingerprints were established for variety discrimination.
As the results, 15 common characteristic flavor components were identified in the three kinds of green tea, which included
epigallocatechin gallate (EGCG), caffine (CAF), epicatechin gallate (ECG), and epigallocatechin (EGC) etc. Based on
the diversified typical discriminant functions established using the relative peak areas of 15 common characteristic flavor
compounds, 31 green tea samples were discriminated into three categories with an accuracy of 100% through stepwise
discriminant analysis.

Key words: high performance liquid chromatography (HPLC), high-resolution mass spectrometry (HRMS), green tea, flavor components, fingerprint, variety discrimination

中图分类号: