基于HS-SPME-GC-MS分析茶树新品系‘白云0492’白茶香气特征成分

doi:10.7506/spkx1002-6630-20230217-166

食品科学 ›› 2023, Vol. 44 ›› Issue (22): 313-321.doi: 10.7506/spkx1002-6630-20230217-166

基于HS-SPME-GC-MS分析茶树新品系‘白云0492’白茶香气特征成分

梁子钧, 俞滢, 张磊, 赵翊暄, 邵淑贤, 叶乃兴, 杨如兴

（1.福建农林大学园艺学院，福建福州 350028；2.福建省农业科学院茶叶研究所，国家茶树改良中心福建分中心，福建福州 350013）

出版日期:2023-11-25 发布日期:2023-12-13
基金资助:
国家茶叶产业技术体系项目（CARS-19）；福建省属公益类科研院所基本科研专项（2021R1029001）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）

Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry Analysis of Aroma Characteristics of White Tea from New Strain ‘Baiyun 0492’

LIANG Zijun, YU Ying, ZHANG Lei, ZHAO Yixuan, SHAO Shuxian, YE Naixing, YANG Ruxing

(1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350028, China; 2. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fujian Branch of National Tea Tree Improvement Center, Fuzhou 350013, China.)

Online:2023-11-25 Published:2023-12-13

摘要/Abstract

摘要： 以茶树新品系‘白云0492’（又名白云特早茶）为供试品种加工白茶，‘福云6号’为对照，采取顶空固相微萃取-气相色谱-质谱联用技术进行香气检测分析，探究其特征香气成分。结果显示，6 个白茶茶样中共检测出928 个香气成分，其中具有花果香的乙酸壬酯可能是‘白云0492’品种特有的香气成分。相对气味活度值分析结果表明，β-紫罗兰酮、乙酸芳樟酯、芳樟醇、(Z)-癸-2-烯醛、大马士酮、橙花醛、柠檬醛为‘白云0492’与‘福云6号’白茶中的关键香气成分。基于正交偏最小二乘判别分析，‘白云0492’品种中的芳樟醇、苯甲酸甲酯、脱氢芳樟醇、乙酸壬酯、香茅酸、甲酸香叶酯等香气物质含量显著高于‘福云6号’（变量重要性投影＞1、P＜0.05）。结果表明，芳樟醇和苯甲酸甲酯是‘白云0492’白茶的重要香气成分，参与其毫香和花果香的构成。研究结果有利于全面了解‘白云0492’白茶的香气特征，为个性鲜明的‘白云0492’特色白茶产品研发提供科学依据。

关键词: 白茶；‘白云0492’；香气；等级

Abstract: The aroma components of white tea from the new tea strain ‘Baiyun 0492’ (also known as Baiyun Tezaocha) and ‘Fuyun 6’ as a control were analyzed and compared by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in an effort to identify the characteristic aroma components of ‘Baiyun 0492’ white tea. A total of 928 aroma compounds were detected in six white tea samples (of three different grades for each type), and nonyl acetate, contributing to floral and fruity aromas, might be an aroma compound unique to ‘Baiyun 0492’ tea. The results of relative odor activity value (ROAV) analysis showed that β-ionone, linalyl acetate, linalool, (Z)-decan-2-enal, damascenone, neral and citral were the key aroma components in both white teas. Based on orthogonal partial least squares-discriminant analysis (OPLS-DA), the contents of linalool, methyl benzoate, hotrienol, nonyl acetate, 3,7-dimethy-6-actenoic acid and geranyl formate in ‘Baiyun 0492’ tea were significantly higher than those in ‘Fuyun 6’ tea (variable important in the projection (VIP) >1, P < 0.05). Linalsol and methyl benzoate were important aroma compounds of ‘Baiyun 0492’ white tea, responsible for pekoe-like, fruity and floral aromas. This study is helpful for a comprehensive understanding of the aroma characteristics of ‘Baiyun 0492’ white tea, and provides a scientific basis for the research and development of ‘Baiyun 0492’ white tea products with distinctive personality.

Key words: white tea; ‘Baiyun 0492’; aroma; grade

中图分类号:

TS272

梁子钧, 俞滢, 张磊, 赵翊暄, 邵淑贤, 叶乃兴, 杨如兴. 基于HS-SPME-GC-MS分析茶树新品系‘白云0492’白茶香气特征成分[J]. 食品科学, 2023, 44(22): 313-321.

LIANG Zijun, YU Ying, ZHANG Lei, ZHAO Yixuan, SHAO Shuxian, YE Naixing, YANG Ruxing. Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry Analysis of Aroma Characteristics of White Tea from New Strain ‘Baiyun 0492’[J]. FOOD SCIENCE, 2023, 44(22): 313-321.

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基于HS-SPME-GC-MS分析茶树新品系‘白云0492’白茶香气特征成分

Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry Analysis of Aroma Characteristics of White Tea from New Strain ‘Baiyun 0492’

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