动态顶空萃取结合气相色谱-嗅觉测量-质谱联用技术解析不同品种烘青绿茶的挥发性成分

doi:10.7506/spkx1002-6630-20230624-177

食品科学 ›› 2024, Vol. 45 ›› Issue (5): 137-148.doi: 10.7506/spkx1002-6630-20230624-177

动态顶空萃取结合气相色谱-嗅觉测量-质谱联用技术解析不同品种烘青绿茶的挥发性成分

李玮轩，解东超，邵晨阳，张悦，吕海鹏，林智，杜琪珍，朱荫

（1.浙江农林大学食品与健康学院，浙江杭州 311300；2.农业农村部茶树生物学与资源利用重点实验室，中国农业科学院茶叶研究所，浙江杭州 310008）

出版日期:2024-03-15 发布日期:2024-04-03
基金资助:
浙江省“三农九方”科技协作计划项目（2022SNJF035）；国家自然科学基金面上项目（32172631）；中央级公益性科研院所基本科研业务费专项（Y2023QC27）；中国农业科学院创新工程项目（CAAS-ASTIP-2014-TRICAAS）

Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars

LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin

(1. College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China;2. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China)

Online:2024-03-15 Published:2024-04-03

摘要/Abstract

摘要： 通过优化茶叶用量、捕集温度、孵化温度、吹扫总流量、吹扫速率以及干燥速率等动态顶空（dynamic headspace，DHS）提取参数，建立了基于DHS萃取联合热脱附/气相色谱-质谱的烘青绿茶挥发性成分的最优提取及分析方法，并结合气相色谱-嗅觉测量-质谱（gas chromatography-olfactometry-mass spectrometry，GC-O-MS）联用技术系统解析不同品种烘青绿茶的关键嗅感物质。结果表明，当茶叶用量为200 mg、捕集温度为70 ℃、孵化温度为70 ℃、吹扫总流量为350 mL、吹扫速率为10 mL/min、干燥速率为10 mL/min时，萃取效果最佳。继而对3 个代表性品种制备的烘青绿茶中的挥发性成分进行提取分析，共鉴定出74 种挥发性成分；多元统计分析结果表明，不同品种烘青绿茶的香气化学物质基础差别迥异，共18 种化合物被鉴定为关键差异性挥发性成分，其中异亚丙基丙酮及芳樟醇在龙井43烘青绿茶中含量最高，6-甲基-5-庚烯-2-酮、辛醛、环己酮、苯乙酮、古巴烯、表荜澄茄油烯醇等在福鼎大白茶中含量最高。进一步的GC-O-MS分析共识别出烘青绿茶中的28 种嗅感物质，它们主要呈现青香、清新、花果香、草本香、木香、甜香等气味属性，其中花果香属性的香气强度总和最高，青香、清新属性次之。综合分析结果表明，芳樟醇、菖蒲烯、δ-杜松烯、6-甲基-5-庚烯-2-酮和辛醛是3 个不同品种烘青绿茶间的关键差异性嗅感物质，芳樟醇在龙井43烘青绿茶中贡献显著，而后四者对福鼎大白茶烘青绿茶的香气品质形成贡献显著。

关键词: 烘青绿茶；茶树品种；挥发性成分；动态顶空萃取联合热脱附/气相色谱-质谱；气相色谱-嗅觉测量-质谱；关键嗅感物质

Abstract: In this study, a dynamic headspace (DHS) combined with thermal desorption/gas chromatography-mass spectrometry (TD/GC-MS) method was established to analyze the volatile composition of baked green tea. Extraction parameters including tea amount, trapping temperature, incubation temperature, total purge volume, purge rate, and drying rate were optimized. Furthermore, the key odorants of baked green tea made from different tea cultivars were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the optimal extraction conditions were as follows: tea amount of 200 mg, trapping temperature of 70 ℃, incubation temperature of 70 ℃, total purge volume of 350 mL, purge rate of 10 mL/min, and drying rate of 10 mL/min. A total of 74 volatile components were identified in green tea made from three representative varieties. Multivariate statistical analysis showed that the aroma compounds of the three green teas varied greatly, and 18 key differential volatile aroma components were identified. The contents of isopropylidesneacetone and linalool in LongJing 43 (LJ 43) baked green tea were the highest among these three teas. Fuding Dabaicha (FDDB) baked green tea contained the highest levels of 6-methyl-5-heptene-2-one, octanal, cyclohexanone, acetophenone, copaene and epicubenol. A total of 28 odorants were identified by GC-O-MS analysis. The odorants were mainly responsible for odor attributes such as green, refreshing, floral, fruity, herbal, woody and sweet aromas. The total aroma intensity of floral and fruity attributes was the highest, followed by the green and refreshing attributes. Taken collectively, linalool, calamenene, δ-cadinene, 6-methyl-5-heptene-2-one and octanal were the key differential odorants among the three green teas. Linalool contributed significantly to LJ 43 baked green tea, and the other four odorants contributed significantly to the formation of the aroma quality of FDDB baked green tea.

Key words: baked green tea; tea cultivars; volatile components; dynamic headspace-thermal desorption/gas chromatography-mass spectrometry; gas chromatography-olfactometry-mass spectrometry; key odorants

中图分类号:

S571.1

李玮轩，解东超，邵晨阳，张悦，吕海鹏，林智，杜琪珍，朱荫. 动态顶空萃取结合气相色谱-嗅觉测量-质谱联用技术解析不同品种烘青绿茶的挥发性成分[J]. 食品科学, 2024, 45(5): 137-148.

LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin. Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars[J]. FOOD SCIENCE, 2024, 45(5): 137-148.

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动态顶空萃取结合气相色谱-嗅觉测量-质谱联用技术解析不同品种烘青绿茶的挥发性成分

Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars

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