基于GC-MS结合化学计量学方法鉴别3 种江西名茶

doi:10.7506/spkx1002-6630-20190925-309

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 141-150.doi: 10.7506/spkx1002-6630-20190925-309

基于GC-MS结合化学计量学方法鉴别3 种江西名茶

徐春晖，王远兴

（南昌大学食品科学与技术国家重点实验室，江西南昌 330047）

出版日期:2020-10-25 发布日期:2020-10-23
基金资助:
国家自然科学基金地区科学基金项目（31560478；31160321）

Discrimination of Three Famous Teas in Jiangxi Using Gas Chromatography-Mass Spectrometry Combined with Chemometrics

XU Chunhui, WANG Yuanxing

(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 采用顶空固相微萃取-气相色谱-质谱方法提取鉴定狗牯脑、庐山云雾茶与婺源绿茶的挥发性成分，并结合化学计量学方法对3 种茶叶进行品质鉴别。结果表明：主成分分析可对狗牯脑、庐山云雾茶与婺源绿茶进行有效区分；聚类分析与主成分分析的结果一致，且能客观反映出挥发性成分在样品中的含量差异；偏最小二乘-判别分析确定3 种茶叶中的20 种特征挥发性成分，分别为庚烷、2-正戊基呋喃、3-蒈烯、异胡薄荷醇、α-松油醇、马鞭草烯酮、芳樟醇、壬醛、β-环柠檬醛、二氢猕猴桃内酯、香叶醇、凤梨醛、丁酸叶醇酯、雪松烯、β-石竹烯、β-紫罗酮、δ-杜松烯、5-戊基间苯二酚、橙花叔醇、雪松醇。

关键词: 江西名茶；挥发性物质；气相色谱-质谱；化学计量学

Abstract: The volatile components of Gougunao tea, Lu Mountain Cloud-Mist tea, and Wuyuan green tea were extracted and identified by headspace solid phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). Further, their qualities were discriminated by chemometrics. The results showed that principal component analysis (PCA) could effectively distinguish among Gougunao tea, Lu Mountain Cloud-Mist tea, and Wuyuan Green tea. The results of cluster analysis were consistent with those of PCA, and could objectively reflect the difference in the contents of volatile components among the tea samples. Least squares discriminant analysis revealed 20 characteristic volatile components in the three kinds of tea, namely heptane, 2-pentyl furan, 3-carene, isopulegol, α-terpineol, verbenone, linalool, nonanal, β-cyclocitral, dihydroactinidioide, geraniol, allyl hexanoate, hexenyl butyrate, himachalene, caryophyllene, β-ionone, δ-cadinene, olivetol, nerolido, and cedrol.

Key words: Jiangxi’s famous teas; volatile components; gas chromatography-mass spectrometry; chemometrics

中图分类号:

TS207.3

徐春晖，王远兴. 基于GC-MS结合化学计量学方法鉴别3 种江西名茶[J]. 食品科学, 2020, 41(20): 141-150.

XU Chunhui, WANG Yuanxing. Discrimination of Three Famous Teas in Jiangxi Using Gas Chromatography-Mass Spectrometry Combined with Chemometrics[J]. FOOD SCIENCE, 2020, 41(20): 141-150.

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基于GC-MS结合化学计量学方法鉴别3 种江西名茶

Discrimination of Three Famous Teas in Jiangxi Using Gas Chromatography-Mass Spectrometry Combined with Chemometrics

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