基于GC-MS和PCA分析黑毛茶高湿霉变过程挥发性组分

doi:10.7506/spkx1002-6630-20180911-116

食品科学 ›› 2019, Vol. 40 ›› Issue (14): 198-205.doi: 10.7506/spkx1002-6630-20180911-116

基于GC-MS和PCA分析黑毛茶高湿霉变过程挥发性组分

胥伟，姜依何，田双红，朱旗

1.湖南农业大学茶学教育部重点实验室，湖南长沙 410128；2.四川农业大学园艺学院，四川成都 611130

出版日期:2019-07-25 发布日期:2019-07-23
基金资助:
国家自然科学基金面上项目（31571802）；湖南省研究生科研创新项目（CX2016B283）

Analysis of Volatile Compounds of Mildewed Raw Dark Tea Exposed to High Humidity Based on GC-MS and PCA

XU Wei, JIANG Yihe, TIAN Shuanghong, ZHU Qi

1. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 2. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China

Online:2019-07-25 Published:2019-07-23

摘要/Abstract

摘要： 以同一批黑毛茶为原料，在高湿条件下进行促霉处理，按处理进程取样，同时收集市场霉变黑茶样本，采用同时蒸馏萃取结合气相色谱-质谱联用技术分析其挥发性组分，结合黑茶香气研究进展进行分析。结果表明：黑茶霉变样品中检出23 种共有组分，38 种人工霉变样品共有组分，43 种自然霉变样品共有组分。棕榈酸、六氢法呢基丙酮、异植醇、叶绿酸、亚油酸和亚麻酸甲酯为霉变黑茶样品的主要组分。主成分分析法考察霉变黑毛茶风味的挥发性组分，结果表现为蘑菇醇、异植醇、叶绿醇、2,3-辛二酮、硬脂酸、壬醛、长叶烯、邻苯二甲酸二异丁酯、β-环柠檬醛、2,6-二甲基环己醇、芳樟醇与第1主成分高度正相关。该类组分呈味特性为花香带油哈味及泥土气味，这与感官审评的风霉味存在关联。

关键词: 黑毛茶, 霉变, 挥发性组分

Abstract: Six raw dark tea samples from the same batch were exposed to a high humidity environment to induce mildew. Besides, two naturally mildewed samples were collected from the market. The volatile components of all these samples were analyzed by simultaneous distillation extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) and were evaluated based on the existing literature data on dark tea aroma. The results showed that a total of 23 volatile components were detected in all samples. A total of 38 and 43 volatile compounds were common to the artificially mildewed samples and the naturally mildewed ones, respectively. Palmitic acid, hexahydrofarnesyl acetone, isophytol, chlorophyllic acid, linoleic acid and methyl linolenate were the main volatile components of mildewed dark tea samples. The principal component analysis performed on the aroma components of mildewed dark tea showed that 1-octen- 3-ol, isophytol, phytol, 2,3-octanedione, octadecanoic acid, nonanal, longifolen, phthalic acid diisobutyl ester, β-cyclocitral, 2,6-dimethylcyclohexanol and linalol were highly positively correlated with the first principal component, which were responsible for the floral aroma with rancid and earthy odor and were related to the mildew flavor of sensory evaluation.

Key words: raw dark tea, mildew, volatile compounds

中图分类号:

TS272.5

胥伟，姜依何，田双红，朱旗. 基于GC-MS和PCA分析黑毛茶高湿霉变过程挥发性组分[J]. 食品科学, 2019, 40(14): 198-205.

XU Wei, JIANG Yihe, TIAN Shuanghong, ZHU Qi. Analysis of Volatile Compounds of Mildewed Raw Dark Tea Exposed to High Humidity Based on GC-MS and PCA[J]. FOOD SCIENCE, 2019, 40(14): 198-205.

[1]	李俊杰，徐元昊，陈梦娟，邓高文，吴凯，蒋立文. 手筑茯砖茶加工过程中挥发性组分变化分析[J]. 食品科学, 2020, 41(24): 144-154.
[2]	孙世旭，李莉，韩祥稳，周游，曹崇江. 纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响[J]. 食品科学, 2019, 40(7): 212-218.
[3]	胥伟，姜依何，田双红，朱旗. 基于色谱-质谱技术分析高湿条件下霉变黑毛茶品质成分变化及真菌毒素残留[J]. 食品科学, 2019, 40(20): 293-298.
[4]	严松，林颢. 基于嗅觉可视化技术和气相色谱-质谱联用鉴别霉变小麦[J]. 食品科学, 2019, 40(2): 275-280.
[5]	沈飞，黄怡，周曰春，刘琴，裴斐，李彭，方勇，刘兴泉. 基于光谱和图像信息融合的玉米霉变程度在线检测[J]. 食品科学, 2019, 40(16): 274-280.
[6]	胥伟，赵仁亮，姜依何，吴丹，朱旗. 湖南黑毛茶等温吸湿模型建立及霉变安全性研究[J]. 食品科学, 2018, 39(7): 27-32.
[7]	班兆军，陈存坤，李国鹏，于林凯，王宏鹏，孙蓉，毛建卫. 鼠尾草（Salvia officinalis L.）不同组织精油组分差异比较[J]. 食品科学, 2017, 38(2): 159-163.
[8]	朱永清，李可，袁怀瑜，徐瑞，李华佳. “巴山红”香椿不同发育时期挥发性物质分析[J]. 食品科学, 2016, 37(24): 118-123.
[9]	王亨洪，童华荣，李兰英，朱玲. 川渝地区野生大茶树的挥发性组分及萜烯指数分析[J]. 食品科学, 2011, 32(2 ): 168-172.
[10]	姜荷1，程坷伟2，屠海云1. 导致牛肉干产品霉变菌种的分离及鉴定[J]. 食品科学, 2010, 31(13 ): 237-239.
[11]	杜建中，陈海莉，吴金媚，江阳华. 毛细管电泳分离测定霉变食品中桔青霉素的研究[J]. 食品科学, 2009, 30(6): 203-207.
[12]	肖卓炳1，陈上2，麻明友1，杨朝霞2，吴显明2，何则强2. 杨梅霉变及其多酚酶特性与动力学研究[J]. 食品科学, 2009, 30(23): 306-308.
[13]	林家永1，高艳娜2，吴胜芳3，王松雪1. 顶空固相微萃取-气质联用法分析稻谷挥发性成分[J]. 食品科学, 2009, 30(20 ): 277-282.
[14]	黄丽婵, 欧阳涟, 刘文群, 韩伟, 杨光. 拮抗菌对柑橘霉变及其抗性的影响[J]. 食品科学, 2008, 29(11): 641-644.
[15]	张建伟, 陈云堂, 杨保安, 胡秀菊, 孟祥峰, 刘秋芳. 60Coγ射线辐照对板栗果影响效应的研究[J]. 食品科学, 2002, 23(9): 108-112.

基于GC-MS和PCA分析黑毛茶高湿霉变过程挥发性组分

Analysis of Volatile Compounds of Mildewed Raw Dark Tea Exposed to High Humidity Based on GC-MS and PCA

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价