基于顶空固相微萃取-气相色谱-质谱技术的6 种栀子花绿茶关键香气成分分析

doi:10.7506/spkx1002-6630-20260226-145

食品科学 ›› 2026, Vol. 47 ›› Issue (18): 232-241.doi: 10.7506/spkx1002-6630-20260226-145

• 成分分析 • 上一篇

基于顶空固相微萃取-气相色谱-质谱技术的6 种栀子花绿茶关键香气成分分析

崔懂1，程俐1，高婧斐2，曾丽娟1，刘骏锋3，唐晏3，张丽群1,*

（1.乐山市农业科学研究院，四川乐山 614000；2.乐山市茶产业发展中心，四川乐山 614000；3.犍为县农业技术推广中心，四川乐山 614400）

发布日期:2026-09-29
基金资助:
四川省农业科学院科技成果中试熟化与示范转化项目（2025ZSSFFY09）；乐山农业科研创新与产业发展支撑项目（26LSNKDLZD002）

Analysis of Key Aroma Components in Six Types of Gardenia Green Tea by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

CUI Dong, CHENG Li, GAO Jingfei, ZENG Lijuan, LIU Junfeng, TANG Yan, ZHANG Liqun

(1. Leshan Academy of Agricultural Sciences, Leshan 614000, China; 2. Leshan Tea Industry Development Center, Leshan 614000, China; 3. Qianwei Agricultural Technology Promotion Center, Leshan 614400, China)

Published:2026-09-29

摘要/Abstract

摘要： 为明确乐山地区主栽的6 种栀子花品系窨制的栀子花绿茶香气差异，采用顶空固相微萃取-气相色谱-质谱联用技术结合感官审评与化学计量学方法，对不同品系窨制的栀子花绿茶香气成分进行鉴定与分析。感官审评显示，6 种栀子花绿茶呈现出不同的香气特征，其中玫瑰栀子和玫瑰二栀子（趴栀子）窨制的茶样香气馥郁、层次丰富，挥发性成分总量也最高，共鉴定出1 253 种挥发性成分，以萜类、酯类和酮类成分为主，各品系栀子花茶香气物质含量差异显著；基于气味活度值（odor activity value，OAV）＞1，从中识别出221 种关键香气成分，其中(E)-2-己烯醛、1-壬烯-3-酮、2-噻吩甲硫醇、(E,Z)-2,6-壬二烯醛、2,3-二乙基-5-甲基吡嗪、(E)-β-大马酮、2-甲氧基-3,5-二甲基吡嗪、2,4-十一醛、(Z)-6-壬烯-1-醇乙酸酯、3-甲基丁酸-2-苯乙酯、苯甲酸甲酯及芳樟醇这12 种挥发性化合物是6 种栀子花茶共有的关键香气成分，共同赋予其花香、果香及清香的香气特征。以变量投影重要性（variable importance in projection，VIP）＞1、P＜0.05为条件筛选出424 种差异成分；进一步结合OAV筛选出58 种可用于鉴别不同品系栀子花茶香气的重要物质（VIP＞1、P＜0.05且OAV＞1）。本研究结果有助于阐释不同品系栀子花绿茶的香气特征，为栀子花绿茶的品质提升与优良品系筛选提供理论依据。

关键词: 栀子花绿茶；感官审评；顶空固相微萃取-气相色谱-质谱；香气成分；气味活度值

Abstract: The differences in aroma of green teas scented with six major Gardenia strains in Leshan, Sichuan were examined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, and chemometric analysis. Sensory evaluation revealed that the six Gardenia green teas exhibited distinct aroma profiles. The teas scented with Meigui Zhizi and Meigui Erzhizi (Pazhizi) exhibited a rich, layered aroma and showed the highest total volatile content. A total of 1 253 volatile compounds were identified, the major ones being terpenes, esters, and ketones. Significant variation was observed in contents of aroma components among different Gardenia green teas. Based on odor activity value (OAV) > 1, 221 key aroma compounds were selected, among which 12 volatiles including (E)-2-hexenal, 1-nonen-3-one, 2-thiophenemethanethiol, (E,Z)-2,6-nonadienal, 2,3-diethyl-5-methylpyrazine, (E)-β-damascenone, 2-methoxy-3,5-dimethylpyrazine, 2,4-undecadienal, (Z)-6-nonen-1-ol acetate, 2-phenylethyl 3-methylbutyrate, methyl benzoate, and linalool were common to all six Gardenia teas and jointly contributed to their floral, fruity, and fresh aroma characteristics. Using the cutoff of variable importance in projection (VIP) score > 1 and P < 0.05, 424 differential compounds were selected; further screening based on OAV identified 58 important compounds (VIP > 1, P < 0.05, and OAV > 1) that can be used to discriminate the aroma of teas scented with different Gardenia strains. These findings help elucidate the aroma profiles of green tea scented with different strains of Gardenia, providing a theoretical basis for improving product quality and selecting superior Gardenia strains.

Key words: Gardenia green tea; sensory evaluation; headspace solid-phase microextraction-gas chromatography-mass spectrometry; aroma components; odor activity value

中图分类号:

TS272.5

崔懂，程俐，高婧斐，曾丽娟，刘骏锋，唐晏，张丽群. 基于顶空固相微萃取-气相色谱-质谱技术的6 种栀子花绿茶关键香气成分分析[J]. 食品科学, 2026, 47(18): 232-241 https://doi.org/10.7506/spkx1002-6630-20260226-145

CUI Dong1, CHENG Li1, GAO Jingfei2, ZENG Lijuan1, LIU Junfeng3, TANG Yan3, ZHANG Liqun1,*. Analysis of Key Aroma Components in Six Types of Gardenia Green Tea by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2026, 47(18): 232-241 https://doi.org/10.7506/spkx1002-6630-20260226-145

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基于顶空固相微萃取-气相色谱-质谱技术的6 种栀子花绿茶关键香气成分分析

Analysis of Key Aroma Components in Six Types of Gardenia Green Tea by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

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