Analysis of Volatile Components of Yellow Tea by HS-SPME/GC-MS

doi:10.7506/spkx1002-6630-201016053

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 239-243.doi: 10.7506/spkx1002-6630-201016053

• Analysis & Detection • Previous Articles Next Articles

Analysis of Volatile Components of Yellow Tea by HS-SPME/GC-MS

LIU Xiao-hui1,2，ZHANG Li-xia1,2，WANG Ri-wei2,3,*，WANG Chao1,2

(1. College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China ；
2. State Key Laboratory of Crop Biology, Tai’an 271018, China；
3. College of Applied Chemistry and Material Science, Shandong Agricultural University, Tai’an 271018, China )

Received:2009-12-03 Revised:2010-05-05 Online:2010-08-25 Published:2010-12-29
Contact: WANG Ri-wei2,3,*， E-mail:wjfx@sdau.edu.cn

Abstract

Abstract:

In order to establish a method for determining the aroma components of yellow tea, headspace solid phase microextraction (HS-SPME) was coupled to GC-MS. The effects of SPME fiber type, temperature and adsorption and desorption times on the kinds and amounts of aroma compounds of yellow tea were evaluated. Optimum adsorption was achieved using DVB-CAR-PDMS fiber for adsorption at 80 ℃ for 1 h. The thermal desorption of adsorbed aroma compounds from the fiber using a GC-MS injection port temperature of 230 ℃ lasted 1 min. A total of 108 aroma compounds were found in yellow tea, including 32 hydrocarbons, 20 esters, 17 alcohols, 17 aldehydes, 8 ketones, 4 oxygen containing compounds, 4 nitrogen containing compounds, 3 acids, 2 sulfur containing compounds and 1 phenol, and the contents of aliphatic hydrocarbons and aldehydes were both higher, but those of terpenes and aromatic compounds were both lower.

Key words: SPME, GC-MS, yellow tea, volatile components

CLC Number:

TS207.3

LIU Xiao-hui1,2，ZHANG Li-xia1,2，WANG Ri-wei2,3,*，WANG Chao1,2. Analysis of Volatile Components of Yellow Tea by HS-SPME/GC-MS[J]. FOOD SCIENCE, 2010, 31(16): 239-243.

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Analysis of Volatile Components of Yellow Tea by HS-SPME/GC-MS

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