Analysis of Aroma Components from Pu-erh Tea by Headspace-GC-MS Based on Retention Index

doi:10.7506/spkx1002-6630-201406021

Abstract

Abstract:

A static headspace-gas chromatography-mass spectrometry (HS-GC-MS) method was used to analyze aroma
components from Pu-erh tea. The separated peaks were identified by mass spectral library searching combined with retention
index comparison. Thirty aroma components were identified from Pu-erh tea, mainly including alcohols (47.73%) and esters
(40.97%). The precision expressed as relative standard derivation (RSD, n = 6) of the proposed method was in the range of
4.11%–6.59%. This method can be widely applied for the qualitative analysis of aroma components from Pu-erh tea.

Key words: Pu-erh tea, aroma components, retention index, headspace analysis, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

O656.2

SHEN Ming-yue, LIU Ling-ling, NIE Shao-ping*, XIE Jian-hua, LI Chang, MAO Xue-jin, WANG Yuan-xing, XIE Ming-yong. Analysis of Aroma Components from Pu-erh Tea by Headspace-GC-MS Based on Retention Index[J]. FOOD SCIENCE, 2014, 35(6): 103-106.

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