食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 231 - 237

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025578

分析与检测

基于气相-离子迁移谱分析不同产地“汉中仙毫”气味指纹差异

  • 金文刚 ,
  • 陈小华 ,
  • 耿敬章 ,
  • 姜鹏飞 ,
  • 裴金金
展开
  • 1(陕西理工大学 生物科学与工程学院, 陕西 汉中, 723001)
    2(大连工业大学 国家海洋食品工程技术研究中心, 辽宁 大连, 116034)
博士, 讲师(金文刚讲师和裴金金副教授为共同通讯作者, E-mail:jinwengang@nwafu.edu.cn;jinjinpeislg@163.com)

收稿日期: 2020-09-04

  修回日期: 2020-09-21

  网络出版日期: 2021-03-31

基金资助

陕南秦巴山区生物资源综合开发协同创新中心项目(QBXT-18-4、QBXT-17-10)

收起

Analysis of “Hanzhong Xianhao” odor fingerprints from different places based on GC-IMS

  • JIN Wengang ,
  • CHEN Xiaohua ,
  • GENG Jingzhang ,
  • JIANG Pengfei ,
  • PEI Jinjin
Expand
  • 1(School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2020-09-04

  Revised date: 2020-09-21

  Online published: 2021-03-31

Fold

摘要

为便于“汉中仙毫”绿茶质量区分和品牌管理, 利用气相-离子迁移色谱(gas chromatograph-ion mobility spectrometer, GC-IMS)分析了不同产地(南郑、勉县、镇巴、西乡、宁强)“汉中仙毫”的气味指纹差异。结果表明, GC-IMS技术可以对不同产地“汉中仙毫”气味物质实现较好分离。不同产地“汉中仙毫”中共鉴定出61种挥发性气味物质, 包括醛类30种、酮类12种、酯类7种、醇类6种、呋喃类4种和酸类2种。主成分分析表明, 不同产地“汉中仙毫”挥发性气味成分气相-离子迁移谱呈现出一定差异, 2个主成分累计贡献率达到73%, 说明基于GC-IMS技术可以对“汉中仙毫”进行产地区分。该研究建立了“汉中仙毫”挥发性气味物质指纹图谱, 可视化呈现了不同产地茶叶气味物质差异, 对今后“汉中仙毫”品质控制、产地区分、质量评估以及品牌管理提供了方法。

关键词： 气相-离子迁移色谱; 绿茶; 气味指纹; 主成分分析; 产地区分

本文引用格式

金文刚 , 陈小华 , 耿敬章 , 姜鹏飞 , 裴金金 . 基于气相-离子迁移谱分析不同产地“汉中仙毫”气味指纹差异[J]. 食品与发酵工业, 2021 , 47(5) : 231 -237 . DOI: 10.13995/j.cnki.11-1802/ts.025578

Abstract

In order to facilitate the quality classification and brand management of “Hanzhong Xianhao” green tea, gas chromatography-ion mobility spectroscopy(GC-IMS) was used to analyze the differences of odor fingerprints of “Hanzhong Xianhao” from different producing areas (Nanzheng, Mianxian, Zhenba, Xixiang, and Ningqiang). The results showed that GC-IMS technology could be used to separate the odorants of “Hanzhong Xianhao” of different origins. A total of 61 volatile odorants were identified from five different producing areas, including 30 aldehydes, 12 ketones, 7 esters, 6 alcohols, 4 furans and 2 acids. The principal component analysis showed that there were differences in volatile odor components in “Hanzhong Xianhao”, and the cumulative contribution rate of the two principal components reached 73% which indicated that the origin of “Hanzhong Xianhao” could be discriminated based on GC-IMS technology. This study established the fingerprint of volatile odorants of “Hanzhong Xianhao” and visualizes the odor differences of tea samples from different producing areas, which could provide a method for its quality control, origin discrimination, quality evaluation and brand management in the future.

Key words： gas chromatography-ion mobility spectroscopy; green tea; odor fingerprint; principal component analysis; origin discrimination

参考文献

[1] 郑宗林, 蔡如桂.汉中茶文化[M].北京:人民文学出版社, 2010.
ZHENG Z L, CAI R G.Tea culture of Hanzhong[M].Beijing:People's Literature Press, 2010.
[2] 郑宗林, 张星显, 蔡如桂.汉中茶叶科技[M].北京:科学技术文献出版社, 2012.
ZHENG Z L, ZHANG X X, CAI R G.Tea science and technology of hanzhong[M].Beijing:Science and Technology Reference Press, 2010.
[3] 党娅, 刘水英.汉中绿茶中6种矿质元素含量及其溶出特性[J].食品科学, 2014, 35(16):170-174.
DANG Y, LIU S Y.Mineral contents and leaching characteristics in green tea from Hanzhong, Shaanxi[J].Food Science, 2014, 35(16):170-174.
[4] 王梦琪, 朱萌, 张悦, 等.茶叶挥发性成分中关键呈香成分研究进展[J].食品科学, 2019, 40(23):341-349.
WANG M Q, ZHU M, ZHANG Y, et al.A review of recent research on key aroma compounds in tea[J].Food Science, 2019, 40(23):341-349.
[5] SANCHEZ-LOPEZ JA, YENER S, SMRKE S, et al.Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness[J].Flavour and Fragrance Journal, 2020, 35(4):365-375.
[6] LI Q, LI Y, LUO Y, et al.Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea[J].LWT-Food Science and Technology, 2020, 127:109 355.
[7] LI J, HUA J, DONG C, et al.Real-time fingerprinting of the dynamics of green tea volatiles by ion mobility spectrometry for aroma assessment and discrimination[J].LWT-Food Science and Technology, 2020, 131:109 751.
[8] 郭建军, 周艺, 王小英, 等.贵州不同产区代表绿茶的品质特征及香气组分分析[J/OL].食品工业科技, 2020, https://kns.cnki.net/kcms/detail/11.1759.TS.20200819.1100.008.html.
GUO J J, ZHOU Y, WANG X Y, et al.Analysis of quality features and aroma components in Guizhou representative green tea[J/OL].Science and Technology of Food Industry, 2020, https://kns.cnki.net/kcms/detail/11.1759.TS.20200819.1100.008.html.
[9] 李俊杰, 徐元昊, 陈梦娟, 等.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.
LI J J, XU Y H, CHEN M J, et al.Analysis on changes of volatile components in processing of manual Fuzhuan tea[J].Food Science, 2020, 41(24):144-154.
[10] 李张伟. 凤凰单丛茶老枞茶树和新枞茶树茶叶的香气和生化成分比较[J].食品与发酵工业, 2019, 45(5):224-230.
LI Z W.Comparison of aroma chemical components between old and new tea trees of Fenghuang Dancong tea[J].Food and Fermentation Industries, 2019, 45(5):224-230.
[11] 刘珍珍, 苏莹, 李会宁, 等.汉中炒青绿茶香气成分及香气特征分析[J].湖南农业科学, 2019(9):78-84.
LIU Z, SU Y, LI HN, et al.Analysis of aroma components and characteristics of Hanzhong roasted green tea[J].Hunan Agricultural Sciences, 2019, 9:78-84.
[12] CHEN X, CHEN D, JIANG H, et al.Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis[J].Food Chemistry, 2019, 274:130-136.
[13] CHEN X, SUN H, QU D, et al.Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods[J].Flavour and Fragrance Journal, 2020, 35(6):666-673.
[14] 杜超, 戚军, 姚文生, 等.基于气相-离子迁移谱分析反复炖煮过程中鸡肉风味物质的变化规律[J].食品与发酵工业, 2020, 46(9):265-271.
DU C, QI J, YAO W S, et al.Detection of volatile compounds in re-stewed chicken by GC-IMS[J].Food and Fermentation Industries, 2020, 46(9):265-271.
[15] 江津津, 谢佩桦, 任芳, 等.基于气相离子迁移谱和顶空固相微萃取的新会柑普茶的风味分析[J].食品工业科技, 2020, 41(12):214-220.
JIANG J, XIE P, REN F, et al.Flavor analysis of Xinhui citrus Pu'er tea based on gas-phase ion migration spectrum and headspace solid phase microextraction[J].Science and Technology of Food Industry, 2020, 41(12):214-220.
[16] JIN J, ZHAO M, ZHANG N, et al.Stable isotope signatures versus gas chromatography-ion mobility spectrometry to determine the geographical origin of Fujian Oolong tea (Camellia sinensis) samples[J].European Food Research and Technology, 2020, 246(5):955-964.
[17] 林若川, 邓榕, 许丽蓉.基于GC-IMS技术的绿茶风味鉴别方法可行性的研究[J].广东化工, 2017, 44(23):19-21.
LIN R C, DENG R, XU L R.Feasibility study of green tea flavor identification based on GC-IMS technology[J].Guangdong Chemistry, 2017, 44(23):19-21.
[18] 刘亚芹, 王辉, 黄建琴, 等.GC-IMS在绿茶挥发性物质定性分析中的应用[J].中国茶叶加工, 2020(1):55-59.
LIU Y Q, WANG H, HUANG J Q, et al.Application of GC-IMS in qualitative analysis of volatile compounds in green tea[J].Chinese Tea Processing, 2020, 1:55-59.
[19] 肖作兵, 陈合兴, 牛云蔚, 等.顶空蒸馏萃取法结合GC-MS/GC-O技术分析龙井茶的特征香气成分[J].浙江大学学报(理学版), 2015, 42(6):714-720.
XIAO ZB, CHEN HX, NIU YW, et al.Identify the characteristic aroma components of Longjing tea by head space steam distillation extraction and GC-MA/GC-O[J].Journal of Zhejiang University(Science Edition), 2015, 42(6):714-720.
[20] CHENG Y, HUYNH-BA T, BLANK I, et al.Temporal changes in aroma release of Longjing tea infusion:Interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging[J].Journal of Agricultural and Food Chemistry, 2008, 56(6):2 160-2 169.
[21] 巨晓军, 单艳菊, 刘一帆, 等.基于GC-IMS技术分析不同生长速度肉鸡肌肉中挥发性有机物的差异[J/OL].食品与发酵工业, 2020, DOI:10.13995/j.cnki.11-1802/ts.025140
JU X J, SHAN Y J, LIU Y F, et al.Analysis of chicken muscle volatile compounds of different growing speed based on GC-IMS technology[J/OL].Food and Fermentation Industries, 2020, DOI:10.13995/j.cnki.11-1802/ts.025140
[22] 于怀智, 姜滨, 孙传虎, 等.顶空气相离子迁移谱技术对不同产地水蜜桃的气味指纹分析[J].食品与发酵工业, 2020, 16:231-235.
YU H Z, JIANG B, SUN C, et al.Analysis of nectarine odor fingerprints based on headspace-gas chromatography-ion mobility spectroscopy[J].Food and Fermentation Industries, 2020, 46(16):231-235.
[23] 孟新涛, 乔雪, 潘俨, 等.新疆不同产区羊肉特征风味成分离子迁移色谱指纹谱的构建[J].食品科学, 2020, 41(16):218-226.
MENG X T, QIAO X, PAN Y, et al.Characteristic flavor compounds fingerprinting of mutton from different producing regions of Xinjiang, China by gas chromatography-ion mobility spectrometry[J].Food Science, 2020, 41(16):218-226.
[24] 祁兴普, 陈通, 刘萍, 等.基于气相离子迁移谱黄酒产地识别的研究[J].食品工业科技, 2019, 40(22):273-281.
QI X P, CHEN T, LIU P, et al.Origin identification of yellow wine based on gas chromatography-ion mobility spectrometry[J].Science and Technology of Food Industry, 2019, 40(22):273-281.
[25] LI M, PAN T, CHEN Q.Estimation of tea quality grade using statistical identification of key variables[J].Food Control, 2021, 119:107 485.
[26] ZHU J, ZHU F, LI L, et al.Highly discriminant rate of Dianhong black tea grades based on fluorescent probes combined with chemometric methods[J].Food Chemistry, 2019, 298:125 046.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司