食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 260 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027026

分析与检测

GC-MS结合化学计量学用于探究六大茶类香气形成的差异

  • 谢关华 ,
  • 陆安霞 ,
  • 欧阳珂 ,
  • 孟庆 ,
  • 童华荣
展开
  • 1(西南大学 食品科学学院,重庆,400715)
    2(宜宾学院 农林与食品工程学部,四川 宜宾,644000)
硕士研究生(童华荣教授为通讯作者,E-mail:huart@swu.edu.cn)

收稿日期: 2021-02-09

  修回日期: 2021-03-22

  网络出版日期: 2021-11-18

基金资助

重庆市现代山地特色高效农业茶叶产业技术体系(2020-7)

收起

Analysis of the aroma formation in six categories of teas by GC-MS combined with chemometrics

  • XIE Guanhua ,
  • LU Anxia ,
  • OUYANG Ke ,
  • MENG Qing ,
  • TONG Huarong
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China)

Received date: 2021-02-09

  Revised date: 2021-03-22

  Online published: 2021-11-18

Fold

摘要

该研究运用气相色谱质谱联用技术(gas chromatography-mass spectrometry,GC-MS)对梅占(Camellia sinensis var.Meizhan)品种茶树鲜叶加工而成的六大茶类中挥发性化合物进行了检测,通过统计分析筛选每种茶的特有成分及关键变量,通过计算化合物气味活性值(odor activity value,OAV)和香气特征影响值(aroma character impact value,ACI)评价各挥发性化合物对成茶香气的贡献度,以此来探究六大茶类香气形成的差异。结果表明,除每种茶类的特有成分外,共筛选出罗勒烯、(E)-橙花叔醇、β-石竹烯等10种化合物,其含量变化对茶类香气的差异化形成起重要作用。绿茶和白茶中呈现清花香属性的化合物在其香气构成中的比例较高,黄茶中青香、花香、果香化合物的比例较均衡,乌龙茶中呈现花香的化合物比例较高,红茶中花果香化合物占主要优势,黑茶中果香化合物的比例明显高于其他茶类。不同的加工方式通过影响挥发性化合物的组成和含量来调控六大茶类香气的形成,对茶叶香气有主要贡献的化合物多为六大茶类共有成分,各茶类香型差异的关键在于优势化合物的组成比例不同。

关键词： 梅占; GC-MS; 化学计量学; 气味活性值; 挥发性化合物; 香气形成

本文引用格式

谢关华 , 陆安霞 , 欧阳珂 , 孟庆 , 童华荣 . GC-MS结合化学计量学用于探究六大茶类香气形成的差异[J]. 食品与发酵工业, 2021 , 47(20) : 260 -270 . DOI: 10.13995/j.cnki.11-1802/ts.027026

Abstract

GC-MS was employed to detect the volatile compounds in six categories of teas processed from fresh leaves of the single tea cultivar,Camellia sinensis var. Meizhan in this study. Moreover, to compare the differences among the six teas on the aroma formation, the characteristic components and key variables of teas were screened by statistical analysis, and the contribution of each volatile compound to the aroma was evaluated by calculating the odor activity value (OAV) and aroma character impact value (ACI). The results showed that in addition to the characteristic components of each tea, a total of 10 compounds, including ocimene, (E)-nerolidol, β-caryophyllene, etc., were screened out, and the changes of their content play a major role in the formation of differential tea aroma. Moreover, green tea and white tea possessed high proportions of compounds with fragrant properties in their aroma composition. Yellow tea had a relatively balanced proportion of green, floral, and fruity aroma compounds. Oolong tea had a high proportion of floral aroma compounds. Further study revealed that floral and fruity aroma compounds were dominant in black tea, and the proportion of fruity aroma compounds in dark tea was significantly higher than in other teas. Besides, different processing methods could regulate the aroma formation of the six categories of teas by influencing the composition and content of volatile compounds. We have also confirmed the important contribution of the common components in the six teas to the aroma, and the composition ratios of dominant compounds could be deemed as the critical factor that influences the aroma type of each tea.

Key words： Camellia sinensis var. Meizhan; GC-MS; chemometrics; odor activity value; volatile compounds; aroma formation

参考文献

[1] 宛晓春. 茶叶生物化学[M].北京:中国农业出版社, 2003.
WAN X C.Tea Biochemistry[M].Beijing:China Agriculture Press, 2003.
[2] SUSANNE B, YANG Z Y, KATSUNO T, et al.Recent studies of the volatile compounds in tea[J].Food Research International, 2013, 53(2):585-599.
[3] ZHENG X Q, LI Q S, XIANG L P, et al.Recent advances in volatiles of teas[J].Molecules, 2016, 21(3):1-12.
[4] ZHENG W J, WAN X C, BAO G H.Brick dark tea:A review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation[J].Phytochemistry Reviews, 2015, 14(3):499-523.
[5] GUO X Y, HO C T, SCHWAB W, et al.Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea[J].Food Chemistry, 2018, 280:73-82.
[6] YENER S, JOSE A S, PABLO M G, et al.Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS[J].Talanta, 2016, 152:45-53.
[7] BALDERMANN S, YANG Z Y, KATSUNO T.Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds[J].American Journal of Analytical Chemistry, 2014, 5(9):620-632.
[8] WANG K B, LIU F, LIU Z H, et al.Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer[J].International Journal of Food Science and Technology, 2011, 46(7):1 406-1 412.
[9] YE Jing, WANG W G, HO C T, et al.Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry[J].Analytical Methods, 2016, 8:593-604.
[10] 肖凌, 毛世红, 童华荣.3种香型凤凰单丛茶挥发性成分分析[J].食品科学, 2018, 39(20):233-239.
XIAO L, MAO S H, TONG H R.Analysis on volatile components of three types of Fenghuang Dancong tea[J].Food Science, 2018, 39(20):233-239.
[11] LIAO X L, YAN J N, WANG B, et al.Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar “Zhonghuang 1”[J].Food Research International, 2020, 136:109355.
[12] HAN Z X, RANA M M, LIU G F, et al.Green tea flavour determinants and their changes over manufacturing processes[J].Food Chemistry, 2016, 212:739-748.
[13] HO C T, ZHENG X, LI S M.Tea aroma formation[J].Food Science and Human Wellness, 2015, 4(1):9-27.
[14] FENG Z H, LI Y F, LI M, et al.Tea aroma formation from six model manufacturing processes[J].Food Chemistry, 2019, 285:347-354.
[15] 李凤娟. 白茶的滋味、香气和加工工艺研究[D].杭州:浙江大学, 2012.
LI F J.Studies on the taste, aroma and processing of white tea[D].Hangzhou:Zhejiang University, 2012.
[16] 宛晓春, 夏涛.茶树次生代谢[M].北京:科学出版社, 2015.
WAN X C, XIA T.Tea Plant Secondary Metabolism[M].Beijing:Science Press, 2015.
[17] ZENG L T, ZHOU Y, FU X M, et al.Biosynthesis of jasmine lactone in tea (Camellia sinensis) leaves and its formation in response to multiple stresses[J].Journal of Agricultural and Food Chemistry, 2018, 66(15):3 899-3 909.
[18] KAWAKANI M, KOBAYASHI A.“Carotenoid-derived aroma compounds in tea.” in Carotenoid-Derived Aroma Compounds[M].Washington, DC:American Chemical Society, 2001.
[19] WU H L, HUANG W J, CHEN Z J, et al.GC-MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing[J].Food Research International, 2019, 120:330-338.
[20] 赵常锐, 宁井铭, 丁勇, 等.祁红毛茶初制过程中香气成分变化的研究[J].安徽农业大学学报, 2010, 37(3):471-477.
ZHAO C R, NING J M, DING Y, et al.Changes of aroma constituents of Qimen raw black tea during processing[J].Journal of Anhui Agricultural University, 2010, 37(3):471-477.
[21] CAO L T, GUO X M, LIU G J, et al.A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation[J].Journal of Food and Drug Analysis, 2018, 26(1):112-123.
[22] 康受姈. 不同茶树品种、生产季节和加工方法对茶叶挥发性化合物的影响[D].杭州:浙江大学, 2016.
KANG S L.Effects of tea cultivar, growing season and processing method on volatiles of tea leaves[D].Hangzhou:Zhejiang University, 2016
[23] TAKEO T, MAHANTA P K.Comparison of black tea aromas of orthodox and CTC tea and of black teas made from different varieties[J].Journal of Food and Agricultural, 1983, 34(3):307-310.
[24] 汪蓓, 舒娜, 陆安霞, 等.不同杀青温度对绿茶香型形成的影响[J].食品与发酵工业, 2020, 46(4):197-203.
WANG B, SHU N, LU A X, et al.Aroma formation of green tea effected by different pan-fire temperature[J].Food and Fermentation Industries, 2020, 46(4):197-203.
[25] 郭向阳, 宛晓春.茶叶香气提取方法[J].食品安全质量检测学报, 2019, 10(15):4 869-4 876.
GUO X Y, WAN X C.Extraction methods of tea aroma[J].Journal of Food Safety and Quality, 2019, 10(15):4 869-4 876.
[26] KOBAYASHI A,KAWAMURA M, YAMAMOTO Y, et al.Methyl epijasmonate in the essential oil of tea[J].Agricultural and Biological Chemistry, 1988, 52(9):2 299-2 303.
[27] YANG X G.Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)[J].Journal of Agricultural and Food Chemistry, 2008, 56(5):1 689-1 696.
[28] VAN GEMERT L J.Compilations of Odour Threshold Values in Air, Water and Other Media[M].The Netherlands:Oliemans Punter & Partners BV, 2003.
[29] PINO J A, MESA J.Contribution of volatile compounds to mango (Mangifera indica L.) aroma[J].Flavour and Fragrance Journal, 2006, 21(2):207-213.
[30] 苗潇潇, 李美萍, 李平, 等.HS-SPME-GC-O-MS分析玫瑰花露中的易挥发性成分[J].食品科学, 2016, 37(12):156-162.
MIAO X X, LI M P, LI P, et al.Analysis of volatile compounds in rose hydrolat by headspace solid-phase micro extraction and gas chromatography-olfactometry-mass spectrometry[J].Food Science, 2016, 37(12):156-162.
[31] ENGEL K H, FLATH R A, BUTTERY R G, et al.Investigation of volatile constituents in nectarines.1.Analytical and sensory characterization of aroma components in some nectarine cultivars[J].Journal of Agricultural and Food Chemistry, 1988, 36(3):549-553.
[32] CHEN Q C, ZHE Y, YAN H, et al.Identification of aroma composition and key odorants contributing to aroma characteristics of white teas[J].Molecules, 2020, 25(24):6 050.
[33] 刘琳燕, 周子维, 邓慧莉, 等.不同年份白茶的香气成分[J].福建农林大学学报(自然科学版), 2015, 44(1):27-33.
LIU L Y, ZHOU Z W, DENG H L, et al.Analysis of the aromatic components in white tea produced in different years[J].Journal of Fujian Agriculture and Forestry University (Natural Science Edition), 2015, 44(1):27-33.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司