食品与发酵工业 >

2022 , Vol. 48 >Issue 16: 257 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031735

分析与检测

基于顶空固相微萃取-气相色谱-飞行时间质谱联用技术分析固样方法对茶叶挥发性成分的影响

  • 李炫烨 ,
  • 陈思 ,
  • 刘毓婕 ,
  • 陈亮 ,
  • 俞晓敏 ,
  • 马建强
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  • 1(中国农业科学院茶叶研究所,浙江 杭州,310008)
    2(中国农业科学院研究生院,北京,100081)
    3(福建农林大学园艺植物生物学及代谢组学研究中心,福建 福州,350002)
硕士研究生(马建强副研究员为通信作者,E-mail:majianqiang@tricaas.com)

收稿日期: 2022-03-31

  修回日期: 2022-04-25

  网络出版日期: 2022-09-16

基金资助

浙江省“十四五”农业新品种选育重大科技专项课题(2021C02067-1);中国农业科学院科技创新工程(CAASASTIP-2017-TRICAAS);现代农业产业技术体系专项资金(CARS-19);国家重点研发计划课题(2019YFC0840501)

收起

Effect of drying methods on volatile compounds of tea leaves based on headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry

  • LI Xuanye ,
  • CHEN Si ,
  • LIU Yujie ,
  • CHEN Liang ,
  • YU Xiaomin ,
  • MA Jianqiang
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  • 1(Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China)
    2(Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China)
    3(FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Received date: 2022-03-31

  Revised date: 2022-04-25

  Online published: 2022-09-16

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摘要

为探究固样方法对茶叶挥发性成分组成的影响,采用顶空固相微萃取-气相色谱-飞行时间质谱联用技术对4个茶树品种的真空冷冻、微波和热风固样以及绿茶样品进行挥发性成分分析。结果表明,固样方法会导致茶叶的挥发性成分种类和含量呈现显著差异,真空冷冻样品明显区别于其他样品,而热风和绿茶样品则比较相似。真空冷冻样品检测到的挥发性成分种类相对较多,具有一些特异的酯类化合物,同时真空冷冻固样能较好地保留香叶醇、芳樟醇及其氧化物等大多数重要的绿茶香气成分,而微波和热风固样会导致其含量大幅降低。研究结果为今后开展大批量茶鲜叶挥发性成分检测和高香茶树品种选育等工作的固样方法选择提供了参考依据。

关键词： 茶叶; 绿茶; 香气; 挥发性成分; 固样方法

本文引用格式

李炫烨 , 陈思 , 刘毓婕 , 陈亮 , 俞晓敏 , 马建强 . 基于顶空固相微萃取-气相色谱-飞行时间质谱联用技术分析固样方法对茶叶挥发性成分的影响[J]. 食品与发酵工业, 2022 , 48(16) : 257 -263 . DOI: 10.13995/j.cnki.11-1802/ts.031735

Abstract

In order to assess the effect of drying methods on volatile compounds, headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry (HS-SPME/GC-TOF-MS) was used to analyze the volatile profiles of fresh leaf samples of four tea cultivars which were individually subjected to hot-air drying (HA), microwave drying (MW) or vacuum freeze drying (VF). Green tea manufactured from each tea cultivar served as the control. The results showed that the drying method had a great influence on volatile compound profiles. The volatiles of VF samples were obviously different from other samples. Meanwhile, the volatile compositions of HA samples were much more similar to those of the respective green tea. There were more volatiles found in the VF samples, in which contained some unique esters. Moreover, the VF method could preserve the majority of important volatiles, such as geraniol, linalool and their oxides. In contrast, the HA and MW methods yielded much lower contents for most of important volatiles. The findings in the current study will provide a scientific basis and reference for selecting suitable drying methods in the future analysis of volatiles in fresh tea leaves and it is also useful in breeding tea cultivars with high aroma.

Key words： tea leaves; green tea; aroma; volatile compound; drying method

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