分析与检测

基于顶空固相微萃取、气相色谱-质谱结合相对香气活性值探究不同摊青温度对古丈毛尖绿茶香气物质的影响

  • 陈诗怡 ,
  • 胡维霞 ,
  • 朱海燕
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  • 1(湖南农业大学 园艺学院,湖南 长沙,410128)
    2(湖南农业大学茶学教育部重点实验室,湖南 长沙,410128)
    3(古丈县古阳河茶业有限责任公司,湖南 古丈,416300)
第一作者:硕士研究生(朱海燕教授为通信作者,E-mail:306529731@qq.com)

收稿日期: 2024-11-26

  修回日期: 2025-02-12

  网络出版日期: 2025-07-11

基金资助

湖南千亿茶产业链关键技术创新与示范项目(2021NK1020-3)

Effects of different spreading temperature on aroma substances of Guzhang Maojian green tea based on headspace-solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value

  • CHEN Shiyi ,
  • HU Weixia ,
  • ZHU Haiyan
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  • 1(College of Horticulture, Hunan Agricultural University, Changsha 410128, China)
    2(Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    3(Guzhang County Guyanghe Tea Co.Ltd., Guzhang 416300, China)

Received date: 2024-11-26

  Revised date: 2025-02-12

  Online published: 2025-07-11

摘要

为探究摊青工艺中温度对古丈毛尖绿茶品质的影响,该研究分别设定摊青工艺中的温度(25、35、45 ℃)制作出T25(CK)、T35、T45茶样,采用顶空固相微萃取(headspace-solid phase microextraction, HS-SPME)结合气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS)、相对香气活性值(relative odor activity value, ROAV)和感官审评的方法对古丈毛尖进行探究。结果表明,T35感官品质最佳,采用HS-SPME-GC-MS共鉴定出130种挥发性化合物。基于ROAV>1的筛选原则,分别在、T25(CK)、T35和T45中鉴定出33、32、33种关键香气化合物,其中变量重要性投影值>1的化合物共有11个,包括香豆素、正戊醇、柏木醇、2-乙基己醇、癸醛、苯甲醇、芳樟醇氧化物I、茉莉酸甲酯、正辛醛、香叶醛、乙酸乙酯,被认为是不同摊青温度处理制成的古丈毛尖绿茶香气关键差异化合物。该研究为古丈毛尖绿茶加工工艺优化、产品创新和品质提升提供了科学依据。

本文引用格式

陈诗怡 , 胡维霞 , 朱海燕 . 基于顶空固相微萃取、气相色谱-质谱结合相对香气活性值探究不同摊青温度对古丈毛尖绿茶香气物质的影响[J]. 食品与发酵工业, 2025 , 51(12) : 352 -360 . DOI: 10.13995/j.cnki.11-1802/ts.041702

Abstract

To investigate the impact of temperature variation during spreading and withering on Guzhang Maojian green tea quality, temperatures of 25 ℃, 35 ℃, and 45 ℃ were set as T25(CK), T35, and T45 tea samples.Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), and sensory evaluation were employed.Results showed that T35 had the best sensory quality.HS-SPME-GC-MS identified 130 volatile compounds.Based on ROAV>1, 33, 32, and 33 key aroma compounds were identified in T25(CK), T35, and T45, respectively.Eleven compounds with variable importance in projection>1, such as coumarin and n-pentanol, were found.These differences in compounds determined the aroma quality differences of Guzhang Maojian green tea at different temperatures.This study offers a scientific basis for optimizing Guzhang Maojian green tea processing, product innovation, and quality improvement.

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