食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 357 - 366

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042812

分析与检测

基于顶空固相微萃取-气质联用技术结合香气活度值分析4种干燥方式花果香型红茶的香气组分差异

  • 杨晶晶 ,
  • 赵云雄 ,
  • 刘宝贵 ,
  • 郭磊 ,
  • 李子平 ,
  • 王云仙 ,
  • 梁光志 ,
  • 罗莲凤 ,
  • 冯红钰
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  • 1(广西南亚热带农业科学研究所,广西 崇左,532415)
    2(西南林业大学 生物与食品工程学院,云南 昆明,650224)
第一作者:硕士,助理研究员(冯红钰高级农艺师为通信作者,E-mail:2532942886@qq.com)

收稿日期: 2025-03-22

  修回日期: 2025-04-09

  网络出版日期: 2025-09-29

基金资助

广西农业科学院基本科研业务专项(桂农科2025YP112,桂农科2021YT167);广西重点研发计划项目(桂科AB24010193,桂科AB24010254);广西科技和基地人才专项(桂科AD23026328);广西茶叶产业科技先锋队项目(桂农科盟202506-1)

收起

Analysis of aroma compounds in flower and fruit scented black tea dried by 4 drying dethods by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry combined with odor activity value

  • YANG Jingjing ,
  • ZHAO Yunxiong ,
  • LIU Baogui ,
  • GUO Lei ,
  • LI Ziping ,
  • WANG Yunxian ,
  • LIANG Guangzhi ,
  • LUO Lianfeng ,
  • FENG Hongyu
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  • 1(Guangxi South Subtropical Agricultural Science Research Institute, Chongzuo 532415, China)
    2(College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China)

Received date: 2025-03-22

  Revised date: 2025-04-09

  Online published: 2025-09-29

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摘要

为探究以金萱为原料加工的花果香型红茶在热风干燥、真空干燥、日晒干燥、冷冻干燥4种干燥方式下的香气品质差异特征,采用顶空固相微萃取-气质联用技术、结合正交偏最小二乘判别分析、香气活度值法,对红茶特征香气成分进行分析。结果表明,共检测出72种香气成分,日晒干燥组香气种类最多为60种、其次热风干燥59种、真空干燥50种、冷冻干燥44种,共有物质25种,占比45.59%~59.94%,其中醇类物质含量占比最高,为35.36%~41.06%。热风干燥组挥发性香气成分含量最高达3 066.61 ng/g,其次为真空干燥组(2 519.61 ng/g)、冷冻干燥组(2 326.78 ng/g)和日晒干燥组(2 275.60 ng/g),不同干燥方法处理组间存在较大差异,热风干燥组的差异特征最为显著,正交偏最小二乘判别分析可以较好地区分不同干燥方式,从GC-MS中筛选出30个差异特征标记物,结合气味活度值进一步分析可知,顺-芳樟醇氧化物(呋喃型)、1-戊烯-3-醇、香叶醇、戊醛、芳樟醇、苯甲醇、柠檬醛为关键挥发性有机物,共同组成红茶的花果香基调。综上,热风干燥更有利于花果香红茶中风味物质的产生和累积。该研究表征4种干燥方式的风味特征,可为特色红茶干燥加工工艺的选择提供参考。

关键词： 花果香红茶; 香气成分; 干燥方式; 顶空固相微萃取-气质联用仪; 气味活度值

本文引用格式

杨晶晶 , 赵云雄 , 刘宝贵 , 郭磊 , 李子平 , 王云仙 , 梁光志 , 罗莲凤 , 冯红钰 . 基于顶空固相微萃取-气质联用技术结合香气活度值分析4种干燥方式花果香型红茶的香气组分差异[J]. 食品与发酵工业, 2025 , 51(17) : 357 -366 . DOI: 10.13995/j.cnki.11-1802/ts.042812

Abstract

To investigate the quality differences of flower and fruit scented black tea from ‘Jinxuan' under four drying methods:hot air drying (HAD), vacuum drying (VD), sun drying (SD), and vacuum freeze drying (VFD).The characteristic volatile aroma composition were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with orthogonal partial least squares-discrimination analysis (OPLS-DA) and odor activity value (OAV).The results showed that a total of 72 aroma compounds were detected, with 25 common compounds accounting for 45.59%-59.94%.The SD group exhibited the highest number of compounds (60), followed by HAD (59), VD (50) and VFD (44).The most abundant aroma compounds identified were alcohols accounting for 35.36%-41.06%.The HAD group exhibited the highest concentration of volatile aroma compounds (3 066.61 ng/g), followed by the VD group (2 519.61 ng/g), VFD group (2 326.78 ng/g), and SD group (2 275.60 ng/g).Significant differences were observed among the drying methods, with the HAD group showing the most distinct characteristics.OPLS-DA effectively differentiated the drying methods, and 30 differential characteristic markers were identified from the GC-MS analysis.Further analysis based on OAV revealed that cis-linalool oxide (furan type), 1-penten-3-ol, geraniol, pentanal, linalool, benzyl alcohol, and citral were the key volatile organic compounds contributing to the flower and fruit scented black tea.In summary, HAD is more conducive to the generation and accumulation of flower and fruit scented black tea.This study characterizes the flavor profiles of the four drying methods and provided a reference for selecting drying methods in the processing of characteristic black tea.

Key words： flower and fruit scented black tea; aroma compound; drying methods; headspace solid phase microextraction coupled with gas chromatography-mass spectrometry; odor activity value

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