食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 390 - 399

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044056

分析与检测

基于顶空固相微萃取-气相色谱-质谱技术分析不同水质冲泡苦荞茶香气差异

  • 祁菊芳 ,
  • 王秀菊 ,
  • 周其宇
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  • (青海高等职业技术学院 农业与资源环境系,青海 海东,810799)
第一作者:硕士,讲师(通信作者,E-mail:1181117190@qq.com)

收稿日期: 2025-07-31

  修回日期: 2025-10-19

  网络出版日期: 2026-06-15

基金资助

青海高等职业技术学院2023年院级科研课题(GZYKY202301)

收起

Analysis of aroma differences of bitter buckwheat tea brewed with different water quality based on headspace solid-phase microextraction-gas chromatography-mass spectrometry

  • QI Jufang ,
  • WANG Xiuju ,
  • ZHOU Qiyu
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  • (Department of Agriculture, Resources and Environment, Qinghai Vocational and Technical College, Haidong 810799, China)

Received date: 2025-07-31

  Revised date: 2025-10-19

  Online published: 2026-06-15

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摘要

为探究不同水质对苦荞茶茶汤香气的影响,该研究采用感官定量描述法(quantitative descriptive analysis,QDA)与顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术联用,并结合水质理化性质分析,对4种水(自来水T1、卓玛泉水T2、农夫山泉水T3、娃哈哈纯净水T4)冲泡的苦荞茶挥发性成分进行综合解析。结果表明,不同水质对茶汤品质影响较大,茶汤的pH值均下降,电导率均明显升高,矿质元素的含量均增加,尤其在滋味与香气品质上,T4组茶汤醇厚饱满,麦香、焦香与甜香特征表现最为突出。采用GC-MS技术对不同水质茶汤的香气成分进行定性定量检测分析。结果表明,不同茶汤香气成分的组成相似,但具体的含量略有不同。4种茶汤中共检测出61种香气成分,基于P＜0.05且变量投影重要性(variable importance in projection,VIP)值大于1,进一步筛选到与茶汤香气品质相关的27种香气成分,其中醇类3种、醛类2种、酮类3种、酯类4种、含N化合物2种、吡嗪类8种、烷烃类4种和酚类1种,主要香气成分为酯类和吡嗪类。娃哈哈纯净水在提升多种关键烘焙香和花果香化合物的溶出方面表现最佳。相比之下,农夫山泉等天然矿泉水在萃取多种风味物质上效率较低,且存在较高的外源性化学物(如双酚A)迁移风险。因此,可选用纯净水或低矿化度的软水作为此苦荞茶的最佳冲泡用水,研究结果有助于阐明水质对苦荞茶品质特征和香气成分的影响,为苦荞茶饮料产品研发提供科学依据。

关键词： 苦荞茶; 不同水质; 香气成分; 顶空固相微萃取; 多元统计分析

本文引用格式

祁菊芳 , 王秀菊 , 周其宇 . 基于顶空固相微萃取-气相色谱-质谱技术分析不同水质冲泡苦荞茶香气差异[J]. 食品与发酵工业, 2026 , 52(10) : 390 -399 . DOI: 10.13995/j.cnki.11-1802/ts.044056

Abstract

To explore the influence of different water quality on the aroma of buckwheat tea soup, this study adopted the sensory quantitative description analysis (QDA) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, and combined with the physical and chemical property analysis of water quality.A comprehensive analysis was conducted on the volatile components of buckwheat tea brewed with four types of water (tap water T1, Zhuoma spring water T2, Nongfu Spring water T3, and Wahaha purified water T4).The results showed that different water quality had a significant impact on the quality of tea soup.The pH value of the tea soup decreased, the electrical conductivity of the tea soup increased significantly, and the content of mineral elements increased.Especially in terms of taste and aroma, the T4 group tea soup is rich and full-bodied, with wheat, burnt, and sweet aromas being the most prominent.The aroma components of tea soup from different water quality were qualitatively and quantitatively detected and analyzed by using GC-MS technology.The results showed that the composition of aroma components in different tea soups was similar, but the specific contents were slightly different.A total of 61 aroma components were detected in the four types of tea soup.Based on P<0.05 and variable importance in projection (VIP)>1, 27 aroma components related to the aroma quality of the tea soup were further screened out, including 3 alcohols, 2 aldehydes, 3 ketones, 4 esters, 2 N-containing compounds, 8 pyrazines, 4 alkanes and 1 phenol.The main aroma components were esters and pyrazines.Wahaha purified water performed best in enhancing the dissolution of various key baking and floral and fruity aroma compounds.In contrast, natural mineral waters like Nongfu Spring were less efficient in extracting various flavor substances and had a higher risk of migration of exogenous chemicals (such as bisphenol A).Therefore, pure water or soft water with low mineralization could be selected as the best water for brewing this buckwheat tea.The research results help to clarify the influence of water quality on the quality characteristics and aroma components of buckwheat tea, providing a scientific basis for the research and development of buckwheat tea beverage products.

Key words： bitter buckwheat tea; different water quality; aroma components; headspace solid-phase microextraction; multivariate statistical analysis

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