顶空固相微萃取-气相色谱-质谱法分析普洱茶渥堆发酵过程中的香气成分变化
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- 英文论文题名：The variation of aroma components during Pu'er tea fermentation process by HS-SPME-GC-MS
- 论文作者：陈保 ; 满红平 ; 姜东华 ; 罗正刚 ; 高晓丽 ; 李忠华
- 英文论文作者：CHEN Bao ; MAN Hong-ping ; JIANG Dong-hua ; LUO Zheng-gang ; GAO Xiao-li ; LI Zhong-hua ; National Center for Pu'er tea Product Quality Supervision and Inspection ; Yunnan Cha Zu Tea Limitid Company
- 年：2017
- 作者机构：国家普洱茶产品质量监督检验中心;云南茶祖茶业有限公司;
- 论文关键词：普洱茶 ; 渥堆发酵 ; 香气成分 ; 顶空固相微萃取 ; 气相色谱-质谱法
- 英文论文关键词：Pu'er tea ; pile-fermentation ; aroma components ; headspace-solid-phase microextraction ; gas chromatography-mass spectrometry
- 会议召开时间：2017-09-25
- 会议录名称：第七届云南省科协学术年会论文集——专题一：科普助力精准扶贫
- 语种：中文
- 分类号：O657.63;TS272.7
- 学会代码：SSAD
- 会议名称：第七届云南省科协学术年会
- 会议地点：中国云南普洱
- 主办单位：云南省科学技术协会、中共普洱市委、普洱市人民政府
- 学会名称：云南省机械工程学会
- 页数：9
- 文件大小：429k
- 原文格式：D
- 会议级别：地方
摘要
目的探讨普洱茶渥堆发酵过程中香气成分的变化情况。方法以普洱茶渥堆发酵过程中的样品为研究对象,采取全自动顶空固相微萃取(headspace-solid-phase microextraction,HS-SPME)和气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)分析其香气成分,研究普洱茶渥堆发酵过程中香气组分的变化。结果随着翻堆次数的增加,醇类化合物呈波动趋势,酮类、酯类和碳氢化合物呈降低趋势,酚类和甲氧基苯类化合物增加趋势,醛类和酸类化合物变化不大;渥堆结束(七翻)芳樟醇氧化物(I、Ⅱ、Ⅲ、Ⅳ)含量达到最高,苯甲醇、β-苯乙醇含量最低。渥堆后期(六翻)1,2,3-三甲氧基苯和1,2,4-三甲氧基苯含量最高,而在七翻时它们的含量降低。结论说明渥堆发酵过程中,随着翻堆次数的增加,香气成分变化显著,本研究为普洱茶渥堆发酵工艺及品质稳定提供一定的技术支持。
Objective To analysis the variation of aroma components during Pu ‘er tea fermentation process.Methods The variation of aroma components during pile-fermentation of Pu'er teawere studied by fully automated headspace-solid-phase microextraction(HS-SPME),and were identified by gas chromatography–mass spectrometry(GC-MS).Results With the changing of fermentation process,the content of alcohol compounds showed fluctuat trend,the content of ketone,ester and hydrocarbons decreased,phenols and methoxybenzene increased,aldehydes aldehydes and acids had little change.The content of linalool oxides(I、Ⅱ、Ⅲ、Ⅳ) was highest,benzyl alcohol and β-phenethyl alcohol were lowest in the end of pile(seventh pile),the content of 1,2,3-trimethoxybenzene and 1,2,4-Trimethoxybenzene were highest at the later pile(sixth pile),then decreased at the seventh pile.Conclusion The variation of aroma components was significantly in the pile-fermentation process:all these provide some certain technological support for improving fermention process and stabilizing quality.
Objective To analysis the variation of aroma components during Pu ‘er tea fermentation process.Methods The variation of aroma components during pile-fermentation of Pu'er teawere studied by fully automated headspace-solid-phase microextraction(HS-SPME),and were identified by gas chromatography–mass spectrometry(GC-MS).Results With the changing of fermentation process,the content of alcohol compounds showed fluctuat trend,the content of ketone,ester and hydrocarbons decreased,phenols and methoxybenzene increased,aldehydes aldehydes and acids had little change.The content of linalool oxides(I、Ⅱ、Ⅲ、Ⅳ) was highest,benzyl alcohol and β-phenethyl alcohol were lowest in the end of pile(seventh pile),the content of 1,2,3-trimethoxybenzene and 1,2,4-Trimethoxybenzene were highest at the later pile(sixth pile),then decreased at the seventh pile.Conclusion The variation of aroma components was significantly in the pile-fermentation process:all these provide some certain technological support for improving fermention process and stabilizing quality.
引文
[1]GB/T 22111-2008地理标志产品普洱茶[S].GB/T 22111-2008 Product of geographical indication-Pu’er tea[S].
[2]Lu HP,Zhang YJ,Lin Z,et al.Processing and chemical constituents of Pu-erh tea:a review[J].Food Res Int,2013,53(2):608-618.
[3]Hou Y,Shao WF,Xiao R,et al.Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J].Exp Gerontol,2009,44(6/7):434-439.
[4]Kuo KL,Weng MS,Chiang CT,et al.Comparative studies on the hypolipidemic and growth suppressive effects of oolong,black,Pu-erh,and green tea leaves in rats[J].J Agric Food Chem,2005,53(2):480-489.
[5]Lee Lk.,Foo Ky.Recent advances on the beneficial use and health implications of Pu-erh tea[J].Food Res Int,2013,53(2):619-628.
[6]曹艳妮,刘通讯.不同储存时间普洱生茶和熟茶香气成分分析[J].食品工业,2011,10:64-67.Cao YN,Liu TX.Analysis of aroma composition in Pu-erh raw and ripe teas with different storage time[J].Food Ind,2011,10:64-67.
[7]任洪涛,周斌,夏凯国,等.不同级别普洱茶生茶香气成分比较分析[J].现代食品科技,2010,26(9):1013-1017.Ren HT,Zhou B,Xia KG,et al.Analysis and comparison of the aroma components of Pu-er raw tea in different grades[J].Mod Food Sci Technol,2010,26(9):1013-1017.
[8]张曦,刘玲,童华荣.普洱茶生茶挥发性成分分析[J].西南农业学报,2014,27(1):94-97.Zhang X,Liu L,Tong HR.Analysis of volatile components of Pu-erh tea[J].Southwest China J Agric Sci,2014,27(1):94-97.
[9]田小军,王杰,邓宇杰,等.不同贮藏时间普洱茶生茶的特征香气成分分析[J].食品与发酵工业,2016,42(12):194-202.Tian XJ,Wang J,Deng YJ,et al.Characteristic aroma components analysis of raw Pu’er tea at different storage time[J].Food Ferment Ind,2016,42(12):194-202.
[10]张灵芝,王登良,陈维信,等.不同贮藏时间的普洱茶香气成分分析[J].园艺学报,2007,34(2):504-506.Zhang LZ,Wang DL,Chen WX,et al.Determination of volatiles of Pu’er tea stored for different lengths time[J].Acta Hortic Sinica,2007,34(2):504-506.
[11]谢吉林,张偎,陈孝权,等.普洱熟茶贮藏过程中香气变化分析[J].食品科学,2015,36(10)::154-157.Xie JL Zhang W,Chen XQ,et al.Analysis of changes in aroma constituents during storage of ripe Pu’er tea[J].J Food Sci,2015,36(10):154-157.
[12]刘通讯,谭梦珠.不同干燥温度对普洱茶多酚类物质和香气成分的影响[J].现代食品科技,2015,31(4):264-271.Liu TX,Tan MZ.The effect of different drying temperatures on the transformation of polyphenols and volatile aroma components in Pu-erh tea[J].Mod Food Sci Technol,2015,31(4):264-271.
[13]Zhu Y,Luo Y,Wang P,et al.Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation[J].Food Chem,2016,194:643-649.
[14]吕海鹏,张悦,杨婷,等.影响普洱茶香气品质的关键香气成分分析[J].现代食品科技,2015,31(12):394-399.Lv HP,Zhang Y,Yang T,et al.Key aroma constituents affecting the quality of ripened Pu-erh tea[J].Mod Food Sci Technol,2015,31(12):394-399.
[15]曹艳妮,刘通讯.普洱生茶和熟茶香气成分中萜烯类和甲氧基苯类成分分析[J].食品工业科技,2012,5:128-133.Cao YN,Liu TX.Analysis of lerpenes and methoxybenzene components in aroma composition of Pu-erh raw tea and ripe tea[J].Sci Technol Food Ind,2012,5:128-133.
[16]陈春梅,陈峥,史怀,等.陈年普洱茶特征风味成分分析[J].茶叶科学,2014,34(1):45-54.Chen MC,Chen Z,Shi H,et al.Analysis on characteristic flavor components of aged Pu-erh tea[J].J Tea Sci,2014,34(1):45-54.
[17]吕海鹏,钟秋生,施江,等.普洱茶挥发性成分指纹图谱研究[J].茶叶科学,2014,34(1):71-78.Lv HP,Zhong QS,Shi J,et al.Study on fingerprint on volatile constituents of Pu-erh tea[J].J Tea Sci,2014,34(1):71-78.
[18]吕海鹏,钟秋生,王力,等.普洱茶加工过程中香气成分的变化规律研究[J].茶叶科学,2009,29(2):95-101.Lv HP,Zhong QS,Wang L,et al.Study on the change of aroma constituents during Pu-erh tea process[J].J Tea Sci,2009,29(2):95-101.
[19]吕才有,单治国,刘勤晋.普洱茶后发酵中香气成分变化研究[J].食品科学,2009,30(10):252-256.Lv CY,Shan ZG,Liu QJ.Analysis of changes in aroma components of Pu-erh tea during post-fermentation process[J].J Food Sci,2009,30(10):252-256.
[20]任洪涛,周斌,夏凯国,等.不同发酵程度普洱茶香气成分的比较分析[J].食品研究与开发,2011,32(11):23-26.Ren HT,Zhou B,Xia KG,et al.Compare analysis of fermentation degree on the aromatic components of Pu-erh tea[J].Food Res Dev,2011,32(11):23-26.
[21]陈保,刘新月,蒲泓君,等.不同普洱茶原料渥堆发酵过程中主要化学成分的变化研究[J].食品安全质量检测学报,2015,6(4):1279-1285.Chen B,Liu XY,Pu HJ,et al.Study on variation of main chemical components during Pu’er teafermentation process of different raw materials[J].J Food Saf Qual,2015,6(4):1279-1285.
[22]陈保,蒲泓君,刀仕强,等.普洱茶渥堆发酵过程中金属元素的变化研究[J].食品工业科技,2016,37(4):246-249.Chen B,Pu HJ,Dao SQ,et al.Study on variation of metal elements during Pu’er tea fermentation[J].Sci Technol Food Ind,2016,37(4):246-249.
[23]吕世懂,孟庆雄,徐咏全,等.普洱茶香气分析方法及香气活性物质研究进展[J].食品科学,2014,35(11):292-298.Lv SD,Meng QX,Xu YQ,et al.Recent progress in aroma analysis methods and aroma active compounds in Pu-erh tea[J].J Food Sci,2014,35(11):292-298.
[24]Du L,Li J,Li W,et al.Characterization of volatile com-pounds of Pu-erh tea using solid-phase micro extraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Res Int,2014,57:61-70.
[25]吕世懂,姜东华,杨凡,等.顶空固相微萃取/GC-MS分析普洱熟茶与安化黑茶香气成分[J].热带作物学报,2013,34(8):1583-1591.Lv SD,Jiang DH,Yang F,et al.Analysis of aroma components between Pu-erh ripe tea and anhua dark tea by headspace solid-phase micro extraction and GC-MS[J].Chin J Trop Crops,2013,34(8):1583-1591.
[26]Lv H P,Zhong Q S,Lin Z,et al.Aroma characterisation of Pu-erh tea using headspace-solid phase micro extraction combined with GC/MS and GC-olfactometry[J].Food Chem,2012,130(4):1074-1081.
[27]Xu X,Yan M,Zhu Y.Influence of fungal fermentation on the development of volatile compounds in the puer tea manufacturing process[J].Eng Life Sci,2005,5(4):382-386.
[28]谷勋刚,张正竹,宁井铭,等.普洱茶渥堆阶段游离态香气成分分析及含量变化[J].食品发酵与工业,2010,36(4):161-164.Gu XG,Zhang ZZ,Ning JM,et al.Analysis of free aroma components and change of aroma components during the pile-fermation process of Pu-erh tea[J].Food Ferment Ind,2010,36(4):161-164.
[2]Lu HP,Zhang YJ,Lin Z,et al.Processing and chemical constituents of Pu-erh tea:a review[J].Food Res Int,2013,53(2):608-618.
[3]Hou Y,Shao WF,Xiao R,et al.Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J].Exp Gerontol,2009,44(6/7):434-439.
[4]Kuo KL,Weng MS,Chiang CT,et al.Comparative studies on the hypolipidemic and growth suppressive effects of oolong,black,Pu-erh,and green tea leaves in rats[J].J Agric Food Chem,2005,53(2):480-489.
[5]Lee Lk.,Foo Ky.Recent advances on the beneficial use and health implications of Pu-erh tea[J].Food Res Int,2013,53(2):619-628.
[6]曹艳妮,刘通讯.不同储存时间普洱生茶和熟茶香气成分分析[J].食品工业,2011,10:64-67.Cao YN,Liu TX.Analysis of aroma composition in Pu-erh raw and ripe teas with different storage time[J].Food Ind,2011,10:64-67.
[7]任洪涛,周斌,夏凯国,等.不同级别普洱茶生茶香气成分比较分析[J].现代食品科技,2010,26(9):1013-1017.Ren HT,Zhou B,Xia KG,et al.Analysis and comparison of the aroma components of Pu-er raw tea in different grades[J].Mod Food Sci Technol,2010,26(9):1013-1017.
[8]张曦,刘玲,童华荣.普洱茶生茶挥发性成分分析[J].西南农业学报,2014,27(1):94-97.Zhang X,Liu L,Tong HR.Analysis of volatile components of Pu-erh tea[J].Southwest China J Agric Sci,2014,27(1):94-97.
[9]田小军,王杰,邓宇杰,等.不同贮藏时间普洱茶生茶的特征香气成分分析[J].食品与发酵工业,2016,42(12):194-202.Tian XJ,Wang J,Deng YJ,et al.Characteristic aroma components analysis of raw Pu’er tea at different storage time[J].Food Ferment Ind,2016,42(12):194-202.
[10]张灵芝,王登良,陈维信,等.不同贮藏时间的普洱茶香气成分分析[J].园艺学报,2007,34(2):504-506.Zhang LZ,Wang DL,Chen WX,et al.Determination of volatiles of Pu’er tea stored for different lengths time[J].Acta Hortic Sinica,2007,34(2):504-506.
[11]谢吉林,张偎,陈孝权,等.普洱熟茶贮藏过程中香气变化分析[J].食品科学,2015,36(10)::154-157.Xie JL Zhang W,Chen XQ,et al.Analysis of changes in aroma constituents during storage of ripe Pu’er tea[J].J Food Sci,2015,36(10):154-157.
[12]刘通讯,谭梦珠.不同干燥温度对普洱茶多酚类物质和香气成分的影响[J].现代食品科技,2015,31(4):264-271.Liu TX,Tan MZ.The effect of different drying temperatures on the transformation of polyphenols and volatile aroma components in Pu-erh tea[J].Mod Food Sci Technol,2015,31(4):264-271.
[13]Zhu Y,Luo Y,Wang P,et al.Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation[J].Food Chem,2016,194:643-649.
[14]吕海鹏,张悦,杨婷,等.影响普洱茶香气品质的关键香气成分分析[J].现代食品科技,2015,31(12):394-399.Lv HP,Zhang Y,Yang T,et al.Key aroma constituents affecting the quality of ripened Pu-erh tea[J].Mod Food Sci Technol,2015,31(12):394-399.
[15]曹艳妮,刘通讯.普洱生茶和熟茶香气成分中萜烯类和甲氧基苯类成分分析[J].食品工业科技,2012,5:128-133.Cao YN,Liu TX.Analysis of lerpenes and methoxybenzene components in aroma composition of Pu-erh raw tea and ripe tea[J].Sci Technol Food Ind,2012,5:128-133.
[16]陈春梅,陈峥,史怀,等.陈年普洱茶特征风味成分分析[J].茶叶科学,2014,34(1):45-54.Chen MC,Chen Z,Shi H,et al.Analysis on characteristic flavor components of aged Pu-erh tea[J].J Tea Sci,2014,34(1):45-54.
[17]吕海鹏,钟秋生,施江,等.普洱茶挥发性成分指纹图谱研究[J].茶叶科学,2014,34(1):71-78.Lv HP,Zhong QS,Shi J,et al.Study on fingerprint on volatile constituents of Pu-erh tea[J].J Tea Sci,2014,34(1):71-78.
[18]吕海鹏,钟秋生,王力,等.普洱茶加工过程中香气成分的变化规律研究[J].茶叶科学,2009,29(2):95-101.Lv HP,Zhong QS,Wang L,et al.Study on the change of aroma constituents during Pu-erh tea process[J].J Tea Sci,2009,29(2):95-101.
[19]吕才有,单治国,刘勤晋.普洱茶后发酵中香气成分变化研究[J].食品科学,2009,30(10):252-256.Lv CY,Shan ZG,Liu QJ.Analysis of changes in aroma components of Pu-erh tea during post-fermentation process[J].J Food Sci,2009,30(10):252-256.
[20]任洪涛,周斌,夏凯国,等.不同发酵程度普洱茶香气成分的比较分析[J].食品研究与开发,2011,32(11):23-26.Ren HT,Zhou B,Xia KG,et al.Compare analysis of fermentation degree on the aromatic components of Pu-erh tea[J].Food Res Dev,2011,32(11):23-26.
[21]陈保,刘新月,蒲泓君,等.不同普洱茶原料渥堆发酵过程中主要化学成分的变化研究[J].食品安全质量检测学报,2015,6(4):1279-1285.Chen B,Liu XY,Pu HJ,et al.Study on variation of main chemical components during Pu’er teafermentation process of different raw materials[J].J Food Saf Qual,2015,6(4):1279-1285.
[22]陈保,蒲泓君,刀仕强,等.普洱茶渥堆发酵过程中金属元素的变化研究[J].食品工业科技,2016,37(4):246-249.Chen B,Pu HJ,Dao SQ,et al.Study on variation of metal elements during Pu’er tea fermentation[J].Sci Technol Food Ind,2016,37(4):246-249.
[23]吕世懂,孟庆雄,徐咏全,等.普洱茶香气分析方法及香气活性物质研究进展[J].食品科学,2014,35(11):292-298.Lv SD,Meng QX,Xu YQ,et al.Recent progress in aroma analysis methods and aroma active compounds in Pu-erh tea[J].J Food Sci,2014,35(11):292-298.
[24]Du L,Li J,Li W,et al.Characterization of volatile com-pounds of Pu-erh tea using solid-phase micro extraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Res Int,2014,57:61-70.
[25]吕世懂,姜东华,杨凡,等.顶空固相微萃取/GC-MS分析普洱熟茶与安化黑茶香气成分[J].热带作物学报,2013,34(8):1583-1591.Lv SD,Jiang DH,Yang F,et al.Analysis of aroma components between Pu-erh ripe tea and anhua dark tea by headspace solid-phase micro extraction and GC-MS[J].Chin J Trop Crops,2013,34(8):1583-1591.
[26]Lv H P,Zhong Q S,Lin Z,et al.Aroma characterisation of Pu-erh tea using headspace-solid phase micro extraction combined with GC/MS and GC-olfactometry[J].Food Chem,2012,130(4):1074-1081.
[27]Xu X,Yan M,Zhu Y.Influence of fungal fermentation on the development of volatile compounds in the puer tea manufacturing process[J].Eng Life Sci,2005,5(4):382-386.
[28]谷勋刚,张正竹,宁井铭,等.普洱茶渥堆阶段游离态香气成分分析及含量变化[J].食品发酵与工业,2010,36(4):161-164.Gu XG,Zhang ZZ,Ning JM,et al.Analysis of free aroma components and change of aroma components during the pile-fermation process of Pu-erh tea[J].Food Ferment Ind,2010,36(4):161-164.
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