HS-SPME结合GC-MS分析普洱茶花及茶花粉香气成分
详细信息 查看官网全文
- 英文论文题名：Analysis of aroma components in pu-erh tea flower and flower powder by headspace solid-phase microextraction coupled with GC-MS
- 论文作者：张文杰 ; 刘聪 ; 严亮 ; 郑婷婷 ; 马莉 ; 赵苗苗
- 英文论文作者：ZHANG Wen-jie ; LIU Cong ; YAN Liang ; ZHENG Ting-ting ; MA Li ; ZHAO Miao-miao ; Pu'er Institute of Pu-erh tea ; College of Tea(Pu'er) ; West Yunnan University of Applied Sciences
- 年：2017
- 作者机构：普洱茶研究院;滇西应用技术大学普洱茶学院;
- 论文关键词：普洱茶花 ; 茶花粉 ; HS-SPME ; GC-MS ; 挥发性香气成分
- 英文论文关键词：pu-erh tea flower ; pu-erh tea flower powder ; HS-SPME ; GC-MS ; aroma compounds
- 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：707k
- 原文格式：D
- 会议级别：地方
摘要
采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC-MS)对普洱茶花和茶花粉中挥发性香气成分进行分析。首先对HS-SPME参数进行优化,确定了HS-SPME最优参数为:65μm PDMS/DVB萃取头,萃取温度70℃,萃取时间60 min。从普洱茶花和茶花粉中分别检测出65和51种香气成分,各占其总香气成分的87.72%和82.77%,主要为醇类、烷烃类、醛类、烯烃类、酮类、酯类、酚类、酸类、含氮类和萘类化合物。其中,芳樟醇,α-甜没药烯,姜黄烯,十二烷和6,10,14-三甲基-2-十五烷酮为普洱茶花主要香气成分;芳樟醇,香叶醇,萜品醇,壬醛和甲氧基丁香酚为茶花粉主要香气成分。该研究结果为普洱茶花及深加工产品香气品质的评价提供了检测技术和理论依据。
The aroma compounds of pu-erh tea flower and flower powder were analyzed by head-phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS).The parameters of HS-SPME were initially evaluated.The optimal extraction parameters were achieved under the following conditions: 65 μm PDMS/DVB fiber,70 ℃extraction temperature,60 min extraction time.Under optimal conditions,65 and 51 kinds of compounds were identified in pu-erh tea flower and tea flower powder,accounting for 87.72% and 82.77%,respectively.The major constituents were alcohols,alkanes,aldehydes,alkenes,ketones,esters,phenols,acids,nitrogens,and naphthalenes compounds.Linalool,α-bisabolene,curcumene,eicosane,and 6,10,14-trimethyl-2-pentadecanone were the characteristic compounds in pu-erh tea flower.Linalool,geraniol,terpineol,nonanal,and methoxyeugenol were the characteristic compounds in tea flower powder.These results could provide a theoretical basis for the evaluation of aroma quality of pu-erh tea flower and its deep processing products.
The aroma compounds of pu-erh tea flower and flower powder were analyzed by head-phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS).The parameters of HS-SPME were initially evaluated.The optimal extraction parameters were achieved under the following conditions: 65 μm PDMS/DVB fiber,70 ℃extraction temperature,60 min extraction time.Under optimal conditions,65 and 51 kinds of compounds were identified in pu-erh tea flower and tea flower powder,accounting for 87.72% and 82.77%,respectively.The major constituents were alcohols,alkanes,aldehydes,alkenes,ketones,esters,phenols,acids,nitrogens,and naphthalenes compounds.Linalool,α-bisabolene,curcumene,eicosane,and 6,10,14-trimethyl-2-pentadecanone were the characteristic compounds in pu-erh tea flower.Linalool,geraniol,terpineol,nonanal,and methoxyeugenol were the characteristic compounds in tea flower powder.These results could provide a theoretical basis for the evaluation of aroma quality of pu-erh tea flower and its deep processing products.
引文
[1]严鸿德.茶叶深加工技术[M].北京:中国轻工业出版社,1998.
[2]王秋霜,赵超艺,凌彩金,等.国内外茶树花研究进展概述[J].广东农业科学,2009(7):35-38.
[3]王晓婧,翁蔚,杨子银,等.茶花研究利用现关及展望[J].中国茶叶,2004,26(4):8-10.
[4]邬龄盛,叶乃兴,杨江帆,等.茶树花酒的研制[J].中国茶叶,2005(6):40.
[5]杨普香,刘晓仙,李文金.茶树花主要生化成分分析[J].中国茶叶,2009(7):24-25.
[6]田国政,王东辉,周光来,等.茶树花营养成分的分析与评价[J].湖北民族学院学报(自然科学版),2004,22(2):26-28.
[7]刘祖生,陈晓敏,杨子英,等.茶树花抗氧化活性研究[C].第四届海峡两岸茶叶学术研讨会议论文集,2006:268-274.
[8]杨普香.茶树鲜花资源利用研究进展[J].蚕桑茶叶通讯,2008(5):28-30.
[9]王晨,吕世懂,廉明,等.顶空固相微萃取结合GC/MS分析普洱大叶种乔木茶花香气成分[J].茶叶科学,2016,36(2):175-183.
[10]Way T D,Lin H Y,Hua K T,et al.Beneficial effects of different tea flowers against human breast cancer MCF-7 cells[J].Food Chemistry,2009,114(4):1231-1236.
[11]Yoshikawa M,Morikawa T,Yamamoto K,et al.Florath-easaponins A-C,Acylated leanane-type triterpene ligoglycosides with anti-hyperlipidemic activities from flowers of the tea plant[J].Journal of Natural Products,2005,68(9):1360-1365.
[12]Lin Y S,Wu S S,Lin J K.Determination of tea polyphenols and caffeine in tea flowers(Camellia sinensis)and their hydroxyl radical scavenging and nitric oxide suppressing effects[J].Journal of Agricultural and Food Chemistry,2003,51(4):975-980.
[13]Yang Z Y,Tu Y Y,Dong F,et al.Liquid chromatographic-mass spectrometric analysis of phenolics and evaluation of the antioxidant compounds of extracts from flowers of the tea plant(Camellia sinensis)[J].Journal of the Pharmaceutical Society of Japan,2007,127(4):10-12.
[14]Yang Z,Jie G L,He P M,et al.Study on the antioxidant activity of tea flowers(Camellia sinensis)[J].Asia Pacific Journal of Clinical Nutrition,2007,16(1):148-152.
[15]Han Q,Ling Z J,He P M,et al.Immunomodulatory and antitumor activity of polysaccharide isolated from tea plant flower[J].Progress in Biochemistry and Biophysics,2010,37(6):646-653.[16凌彩金,庞式.茶花制茶工艺技术研究报告[J].广东茶业,2013(1):12-15.
[17]甘秀海,梁志远,王道平,等.3种山茶属花香气成分的HS-SPME/GC-MS分析[J].食品科学,2013,34(6):204-207.
[18]吴颖瑞,龙启发,蒋小华,等.SPME-GC/MS联用分析六堡茶茶花香气成分[J].广西植物,2016,36(11):1389-1395.
[19]Xu Y Q,Wang C,Li C W,et al.Characterization of aroma-active compounds of pu-erh tea by headspace solid-phase microextraction(HS-SPME)and simultaneous distillation-extraction(SDE)coupled with GC-olfactometry and GC-MS[J].Food Analytical Methods,2016,9:1188-1198.
[20]Wright J,Wulfert F,Hort J,et al.Effect of preparation conditions on release of selected volatile in tea headspace[J].Journal of Agricultural and Food Chemistry,2007,55:1445-1453.
[21]Ye N S,Zhang L Q,Gu X X.Discrimination of green teas from different geographical origins by using HS-SPME/GC-MS and pattern recognition methods[J].Food Analytical Methods,2012,5:856-860.
[22]刘敬科,赵思明,熊善柏,等.不同萃取头固相微萃取提取鲢鱼肉中挥发性成分的分析[J].华中农业大学学报,2008,27(6):797-801.
[23]张峻松,张常记,郑峰洋,等.超高压处理对普洱生茶香味成分的影响研究[J].茶叶科学,2008,28(4):267-272.
[24]黄致喜,王慧辰.萜类香料化学[M].北京:中国轻工业出版社,1999:397.
[2]王秋霜,赵超艺,凌彩金,等.国内外茶树花研究进展概述[J].广东农业科学,2009(7):35-38.
[3]王晓婧,翁蔚,杨子银,等.茶花研究利用现关及展望[J].中国茶叶,2004,26(4):8-10.
[4]邬龄盛,叶乃兴,杨江帆,等.茶树花酒的研制[J].中国茶叶,2005(6):40.
[5]杨普香,刘晓仙,李文金.茶树花主要生化成分分析[J].中国茶叶,2009(7):24-25.
[6]田国政,王东辉,周光来,等.茶树花营养成分的分析与评价[J].湖北民族学院学报(自然科学版),2004,22(2):26-28.
[7]刘祖生,陈晓敏,杨子英,等.茶树花抗氧化活性研究[C].第四届海峡两岸茶叶学术研讨会议论文集,2006:268-274.
[8]杨普香.茶树鲜花资源利用研究进展[J].蚕桑茶叶通讯,2008(5):28-30.
[9]王晨,吕世懂,廉明,等.顶空固相微萃取结合GC/MS分析普洱大叶种乔木茶花香气成分[J].茶叶科学,2016,36(2):175-183.
[10]Way T D,Lin H Y,Hua K T,et al.Beneficial effects of different tea flowers against human breast cancer MCF-7 cells[J].Food Chemistry,2009,114(4):1231-1236.
[11]Yoshikawa M,Morikawa T,Yamamoto K,et al.Florath-easaponins A-C,Acylated leanane-type triterpene ligoglycosides with anti-hyperlipidemic activities from flowers of the tea plant[J].Journal of Natural Products,2005,68(9):1360-1365.
[12]Lin Y S,Wu S S,Lin J K.Determination of tea polyphenols and caffeine in tea flowers(Camellia sinensis)and their hydroxyl radical scavenging and nitric oxide suppressing effects[J].Journal of Agricultural and Food Chemistry,2003,51(4):975-980.
[13]Yang Z Y,Tu Y Y,Dong F,et al.Liquid chromatographic-mass spectrometric analysis of phenolics and evaluation of the antioxidant compounds of extracts from flowers of the tea plant(Camellia sinensis)[J].Journal of the Pharmaceutical Society of Japan,2007,127(4):10-12.
[14]Yang Z,Jie G L,He P M,et al.Study on the antioxidant activity of tea flowers(Camellia sinensis)[J].Asia Pacific Journal of Clinical Nutrition,2007,16(1):148-152.
[15]Han Q,Ling Z J,He P M,et al.Immunomodulatory and antitumor activity of polysaccharide isolated from tea plant flower[J].Progress in Biochemistry and Biophysics,2010,37(6):646-653.[16凌彩金,庞式.茶花制茶工艺技术研究报告[J].广东茶业,2013(1):12-15.
[17]甘秀海,梁志远,王道平,等.3种山茶属花香气成分的HS-SPME/GC-MS分析[J].食品科学,2013,34(6):204-207.
[18]吴颖瑞,龙启发,蒋小华,等.SPME-GC/MS联用分析六堡茶茶花香气成分[J].广西植物,2016,36(11):1389-1395.
[19]Xu Y Q,Wang C,Li C W,et al.Characterization of aroma-active compounds of pu-erh tea by headspace solid-phase microextraction(HS-SPME)and simultaneous distillation-extraction(SDE)coupled with GC-olfactometry and GC-MS[J].Food Analytical Methods,2016,9:1188-1198.
[20]Wright J,Wulfert F,Hort J,et al.Effect of preparation conditions on release of selected volatile in tea headspace[J].Journal of Agricultural and Food Chemistry,2007,55:1445-1453.
[21]Ye N S,Zhang L Q,Gu X X.Discrimination of green teas from different geographical origins by using HS-SPME/GC-MS and pattern recognition methods[J].Food Analytical Methods,2012,5:856-860.
[22]刘敬科,赵思明,熊善柏,等.不同萃取头固相微萃取提取鲢鱼肉中挥发性成分的分析[J].华中农业大学学报,2008,27(6):797-801.
[23]张峻松,张常记,郑峰洋,等.超高压处理对普洱生茶香味成分的影响研究[J].茶叶科学,2008,28(4):267-272.
[24]黄致喜,王慧辰.萜类香料化学[M].北京:中国轻工业出版社,1999:397.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |