老鹰茶特征性香气成分分析
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摘要
为了解老鹰茶特殊香气的成因,以17个市售老鹰茶为原料,采用顶空-固相微萃取和气相色谱-质谱联用法分析其香气成分组成,结合主成分分析、香气活性值、含量比较共同筛选确定老鹰茶的特征性香气成分。结果表明:老鹰茶的香气成分主要包括6大类:萜烯烃类61种,醇类22种,醛类15种,酮类10种,酯类4种,其他类5种,以萜烯类化合物为主;经主成分分析,筛选出α-古巴烯、α-檀香醇等20种香气成分对老鹰茶香型具有较大贡献;香气活性值与含量比较分析表明,月桂醛、β-紫罗兰酮、表蓝桉醇等38种成分对老鹰茶香气贡献较大;综合主成分分析、香气活性值、含量比较3种方法确定斯巴醇、α-波旁烯、去氢白菖烯等12种香气成分是老鹰茶特征刺激性樟香的主要成因;月桂醛、α-蒎烯、3-蒈烯、β-紫罗兰酮等17种成分为老鹰茶增添花果香、松脂香;α-檀香醇、α-古芸烯、愈创木烯等9种成分呈现老鹰茶的木香、檀香、草药香。
Hawk tea, a kind of herbal tea with a unique pungent aroma, is popular in the southwest of China for a long time. In order to identify the aroma characteristics of hawk tea, 17 samples of commercial hawk tea were analyzed using headspace solid phase micro-extraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS) in this study. Then the characteristic aroma components of hawk tea were identified based on odor activity values(OAVs) and a comparative quantitative analysis of the aroma components identified. For this purpose, principal component analysis(PCA)was also carried out. The results obtained were as follows: 1) 6 classes of volatiles were detected from hawk tea samples,namely 61 terpene olefins, 22 alcohols, 15 aldehydes, 10 ketones, 4 esters, and 5 other substances; with terpene olefins being predominant; 2) based on the results of PCA, 20 volatile compounds including alpha-copaene, alpha-santalol were selected as the main aroma constituents of hawk tea; and 3) according to OVAs and the comparative quantitative analysis, 38 volatile compounds such as lauraldehyde, beta-ionone and epiglobulol contributed greatly to the aroma characteristics of hawk tea.Overall, 12 volatile compounds including spathulenol, alpha-bourbonene, and calamenene were responsible for the pungent camphor-like aroma of hawk tea, 17 compounds including lauraldehyde, alpha-pinene, 3-carene and beta-ionone for the flowery, fruity and rosin-like aroma, and 9 compounds including alpha-tantalol, alpha-gurjunene and alpha-guaiene for the wood, sandalwood-like and herbal aroma.
Hawk tea, a kind of herbal tea with a unique pungent aroma, is popular in the southwest of China for a long time. In order to identify the aroma characteristics of hawk tea, 17 samples of commercial hawk tea were analyzed using headspace solid phase micro-extraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS) in this study. Then the characteristic aroma components of hawk tea were identified based on odor activity values(OAVs) and a comparative quantitative analysis of the aroma components identified. For this purpose, principal component analysis(PCA)was also carried out. The results obtained were as follows: 1) 6 classes of volatiles were detected from hawk tea samples,namely 61 terpene olefins, 22 alcohols, 15 aldehydes, 10 ketones, 4 esters, and 5 other substances; with terpene olefins being predominant; 2) based on the results of PCA, 20 volatile compounds including alpha-copaene, alpha-santalol were selected as the main aroma constituents of hawk tea; and 3) according to OVAs and the comparative quantitative analysis, 38 volatile compounds such as lauraldehyde, beta-ionone and epiglobulol contributed greatly to the aroma characteristics of hawk tea.Overall, 12 volatile compounds including spathulenol, alpha-bourbonene, and calamenene were responsible for the pungent camphor-like aroma of hawk tea, 17 compounds including lauraldehyde, alpha-pinene, 3-carene and beta-ionone for the flowery, fruity and rosin-like aroma, and 9 compounds including alpha-tantalol, alpha-gurjunene and alpha-guaiene for the wood, sandalwood-like and herbal aroma.
引文
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[2]许乾丽,孙向彤,李明炬,等.老鹰茶、虫茶的化学成分研究[J].贵州科学,2000,18(3):191-195.
[3]黄友谊,杨坚,李华钧,等.老鹰茶虫茶的生产及其利用初探[J].茶叶机械杂志,1999(2):34-36.
[4]刘锦红.老鹰茶对小鼠血糖和血脂的影响观察[J].中华实用中西医杂志,2003,3(16):2057-2058.
[5]LV H P,ZHONG Q S,LIN Z,et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry,2012,130(4):1074-1081.DOI:10.1016/j.foodchem.2011.07.135.
[6]DU L P,LI J X,LI W,et al.Characterization of volatile compounds of Pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Research International,2014,57(1):61-70.DOI:10.1016/j.foodres.2014.01.008.
[7]郁建平,古练权,任三香.贵州老鹰茶(豹皮樟)挥发油成分研究[J].食品科学,2001,22(7):63-64.DOI:10.3321/j.issn:1002-6630.2001.07.015.
[8]YU B,ZHANG D,YAN X W,et al.Comparative evaluation of the chemical composition,antioxidant and antimicrobial activities of the volatile oils of hawk tea from six botanical origins[J].Chemistry and Biodiversity,2016,13(11):1573-1583.DOI:10.1002/cbdv.201600099.
[9]VAN DEN DOOL H,KRATZ P D.A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J].Journal of Chromatography A,1963,11:463-471.DOI:10.1016/S0021-9673(01)80947-X.
[10]王芃,张党权,章怀云,等.樟树叶化学成分GC/MS分析[J].中南林业科技大学学报,2010,30(10):117-120.DOI:10.3969/j.issn.1673-923X.2010.10.020.
[11]周翔,莫建光,谢一兴,等.广西芳樟醇型樟树精油成分的GC-MS研究[J].食品科技,2011,36(1):282-285.DOI:10.13684/j.cnki.spkj.2011.01.011.
[12]王智慧.樟树叶化学成分研究[D].合肥:安徽农业大学,2013.DOI:10.3969/j.issn.1672-4321.2012.03.012.
[13]赵利琴.腊梅科萜类成分及其生物活性[J].时珍国医国药,2011,22(7):1774-1776.DOI:10.3969/j.issn.1008-0805.2011.07.106.
[14]赫宇.广西石南藤挥发油化学成分的研究[J].医药前沿,2012,2(7):60-61.DOI:10.3969/j.issn.2095-1752.2012.07.048.
[15]李广朝.β-榄香烯的基础研究与临床应用[J].长春中医药大学学报,2009,25(2):185-186.DOI:10.13463/j.cnki.cczyy.2009.02.103.
[16]李铁纯,侯冬岩,刁全平,等.固相微萃取法与水蒸气蒸馏法提取白胡椒挥发油成分的比较[J].鞍山师范学院学报,2011,13(4):43-46.DOI:10.3969/j.issn.1008-2441.2011.04.012.
[17]张悠金,金闻博.烟用香料香精[M].合肥:中国科学技术大学出版社,1996:132;193.
[18]周露,谢文申,江明.2种云南主要食用姜的挥发性成分研究[J].安徽农业科学,2016,44(24):95-97;146.DOI:10.13989/j.cnki.0517-6611.2016.24.032.
[19]张菊.芳香疗法在情绪减压方面的应用[J].医学信息,2010,23(4):968-970.
[20]PANG X L,QIN Z H,ZHAO L,et al.Development of regression model to differentiate quality of black tea(Dianhong):correlate aroma properties with instrumental data using multiple linear regression analysis[J].International Journal of Food Science and Technology,2012,47(11):2372-2379.DOI:10.1111/j.1365-2621.2012.03112.x.
[21]SCHUH C,SCHIEBERLE P.Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:quantitative differences between tea leaves and infusion[J].Journal of Agricultural and Food Chemistry,2006,54(3):916-924.DOI:10.1021/jf052495n.
[22]刘敏,胡成芸,陆绎玮,等.普洱茶香气成分研究进展[J].中国茶叶加工,2013(2):38-41.
[23]储鸿,付立,王利平,等.功能性香料甘松浸膏的提取与成分分析[J].香料香精化妆品,2008(5):17-19.DOI:10.3969/j.issn.1000-4475.2008.05.005.
[24]赵铭钦.卷烟调香学[M].北京:科学出版社,2008:76-77;197-198.
[25]孙宝国.食用调香术[M].北京:化学工业出版社,2003:25-32.
[26]WACHE Y,BOSSER-DERATULD A,LHUGUENOT J C,et al.Effect of cis/trans isomerism ofβ-carotene on the ratios of volatile compounds produced during oxidative degradation[J].Journal of Agricultural and Food Chemistry,2003,51(7):1984-1987.DOI:10.1021/jf021000g.
[27]李晓光,叶富强,徐鸿华.砂仁挥发油中乙酸龙脑酯的药理作用研究[J].华西药学杂志,2001,16(5):356-358.DOI:10.13375/j.cnki.wcjps.2001.05.012.
[28]杨静.穿心莲内酯的研究进展[J].中草药,2009(7):1168-1170.DOI:10.3870/j.issn.1004-0781.2006.01.026.
[29]丁元刚,马红梅,张伯礼.樟脑药理毒理研究回顾及安全性研究展望[J].中国药物警戒,2012,9(1):38-42.
[30]HE Y,LI X L,DENG X F.Discrimination of varieties of tea using near infrared spectroscopy by principal component analysis and BPmodel[J].Journal of Food Engineering,2007,79(4):1238-1242.DOI:10.1016/j.jfoodeng.2006.04.042.
[31]YANG C,LUO L P,ZHANG H J,et al.Common aroma-active components of propolis from 23 regions of China[J].Journal of the Science of Food and Agriculture,2010,90(7):1268-1282.DOI:10.1002/jsfa.3969.