基于香气成分气相色谱-质谱指纹图谱的判别分析和相似度评价用于绿茶等级差异研究
|
摘要
该文以研究指纹图谱在绿茶等级判别方面应用的可行性为目的。以信阳毛尖茶为研究对象,以茶汤香气成分为研究目标,采用顶空固相微萃取与气相色谱-质谱联用技术,筛选其香气特征成分,建立不同等级信阳毛尖茶香气成分GC-MS指纹图谱。发现运用判别分析法可以对2个系列7个等级41个信阳毛尖茶样进行很好的等级区分;通过不同等级色谱指纹图谱的相似度计算发现,相似度与茶样等级之间具有较好的相关性,尤其是对于品质较好的茶样,这种相关性更好。表明运用判别分析法和相似度计算方法能够反映绿茶等级之间的差异性,且基于相似度评价的方法具有客观量化的特征。
Two series of 41 Xinyang Maojian tea samples were investigated and the gas chromatography-mass spectrometry (GC-MS) fingerprints of their aroma components of seven different grades were established using headspace solid-phase micro extraction (HS-SPME) and GC-MS. Based on the 23 selected characteristic aroma components, the samples could be classified into seven different groups through discriminant analysis with four and three groups in two separate series. Six fingerprint similarity calculation methods that reflect the differences between grades of tea to different extents were employed, and the new improved extent similarity method was demonstrated to be the best among them. The results for the similarity evaluation displayed good correlation with the actual grades, especially for the series of tea of higher qualities, and the differences between the different grades of teas could be quantified.
Two series of 41 Xinyang Maojian tea samples were investigated and the gas chromatography-mass spectrometry (GC-MS) fingerprints of their aroma components of seven different grades were established using headspace solid-phase micro extraction (HS-SPME) and GC-MS. Based on the 23 selected characteristic aroma components, the samples could be classified into seven different groups through discriminant analysis with four and three groups in two separate series. Six fingerprint similarity calculation methods that reflect the differences between grades of tea to different extents were employed, and the new improved extent similarity method was demonstrated to be the best among them. The results for the similarity evaluation displayed good correlation with the actual grades, especially for the series of tea of higher qualities, and the differences between the different grades of teas could be quantified.
引文
[1] GB/T 23776-2009
[2] Fan J W, Luo Y F, Ling C J. Guangdong Agricultural Sciences, 2013(14): 228 范杰文, 罗一帆, 凌彩金. 广东农业科学, 2013(14): 228
[3] Lia J, Yuan H B, Yao Y F, et al. Talanta, 2019, 191: 39
[4] Zhang X C, Wu H Q, Huang X L, et al. Food Sci Technol Res, 2018, 24(4): 599
[5] Magagna F, Cordero C, Cagliero C, et al. Food Chem, 2017, 225(15): 276
[6] Guo G Y, Hu K F, Yuan D. Food Science and Technology, 2006(9): 298 郭桂义, 胡孔锋, 袁丁. 食品科技, 2006(9): 298
[7] Long L M, Song S S, Li N, et al. Food Science, 2015, 36(2): 114 龙立梅, 宋沙沙, 李柰, 等. 食品科学, 2015, 36(2): 114
[8] Wu Y S, Lv S D, Lian M, et al. CyTA-J Food, 2016, 14(3): 423
[9] Wang C, Lv S D, Wu Y S, et al. J Sci Food Agric, 2016, 96: 4492
[10] Shi W M, Liu Y, Kong W, et al. Anal Lett, 2015, 48: 2833
[11] Chen M L. [MS Dissertation]. Hangzhou: Zhejiang University, 2013 陈美丽. [硕士学位论文]. 杭州: 浙江大学, 2013
[12] Cheng H, Wang L Y, Zhou J, et al. Scientia Agricultura Sinica, 2008, 41(8): 2413 成浩, 王丽鸳, 周健, 等. 中国农业科学, 2008, 41(8): 2413
[13] Wang L X, Xiao H B, Liang X M, et al. Acta Pharmaceutica Sinica, 2002, 37(9): 713 王龙星, 肖红斌, 梁鑫淼, 等. 药学学报, 2002, 37(9): 713
[14] Rodgers J L, Nicewander W A. Am Stat, 1988, 42(1): 59
[15] Gu R M, Guo Z X, Liu W W, et al. Chinese Traditional Patent Medicine, 2009, 31(1): 1 谷瑞敏, 郭治盺, 刘巍巍, 等. 中成药, 2009, 31(1): 1
[16] Meng Q H, Liu Y S, Wang J S, et al. Chinese Traditional Patent Medicine, 2003, 25(1): 4 孟庆华, 刘永锁, 王健松, 等. 中成药, 2003, 25(1): 4
[17] Liu Y S, Meng Q H, Jiang S M, et al. Chinese Journal of Chromatography, 2005, 23(2): 158 刘永锁, 孟庆华, 蒋淑敏, 等. 色谱, 2005, 23(2): 158
[18] Zhan X Y, Shi X Y, Zhan X R, et al. Chinese Journal of Analytical Chemistry, 2010, 38(2): 253 詹雪艳, 史新元, 展晓日, 等. 分析化学, 2010, 38(2): 253
[19] Lin J, Chen Y, Shi Y X, et al. Journal of Tea Science, 2014, 34(3): 261 林杰, 陈莹, 施元旭, 等. 茶叶科学, 2014, 34(3): 261
[20] Hu X Z, Peng X T, Zhou Y X, et al. Journal of Analytical Science, 2017, 33(3): 352 胡西洲, 彭西甜, 周有祥, 等. 分析科学学报, 2017, 33(3): 352
[2] Fan J W, Luo Y F, Ling C J. Guangdong Agricultural Sciences, 2013(14): 228 范杰文, 罗一帆, 凌彩金. 广东农业科学, 2013(14): 228
[3] Lia J, Yuan H B, Yao Y F, et al. Talanta, 2019, 191: 39
[4] Zhang X C, Wu H Q, Huang X L, et al. Food Sci Technol Res, 2018, 24(4): 599
[5] Magagna F, Cordero C, Cagliero C, et al. Food Chem, 2017, 225(15): 276
[6] Guo G Y, Hu K F, Yuan D. Food Science and Technology, 2006(9): 298 郭桂义, 胡孔锋, 袁丁. 食品科技, 2006(9): 298
[7] Long L M, Song S S, Li N, et al. Food Science, 2015, 36(2): 114 龙立梅, 宋沙沙, 李柰, 等. 食品科学, 2015, 36(2): 114
[8] Wu Y S, Lv S D, Lian M, et al. CyTA-J Food, 2016, 14(3): 423
[9] Wang C, Lv S D, Wu Y S, et al. J Sci Food Agric, 2016, 96: 4492
[10] Shi W M, Liu Y, Kong W, et al. Anal Lett, 2015, 48: 2833
[11] Chen M L. [MS Dissertation]. Hangzhou: Zhejiang University, 2013 陈美丽. [硕士学位论文]. 杭州: 浙江大学, 2013
[12] Cheng H, Wang L Y, Zhou J, et al. Scientia Agricultura Sinica, 2008, 41(8): 2413 成浩, 王丽鸳, 周健, 等. 中国农业科学, 2008, 41(8): 2413
[13] Wang L X, Xiao H B, Liang X M, et al. Acta Pharmaceutica Sinica, 2002, 37(9): 713 王龙星, 肖红斌, 梁鑫淼, 等. 药学学报, 2002, 37(9): 713
[14] Rodgers J L, Nicewander W A. Am Stat, 1988, 42(1): 59
[15] Gu R M, Guo Z X, Liu W W, et al. Chinese Traditional Patent Medicine, 2009, 31(1): 1 谷瑞敏, 郭治盺, 刘巍巍, 等. 中成药, 2009, 31(1): 1
[16] Meng Q H, Liu Y S, Wang J S, et al. Chinese Traditional Patent Medicine, 2003, 25(1): 4 孟庆华, 刘永锁, 王健松, 等. 中成药, 2003, 25(1): 4
[17] Liu Y S, Meng Q H, Jiang S M, et al. Chinese Journal of Chromatography, 2005, 23(2): 158 刘永锁, 孟庆华, 蒋淑敏, 等. 色谱, 2005, 23(2): 158
[18] Zhan X Y, Shi X Y, Zhan X R, et al. Chinese Journal of Analytical Chemistry, 2010, 38(2): 253 詹雪艳, 史新元, 展晓日, 等. 分析化学, 2010, 38(2): 253
[19] Lin J, Chen Y, Shi Y X, et al. Journal of Tea Science, 2014, 34(3): 261 林杰, 陈莹, 施元旭, 等. 茶叶科学, 2014, 34(3): 261
[20] Hu X Z, Peng X T, Zhou Y X, et al. Journal of Analytical Science, 2017, 33(3): 352 胡西洲, 彭西甜, 周有祥, 等. 分析科学学报, 2017, 33(3): 352