老鹰茶游离和键合态挥发性成分的分析
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摘要
以武陵地区老鹰茶作为研究对象,结合顶空固相微萃取(headspace solid-phase microextraction,HSSPME)与针捕集(needle trap,NT)对老鹰茶挥发性成分进行萃取,鉴定出老鹰茶中游离态和键合态47种挥发性化合物。其中包括32种游离态挥发性化合物和26种键合态挥发性化合物。结果表明,老鹰茶主要游离态挥发性化合物是乙酸龙脑酯、杜松醇、α-桉叶醇,键合态挥发性化合物是γ-桉叶醇、α-芹子烯、愈创木烯。测定的游离态和键合态芳香化合物中有17种香气活度值(odor activity value,OAV)大于1。从鉴定出的挥发性成分香气特征可知,老鹰茶游离态香气成分主要是正癸醛、十二醛、乙酸异龙脑酯、桉叶油醇、2-十一酮、正己醛,键合态香气成分是大马士酮、桉叶油醇、芳樟醇、2-己酮、D-柠檬烯、2-十一酮、正癸醛。
This study aimed to determine the volatile compounds of Wuling area Hawk tea by extracting volatile compounds by headspace solid-phase microextraction and needle trap. The results indicated that forty-seven volatile compounds were identified in Hawk tea,which included thirty-two kinds of free volatile compounds and twenty-six kinds of bound volatile compounds. The results showed that the main free volatile compounds were bornyl acetate,cadinol,and α-eudesmol. Bound volatile compounds were γ-eudesmol,α-selinene,and guaiene. There were seventeen free and bound volatile compounds with odor activity value(OAV) greater than 1. Based on the odor characteristics of those identified compounds,it was concluded that free odor of Hawk tea was mainly from decanal,dodecanal,bornyl acetate,spathulenol,undecan-2-one,and hexanal. Bound odor were β-damascenone,spathulenol,linalool,2-hexanone,D-limonene,undecan-2-one,and decanal.
This study aimed to determine the volatile compounds of Wuling area Hawk tea by extracting volatile compounds by headspace solid-phase microextraction and needle trap. The results indicated that forty-seven volatile compounds were identified in Hawk tea,which included thirty-two kinds of free volatile compounds and twenty-six kinds of bound volatile compounds. The results showed that the main free volatile compounds were bornyl acetate,cadinol,and α-eudesmol. Bound volatile compounds were γ-eudesmol,α-selinene,and guaiene. There were seventeen free and bound volatile compounds with odor activity value(OAV) greater than 1. Based on the odor characteristics of those identified compounds,it was concluded that free odor of Hawk tea was mainly from decanal,dodecanal,bornyl acetate,spathulenol,undecan-2-one,and hexanal. Bound odor were β-damascenone,spathulenol,linalool,2-hexanone,D-limonene,undecan-2-one,and decanal.
引文
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[21] DONG W,DUAN C Q,YING S,et al. Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method[J]. Food Chemistry,2017,228:125-135.
[22] WEN Y Q,HE F,ZHU B Q,et al. Free and glycosidically bound aroma compounds in cherry(Prunus avium L.)[J]. Food Chemistry,2014,152(6):29.
[23]刘盼盼,郑鹏程,龚自明,等.青砖茶的香气成分分析[J].食品科学,2017,38(8):164-170.
[24] GARRUTI D S,FRANCO M R B,DA SILVA M A A P,et al. Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry[J]. Food Science and Technology,2006,39(4):373-378.
[25]谢恬,王丹,孙宝国,等. OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学,2018,39(8):123-128.
[26]刘晔,葛丽琴,王远兴.三个产地不同等级庐山云雾茶挥发性成分主成分分析[J].食品科学,2018,39(10):206-214.
[27]马明娟,王丹,孙宝国,等.新鲜芫荽关键性香气成分的鉴定与分析[J].精细化工,2017,34(8):893-899.
[28]张强,辛秀兰,杨富民,等.主成分分析法评价红树莓果醋的相对气味活度值[J].现代食品科技,2015,31(11):332-338.
[29]朱荫,杨停,施江,等.西湖龙井茶香气成分的全二维气相色谱-飞行时间质谱分析[J].中国农业科学,2015,48(20):4 120-4 146.
[30] SCHREIER P. Chromatographic studies of biogenesis of plant volatiles[M]. Berlin:Huething Publishing,1984:67.
[31] BONNEAU A,BOULANGER R,LEBRUN M,et al. Aroma compounds in fresh and dried mango fruit(Mangifera indica L. cv. Kent):impact of drying on volatile composition[J]. International Journal of Food Science&Technology,2016,51(3):789-800.
[32] MARTIN S,DIANA S,JOHANNES P,et al. Characterization of the key aroma compounds in pink guava(Psidium guajava L.)by means of aroma re-engineering experiments and omission tests[J]. Journal of Agricultural&Food Chemistry,2009,57(7):2 882.
[33]张超,卢艳,李冀新,等.茶叶香气成分以及香气形成的机理研究进展[J].福建茶叶,2005(3):17-19.
[34]张莉莉,孙颖,孙宝国,等. SPME-GC-MS结合GC-O分析糖醋排骨风味香精挥发性风味成分[J].食品科学,2017,38(20):90-95.
[2]席培宇,王济红,姚松林.老鹰茶特色茶饮资源研究利用进展[J].贵州科学,2015,33(3):88-96.
[3]王华夫,竹尾忠一,伊奈和夫,等.祁门红茶的香气特征[J].茶叶科学,1993(1):61-68.
[4]龙立梅,宋沙沙,李柰,等. 3种名优绿茶特征香气成分的比较及种类判别分析[J].食品科学,2015,36(2):114-119.
[5]李瑞利.普洱茶活性香气化合物研究[D].重庆:西南大学,2012:17-36.
[6]赵欣,李贵节.四川蒙顶地区老鹰茶香气成分分析和体外功能性效果研究[J].食品工业科技,2014,35(7):83-86.
[7] VOIRIN S G,BAUMES R L,BITTEUR S M,et al. Novel monoterpene disaccharide glycosides of Vitis vinifera grapes[J]. Journal of Agricultural and Food Chemistry,1990,38(6):1 373-1 378.
[8] WATANABE N,MESSERER M,WINTERHALTER P.Uncommon glycoconjugates of 2-phenylethanol from rose flowers and Riesling wine[J]. Natural Product Letters,1997,10(1):4.
[9] GUO W F,HOSOI R,SAKATA K,et al.(S)-Linalyl,2-phenylethyl,and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves[J]. Journal of the Agricultural Chemical Society of Japan,1994,58(8):3.
[10] MOON J H,WATANABE N,IJIMA Y,et al. Cis-and trans-Linalool 3,7-oxides and methyl salicylate glycosides and(Z)-3-hexenylβ-D-glucopyranoside as aroma precursors from tea leaves for oolong tea[J]. Bioscience Biotechnology&Biochemistry,1996,60(11):1 815-1 819.
[11] YANG Z Y,KINOSHITA T,TANIDA A,et al. Analysis of coumarin and its glycosidically bound precursor in Japanese green tea having sweet-herbaceous odour[J]. Food Chemistry,2009,114(1):289-294.
[12]周志,汪兴平,朱玉昌,等.刺梨皮渣和籽仁中游离态和键合态香气物质的比较[J].食品科学,2014,35(22):121-125.
[13]戚丽,吴慧平,宛晓春,等.茶叶中游离态和键合态香气组分对茶云纹叶枯病致病菌的抑制作用[J].南京农业大学学报,2008(1):42-46.
[14]张正竹,陈玎玎.茶叶香精油的同时蒸馏萃取(SDE)法提取效率分析[J].中国茶叶加工,2003(1):31-33.
[15]邓静,王远兴,毛雪金,等.固相微萃取(SPME)在茶叶香气分析中的应用[J].食品工业科技,2014,35(2):346-349+353.
[16] MANSOUR R A,ABDULLAH B,REZVAN Z,et al. A novel needle trap device with nanoporous silica aerogel packed for sampling and analysis of volatile aldehyde compounds in air[J]. Microchemical Journal,2017,134:270-276.
[17] HABIB B,ALI R,ESMAEIL B. New grafted nanosilicabased sorbent for needle trap extraction of polycyclic aromatic hydrocarbons from water samples followed by GC/MS[J]. Chromatographia,2011,74(5-6):429-436.
[18] EVRIDIKI M,NOUREDDINE Y,DIETMAR H,et al. A novel method for the measurement of VOCs in seawater using needle trap devices and GC-MS[J]. Marine Chemistry,2014,159(4):1-8.
[19]高松,张兰英,王琳,等. Needle trap-顶空进样-气相色谱法分析地下水中的苯系物[J].岩矿测试,2010,29(5):508-512.
[20]屈艳艳,郑辉东,邹文虎,等.莰烯酯化制乙酸异龙脑酯催化剂失活机理及再生方法的研究[J].林产化学与工业,2013,33(1):69-73.
[21] DONG W,DUAN C Q,YING S,et al. Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method[J]. Food Chemistry,2017,228:125-135.
[22] WEN Y Q,HE F,ZHU B Q,et al. Free and glycosidically bound aroma compounds in cherry(Prunus avium L.)[J]. Food Chemistry,2014,152(6):29.
[23]刘盼盼,郑鹏程,龚自明,等.青砖茶的香气成分分析[J].食品科学,2017,38(8):164-170.
[24] GARRUTI D S,FRANCO M R B,DA SILVA M A A P,et al. Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry[J]. Food Science and Technology,2006,39(4):373-378.
[25]谢恬,王丹,孙宝国,等. OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学,2018,39(8):123-128.
[26]刘晔,葛丽琴,王远兴.三个产地不同等级庐山云雾茶挥发性成分主成分分析[J].食品科学,2018,39(10):206-214.
[27]马明娟,王丹,孙宝国,等.新鲜芫荽关键性香气成分的鉴定与分析[J].精细化工,2017,34(8):893-899.
[28]张强,辛秀兰,杨富民,等.主成分分析法评价红树莓果醋的相对气味活度值[J].现代食品科技,2015,31(11):332-338.
[29]朱荫,杨停,施江,等.西湖龙井茶香气成分的全二维气相色谱-飞行时间质谱分析[J].中国农业科学,2015,48(20):4 120-4 146.
[30] SCHREIER P. Chromatographic studies of biogenesis of plant volatiles[M]. Berlin:Huething Publishing,1984:67.
[31] BONNEAU A,BOULANGER R,LEBRUN M,et al. Aroma compounds in fresh and dried mango fruit(Mangifera indica L. cv. Kent):impact of drying on volatile composition[J]. International Journal of Food Science&Technology,2016,51(3):789-800.
[32] MARTIN S,DIANA S,JOHANNES P,et al. Characterization of the key aroma compounds in pink guava(Psidium guajava L.)by means of aroma re-engineering experiments and omission tests[J]. Journal of Agricultural&Food Chemistry,2009,57(7):2 882.
[33]张超,卢艳,李冀新,等.茶叶香气成分以及香气形成的机理研究进展[J].福建茶叶,2005(3):17-19.
[34]张莉莉,孙颖,孙宝国,等. SPME-GC-MS结合GC-O分析糖醋排骨风味香精挥发性风味成分[J].食品科学,2017,38(20):90-95.