基于电子鼻和HS-SPME-GC-MS技术解析乌牛早茶的挥发性风味物质
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摘要
为探究乌牛早的嫩叶和老叶在不同温度下挥发性物质成分,本文利用电子鼻测试不同温度下乌牛早茶叶的气味差异,并结合固相微萃取和气质联用(HS-SPME-GC-MS)技术对挥发性风味物质进行分析。结果表明:电子鼻能灵敏地检测到不同温度处理条件下嫩叶和老叶的气味变化,主成分分析(PCA)显示各个样品间差异明显。通过GC-MS分析在常温和处理温度40、60、80、100℃的乌牛早嫩叶中分别检测出15、20、14、17、17种挥发性物质,其主体风味成分主要有花果香味的芳樟醇、橙花醇等醇类物质。同时,在相同温度处理条件下的老叶中分别检测出21、21、19、18、27种挥发性物质,其主体风味成分主要有清新叶草香味的水杨酸甲酯等酯类物质。
To explore the volatile constituents of the early buds and old leaves at different temperatures,this paper analyzed the difference of odor between different Wu Niuzao tea leaves by electronic nose technique,and analyzed the volatile substances by GC-MS. The results showed that the electronic nose could quickly and effectively distinguish the new buds and old leaves at various temperatures,Principal Component Analysis( PCA) showed significant differences among samples.A total of 14,17,17,18 and 18 volatile substances were identified by GC-MS analysis in new buds that were untreated and subjected to heat treatment at 40,60,80,100 ℃,the main characteristic odorous ingredient was the alcohol substances such as linalool and nerol.A total of 21,21,19,18 and 27 volatile substances were identified in the old leaves after the same heat treatment,and the main characteristic odors were esters such as methyl salicylate.
To explore the volatile constituents of the early buds and old leaves at different temperatures,this paper analyzed the difference of odor between different Wu Niuzao tea leaves by electronic nose technique,and analyzed the volatile substances by GC-MS. The results showed that the electronic nose could quickly and effectively distinguish the new buds and old leaves at various temperatures,Principal Component Analysis( PCA) showed significant differences among samples.A total of 14,17,17,18 and 18 volatile substances were identified by GC-MS analysis in new buds that were untreated and subjected to heat treatment at 40,60,80,100 ℃,the main characteristic odorous ingredient was the alcohol substances such as linalool and nerol.A total of 21,21,19,18 and 27 volatile substances were identified in the old leaves after the same heat treatment,and the main characteristic odors were esters such as methyl salicylate.
引文
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[25]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):4120-4146.
[26]王秋霜,吴华玲,陈栋,等.广东英德红茶代表产品的香气成分鉴定研究[J].茶叶科学,2012,32(5):448-456.
[27]赵彩云,薛洁,蔡旭东,等.玫瑰深加工产品关键香气成分的分析[J].食品与发酵工业,2013,39(12):157-161.
[28]李拥军,施兆鹏.炒青绿茶加工中香气的动态变化[J].茶叶科学,2001,21(2):124-129.
[29]于慧春,王俊,张红梅,等.龙井茶叶品质的电子鼻检测方法[J].农业机械学报,2007,38(7):103-106.
[30]谭月萍,黄建安,刘仲华.绿茶香气组成及其在加工中变化研究进展[J].茶叶通讯,2006,33(1):35-38.
[31]黄明泉,孙宝国,田红玉,等.叶醇的研究进展[J].食品科学技术学报,2005,23(2):1-5.
[32]伍岗,夏锐,张艳梅,等.SPME-GC-MS测定4种云南茶的香气成分[J].西南农业学报,2016,29(8):1993-1997.
[33]高婷婷,杨绍祥,刘玉平,等.陈皮挥发性成分的提取与分析[J].食品科学,2014,35(16):114-119.
[34]嵇海峰,朱艳冰,蔡慧农,等.3种福建省柚子汁挥发性成分及香气分析[J].集美大学学报:自然版,2014,19(4):266-273.
[35]钟秋生,陈常颂,游小妹,等.不同做青环境对丹桂秋季乌龙茶香气质量的影响[J].福建农业学报,2010,25(4):468-474.
[36]吕海鹏,钟秋生,林智.陈香普洱茶的香气成分研究[J].茶叶科学,2009,29(3):219-224.
[37]余方林,郭丽,朱荫,等.颗粒型绿茶香气成分在加工过程中的变化[J].食品科技,2015,40(10):45-50.
[38]霍权恭,杨京,刘钟栋,等.信阳毛尖茶叶挥发性成分GC/MS分析[J].中国农学通报,2005,21(7):108-110.
[39]张凌云,张燕忠,叶汉钟.采摘时期对重发酵单丛茶香气及理化质量影响研究[J].茶叶科学,2007,27(3):236-242.
[40]俞善信,文瑞明,熊文高.对羟基苯甲酸酯合成研究进展[J].精细石油化工进展,2002,3(1):42-45.
[41]方小牛,李新发,许亚平.合成水杨酸酯的催化剂研究进展[J].应用化工,2004,33(5):4-7.
[2]莫小燕,李金婷,冯红钰,等.龙州乌牛早茶引种的调查[J].农业研究与应用,2015,158(3):55-60.
[3]罗秋琴.将乐县引种乌牛早茶情况初报[J].福建茶叶,2013,35(5):24-25.
[4]施梦南,龚淑英.茶叶香气研究进展[J].茶叶,2012,38(1):19-23.
[5]王力,林智,吕海鹏,等.茶叶香气影响因子的研究进展[J].食品科学,2010,31(15):293-298.
[6]Pongsuwan W,Bamba T,Yonetani T,et al.Quality prediction of Japanese green tea using pyrolyzer coupled GC/MS based metabolic fingerprinting[J].Journal of Agricultural and Food Chemistry,2008,56(3):744.
[7]郭建华,张兰兰,边金霖,等.3个品种早春绿茶主要香气成分的比较[J].福建农林大学学报:自然版,2011,40(6):590-594.
[8]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.
[9]赵杰文,陈全胜.茶叶质量与安全检测技术及分析方法[M].北京:中国轻工业出版社,2011:194-198.
[10]陈哲,赵杰文.基于电子鼻技术的碧螺春茶叶品质等级检测研究[J].农机化研究,2012,34(11):133-137.
[11]丁媛,徐茂琴,缪芳芳,等.贝类气味指纹模型的建立[J].核农学报,2014,28(5):861-868.
[12]田维芬,周君,明庭红,等.基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究[J].食品工业科技,2017,38(7):285-292.
[13]王秋霜,陈栋,吴华玲.红茶香气研究进展[J].广东农业科学,2011,38(18):86-88.
[14]吴俊萍.由甲苯直接催化氧化合成苯甲醛研究[D].成都:四川大学,2006.
[15]文勇.祁红的香气形成与加工工艺的研究[D].合肥:安徽农业大学,2002.
[16]董迹芬.绿茶干燥过程主要挥发性物质的变化规律研究[D].杭州:浙江大学,2013.
[17]边金霖.产地与加工过程中绿茶香气物质的变化规律研究[D].杭州:浙江大学,2012.
[18]谭月萍,黄建安,刘仲华.绿茶香气组成及其在加工中变化研究进展[J].茶叶通讯,2006,33(1):35-38.
[19]孙慕芳,郭桂义,张洁.蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析[J].食品科学,2014,35(12):151-155.
[20]梁月荣.现代茶业全书[M].北京:中国农业出版社,2011:264-275.
[21]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.
[22]Baldermann S,Yang Z,Katsuno T,et al.Discrimination of green,oolong,and black teas by GC-MS analysis of characteristic volatile flavor compounds[J].American Journal of Analytical Chemistry,2014,5(9):620-632.
[23]Lin J,Dai Y,Guo Y N,et al.Volatile profile analysis and quality prediction of Longjingtea(Camellia sinensis)by HSSPME/GC-MS[J].Journal of Zhejiang University Science B,2012,13(12):972-980.
[24]周雪芳,唐洪,雷茜,等.四川工夫红茶香气成分分析[J].西南师范大学学报:自然科学版,2011,36(3):178-182.
[25]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):4120-4146.
[26]王秋霜,吴华玲,陈栋,等.广东英德红茶代表产品的香气成分鉴定研究[J].茶叶科学,2012,32(5):448-456.
[27]赵彩云,薛洁,蔡旭东,等.玫瑰深加工产品关键香气成分的分析[J].食品与发酵工业,2013,39(12):157-161.
[28]李拥军,施兆鹏.炒青绿茶加工中香气的动态变化[J].茶叶科学,2001,21(2):124-129.
[29]于慧春,王俊,张红梅,等.龙井茶叶品质的电子鼻检测方法[J].农业机械学报,2007,38(7):103-106.
[30]谭月萍,黄建安,刘仲华.绿茶香气组成及其在加工中变化研究进展[J].茶叶通讯,2006,33(1):35-38.
[31]黄明泉,孙宝国,田红玉,等.叶醇的研究进展[J].食品科学技术学报,2005,23(2):1-5.
[32]伍岗,夏锐,张艳梅,等.SPME-GC-MS测定4种云南茶的香气成分[J].西南农业学报,2016,29(8):1993-1997.
[33]高婷婷,杨绍祥,刘玉平,等.陈皮挥发性成分的提取与分析[J].食品科学,2014,35(16):114-119.
[34]嵇海峰,朱艳冰,蔡慧农,等.3种福建省柚子汁挥发性成分及香气分析[J].集美大学学报:自然版,2014,19(4):266-273.
[35]钟秋生,陈常颂,游小妹,等.不同做青环境对丹桂秋季乌龙茶香气质量的影响[J].福建农业学报,2010,25(4):468-474.
[36]吕海鹏,钟秋生,林智.陈香普洱茶的香气成分研究[J].茶叶科学,2009,29(3):219-224.
[37]余方林,郭丽,朱荫,等.颗粒型绿茶香气成分在加工过程中的变化[J].食品科技,2015,40(10):45-50.
[38]霍权恭,杨京,刘钟栋,等.信阳毛尖茶叶挥发性成分GC/MS分析[J].中国农学通报,2005,21(7):108-110.
[39]张凌云,张燕忠,叶汉钟.采摘时期对重发酵单丛茶香气及理化质量影响研究[J].茶叶科学,2007,27(3):236-242.
[40]俞善信,文瑞明,熊文高.对羟基苯甲酸酯合成研究进展[J].精细石油化工进展,2002,3(1):42-45.
[41]方小牛,李新发,许亚平.合成水杨酸酯的催化剂研究进展[J].应用化工,2004,33(5):4-7.