柑普茶挥发性成分分析
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摘要
以广东新会柑普茶为原料,采用全自动顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对市售3种柑普茶不同部位及茶水中挥发性组分进行了分析。结果表明,柑普茶具有普洱茶和茶枝柑的香气成分,其挥发性组分主要是烯烃类、酯类、醇类等物质,其中烯烃类以柠檬烯、γ-松油烯、α-异松油烯、金合欢烯、α-侧柏烯、α-蒎烯、β-蒎烯、β-月桂烯等,醇类以4-松油醇、a-松油醇、β-香茅醇等为主,其他组分包括N-甲基邻氨基苯甲酸甲酯、伞花烃、1,2,3-三甲氧基苯、反式-5,6-环氧-β-紫罗兰酮等都是柑普茶的主要挥发性成分。
The Gan-pu Tea from Xinhui, Guangdong Province was used as the raw material, and the volatile components of three samples were determined by HS-SPME/GC-MS. The results suggests that, Gan-pu Tea with aroma components from Pu'er Tea and Citrus reticulata'Chachi'. The volatile components were mainly olefins,esters, alcohols, etc. The olefins were mainly composed of limonen, γ-terpinen, α-terpinolene, farnesene, α-thujene, α-pinene, β-pinene, β-myrcene; while the alcohols are 4-terpineol, terpineol, β-citronellol; Other components included methyl N-methyl anthranilate, o-Cymene, 1,2,3-trimethoxybenzene, trans-β-ionon-5,6-epoxide, etc.
The Gan-pu Tea from Xinhui, Guangdong Province was used as the raw material, and the volatile components of three samples were determined by HS-SPME/GC-MS. The results suggests that, Gan-pu Tea with aroma components from Pu'er Tea and Citrus reticulata'Chachi'. The volatile components were mainly olefins,esters, alcohols, etc. The olefins were mainly composed of limonen, γ-terpinen, α-terpinolene, farnesene, α-thujene, α-pinene, β-pinene, β-myrcene; while the alcohols are 4-terpineol, terpineol, β-citronellol; Other components included methyl N-methyl anthranilate, o-Cymene, 1,2,3-trimethoxybenzene, trans-β-ionon-5,6-epoxide, etc.
引文
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[2]郑小吉,詹晓如,王小平.陈皮研究进展[J].中国现代中药,2007,9(10):30-33.
[3]张雄飞,竹剑平.陈皮提取物对洒精肝的保护作用[J].当代医学,2008,143(6):157-158.
[4]吴文华.晒青毛茶和普洱茶降血脂作用比较试验[J].中国茶叶,2005,27(1):15.
[5]李庆耀,梁生林.陈皮的药用研究进展[J].中成药,2008,30(2):246-248.
[6]Kuo K L,Weng M S,Chiang C T,et al.Comparative studies on the hypolipidemic and growth suppressive effects of oolong,black,pu-erh,and green tea leaves in rats[J].J Agric Food Chem,2005,53(2):480-489.
[7]Yang T T C,Koou M W L.Hypocholesterolemic effects of chinese tea[J].Pharmacological Research,1997,35(6):505-512.
[8]Henning S M,Niu Y T N H,Thames G D,et al.Bioavailability and antioxidant activity of tea flavanols after consumption of green tea,black tea,or a green tea extract supplement[J].Am J Clin Nutr,2005,80(6):1 558-1 564.
[9]叶国注,江用文,尹军峰,等.绿茶香气HS-SPME提取方法研究[J].中国茶叶,2009,3l(10):16-19.
[10]刘俊亭,王岩,冯看松,等.固相微萃取技术的进展[J].中国法医学杂志,2005,20(4):224-226.
[11]Lin J,Dai Y,Guo YN,et al.Volatile profile analysis and quality prediction of longjing tea(Camellia sinensis)by HSSPME/GC-MS[J].Journal of Zhejiang University Science B,2012,13(12):972-980.
[12]金冬双,龚淑英,林宇皓,等.小叶种夏秋茶渥堆加工过程中香气成分研究[J].茶叶科学,2009,29(2):111-119.
[13]吕世懂,姜东华,杨凡,等.顶空固相微萃取/GC-MS分析普洱熟茶与安化黑茶香气成分[J].热带作物学报,2013,34(8):1 583-1 591.
[14]朱旗,施兆鹏,童京汉,等.GC-MS测定生茶及速溶生茶的游离脂肪酸[J].茶叶科学,2001,21(2):137-139.
[15]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.
[16]李建勋.普洱茶香气成分提取及木香物质定量分析[D].天津:天津科技大学,2014.
[17]李瑞利.普洱茶活性香气化合物研究[D].重庆:西南大学,2012.
[18]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.
[19]马军辉.HS-SPME-GC-MS检测茶叶内挥发性组分方法的建立及应用[D].杭州:浙江大学,2008.
[20]何华锋,朱宏凯,董春旺,等.黑茶香气化学研究进展[J].茶叶科学,2015,35(2):121-129.
[21]张灵枝,王登良,陈维信,等.不同贮藏时间的普洱茶香气成分分析[J].园艺学报,2007,34(2):504-506.
[22]张灵枝,陈维信,王登良,等.不同干燥方式对普洱茶香气的影响研究[J].茶叶科学,2007,27(1):71-75.