固相微萃取法与同时蒸馏萃取法提取茶叶香气成分

Analysis on Aroma Compositions of Tea by SPME and SDE

为探讨2种提取方法快速分析定性茶叶香气的可行性,采用固相微萃取法、同时蒸馏萃取法提取茶叶香气成分,用气质联用仪进行测定,结合Nist2008和Wiley275谱库鉴定各成分,并采用峰面积归一化法测定各成分相对含量。结果表明,利用2种提取方法共从茶叶中鉴别出74个化合物,其中固相微萃取法得到了41个化合物,而同时蒸馏萃取法得到了39个化合物,但共有的化合物为8个。结论:2种提取方法得到的茶叶香气成分有明显差异,其香气特征成分主要集中在固相微萃取法所富集部分;将2种方法结合起来,能得到对产品的挥发性物质的综合评价。但采用快速、高效、低成本、低污染的SPME-GC/MS法已能够完成对呈香物质的判断。这为茶叶香气成分类型定性的研究提供了一种快速有效研究手段。

To explore the feasibility of rapid determination of qualitative tea flavor, the aroma compositions of the tea were extracted by SPME and SDE, and analyzed by GC-MS and their structures were identified by spectral library Nist2008 and Wiley275, the relative content of each component was determined by area normalization. The results showed that 74 compositions of the tea were identified by two extraction methods, 41 compounds were obtained of SPME and 39 compounds were obtained of SDE, but only eight of same components were identi- fied. Conclusion： The aroma compositions extracted with SPME and SDE are significantly different, the characteristic aroma components are mainly concentrated in the part of the enrichment by SPME, depending on analysis to components of aromas, comprehensive comment for vol- atilizing compounds was given by applying the two combined measures. Aromas could be completely determined by SPME-GC/MS method, which was fast, efficient, inexpensive and oligosaprebic. This provided a rapid and efficient method for determining the types of tea aroma compositions.