枇杷花袋泡茶香气特征及挥发性成分分析

Analyzing Aroma Characteristics and Volatile Components of Loquat Flower Tea-bag

采用顶空固相微萃取-气相色谱-质谱联用(SPME-GC-MS)法分析鉴定了单一型与拼配型(5∶12)(m∶m)枇杷(Eriobotrya japonica Lindl.)花袋泡茶的挥发性成分。结果表明,单一枇杷花袋泡茶检测出58种挥发性成分,相对含量为92.50%,主要为醛类,相对含量为63.47%,为其具有浓郁刺鼻气味的主要原因;其次依次为酯类、醇类、烃类,还有少量酸类、杂环类、酮类。拼配型枇杷花袋泡茶检测出65种挥发性成分,相对含量为92.98%;拼配后醛类物质种类减少、含量降低,烃类、杂环类醇类物质含量及酯类、醇类、酸类、酮类物质的种类、含量增加,从而使拼配型枇杷花袋泡茶具有和谐的栗香花香。

Volatile components in single loquat（Eriobotrya japonica Lindl.） tea-bag and blending loquat flower tea-bag （5：12） （re：m） were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry （SPME-GC-MS）. The results showed that 58 volatile components in the single loquat tea-bag were identified, accounting for 92.50% of the total volatile components. The most of these components were aldehydes, accounting for 63.47%, and resulting in the strong pungent odor, followed by esters, alcohols, hydrocarbons, and a small amount of acids, heterocyclics, ketones. 65 volatile components in the blending loquat flower tea-bag were identified, accounted for 92.98%. After blending, the number and content of aldehydes sharply declined. But the contents of heterocyclics hydrocarbons and the number and content of esters, alcohols, acids and ketones increased obviously. The changes in number and content of these volatile components caused harmonious chestnut and flowery odor of loquat flower tea-bag.