庐山云雾茶挥发性成分主成分分析及产地判别

Analysis of Volatile Compounds and Geographical Origin Discrimination of Lu Mountain Clouds-Mist Tea by Principal Components Analysis

以顶空固相微萃取法结合气相色谱-质谱联用技术对3个不同产地庐山云雾茶挥发性成分进行测定。在庐山云雾茶样本中共鉴定出76种挥发性成分,其中相对含量较高的有顺-3-己烯-1-醇(4.00%)、庚醛(3.87%)、苄醇(13.76%)、十一烷(11.21%)、芳樟醇(3.70%)、苯乙醇(14.41%)、雪松醇(5.37%)等。利用主成分分析方法寻找影响挥发性成分的主要因子。结果表明,提取了6个主成分累计方差贡献率达到82.63%,3个不同产地的庐山云雾茶能通过各自的化学特征被完全区分开。市场上随机采集茶叶样本,采用同样的方法对其进行产地判别。结果可以从试样中鉴定出相同产地的庐山云雾茶,判别率为100%。

The volatile compounds of Lu Mountain Clouds-Mist tea from three producing regions were investigated by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry（HS-SPME-GC-MS）.A total of 76 volatile components were identified from the samples,the predominant ones being（Z）-3-hexen-1-ol（4.00%）,heptanal（3.87%）,benzyl alcohol（13.76%）,undecane（11.21%）,linalool（3.70%）,phenylethyl alcohol（14.41%）,and cedrol（5.37%）.Principal component analysis（PCA） was applied to find the main factors affecting the volatile components.The results showed that 6 principal components could reflect most of the information on Lu Mountain Clouds-Mist tea with a cumulative contribution rate of 82.63%.The tea samples from three different regions could be clearly discriminated based on their chemical properties.The geographical origin discrimination of tea samples collected randomly from a local market was also achieved by PCA.Lu Mountain Clouds-Mist tea from the same region could be identified with an accuracy of 100%.