摘要
采用顶空固相微萃取(Headspace solid-phase microextraction,HS-SPME)结合气相色谱-质谱联用技术快速测定普洱熟茶香气成分。首先对5种萃取头进行考察,75μm PDMS/DVB表现出了较高的萃取效率。使用75μm CAR/PDMS,通过对不同温度条件下萃取香气成分的数量、种类进行比较,评价了不同温度条件下萃取普洱熟茶香气成分的效果。结果发现,不同温度条件下对普洱熟茶香气成分的萃取差别较大,50℃条件下萃取出化合物56种,醇类和醛类相对含量最高;60℃条件下萃取出68种,碳氢类相对含量最高;70℃条件下萃取出79种,酮类和酯类相对含量最高;80℃条件下萃取出70种,甲氧基苯类物质相对含量最高。主要贡献性香气成分累积峰面积80℃条件下最高,其次为70℃。该研究结果可为普洱熟茶不同种类香气成分的分析提供了理论依据。
The aroma compounds of ripened Pu-erh tea were analyzed by headspace solid-phase microextraction（HS-SPME） coupled to gas chromatography-mass spectrometry（GC-MS）. Five fibers with different polarities were initially evaluated. The 75 μm CAR/PDMS fiber exhibited the highest extraction efficiency, and it was selected for further experiments. The efficiency of four different extraction temperatures was evaluated by comparing the number, chemical group and cumulative peak area of the extracted compounds using 75 μm CAR/PDMS. The results showed that the extraction efficiency of aroma compounds was very different in ripened Pu-erh tea under the different temperature. Totally 56, 68, 79 and 70 aroma compounds in ripened Pu-erh tea were extracted under 50 ℃, 60 ℃, 70 ℃ and 80 ℃, respectively. The relative contents of alcohols and aldehydes were highest at 50 ℃; Hydrocarbons were at 60 ℃; Ketones and esters were at 70 ℃; Methoxy-phenolic compounds were at 80 ℃. The comparison of major aroma components indicated that the biggest value of cumulative peak area was under 80 ℃. These results could provide a theoretical basis for the analysis of different kinds of aroma compounds of ripened Pu-erh tea.
出处
《食品工业》
北大核心
2017年第12期296-301,共6页
The Food Industry
