基于顶空-固相微萃取的茉莉花茶茶叶蛋香气成分测定

Determination of aroma components of jasmine tea eggs based on head space solid phase microextraction

茶叶蛋是一类美味可口、备受欢迎的蛋制品。本研究利用茉莉花茶制作茶叶蛋,通过固相微萃取-气质联用技术研究茶叶蛋香气成分,为提高茶叶蛋风味品质奠定基础。制作的茶叶蛋香气成分包括脂肪烃类(35.7%~49.6%)、醛类(7.8%~12.4%)、苯环化合物(7.2%~9.9%)、醇类(0.3%~4.9%)和含N化合物(0%~2.4%)等,其中脂肪烃类化合物对茶叶蛋香气没有贡献,醛类(壬醛、癸醛、苯乙醛)和含N化合物(氨茴酸甲酯和吲哚)等对茶叶蛋香味的形成有较大贡献。与其他蛋制品相比,可以从茉莉花茶茶叶蛋中检测出苯甲醇、吲哚、氨茴酸甲酯和α-法呢烯四种茉莉花茶特征香气成分,表明采用该制备工艺制作的茉莉花茶茶叶蛋,能够有效地将茉莉花茶特征香气成分转移到茶叶蛋中。

Tea eggs are one kind of delicious and popular egg products.This study was aimed to analyze the volatile components of jasmine tea eggs using solid phase microextraction（SPME） combined with gas chromatography-mass spectrometry（GC-MS）. Results showed that the volatile compounds of tea eggs were consisted of aliphatic hydrocarbons （35.7% -49.6% ） , aldehydes （7.8% -12.4% ） , benzene ring compounds （7.2% -9.9% ） , alcohols （ 0.3% -4.9% ） and N- containing compounds （0% 2.4% ） , etc.Among them, the aliphatic hydrocarbons did not make contribution to flavor of tea eggs,while aldehydes（ nonanal, decanal,phenylacetaldehyde） and N-containing compounds （methyl anthranilate and indole）display important role on the flavor of tea eggs, The key odorants of the jasmine tea jasmine tea, including benzyl alcohol, indole, methyl anthranilate and α-farnesene were detected in the jasmine tea eggs, which did not exist in the other eggs. This result indicated that the preparation method of jasmine tea eggs in present study could effectively transferred the key odorants of jasmine tea to the eggs.