摘要
白茶随着贮藏年份增加,其香气也会发生变化。采用优化后的顶空固相微萃取-气相色谱-质谱联用法,分析不同储存年份和不同等级白牡丹的香气成分。经优化后得出的最佳检测条件为:在70℃水浴下萃取60 min,气相升温程序在40℃保持2 min,以4℃/min的速度升温到170℃保持1 min,后以20℃/min升温到270℃,保持2 min。在气相色谱分流比2∶1下对7种不同等级不同年份的白牡丹的香气成分进行检测,得到白牡丹茶的主要香气物质;分析不同年份和不同等级白牡丹茶的香气区别,结果发现随着贮存时间延长,茶叶香气中的大部分香气成分会减少甚至消失,但仍有小部分香气成分会增加。
The aroma of white tea will change with the increase of storage years. The optimized HS-SMPE-GC-MS/MS was used to analyze the aroma components of white peony tea in different storage years and grades. The optimum detection condition obtained by optimization was as follows: after 60 min of extraction in water bath at 70 ℃, the gas heating program was maintained at 40 ℃ for 2 min, then the temperature rises to 170 ℃ for 1 min at the rate of 4 ℃/min, after that the temperature was raised to 270 ℃ at 20 ℃/min and kept for 2 min. Detection of aroma components of white tea in 7 different grades and years by gas chromatography at 2∶1 shunt ratio, main aroma substances of white peony tea were obtained, and the aroma differences of white peony tea in different years and grades were analyzed. It was concluded that with the prolongation of storage time, most aroma components in tea aroma would decrease or even disappear, but a small part of aroma components would increase.
作者
宁芊
韦航
陈美卿
方灵
史梦竹
傅建炜
NING Qian;WEI Hang;CHEN Meiqing;FANG Ling;SHI Mengzhu;FU Jianwei(Jinshan College of Fujian Agricultural and Forestry University,Fuzhou 350002;Institute of Quality Standards&Testing Technology of Agro-Products,Fujian Academy of Agricultural Sciences,Fuzhou 350002)
出处
《食品工业》
CAS
北大核心
2019年第12期181-185,共5页
The Food Industry
基金
福建省属公益类科研院所专项“福建陈年老茶卫生安全与功能成分分析”（2017R1018-1）
福建省农业科学院农产品质量安全创新团队项目（STIT2017-1-12）
福建省农业科学院杰出青年人才科技创新基金，福建白茶关键特征属性识别和质量安全研究（JC2017-1）
