白芽奇兰茶叶特征风味成分的分析鉴定

Analysis and Identification of Characteristic Flavor Components in Baiyaqilan Tea

本论文的主要目标是分析鉴定白芽奇兰茶叶的关键香气成分。通过顶空固相微萃取结合气相色谱质谱联用技术分析白芽奇兰茶叶,从白芽奇兰茶叶中鉴定出36种挥发性成分,包括烯烃类9种,醛类7种,酯类5种,醇类4种,酮类4种,氧化物3种及其它类4种。其中,1-乙基-1氢-吡咯(753.60μg/L)、壬醇(430.57μg/L)、2-乙基呋喃(170.21μg/L)、己醛(147.14μg/L)、2-甲基丁醛(148.49μg/L)、2-甲基丙醛(86.48μg/L)和3-甲基丁醛(73.53μg/L)含量较高。相对气味活度值分析及风味重构实验表明,1-乙基-1-氢-吡咯、壬醇、3-甲基丁醛、2-甲基丁醛、癸醛、2-乙基呋喃、辛醛、己醛、丁酸己酯、2-甲基丙醛、芳樟醇、庚醛、芳樟醇氧化物和柠檬烯是白芽奇兰茶叶的主要呈香化合物。本研究阐明了白芽奇兰茶叶的特征香气成分,为制定白芽奇兰茶叶香气品质的量化标准及品质管理提供了参考数据。

The key aroma components of Baiyaqilan tea were analyzed and identified. Through headspace solid phase microextraction combined with gas chromatography and mass spectrometry, 36 volatile components were identified, including 9 of olefins, 7 of aldehydes, 5 of esters, 4 of alcohols, 4 of ketones, 3 of oxides and 4 others. Among them, 1-ethyl-1-hydropyrrole(753.60 μg/L), nonanal(430.57 μg/L), 2-ethylfuran(170.21 μg/L), hexanal(147.14 μg/L), 2-methylbutyraldehyde(148.49 μg/L), 2-methylpropanal(86.48 μg/L) and 3-Methylbutyraldehyde(73.53 μg/L) were higher in content. Furthermore, relative odor activity value and recombination results showed that flavor, 1-ethyl-1-hydropyrrole, nonanal, 3-Methylbutyraldehyde, 2-methylbutyraldehyde, decanal, 2-ethylfuran, octanal, hexanal, hexyl butyrate, 2-methylpropanal, linalool, heptanal, linalool oxide and limonene were the major aroma compounds of Baiyaqilan tea. In this study, the characteristic aroma components of Baiyaqilan tea were clarified, which provided reference data for the quantitative standard of aroma quality and quality management of Baiyaqilan tea.