五个不同产地绞股蓝茶挥发物及香气成分研究

Volatile and aroma components of Gynostemma pentaphyllum(Thunb.)Makino tea from five different origins

为了解不同产地的绞股蓝茶的挥发性成分的差异,探明绞股蓝茶的香气成分,本研究采用溶剂辅助风味蒸发(SAFE)结合气相色谱-质谱联用技术(GC-MS),对湖南张家界、陕西平利、广西金秀、安徽亳州、云南玉溪五个不同产地的绞股蓝茶的挥发性成分进行提取和分析,利用峰面积归一化法计算各个成分的相对百分含量。五个不同产地的绞股蓝茶共鉴定出98个挥发性成分,包括醛类、酸类、酚类、酯类、腈类、杂环化合物、酮类、醇类和烃类及其衍生物。从广西、安徽、湖南、陕西和云南产的绞股蓝茶中分别鉴定出48、49、50、51、50个挥发性化合物。五个样品中,检测出的共有成分为15个,其中二氢猕猴桃内酯和棕榈酸乙酯不仅为其共有成分,且相对含量均较高,其它主要成分还包括苯甲醛、正辛醛、(E,E)-2,4-庚二烯醛、苯甲醇、苯乙醛、罗勒烯、香兰素、月桂酸乙酯、2,4-二羟基-2,6,6-三甲基环己基乙酸γ-内酯、植酮、邻苯二甲酸二异丁酯、邻苯二甲酸二丁酯、十八酸乙酯等。五个不同产地绞股蓝茶主要香气成分都包括二氢猕猴桃内酯,但其它关键成分存在差别,因此不同来源的绞股蓝茶风味不尽相同。通过查阅文献对绞股蓝茶挥发性成分的香气特征进行了系统梳理,其所含挥发物的香气特征包括“水果”、“花”、“青叶”、“木香”和“脂肪”气味,这为绞股蓝茶的风味研究及产品开发提供了理论依据。

To investigate the differences in the volatile components and explore the aroma components of Gynostemma pentaphyllum(Thunb.)Makino tea from different places of origins.Solvent-assisted flavor evaporation(SAFE)combined with gas chromatography-mass spectrometry(GC-MS)were used to extract and analyze the volatile components of G.pentaphyllum in this study.The peak area normalization method was used to calculate the relative percentage of each component.A total of 98 compounds were identified from five different origins of G.pentaphyllum tea,including aldehydes,acids,phenols,esters,nitriles,heterocyclic compounds,ketones,alcohols,hydrocarbons and their derivatives.48,49,50,51 and 50 volatile compounds were identified in G.pentaphyllum tea from Guangxi,Anhui,Hunan,Shanxi and Yunnan Province of China.Fifteen common components were identified from the five samples,among which dihydroactinidiolide and ethyl hexadecanoate are not only the common components,but also have high relative contents.Other main components include benzaldehyde,octanal,(E,E)-2,4-heptadienal,benzyl alcohol,benzeneacetaldehyde,ocimene,vanillin,ethyl dodecanoate,2,4-dihydroxy-2,6,6-trimethylcyclohex-ylideneacetic acidγ-lactone,hexahydrofarnesyl acetone,isobutyl phthalate,dibutyl phthalate and ethyl stearate.The key aroma components of G.pentaphyllum tea from five different origins all include dihydroactinidiolide,but there are certain differences in other key components,so the flavor of G.pentaphyllum tea from different sources is not the same.The aroma characteristics of the volatile components of G.pentaphyllum tea were systematically sorted out by referring to related literatures and aroma characteristics of the volatiles contained in them,which included"fruity","floral","green leaf"and"fat"notes.This study provides a theoretical basis for flavor research and product development of G.pentaphyllum tea.