基于SBSE-GC-MS的紫芽茶挥发性成分分析

Volatile Compounds of Purple Teas Based on SBSE-GC-MS

采用搅拌棒吸附萃取(SBSE)技术结合气相色谱质谱联用(GC-MS)分析了6个代表性紫芽茶中的挥发性成分。结果表明,紫芽茶中具有丰富的挥发性成分,化合物种类和数目高于对照绿茶;芳樟醇、香叶醇、α-松油醇、α-紫罗酮、β-紫罗酮、(E,E)-2,4-庚二烯醛、水杨酸甲酯、邻甲氨基苯甲酸甲酯、二氢猕猴桃内酯和对乙酰氨基苯酚等化合物是紫芽茶中含量最丰富的香气成分。相对气味活性值(ROAV)分析表明,β-大马士酮、β-紫罗酮、反式-2,4-癸二烯醛、2-己烯醛、α紫罗酮和芳樟醇等6种香气成分可能是紫芽茶中一些关键的致香成分;另外,1-辛烯-3-醇、二氢猕猴桃内酯、正己醛、正癸醛、β-环高柠檬醛、反式-2-壬醛、正庚醛、β-环柠檬醛和正辛醛等9种成分可能对紫芽茶的整体香气具有重要的修饰作用。

Volatile components of six typical purple teas were analyzed by stir bar sorptive extraction(SBSE)combined with gas chromatography-mass spectrometry(GC-MS).Results show that purple teas were rich in volatile components,whose abundance and contents were much higher than those in the green tea.Volatile compounds including linalool,geraniol,α-terpineol,α-ionone,β-ionone,(E,E)-2,4-heptadienal,methyl salicylate,methyl methanthranilate,dihydroactinidiolide and acetaminophen were the most abundant ones in purple teas.Results of ROAV analysis show that the aroma components,such asβ-damascenone,β-ionone,(E,E)-2,4-decadienal,2-hexenal,α-ionone and linalool,might be the key aroma components in purple teas.Besides,nine components,including 1-octene-3-ol,dihydroacti nidiolide,hexanal,decanal,β-cyclohomocitral,trans-2-nonanal,heptanal,β-cyclocitral and octanal,might have important modification effects on the overall aroma of purple teas.