摘要
本文利用顶空-固相微萃取(HAS-SPME)分离提取,结合气相色谱质谱联用技术(GC/MS)检测,鉴定祁门红茶的挥发性香气成分。结果显示在红茶样品中分离、鉴定出24种挥发性物质,包括醇类7种(39.972%)、醛类5种(31.424%)、酮类2种(0.564%)、酯类2种(8.553%)和其他种类8种(19.505%),其中异戊醛、2-甲基丁醛、橙花醇、芳樟醇、乙基(2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基)碳酸乙酯和甲氧基苯肟等6种化合物含量较高。24种挥发性成分中大部分化合物具有特定香味,祁红高香是多种香气成分综合作用的结果。
Headspace microextraction(HAS-SPME)and gas chromatography-mass spectrometry(GC/MS)were used to identify the volatile aroma components of Qimen black tea.24 volatile substances were isolated and identified,including 7 alcohols(39.972%),5 aldehydes(31.424%),2 ketones(0.564%),2 esters(8.553%)and 8 other species(19.505%).Among them,the relative contents of isovaleraldehyde,2-methylbutyraldehyde,nerol,linalool,ethyl(2-(5-methyl-5-vinyl tetrahydrofuran-2-yl)propyl-2-yl)ethyl carbonate and methoxybenzene were higher.Most of the 24 volatile components have specific aroma,and high-aroma for Qimen black tea is caused by the comprehensive effect of aroma compounds which have a variety of particular flavors.
作者
王亚
袁旺生
姚婷
甘卓亭
方国强
黄益胜
WANG Ya;YUAN Wangsheng;YAO Ting;GAN Zhuoting;FANG Guoqiang;HUANG Yisheng(School of Life and Environmental Science,Huangshan University,Huangshan 245041,China;Analysis and Testing Center,Huangshan University,Huangshan 245041,China;School of Tourism,Huangshan University,Huangshan 245041,China;Xin’anyuan Winter Tea Research Institute Co.,Ltd.,Xiuning 245400,China)
出处
《食品安全导刊》
2021年第34期49-52,共4页
China Food Safety Magazine
基金
黄山市科技计划项目(2019KN-03)
安徽高校自然科学研究重大项目(KJ2020ZD60)
大学生创新创业项目(202010375002)
安徽省高校优秀人才支持计划重点项目(gxyqZD2021132)。
关键词
祁门红茶
顶空吸附
固相微萃取
气质联用
香气
Qimen black tea
headspace adsorption
solid phase microextraction
gas chromatography-mass spectrometry
aroma