顶空-固相微萃取结合气质联用技术鉴定红茶挥发性香气组分

Identification of Volatile Aroma Components of Black Tea by Head Space Solid Phase Microextraction Combined with GC/MS

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.