不同加工工艺多穗石柯茶挥发性成分差异分析

Analysis on Volatile Compounds of Lithocarpus litseifolius Tea by Different Processing Methods

为研究不同加工工艺对多穗石柯(Lithocarpus litseifolius)茶挥发性成分的影响,以晾干、炒制和发酵的多穗石柯茶为样品,采用顶空气相色谱-离子迁移谱(HS-GC-IMS)和主成分分析(PCA)定性和定量地对其挥发性成分进行分析。结果表明,共有58种化合物被识别;三维谱图和指纹图谱显示不同加工工艺样品的挥发性成分有差异,多穗石柯叶在不同加工条件下产生热分解和一系列化学反应。HS-GC-IMS与PCA相结合,可快速、灵敏地对样品挥发性成分进行鉴定和分类。

In order to study influence of different processing methods on volatile compounds of Lithocarpus litseifolius tea, headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS) and principal component analysis(PCA) were used to analyze volatile compounds of L. litseifolius teas by drying under natural condition, frying and fermentation. Results showed that 58 compounds were identified and there were obvious differences in volatile compounds in samples treated by different processing methods in three dimensional GC-IMS spectra and fingerprints. There were thermal decomposition and a series of chemical reactions when L. litseifolius leaves were treated by different processing conditions. Volatile compounds could be quickly and sensitively identified by HS-GC-IMS and PCA.