基于HS-GC-IMS法研究干燥方式对黑毛茶挥发性风味物质的影响

Influence of Drying Method on Volatile Flavor Substances of Raw Dark Tea Investigated by HS-GC-IMS

采用顶空-气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)技术对经烘干干燥和晒干干燥2种干燥方式处理的黑毛茶进行挥发性风味物质分析。结果表明,这2种干燥方式获得的黑毛茶中共鉴定出挥发性风味物质65种,其中醛类23种、酯类13种、醇类11种、酮类10种、杂氧化合物3种、碳氢化合物2种、吡嗪类2种、酸类1种。HS-GC-IMS指纹图谱直观地显示出烘干和晒干黑毛茶样品的挥发性风味物质差异。相似度和主成分分析显示每组样品都有其特异性风味物质,晒干黑毛茶会释放出更多特征挥发性物质,且两种干燥方式黑毛茶间相似度较低,不同干燥方式的黑毛茶能够明显区分。该研究为黑毛茶的加工及风味品质调控提供理论依据。

Headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)was used to analyze the volatile flavor substances of dried raw dark tea treated with bake drying and sun drying.The results showed that 65 volatile substances were identified in the two drying methods,including 23 aldehydes,13 esters,11 alcohols,10 ketones,3 heteroxides,2 hydrocarbons,2 pyrazines and 1 acid.The HS-GC-IMS fingerprint spectrum visually displayed the differences of volatile flavor between the bake-dried and sun-dried raw dark tea samples.Similarity and principal component analysis showed that each group of samples had their own specific volatile flavor substances,and sun-dried raw dark tea would release more characteristic volatile substances.The similarity between the two drying methods was low,and the raw dark tea dried by different methods were significantly distinguished.This study could provide a theoretical basis for the processing and flavor quality control of raw dark tea.