溶剂辅助蒸馏萃取铁观音乌龙茶香气的组成分析

Identification of Aroma Compounds in Tieguanyin Oolong Tea by SAFE

采用溶剂辅助蒸馏萃取(SAFE)技术结合气相色谱-质谱联用法研究铁观音乌龙茶茶叶和茶汤香气特性。共检测出57种挥发性成分,茶汤中有54种,茶叶中有52种,二者在关键挥发性成分和含量上存在差异。通过调节SAFE的水浴温度和冷凝器温度(30~40℃),优化茶汤的挥发性成分提取工艺,发现水浴和冷凝器温度均为35℃时,铁观音茶汤香气提取效果较好。在此温度下,结合使用溶剂萃取(SE)获得的关键风味物质含量比结合固相萃取(SPE)高,但关键风味物质占总挥发性成分比例上无统计学差异(P>0.05)。

The aroma characteristics of Tieguanyin Oolong tea leaves and tea infusions were studied by solvent-assisted flavor evaporation(SAFE)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that a total of 57 volatile components were detected,54 in tea infusions and 52 in tea leaves.The main differences were the type and content of key volatile components.The extraction process of volatile components of Tieguanyin Oolong tea infusions was optimised by adjusting the water bath temperature and condenser temperature(30-40℃)of SAFE.The results showed that the aroma extraction of Tieguanyin tea infusions had a better performance at the water bath temperature and condenser temperature of 35℃.In addition,the content of key flavor compounds obtained using solvent extraction(SE)was higher than that in combination with solid-phase extraction(SPE)at this temperature,and there was no statistical difference(P>0.05)in the ratio of key flavor compounds to the total volatile components.