湖南茯砖茶香气成分的SPME-GC-TOF-MS分析

Analysis of Aroma Composition in Hunan Fuzhuan Tea by Solid-Phase Microextraction Combined with Gas Chromatography-Time of Flight-Mass Spectrometry

采用单因素对比试验方法确定固相微萃取湖南茯砖茶中香气成分的优化条件,并结合气相色谱-飞行时间-质谱法鉴定湖南茯砖茶香气组分。结果表明:固相微萃取与气相色谱-飞行时间-质谱联用分析湖南茯砖茶香气成分的最佳条件为DVB/CAR/PDMS萃取头(50/30μm)、萃取温度80℃和萃取时间60 min。气相色谱-飞行时间-质谱法从3个茯砖茶中共分离鉴定出93种香气成分,占检出挥发性成分总量的90%以上,主要由酮类、醛类、碳氢类、杂氧类、醇类、酸类、酯类、含氮类8类化合物构成。在鉴定出的香气化合物中共有香气组分50个,其中含量较高的组分有反,反-2,4-庚二烯醛、甲基庚烯酮、2-戊基呋喃、香叶基丙酮、3,5-辛二烯-2-酮(E,E)、6-甲基-3,5-庚二烯-2-酮等。

The aroma components of Hunan Fuzhuan tea were extracted by space solid phase microextraction(SPME) technique and determined by gas chromatography-time of flight-mass spectrometry(GC-TOF-MS). The optimum extraction conditions were determined as follows: DVB/CAR/PDMS extraction head(30/50 μm), extraction temperature 80 ℃, and extraction time 60 min. A total of 93 aroma components of Hunan Fuzhuan tea accounting for over 90% of the total volatile components were identified, including ketones, aldehydes, hydrocarbon, heterocyclicoxygen compounds, alcohols, acids, esters, and nitrogen-containing compounds. There were 50 same aroma components identified in three kinds of Fuzhuan teas, where the major volatile components were E,E-2,4-heptadienal, 6-methyl-5-hepten-2-one, 2-pentyl-furan, geranyl acetone, 3,5-octadiene-2-one(E,E), 6-methyl-3,5-heptadien-2-one, and so on.