黄玫瑰乌龙茶挥发性香气成分的GC-MS分析

The analysis on volatile fragrance component of Huang Meigui Oolong Tea by GC-MS

利用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术分析经水蒸气蒸馏(steam distillation,SD)提取的黄玫瑰乌龙茶挥发性香气(基香组分)和经固相微萃取(solid-phase microextraction,SPME)得到的黄玫瑰乌龙茶挥发性香气成分(茶汤香气),结合感官评价对黄玫瑰乌龙茶的香气性能进行综合分析研究。结果表明:黄玫瑰乌龙茶基香及茶汤香气组分中,均含有较多的杂环类、烯类、酯类和醇类成分,其中α-法呢烯、橙花叔醇、芳樟醇氧化物Ⅰ、芳樟醇氧化物Ⅱ、水杨酸甲酯、吲哚和糠醛含量较高,同时茶汤香气中检出较多的低沸点化合物,以及D-柠檬烯、壬醛等具柑橘风味香气成分,对黄玫瑰乌龙茶整体香气组分进行有效补充。黄玫瑰乌龙茶感官评价的结果与香气组成分析的数据相吻合,具较好的烘烤香、谷物香、焦糖香及花香,香气性能较好。

Using gas chromatography-mass spectrometry(GC-MS)technology to investigate the volatile fragrance component(basic aroma component)of Huang Meigui oolong tea which was extracted by steam distillation(SD),and volatile fragrance component(infusion aroma)of the tea which was extracted by SPME(solid-phase microextraction),a comprehensive aroma properties analysis was performed combined with sensory evaluation. The results revealed that there were quite much heterocyclics,alkenes,esters and alcohols volatile component in the two samples(extracted by SD and SPME),in which,α-farneseneless,nerolidol,linalool oxide Ⅰ and Ⅱ,methyl salicylate,indole and furfuralhad are with the most amounts. Some low boiling-point volatiles,and D-limonene and nonanal,which have citrus ?avor were also identi?ed in tea infusion aroma,all these volatiles were effective supplements for Huang Meigui Oolong tea overall aroma component. In addition,the sensory evaluation results matched well with the aroma compositions data. Huang Meigui oolong tea has good roasted aroma,cereal aroma,caremelic-like aroma and ?oral aroma,thus has good aroma properties.