摘要
采用搅拌棒吸附萃取结合气相色谱-质谱联用技术研究安吉白茶的挥发性成分组成特点,并利用气相色谱-嗅闻-质谱技术结合相对气味活性值分析了安吉白茶的关键呈香成分。结果表明,在20个安吉白茶样品中共检测到109种挥发性成分,其中含量最高的成分有香叶醇、邻苯二甲酸二异丁酯、植醇、水杨酸甲酯、顺式茉莉酮、亚麻酸、芳樟醇等;不同等级安吉白茶的挥发性成分含量存在较大差异;此外,基于34个共有特征峰,建立安吉白茶挥发性成分指纹图谱;16种化合物被鉴定为安吉白茶的关键呈香成分,包括反式-β-紫罗兰酮、香叶醇、芳樟醇、己醛、庚醛、(E)-2-庚烯醛、α-紫罗兰酮和(Z)-己酸-3-己烯酯等。
Stir bar sorptive extraction(SBSE) combined with gas chromatography-mass spectrometry(GC-MS) was used to detect the volatile composition of 20 Anjibaicha samples, and gas chromatography-olfactometry-mass spectrometry(GC-O-MS) combined with relative odor activity value(ROAV) was utilized to identify its key aroma-active compounds.Results showed that 109 volatile compounds were detected in the tea samples. Among them, geraniol, diisobutyl phthalate,phytol, methyl salicylate, cis-jasmone, linolenic acid, and linalool were the most abundant components. It was found that the contents of volatile components in different grades of Anjibaicha varied greatly. Moreover, a total of 34 common characteristic peaks were selected to establish a fingerprint of the volatile components of Anjibaicha. Sixteen compounds were identified as key aroma-active compounds of Anjibaicha, including trans-β-ionone, geraniol, linalool, hexanal,heptanal,(E)-2-heptenal, α-ionone, and(Z)-3-hexenyl hexanoate.
作者
石亚丽
白艳
马婉君
朱荫
王佳童
邵晨阳
严寒
林智
吕海鹏
SHI Yali;BAI Yan;MA Wanjun;ZHU Yin;WANG Jiatong;SHAO Chenyang;YAN Han;LIN Zhi;LÜHaipeng(Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture and Rural Affairs,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Anji Agriculture and Rural Bureau,Huzhou 313300,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第20期261-268,共8页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-19)
中国农业科学院创新工程项目(CAAS-ASTIP-2019-TRICAAS)。
