信阳毛尖特征赋香成分的研究  

Analysis on the characteristic volatile flavour compounds of Xinyangmaojian tea with SPME-GC-MS

作　　者：刘晓博[1] 庞晓莉[1] 孔维婷[1] 孟爱丽[1] 司辉清[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2013年第1期108-113,共6页Science and Technology of Food Industry

摘　　要：采用固相微萃取法萃取信阳毛尖茶香气成分,并用GC-MS联用仪对其进行组分鉴定,同时结合感官审评法研究不同区域信阳毛尖茶的香气特征及其化学组成。结果表明,传统产区高档信阳毛尖茶香气的基本特征为清香带嫩香或栗香,丘陵和浅山区的以清香带嫩香为主,中山和深山区的以清高带栗香为主;经GC-MS分析8个样品在总离子流图中出峰数分别为:83、77、39、35、44、51、49、40;共鉴定出相对百分含量高于0.1%的成分106种;各个样品中共同含有的成分18种,其中相对含量较高的8种香气成分是:顺-香叶醇、β-芳樟醇、壬醛、庚醛、顺-茉莉酮、辛醇、α-荜澄茄油萜及β-苯乙醇等。用SPSS软件采用欧氏距离最短距离法对样品中各类香气物质含量做聚类分析,结果表明信阳毛尖茶香气的组分存在较明显的地域性差异。The characteristics aroma components of Xinyangmaojian tea were extracted by solid-phase micro-extraction,identified by gas chromatography-mass spectrometry technology（GC-MS）,and together with sensory evaluation,the characteristic volatile flavour compounds of Xinyangmaojian tea in different areas were researched.The results showed that tender or chestnut fragrance were the basic characteristics of top rated Xinyangmaojian aroma in traditional areas,tender fragrance in hilly and low mountainous areas,main scent like chestnut incense in high mountains and remote mountains.The peak numbers of 8 samples by analyzing GC-MS total ion chromatogram,respectively,were 83,77,39,35,44,51,49 and 40.There were 106 aroma components identified,whose relative peak areas were all higher than 0.1%.18 components were appeared in all these samples,eight of which were present in a high mount：cis-geraniol,β-linalool,nonyl aldehyde,heptaldehyde,cis-jasmone,octanol,α-cubeb oil terpenes and β-phenylethanol.Cluster analysi of the 8 samples were taken by SPSS software using Euclidean distance on the shortest distance method.The results showed that Xingyangmaojian tea aroma compositions were obvious different in different regions.

关 键 词：信阳毛尖茶 香气特征 固相微萃取 GC-MS分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]