HS—SPME/GC—MS分析无锡绿茶香气成分  

Analysis of volatile components in green tea grown in Wuxi using headspace solid-phase micro-extraction and GC—MS

作　　者：李明[1,2] 曾茜[1,2] 孙培冬[1,2] 曹光群 

机构地区：[1]江南大学食品胶体与生物技术教育部重点实验室,江苏无锡214122 [2]江南大学化学与材料工程学院,江苏无锡214122

出　　处：《食品与机械》2015年第3期32-36,共5页Food and Machinery

摘　　要：采用顶空—固相微萃取—气质联用(HS—SPME/GC—MS)法分析无锡毫茶与太湖翠竹两种典型无锡绿茶的香气成分,分别检测出74和56种化合物,各占总峰面积的98.59%和98.51%。醇类、醛类、烷烃、酯类、羧酸和酮类化合物是主要成分,但在两个品种中的相对含量有较大差异。无锡毫茶中的醛类、酮类、羧酸类化合物含量均高于太湖翠竹,而醇类、酯类、烃类化合物含量均低于太湖翠竹。两个绿茶品种共有的香气成分有1-戊醇、叶醇、芳樟醇及其氧化物、水杨酸甲酯、己醛、刺柏烯等16种化合物,它们能提供清香、花香与果香,是无锡绿茶香气的主要贡献者。研究还表明,前处理采用HS—SPME法比同时蒸馏—萃取法能更真实体现茶叶原有的香气成分。The volatile components in two typical cultivars of green tea grown in Wuxi,Baikhovi tea and Taihu tea,were extracted by headspace solid-phase micro-extraction（HS—SPME）and analyzed by GC—MS respectively.The results showed that there were 74 and 56volatile components in the two cultivars,representing 98.59% and98.51% of the total peak area.Alcohols,aldehydes,alkanes,esters,carboxylic acids and ketones were the major constituents,but their relative contents in the two cultivars were different.The contents of aldehydes,ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols,esters and alkanes were lower than those in Taihu tea.A total of 16 constituents such as 1-pentanol,（Z）-3-hexen-1-ol,linalool and its oxides,methyl salicylate,hexanal and junipene were found common in the two cultivars,which can provide green,floral and fruity odor and are major contributors to the total aroma of green tea grown in Wuxi.The fact also confirmed that in comparison to simultaneous distillation extraction（SDE）technique,SPME is an effective method for determine the volatile flavor profiles of tea before GC analysis.

关 键 词：无锡毫茶 太湖翠竹 香气成分 顶空—固相微萃取 GC—MS 

分 类 号：O657.63[理学—分析化学] TS272.7[理学—化学]