顶空蒸馏萃取法结合GC-MS/GC-O技术分析龙井茶的特征香气成分  

Identify the characteristic aroma components of Longjing tea by headspace steam distillation extraction and GC-MS/GC-O

作　　者：肖作兵[1,2] 陈合兴[1] 牛云蔚[1] 吴旻玲 舒畅[1] 朱建才[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海香料研究所,上海200232

出　　处：《浙江大学学报（理学版）》2015年第6期714-720,共7页Journal of Zhejiang University（Science Edition）

基　　金：国家自然科学基金资助项目(21306114;21476140);国家科技攻关计划项目(2011BAD23);上海高校青年教师培养资助计划项目(yyy11067)

摘　　要：采用顶空蒸汽蒸馏萃取法提取龙井茶的香气成分,以气相色谱-质谱联用(GC-MS)结合气相色谱-嗅闻(GC-O)技术,对龙井茶的特征香气成分进行了分离鉴定.共鉴出75种香气成分,其中醇类24种,醛类8种,酮类10种,酯类6种,杂环类16种,其他11种.采用气相色谱-嗅闻(GC-O)结合芳香萃取物稀释分析(AEDA)技术分离出49种活性香气成分,其中对龙井茶香气贡献较大的有橙花叔醇、二氢猕猴桃内酯、2-乙基吡嗪、2-乙酰基呋喃、芳樟醇、1-乙基-2-甲酰基吡咯、环氧芳樟醇、水杨酸甲酯、苯甲醇、苯乙醇、吲哚、2-乙基-3,5-二甲基吡嗪、β-紫罗兰酮、顺式茉莉酮、茉莉酮酸甲酯、香豆素.The aroma components of Longjing tea was extracted by headspace steam distillation extraction and analyzed by gas chromatography and mass spectrometry（GC-MS）coupled with gas chromatography and olfactometry（GC-O）.Totally,75 volatile compounds comprising alcohols（24）,aldehydes（8）,ketones（10）,esters（6）,heterocycles（16）and miscellaneous compounds（11）were separated.A total of 49 characteristic aroma compounds were separated by gas chromatography and olfactometry（GC-O）combined with aroma extract dilution analysis（AEDA）.Among these compounds,nerolidol,dihydroactinidiolide,2-ethyl pyrazine,2-acetyl furan,linalool,1-ethyl-2-formyl pyrrole,epoxylinalol,methyl salicylate,benzyl alcohol,benzyl ethanol,indole,2-ethyl-3,5-dimethyl pyrazine,β-ionone,cis-jasmone,methyl jasmonate,coumarin were determined to have the larger contribution on the aroma of Longjing tea.

关 键 词：龙井茶 特征香气成分 顶空蒸汽蒸馏萃取 气相色谱-质谱联用 气相色谱-嗅闻 芳香萃取物稀释分析 

分 类 号：O654[理学—分析化学]