HS-SPME-GC-MS结合智鼻对不同产地苦荞茶香气成分分析与鉴别  

Analysis and identification of aroma components of tartary buckwheat tea from different habitats by HS-SPME-GC-MS combined with electronic nose

作　　者：许青莲[1] 郭训练 蒋子敬 冯德铨 喻鹤 邢亚阁[1] 车振明[1] 张萍 

机构地区：[1]西华大学食品与生物工程学院食品生物技术重点实验室,四川成都610039 [2]四川环太生物科技有限责任公司,四川成都610225

出　　处：《食品与发酵工业》2017年第8期233-239,共7页Food and Fermentation Industries

基　　金：四川省高校科研创新团队建设计划项目(15TD0017)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术和电子鼻对云南、贵州、四川、山西和内蒙等五产地苦荞茶的茶汤和茶底样品进行鉴别分析。电子鼻分析所得的主成分分析结果表明,贵州,山西和内蒙的茶汤区分不明显,茶底区分明显。香气成分分析表明,五产地苦荞中共检出香气成分91种,共有成分14种。其中,贵州苦荞茶香气成分中醛类、碳氢化合物和含氮化合物的种类最多,相对含量最高;其他四产地苦荞茶香气成分中酯类、醛类化合物的种类和相对含量较贵州苦荞茶偏多和偏高。苦荞茶香型及香气成分的差异与产地密不可分。In this study, the aroma of tartary buckwheat tea and the tea dregs from 5 different areas including Yunnan, Guizhou, Sichuan, Shanxi and Inner Mongolia were detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry （HS-SPME- GC-MS） and electronic nose. Results from the principal component analysis by electronic nose showed that aroma in the liquid part of tea from Guizhou,Shanxi, Inner Mongolia showed no obvious differnece,but it was quiet different on the bottom of each kind of tea. Total 91 kinds of aroma components were detected in these five samples. Only 14 kinds of aroma components were found in the all samples. The number of kinds and relative contents of aldehydes,hydrocarbons and nitrogenous compounds in Guizhou tea are the most and the highest. On the other hand, esters,aldehydes composition and relative content in buckwheat tea aroma of Sichuan, Yun- nan,Inner Mongolia,Shanxi are higher. The differences of flavor and aroma components in buckwheat tea are highly related with their origins.

关 键 词：电子鼻 顶空固相微萃取 气相色谱-质谱联用 苦荞茶 

分 类 号：O657.63[理学—分析化学] TS272.7[理学—化学]