基于电子鼻和HS-SPME-GC-MS技术解析乌牛早茶的挥发性风味物质  

Volatile Flavor Compounds of Different Wu Niuzao Leaves and Different Heating Temperatures Based on Electronic Nose and GC-MS

作　　者：汤莎莎[1] 芦晨阳[1] 周君[1] 韩姣姣[1] 张红燕[1] 崔晨茜 苏秀榕[1] TANG Sha-sha;LU Chen-yang;ZHOU Jun;HAN Jiao-jiao;ZHANG Hong-yan;CUI Chen-xi;SU Xiu-rong(School of Marine Sciences, Ningbo University, Ningbo 315211, China)

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2018年第14期223-230,共8页Science and Technology of Food Industry

基　　金：宁波市特色专业资助项目

摘　　要：为探究乌牛早的嫩叶和老叶在不同温度下挥发性物质成分,本文利用电子鼻测试不同温度下乌牛早茶叶的气味差异,并结合固相微萃取和气质联用(HS-SPME-GC-MS)技术对挥发性风味物质进行分析。结果表明:电子鼻能灵敏地检测到不同温度处理条件下嫩叶和老叶的气味变化,主成分分析(PCA)显示各个样品间差异明显。通过GC-MS分析在常温和处理温度40、60、80、100℃的乌牛早嫩叶中分别检测出15、20、14、17、17种挥发性物质,其主体风味成分主要有花果香味的芳樟醇、橙花醇等醇类物质。同时,在相同温度处理条件下的老叶中分别检测出21、21、19、18、27种挥发性物质,其主体风味成分主要有清新叶草香味的水杨酸甲酯等酯类物质。To explore the volatile constituents of the early buds and old leaves at different temperatures,this paper analyzed the difference of odor between different Wu Niuzao tea leaves by electronic nose technique,and analyzed the volatile substances by GC-MS. The results showed that the electronic nose could quickly and effectively distinguish the new buds and old leaves at various temperatures,Principal Component Analysis（ PCA） showed significant differences among samples.A total of 14,17,17,18 and 18 volatile substances were identified by GC-MS analysis in new buds that were untreated and subjected to heat treatment at 40,60,80,100 ℃,the main characteristic odorous ingredient was the alcohol substances such as linalool and nerol.A total of 21,21,19,18 and 27 volatile substances were identified in the old leaves after the same heat treatment,and the main characteristic odors were esters such as methyl salicylate.

关 键 词：乌牛早 温度 电子鼻 顶空固相微萃取-气相色谱质谱联用技术 主体风味成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]