SPME-GC/MS结合主成分分析检测竹叶青茶挥发性香气成分  

Determination of volatile flavor components of Zhuyeqing Tea by SPME-GC/MS coupled with PCA

作　　者：陈婧 毛启培 孙成均[1] 李永新[1] CHEN Jing;MAO Qi-pei;SUN Cheng-jun;LI Yong-xin(West China School of Public Health and West China Fourth Hospital,Sichuan University,Chengdu,Sichuan 610041,China)

机构地区：[1]四川大学华西公共卫生学院/四川大学华西第四医院

出　　处：《现代预防医学》2019年第21期3969-3976,共8页Modern Preventive Medicine

摘　　要：目的建立SPME-GC/MS检测竹叶青茶挥发性香气成分的方法,结合主成分分析法探究茶叶特征风味成分。方法通过系统考察程序升温、载气流速、溶剂延迟时间等GC/MS条件和萃取头种类、萃取时间、萃取温度等SPME条件,确定了最佳试验参数;分析竹叶青茶的VFCs,并采用主成分分析提取其特征风味成分。结果鉴定出109种VFCs,主要为醇类、醛类、酮类、酯类和烷烃类。结论SPME-GC-MS法能够有效提取、分离、检测茶叶挥发性香气成分;主成分分析法有助于综合评价茶叶特征风味物质,可用于茶叶的鉴别。Objective To establish a method for the determination of volatile flavor components(VFCs)of Zhuyeqing Tea by SPME-GC-MS,and to explore the characteristic flavor components of the tea samples by using principal component analysis(PCA).Methods The GC-MS conditions such as programmed temperature,carrier gas flow velocity,solvent delay time and SPME extraction conditions including fiber type,extraction time and temperature were systematically investigated.The optimum parameters were obtained.The VFCs of Zhuyeqing Tea were analyzed,and their characteristic volatile flavor components were extracted by PCA.Results 109 species of VFCs were identified,mainly including alcohols,aldehydes,ketones,esters and alkanes.Conclusion The VFCs of Zhuyeqing Tea can be effectively extracted,isolated and detected by SPME-GC-MS,and PCA is helpful to comprehensively evaluate the characteristic flavor substances of green tea and can be used for the identification of tea.

关 键 词：固相微萃取 气质联用 竹叶青茶 挥发性香气成分 主成分分析 

分 类 号：R115[医药卫生—公共卫生与预防医学]