SDE-GC-MS结合GC-O分析速溶滇红茶的挥发性风味物质  

Ananlysis of Volatile Components in the Instant Dianhong Tea by SDE-GC-MS and GC-O

作　　者：徐玉雪 李婷 李利君 陈艳红 胡阳 姜泽东 杨远帆 倪辉 黄高凌 XU Yu-xue;LI Ting;LI Li-jun;CHEN Yan-hong;HU Yang;JIANG Ze-dong;YANG Yuan-fan;NI Hui;HUANG Gao-ling(College of Food and Biology Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial key lab of Food Microbiology and Enzyme Engineering,Jimei University,Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China)

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,厦门市食品生物工程技术研究中心,福建厦门361021

出　　处：《现代食品科技》2019年第11期277-284,276,共9页Modern Food Science and Technology

基　　金：国家自然科学基金面上项目(31871765);福建省自然科学基金项目(2017J01581)

摘　　要：本文运用感官检验、同时蒸馏萃取(simultaneousdistillation-extraction,SDE)结合气相色谱-质谱联用仪(gas chromatography-massspectrometry,GC-MS)、气相色谱-嗅闻仪(gas chromatography-olfactometry,GC-O)对速溶滇红茶样品的挥发性香气成分进行分析。感官检验结果表明该速溶红茶的主要风味轮廓为花香,此外还有一定的甜香和青草香。GC-MS结果共鉴定出27种挥发性成分,包括醛类2种,醇类11种,酮类4种,酯类4种和其它类6种。通过定量结果分析,发现其主要的挥发性成分为苯甲醇(3.38μg/g)、芳樟醇(3.52μg/g)、薄荷醇(18.00μg/g)、4-氧代异佛尔酮(3.53μg/g)、二氢猕猴桃内酯(80.26μg/g)、棕榈酸(20.60μg/g)和4-乙烯基-2-甲氧基苯酚(3.68μg/g)。GC-O与OVA分析结果显示苯乙醛、苯甲醇、芳樟醇氧化物I、芳樟醇、香叶醇和吲哚是速溶滇红茶香气轮廓的主要贡献成分。该结果为深入研究速溶红茶及其它速溶茶的风味提供了理论依据。In this paper, the volatile components were analyzed using sensory evaluation, simultaneous distillation-extraction(SDE) coupled with gas chromatography-mass spectrometry(GC-MS) and GC-olfactometry(GC-O) in the instant Dianhong tea. Sensory evaluation showed that floral was the main flavor profile of the instant Dianhong tea, and there is also a certain sweetness and grass aroma. In addition, 27 volatiles, including 2 aldehydes, 11 alcohols, 4 ketones, 4 esters and 6 others were identified using GC-MS. The quantitative analysis showed that the main volatile substances were benzyl alcohol(3.38 μg/g), linalool(3.52 μg/g), menthol(18.00 μg/g), 4-oxoisophorone(3.53 μg/g), dihydroactinidiolide(80.26 μg/g), hexadecanoic acid(20.60 μg/g) and 4-vinyl-guaiacol(20.60 μg/g), respectively. The GC-O and OVA analysis indicated that phenylacetaldehyde, phenylcarbinol, linalool oxide I, linalool geraniol and indole were the main aroma-active substances. The experiment provided theoretical basis for the flavor study of the instant black tea and other instant tea.

关 键 词：速溶滇红茶 同时蒸馏萃取 气相色谱-质谱联用仪 气相色谱-嗅闻仪 挥发性成分 

分 类 号：TS2[轻工技术与工程—食品科学与工程]