基于9种风味物质的利川红SPME优化及PLS-DA风味识别  

Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis

作　　者：程超 夏兰欣[1] 杜芬妮 李伟 田成 CHENG Chao;XIA Lanxin;DU Fenni;LI Wei;TIAN Cheng(College of Biological Science and Technology,Hubei Minzu University,Enshi 445000,China;Hubei Key Laboratory of Biological Resources Protection and Utilization,Enshi 445000,China)

机构地区：[1]湖北民族大学生物科学与技术学院,湖北恩施445000 [2]生物资源保护与利用湖北省重点实验室,湖北恩施445000

出　　处：《食品科学》2021年第6期215-222,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(31560434);恩施州科技计划项目(D20160040)。

摘　　要：以红茶9种风味物质为评价指标,采用响应面法优化利川红茶风味物质固相微萃取条件,同时将利川红与宜红、滇红的风味成分进行比较。结果发现利川红最优固相微萃取条件为料液比1∶4.11(g/mL),萃取温度71.75℃,萃取时间50.15 min。在此条件下利川红鉴定出73种风味物质,以呋喃类、醛类、烷烃和酯类物质为主,相对含量分别为21.202%、20.11%、13.751%和11.662%。宜红鉴定出59种风味物质,呋喃、醇类、醛类和烷烃相对含量分别为23.445%、21.04%、19.816%和18.070%。滇红鉴定出66种风味物质,醇类、醛类、呋喃类相对含量分别为35.587%、15.103%和12.229%。分别对3种红茶中所有风味物质和9种重要风味物质进行偏最小二乘-判别分析,以红茶中9种风味物质为评价指标,不仅可以进行红茶风味类型预测,而且优于基于全部风味物质的预测能力。变量投影重要度分析发现,芳樟醇、顺式芳樟醇氧化物、香叶醇、2-己烯醛对3种红茶风味影响最大,这几种风味成分可作为3种红茶相互区分的主要特征标志物。本研究结果可为继续开展利川红茶香气品质调控提供理论基础。The solid phase microextraction(SPME)conditions for the analysis of flavor compounds in Lichuan Hong tea by gas chromatography-mass spectrometry(GC-MS)were optimized using response surface methodology(RSM).The composition of flavor compounds in Lichuan Hong tea was compared with that in Yihong and Dianhong tea.The results showed that the optimal extraction conditions were as follows:solid-to-liquid ratio 1:4.11(g/mL),extraction time 50.15 min,and extraction temperature,71.75℃.Under these conditions,a total of 73 flavor substances were identified in Lichuan Hong tea,mainly including furans,aldehydes,alkanes and esters,accounting for 21.202%,20.11%,13.751%and 11.662%of the total amount,respectively.A total of 59 flavor components were identified in Yihong tea,including furan,alcohol,aldehyde and alkane,accounting for 23.445%,21.04%,19.816%and 18.070%of the total amount,respectively.A total of 66 flavor components were identified in Dianhong tea,including alcohol,aldehydes and furans,accounting for 35.587%,15.103%and 12.229%of the total amount,respectively.Partial least squares-discriminant analysis(PLS-DA)was performed on all flavor substances and nine selected flavor substances in the three black teas.The flavor types of black tea could be predicted based on the selected flavor substances,and even the prediction ability was better than that based on all flavor substances.In addition,variable importance in projection(VIP)analysis indicated that linalool,cis-linalool oxide,geraniol and 2-hexenaldehyde had the greatest influence on the flavor of the three black teas,and that these flavor components could be used as the main characteristic markers for distinguishing the three black teas.The results of this study enrich the basic theory of the flavor quality of Lichuan Hong tea and provide the basis for aroma quality control of Lichuan Hong tea.

关 键 词：偏最小二乘-判别分析 固相微萃取 气相色谱-质谱联用 利川红 宜红 滇红 

分 类 号：TS201.2[轻工技术与工程—食品科学]