基于SPME-GC-MS法分析山苏茶的香气成分  

Analysis of Aroma Compounds in Asplenium nidus Tea by SPME-GC-MS

作　　者：张俊杰 黄伟航 钟嘉杰 吴巨贤[2] 陈海彬 吴晓蓉[2] 黄百祺[2] 罗兴勰 ZHANG Junjie;HUANG Weihang;ZHONG Jiajie;WU Juxian;CHEN Haibin;WU Xiaorong;HUANG Baiqi;LUO Xingxie(Qingyuan Rongsheng Agricultural Technology Development Co.,Ltd.,Qingyuan 511855,China;Guangdong Vocational College of Science and Trade,Guangzhou 510430,China)

机构地区：[1]清远市荣盛农业科技发展有限公司,广东清远511855 [2]广东科贸职业学院,广东广州510430

出　　处：《现代食品》2021年第16期171-175,共5页Modern Food

摘　　要：为研究山苏茶香气成分,采用顶空固相微萃取-气相色谱质谱联用法(SPME-GC-MS)结合计算机检索进行成分鉴定。结果表明,山苏茶中共鉴定出60种化合物,其中烷烃类19种、醇类10种、烯烃类7种、醛类6种、酯类7种、酮类4种、胺类3种及其他类3种。挥发性物质中含量最高的5种化合物分别是5-(1,2,4a,5-四甲基-2,3,4,7,8,8a-六氢萘-1-基)-3-甲基戊-1-烯-3-醇(6.71%)、咖啡因(6.06%)、植物醇(5.66%)、正十四烷(5.34%)和西松烯(5.23%)。本研究是首次针对山苏茶的研究结果,可为山苏产品研发提供科学依据。The composition of aroma compounds in Asplenium nidus tea was analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS)combined with computer search.The results showed that 60 kinds of aromatic components were identified in Asplenium nidus tea,including 19 alkanes,10 alcohols,7 alkenes,6 aldehydes,7 esters,4 ketones,3 amines and 3 others.The highest content of volatile substances was 5-(1,2,4a,5-tetramethyl-2,3,4,7,8,8a-hexahydronaphthalen-1-yl)-3-methylpent-1-en-3-ol(6.71%),Caffeine(6.06%),Phytol(5.66%),Tetradecane(5.34%),Thunbergene(5.23%).It’s the first research result on Asplenium nidus tea,which can provide a scientific reference for the development of Asplenium nidus.

关 键 词：山苏茶 顶空固相微萃取法(HS-SPME) 气相色谱-质谱联用法(GC-MS) 香气成分 

分 类 号：O657.63[理学—分析化学]