HS-SPME-GC-MS法分析英红九号与山苏共发酵茶的香气成分  

Analysis of Aroma Compounds in Yinghong No.9 Fermented with Asplenium Nidus by HS-SPME-GC-MS

作　　者：刘慧清 吴巨贤[2] 陈海彬 吴晓蓉[2] 黄百祺[2] 罗兴勰 LIU Huiqing;WU Juxian;CHEN Haibin;WU Xiaorong;HUANG Baiqi;LUO Xingxie(Jiaoling Administration for Market Regulation,Meizhou 514100,China;Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China)

机构地区：[1]蕉岭县市场监督管理局,广东梅州514100 [2]广东科贸职业学院,广东广州510430

出　　处：《食品安全导刊》2021年第31期80-83,共4页China Food Safety Magazine

摘　　要：为研究英红九号与山苏共发酵茶香气成分,采用顶空固相微萃取-气相色谱质谱联用法(HSSPME-GC-MS)结合数据库检索对香气进行成分鉴定。结果表明,英红九号中共鉴定出53种化合物,英红九号与山苏共发酵茶中鉴定出52种化合物,两种茶共有35种香气成分,包括1种烯烃类、2种醛类、10种醇类、3种酯类、14种烷烃类、3种酮类和1种胺类。其中共发酵茶中独有且相对含量较高的香气成分分别为氯代十八烷(3.09%)、壬醛(2.33%)、N-苯基-3-吡啶-2-基丙酰胺(2.32%)、西松烯(2.3%)。本研究是首次针对英红九号与山苏共发酵茶的研究结果,可为茶叶新品种研发提供科学依据。The composition of aroma compounds in Yinghong NO.9 co-fermented lwith Asplenium nidus were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with computer search.The results showed that a total of 53 compounds were identified in Yinghong No.9,and 52 compounds were identified in the new tea co-fermented with Asplenium nidus.35 aroma components were identified in both teas,including 1 olefin,2 aldehydes,10 alcohols,3 esters,14 alkanes,3 ketones and 1 amine.Among them,the unique and relatively high aroma components in co-fermented tea are Chlorooctadecane(3.09%),Nonanal(2.33%),and N-phenyl-3-pyridine-2-yl propionamide(2.32%),Cepinene(2.3%).It’s the first research result on Asplenium nidus tea,which can provide a scientific reference for the development of new tea.

关 键 词：英红九号 山苏 共发酵 HS-SPME-GC-MS 香气成分 

分 类 号：O657.63[理学—分析化学] TS272.7[理学—化学]