基于HS-SPME/GC-MS和OAV对春季信阳红茶关键呈香化合物分析  

Identification of Key Aroma Compounds in Spring Xinyang Black Tea Based on HS-SPME/GC-MS and OAV

作　　者：马敬宜 姚衡斌 赵仁亮[1] MA Jing-yi;YAO Heng-bin;ZHAO Ren-liang(College of Horticulture,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学园艺学院,河南郑州450002

出　　处：《食品研究与开发》2022年第14期189-198,共10页Food Research and Development

基　　金：河南省高等学校重点科研项目(21A210020);河南省科技攻关项目(222102110365);河南农业大学博士启动基金(30500573)。

摘　　要：该研究采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术,对春季一芽一叶信阳红茶茶样的挥发性成分进行定性和定量分析,通过香气活度值(odor activity value,OAV)法筛选信阳红茶的特征香气成分。结果表明,信阳红茶茶样中共鉴定出160种挥发性化合物,化学组成以萜类(占比34.43%)、酯类(占比15.83%)、醇类(占比11.13%)、醛类(占比10.58%)为主。基于OAV≥1,共筛选出23种信阳红茶的特征香气成分,其中OAV≥100的有芳樟醇、香叶醇、苯乙醛、癸醛、庚醛、2,6-壬二烯醛、水杨酸甲酯、庚酸乙酯、己醛、β-紫罗兰酮、雪松醇、β-环柠檬醛,表明这些物质对信阳红茶的香气有重要贡献。Headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were employed in this study for the qualitative and quantitative analyses of volatile components of Xinyang black tea samples with one bud and one leaf collected in spring.The characteristic aroma components of Xinyang black tea were screened based on odor activity value(OAV).The results showed that a total of 160 volatile compounds were identified in Xinyang black tea samples,which were mainly terpenoids(34.43%),esters(15.83%),alcohols(11.13%),and aldehydes(10.58%).With OAV≥1,23 characteristic aroma components were screened out,among which linalool,geraniol,phenylacetaldehyde,decanal,heptanal,2,6-nonadienal,methyl salicylate,ethyl oenanthate,hexaldehyde,β-ionone,cedrol,and β-cyclocitral had OAV≥100.These compounds contributed significantly to the aroma of Xinyang black tea.

关 键 词：信阳红茶 香气 顶空固相微萃取 关键呈香成分 气味活度值 

分 类 号：TS272.52[农业科学—茶叶生产加工] O658.2[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]