SPME-GC-MS技术结合rOAV分析不同加工工艺紫娟白茶的关键香气物质  

SPME-GC-MS Technique Combined with rOAV for the Analysis of Key Aroma Substances of Zijuan White Tea with Different Processing Processes

作　　者：李沅达 吴婷 黄刚骅 任玲 马晨阳 周小慧 李亚莉[1] 周红杰[1] LI Yuanda;WU Ting;HUANG Ganghua;REN Ling;MA Chenyang;ZHOU Xiaohui;LI Yali;ZHOU Hongjie(College of Tea,Yunnan Agricultural University,Kunming 650000,China)

机构地区：[1]云南农业大学茶学院,云南昆明650000

出　　处：《食品工业科技》2023年第9期324-332,共9页Science and Technology of Food Industry

基　　金：云岭技术领军人才(发改委[2014]1782);国家自然科学基金项目(31260197);国家自然科学基金项目(31460215)。

摘　　要：为研究不同加工工艺紫娟白茶的关键香气化合物,采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC-MS),结合感官审评、PCA验证、OPLS-DA分析以及相对香气活度值(Relative odor activity value,rOAV),分析筛选紫娟白茶的关键香气化合物。结果表明:共检测出82种主要香气组分,以醇类、酯类、杂环及芳香族化合物为主,芳樟醇、水杨酸甲酯、苯甲醇、β-紫罗兰酮等相对含量较高,rOAV法分析结果显示:1-辛烯-3-醇、α-紫罗兰酮、苯乙醛、水杨酸甲酯等9种挥发性有机化合物对自然萎凋的紫娟白茶(TZW)花果香馥郁且带毫香、辛香、药香的香气形成具有较大贡献,1-辛烯-3-醇、α-紫罗兰酮、β-紫罗兰酮、苯甲醛等9种挥发性有机化合物对复式萎凋紫娟白茶(CZW)果香浓郁且带花香、辛香的香气形成具有较大贡献。OPLS-DA分析结合rOAV发现1-辛烯-3-醇和水杨酸甲酯是TZW与CZW香气差异的关键化合物。综上所述,自然萎凋方式加工的紫娟白茶花果香更加浓郁,可以有效提高紫娟白茶的香气品质。In order to study the key aroma compounds of Zijuan white tea with different processing technologies,headspace solid-phase micro extraction and gas chromatography mass spectrometry(HS-SPME-GC-MS),combined with sensory evaluation,PCA validation,OPLS-DA analysis and relative odor activity value(rOAV),was used to analyze and screen the key aroma compounds of Zijuan white tea.The results showed that 82 major aroma components were detected,mainly alcohols,esters,heterocyclic and aromatic compounds,with relatively high contents of linalool,methyl salicylate,benzyl alcohol andβ-Ionone.The results of rOAV analysis showed that 9 volatile organic compounds including 1-octen-3-ol,α-Ionone,phenylacetaldehyde and methyl salicylate contributed to the aroma formation of natural withering Zijuan white tea(TZW)with floral and fruity aroma and spicy medicinal aroma,and 9 volatile organic compounds including 1-octen-3-ol,α-Ionone,β-Ionone and benzaldehyde contributed to the aroma formation of compound withering Zijuan white tea(CZW)with floral and fruity aroma and spicy aroma.OPLS-DA analysis combined with rOAV showed that 1-octene-3-ol and methyl salicylate were the key compounds for aroma difference between TZW and CZW.In summary,the flower and fruit aroma of Zijuan white tea processed by natural wilting was more abundant,which could effectively improve the aroma quality of Zijuan white tea.

关 键 词：紫娟 白茶 关键香气物质 顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS) 

分 类 号：TS272.4[农业科学—茶叶生产加工]