顶空固相微萃取与气相色谱-质谱联用分析抹茶的香气成分  

Analysis of aroma components of matcha by headspace solid phase microextraction combined with gas chromatography-mass spectrometry

作　　者：胡晓燕 范秀章 董榕贵 简银池 李家权 HU Xiaoyan;FAN Xiuzhang;DONG Ronggui;JIAN Yinchi;LI Jiaquan(Guizhou Testing Technology Research and Application Center,Guiyang 550000,China;Guizhou Academy of Testing and Analysis,Guiyang 550000,China)

机构地区：[1]贵州省检测技术研究应用中心,贵州贵阳550000 [2]贵州分析测试研究院,贵州贵阳550000

出　　处：《贵州科学》2023年第2期82-88,共7页Guizhou Science

基　　金：贵州科学院青年基金项目(黔科院J字〔2021〕48号);贵州科学院青年基金项目(黔科院J字〔2021〕33号)。

摘　　要：采用顶空固相微萃取气相色谱-质谱联用技术对抹茶的挥发性成分进行分析。重点研究固相微萃取技术萃取抹茶香气成分的最佳技术参数,并分析抹茶香气的成分和差异。结果显示最佳萃取技术条件为:萃取头型号50/30μm DVB/CAR/PDMS、样品用量0.75 g、萃取时间40 min、萃取温度70℃、平衡时间40 min。在此条件下经气相色谱-质谱联用技术分析,产地为贵州、安徽、重庆的3种抹茶的呈香成分均主要是醛类化合物、醇类化合物、酮类化合物。3种抹茶有26种共有但相对含量不同的挥发性成分,这些物质对抹茶的香气品质具有极其重要的贡献,它们是抹茶的关键香气化合物,共同构成了抹茶的香气品质特征。In this study,the volatile components of matcha were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry.The optimum technical parameters of solid phase microextraction(SPME)were studied,and the components and differences of matcha aroma were analyzed.The results showed that the optimum extraction conditions were as follows:extraction head 50/30μm DVB/CAR/PDMS,sample dosage 0.75 g,extraction time 40 min,extraction temperature 70℃,and equilibrium time 40 min.Under the above conditions,GC-MS analysis showed that the aroma components of the three kinds of matcha from Guizhou,Anhui and Chongqing were mainly aldehydes,alcohols and ketones.There were 26 kinds of common volatile components with different relative contents in the three kinds of matcha.These substances have extremely important contributions to the aroma quality of matcha.They are the key aroma compounds of matcha,and together they constitute the aroma characteristics of matcha.

关 键 词：顶空固相微萃取 气相色谱-质谱联用 抹茶 香气成分 

分 类 号：TQ127.1[化学工程—无机化工] O439[机械工程—光学工程]