基于HS-SPME-GC-MS和OAV鉴定4种武夷岩茶关键呈香物质  

Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV

作　　者：陈倩莲 刘仕章 占仕权 潘冠均 刘宝顺 高峰 郝志龙[1] CHEN Qianlian;LIU Shizhang;ZHAN Shiquan;PAN Guanjun;LIU Baoshun;GAO Feng;HAO Zhilong(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Wuyishan Futing Tea Industry Co.,Ltd.,Nanping 354306,China;Wuyishan Manting Rock-essence Tea Research Institute,Nanping 354301,China;Wuyishan Tea Industry Bureau,Nanping 354399,China;Planting Technology Promotion Station,Fujian Provincial Department of Agriculture and Countryside,Fuzhou 350003,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]武夷山市福亭茶业有限公司,福建南平354306 [3]武夷山市幔亭岩茶研究所,福建南平354301 [4]武夷山市茶业局,福建南平354399 [5]福建省农业农村厅种植业技术推广总站,福建福州350003

出　　处：《食品工业科技》2023年第14期296-303,共8页Science and Technology of Food Industry

基　　金：国家现代农业(茶叶)产业技术体系建设专项资金项目(CARS-19);福建省现代农业(茶叶)产业技术体系专项(闽财指[2021]637号);高香型武夷岩茶加工关键工艺及配套技术研究与应用(2022R1009001);福建农林大学茶产业链科技创新与服务体系建设项目(K1520005A06);福建张天福茶叶发展基金会科技创新基金(FJZTF03)。

摘　　要：本研究采用顶空固相微萃取-气质联用(Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)技术鉴定4个武夷岩茶品种的挥发性物质,通过主成分分析(Principal Component Analysis,PCA)与香气活度值(Odor Activity Value,OAV)相结合筛选其关键呈香物质。结果表明,4个品种共检测出已知挥发性物质303种,包括酯类、吡咯类、醇类、碳氢化合物类、酮类、烷类、醛类等,其中酯类、醇类挥发性物含量相对较高;PCA分析筛选出55种VIP>1的挥发性物质,OAV分析筛选出29种挥发性物质,结合VIP>1且OAV>1共筛选出17种特征挥发性物质;将17种特征挥发性物质聚类分析,发现2-正戊基呋喃、吲哚、反式-紫罗兰酮、乙酸苯乙酯、顺式-3-己烯醇苯甲酸酯、6-甲基-5-庚烯-2-酮、香叶基丙酮、苯乙醛、己酸己酯、苯乙腈、异丁香酚是形成大红袍香气特征的重要成分;α-法呢烯、香叶醇是形成肉桂香气特征的重要成分;α-法呢烯、(反,反)3,5-辛二烯-2-酮是形成黄化肉桂香气特征的重要成分;芳樟醇、正戊酸是形成水仙茶香气特征的重要成分。本研究为解析不同品种武夷岩茶的特征香气及品质调控提供参考。In this study,headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)was used to identify the volatile substances of four Wuyi rock teas varieties,and the key aroma components were screened by principal component analysis(PCA)and aroma activity value(OAV).The results showed that 303 kinds of known volatile substances were detected in four Wuyi rock teas varieties by GC-MS,including esters,pyrrole,alcohols,hydrocarbons,ketones,alkanes,aldehydes,etc.The relative contents of esters and alcohols were higher than others.55 volatile substances with VIP>1 were screened by PCA analysis,29 volatile substances were screened by OAV analysis.Based on VIP>1 values and OAV>1 analysis,a total of 17 characteristic volatiles were identifified.Meantime,the clusting analysis results showed that 2-n-pentylfuran,indole,trans violet ketone,phenylethyl acetate,cis-3-hexenol benzoate,6-methyl-5-hepten-2-one,geranyl acetone,phenylacetaldehyde,hexyl caproate,phenylacetonitrile and isoeugenol might be the characteristic volatiles that form the different aroma profifile of dahongpao.α-Farnesene and geraniol might be the characteristic components that form the different aroma of Rougui.α-Farnesene,(trans,trans)3,5-octadiene-2-one might be the characteristics of Huanghua Rougui.Linalool and n-valeric acid might be the characteristics of Shuixian.These results would provide a reference for analyzing the characteristic aroma and quality control of Wuyi rock teas.

关 键 词：武夷岩茶 挥发性物质 顶空固相微萃取-气质联用(HS-SPME-GC-MS) 主成分分析(PCA) 香气活度值(OAV) 

分 类 号：S571.1[农业科学—茶叶生产加工]