基于全二维气相色谱-质谱法分析中国名优红茶中特征香气成分  

Analysis of characteristic aroma compounds in Chinese premium black tea by comprehensive two-dimensional gas chromatography mass spectrometry

作　　者：曹雪颖 牛云蔚 张超 朱建才 马一玮 CAO Xueying;NIU Yunwei;ZHANG Chao;ZHU Jiancai;MA Yiwei(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418;Technology Center of China Tobacco Yunnan Industry Co.,Ltd.,Kunming 650231)

机构地区：[1]上海应用技术大学香料香精化妆品学部,上海201418 [2]云南中烟工业有限责任公司技术中心,昆明650231

出　　处：《中国食品添加剂》2024年第2期272-282,共11页China Food Additives

基　　金：上海市教育发展基金会和上海市教委“曙光计划”(20SG55);上海市优秀学术带头人项目(21XD1423800);云南中烟工业有限责任公司重点项目(2021XY04)。

摘　　要：以三种中国名优红茶(祁红、金骏眉和滇红)为研究对象,采用溶剂辅助蒸发萃取(SAFE)对三种红茶的香气进行萃取,并分别用气相色谱-质谱联用仪(GC-MS)和全二维气相色谱-质谱联用仪(GC×GC-MS)对三种红茶中的香气物质进行鉴定。结果表明,GC×GC-MS共检测出92种香气化合物,包括17种醇类、17种酸类、15种醛类、13种酯类、12种酮类等及18种其他香气物质。其中GC-MS和GC×GC-MS共同检测出的物质有51种,GC×GC-MS新检测出的物质有41种。将新检出的物质加入到香气重构组,通过感官分析、绘制S曲线法可分析物质之间的协同作用。S曲线法表明,通过添加呋喃酮、异佛尔酮等OAV≥1的GC×GC-MS检测出的新香气物质,香气重构组的阈值会发生不同程度的降低,证明这些香气物质是红茶中重要的特征香气物质。通过香气重组感官分析结果表明GC×GC-MS的检测结果可以更准确地反映出红茶的香气组成。因此,GC×GC-MS可以达到充分鉴定红茶特征香气物质组成的目的。Aroma in three premium black tea(Keemun black tea Jinjunmei black tea,and Yunnan Dianhong)was extracted by solvent-assisted flavor evaporation.The extracted compounds were then identified by gas chromatography mass spectrometry(GC-MS)and comprehensive two-dimensional gas chromatography mass spectrometry(GC×GC-MS).The results showed that a total of 92 aroma compounds were detected,including 17 alcohols,17 acids,15 aldehydes,13 esters,12 ketones and other 18 aroma compounds.There were 51 aroma compounds detected both by GC-MS and GC×GC-MS and 41 aroma compounds were only detected by GC-MS.The newly detected compounds were added to the aroma reconstruction solution,and synergistic effect among aroma compounds were analyzed through sensory analysis and S-curve.The results of S-curve indicated that the threshold of reconstructed aroma was decreased to different extent with the amount of new compounds detected by GC×GC�MS,such as furanone and vanillin,which indicating that these aroma substances were important characteristic aroma substances in black tea.According to the result of sensory analysis of aroma recombination,GC×GC-MS was more accurately reflecting aroma profile of the black tea samples.In conclusion,GC×GC-MS could better identify the characteristic aroma compounds of black tea.

关 键 词：红茶 全二维气相色谱-质谱法(GC×GC-MS) 香气重组 香气活力值 

分 类 号：TS272.7[农业科学—茶叶生产加工]