基于电子鼻与HS-SPME-GC-MS技术的江苏红茶香气特征研究  

Study on aroma characteristics of black tea in Jiangsu Province based on electronic nose and HS-SPME-GC-MS technology

作　　者：胡双明 艾仄宜 穆兵 代祥 杨亦扬[1,2] HU Shuangming;AI Zeyi;MU Bing;DAI Xiang;YANG Yiyang(College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China;Institute of Leisure Agriculture/Jiangsu Key Laboratory for Horticulture Crop Genetic Improvement,Jiangsu Academy of Agriculture Sciences,Nanjing 210014,China)

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]江苏省农业科学院休闲农业研究所/江苏省高效园艺作物遗传改良重点实验室,江苏南京210014

出　　处：《南京农业大学学报》2024年第4期760-771,共12页Journal of Nanjing Agricultural University

基　　金：江苏省现代种业振兴“揭榜挂帅”项目(JBGS〔2021〕085);江苏省农业科技自主创新基金项目[CX(22)2008];江苏现代农业(茶叶)产业技术体系项目(JATS〔2023〕250)。

摘　　要：[目的]本文旨在探究江苏主要产区红茶的特征香气成分与不同产区的关键差异香气组分。[方法]利用电子鼻(E-nose)结合顶空固相微萃取与气相色谱-质谱联用(HS-SPME-GC-MS)技术对江苏主要产区的代表性红茶样品进行香气成分分析。[结果]电子鼻分析表明萜烯类、芳香环类物质是江苏红茶香气最主要的挥发性成分,宜兴产区红茶的醇类、酮类、醛类、硫化物、萜烯类含量显著高于句容和金坛产区。HS-SPME-GC-MS分析表明醇类物质是所有江苏红茶中比例最高的挥发性化合物,占挥发物总量的62.06%~75.66%;以相对气味活度值(ROAV)大于1.00为标准,共筛选出12种关键呈香物质,其中芳樟醇、香叶醇、柠檬醛、反式-β-紫罗兰酮、癸醛、二甲基硫醚是江苏红茶中最关键的呈香物质(ROAV>10.00)。正交偏最小二乘判别分析(OPLS-DA)表明,不同产区的红茶香气成分之间存在一定的差异,以变量权重(VIP)值大于1.00为标准筛选出7种差异成分,其中果香型的2-甲基丁醛、苯乙醛与木质香型的反式氧化芳樟醇(呋喃类)是区分金坛产区与宜兴、句容产区的关键香气成分,花香型的顺式茉莉酮是区分句容产区与金坛、宜兴产区的关键香气成分,这些物质是造成产区间香气差异的关键因素。推测香叶醇与芳樟醇约为1∶1的含量比是江苏红茶区别于其他名优红茶的重要原因之一。[结论]本研究通过HS-SPME-GC-MS和电子鼻技术明确了江苏红茶的特征香气成分,探明了不同产区的江苏红茶的差异香气组分,该结果为丰富我国红茶香气理论奠定了基础。[Objectives]The paper aimed to investigate the characteristic aroma components of black tea from the main production areas in Jiangsu Province and distinguish the key difference components in different main production areas.[Methods]The aroma composition of representative Jiangsu black tea samples from the main production areas was analyzed using electronic nose(E-nose)and headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)technology.[Results]The electronic nose analysis showed that terpenoids and aromatic ring substances were the main volatile components in the aroma of Jiangsu black tea,and the contents of alcohols,ketones,aldehydes,sulfur components and terpenoids were significantly higher in Yixing production area than those in Jurong and Jintan production areas.HS-SPME-GC-MS analysis showed that alcohols were the volatile compounds with the highest proportion in all Jiangsu black teas,accounting for 62.06%-75.66%of the total volatile.With relative odor activity value(ROAV)greater than 1.00 as the criterion,a total of 12 key aroma presenting substances were screened out,and linalool,geraniol,citral,trans-β-ionone,decanal,dimethyl sulfide might be the most critical aroma components in Jiangsu black tea(ROAV>10.00).Orthogonal partial least squares discriminant analysis(OPLS-DA)showed that there were some differences between the aroma components of black tea from different production areas.Seven variance components were screened using variable importance in projection(VIP)values greater than 1.00 as a criterion.Among them,2-methyl-butanal and phenylacetaldehyde in fruity aroma and trans-linalool oxide(furans)in woody aroma were the key aroma components that distinguished the Jintan production area from Yixing and Jurong production areas,and cis-jasmone in floral aroma was the key aroma component that distinguished the Jurong production area from the Jintan and Yixing production areas,which were the key factor causing the aroma difference among production areas.In addition,t

关 键 词：HS-SPME-GC-MS 电子鼻(E-nose) 江苏红茶 香气特征 相对气味活度值(ROAV) 

分 类 号：TS272.5[农业科学—茶叶生产加工]