基于电子鼻与HS-SPME-GC-MS技术的武夷茶区3种茶叶籽油挥发性香气成分的比较分析  

Comparative Analysis of Volatile Aroma Components of Three Kinds of Tea Camellia Seed Oil in Wuyi Tea Region Based on Electronic Nose and HS-SPME-GC-MS

作　　者：于立志 刘奇琳 周聪麟 Yu Lizhi;Liu Qilin;Zhou Conglin(College of Tea and Food Science,Wuyi University,Wuyishan 354300;Collaborative Innovation Center of Chinese Oolong Tea Industry,Wuyishan 354300;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]武夷学院茶与食品学院,武夷山354300 [2]中国乌龙茶产业协同创新中心,武夷山354300 [3]上海海洋大学食品学院,上海201306

出　　处：《中国粮油学报》2024年第6期189-196,共8页Journal of the Chinese Cereals and Oils Association

基　　金：福建省自然科学基金资助项目(2022J011199);武夷学院校科研基金服务地方专项(XD201802)。

摘　　要：以武夷茶区3种茶叶籽油为研究对象,首先采用定量描述分析法(QDA)对3种茶叶籽油的感官属性进行了分析,然后利用顶空固相微萃取气相色谱-质谱联用技术(HS-SPME-GC-MS)结合电子鼻(E-nose)对其挥发性香气成分进行了区分和比较。结果表明,不同品种茶叶籽油在多个感官属性上差异明显,E-nose可有效区分3种茶叶籽油,GC-MS在3种茶叶籽油中共检测出52种挥发性香气成分,并采用香气活力值(OAV)确定了3种茶叶籽油的关键香气物质,3种茶叶籽油香气成分和关键香气物质的组成、含量各不相同。研究结果可为不同品种茶叶籽油的品种鉴别提供一定的理论依据。Three kinds of tea camellia seed oil from Wuyi tea area were used as the research materials.Quantitative descriptive analysis(QDA)was firstly used to analyze the sensory properties of the three types of tea camellia seed oil,and then the volatile aroma components were distinguished and compared using headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)combined with electronic nose(E-nose).The results indicated that there were significant differences in multiple sensory properties among different varieties of tea camellia seed oil.E-nose could effectively distinguish three types of tea camellia seed oil,and a total of 52 volatile aroma components were detected by GC-MS in the three types of tea camellia seed oil.The key aroma substances of the three types of tea camellia seed oil were determined using aroma activity value(OAV),and the types and contents of aroma components and key aroma substances in the three types of tea camellia seed oil were different.The research results can provide a certain theoretical basis for the identification of different varieties of tea seed oil.

关 键 词：武夷茶产区 茶叶籽油 感官评价 电子鼻 香气分析 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]