基于HS-SPME-GC-MS的云南白茶关键香气组分及特征分析  

Detection and Characterization of Key Volatile Components of White Tea in Yunnan Based on HS-SPME-GC-MS

作　　者：武珊珊 杨雪梅 舒娜 郭雯飞 潘朦 张绪尖 苏建美 马占霞 WU Shanshan;YANG Xuemei;SHU Na;GUO Wenfei;PAN Meng;ZHANG Xujian;SU Jianmei;MA Zhanxia(College of Tea(Pu'er),West Yunnan University of Applied Sciences,Pu'er 665000,Yunnan,China;Tea Research Institute,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,Zhejiang,China;Key Laboratory of Tropical Forest Ecology,Xishuangbanna Tropical Botanical Garden,Chinese Academy of Sciences,Xishuangbanna 666303,Yunnan,China)

机构地区：[1]滇西应用技术大学普洱茶学院,云南普洱665000 [2]浙江大学农业与生物技术学院茶叶研究所,浙江杭州310058 [3]中国科学院西双版纳热带植物园热带森林生态学重点实验室,云南西双版纳666303

出　　处：《食品研究与开发》2024年第16期170-180,共11页Food Research and Development

基　　金：云南省教育厅科学研究基金项目(2022J1045);滇西应用技术大学科学研究项目(2018XJKY0006);滇西应用技术大学普洱茶学院院级项目(2021CXY05)。

摘　　要：该研究以10个云南大叶种制作的云南白茶为研究对象,采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)与气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对不同茶树品种的云南白茶样品挥发性风味成分进行检测分析。结果表明,共鉴定出88种挥发性化合物(10种共有化合物),其中醇类21种、醛类11种、酮类9种、碳氢类29种、酸类5种、酯类7种、其他类6种。不同云南大叶种白茶的挥发性成分含量范围为15.037~113.866μg/g,其中含量最高的为‘景谷大白茶’制样,含量最低的为‘雪芽100号’制样。气味活度值(odor activity value,OAV)结果显示,芳樟醇、大马士酮、芳樟醇氧化物、2-甲基丁醛、苯乙醛、紫罗兰酮等挥发性成分的OAV均大于100,对于云南白茶香气的形成贡献较大。香气特征影响(aroma character impact,ACI)值表明,不同品种云南白茶的芳樟醇与大马士酮的ACI值之和均大于80%,构成云南白茶具有花香及甜香的基本香气特征。The volatile flavor compounds of the white tea products prepared with 10 large-leaf tea cultivars in Yunnan were determined by headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).A total of 88 volatile compounds(including 10 common compounds shared by all the products)were identified,including 21 alcohols,11 aldehydes,9 ketones,29 hydrocarbons,5 acids,7 esters,and 6 others.The content of volatile compounds of different white tea products in Yunnan ranged from 15.037μg/g to 113.866μg/g,being the highest in the product prepared with'Jinggudabaicha'and the lowest in the product prepared with'Xueya 100'.The odor activity value(OAV)of linalool,damascenone,linalool oxide,2-methylbutanal,phenylacetaldehyde,and ionone were all higher than 100,which indicated that these compounds contributed to the aroma formation of white tea in Yunnan.The aroma character impact(ACI)sum of linalool and damascenone in the white tea products prepared with different cultivars was more than 80%,which suggested that the two compounds contributed to the basic floral and sweet aromas of white tea in Yunnan.

关 键 词：云南大叶种白茶 香气 挥发性组分 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：O657.63[理学—分析化学] TS272.7[理学—化学]