基于顶空搅拌子吸附-热脱附-气相色谱-质谱联用技术的8种香型凤凰单丛茶香气分析研究  

Analysis of Aroma Components in 8 Kinds of Fenghuang Dancong Tea Using HS-SBSE-TDU-GC-MS

作　　者：张琳[1,2] 叶汉钟 陈红平 张颖彬[1,2] ZHANG Lin;YE Hanzhong;CHEN Hongping;ZHANG Yingbin(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Key Laboratory of Tea Quality and Safety Control,Ministry of Agriculture and Rural Affairs,Hangzhou 310008,China;Chaozhou Tianyu Tea Industry Co.,Ltd.,Chaozhou 515638,China)

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]农业农村部茶叶质量安全控制重点实验室,浙江杭州310008 [3]潮州市天羽茶业有限公司,广东潮州515638

出　　处：《中国茶叶》2024年第10期25-31,共7页China Tea

基　　金：浙江省“三农九方”科技协作计划(2024SNJF030);中国农业科学院创新团队茶叶质量与风险评估团队项目(CAAS-ASTIP-2016-TRICAAS);国家现代农业产业技术体系(CARS-19)。

摘　　要：为探究8种单丛茶的香气组分差异及其对香型形成的影响,采用顶空搅拌子吸附-热脱附-气相色谱-质谱联用法(HSSBSE-TDU-GC-MS)对蜜兰香、芝兰香、杏仁香、鸭屎香、肉桂香、夜来香、黄枝香和老仙翁单丛的香气成分进行了分析,采用最小二乘判别分析从69个香气化合物中筛选出了19个关键差异性成分。基于差异性关键成分做主成分分析,结果显示前3个主成分可以对8个香型凤凰单丛茶的香气变量信息进行有效解释。各个香型主要香气化合物风味特征与感官审评结果具有一致性。To investigate the differences in aroma components and their effects on the formation of aroma characteristics,the volatile components of eight kinds of Dancong teas,including Milan,Zhilan,Xingren,Yashi,Rougui,Yelaixiang,Huangzhi and Laoxianweng,were determined by headspace-stir bar sportive extraction-thermal desorption-gas chromatography-mass spectrometry(HS-SBSE-TDU-GC-MS).Least squares discriminant analysis(PLS-DA)was used to screen 19 key differential components from 69 aroma compounds.Based on principal component analysis(PCA)of differential key components,the results show that the first three principal components can effectively explained the variability in aroma characteristics of Dancong tea.The main aroma compounds of each aroma type have consistent flavor characteristics and sensory evaluation results.

关 键 词：单丛茶 香气成分 顶空搅拌子吸附 气相色谱-质谱联用法 主成分分析 

分 类 号：TS272[农业科学—茶叶生产加工] O657[轻工技术与工程—农产品加工及贮藏工程]