基于气相色谱离子迁移谱技术分析枸杞叶茯砖茶加工过程中的挥发性成分  

Analysis of volatile compounds in the manufacturing process of Lycium barbarum leaves Fu brick tea based on gas chromatography-ion mobility spectrometry method

作　　者：曾桥[1,2] 温谨瑞 唐文洁 孙敏 李玉婷[3] 毛浓武 施春阳 冯小龙 余郑绿[3] ZENG Qiao;WEN Jin-rui;TANG Wen-jie;SUN Min;LI Yu-ting;MAO Nong-wu;SHI Chun-yang;FENG Xiao-long;YU Zheng-lv(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China;Shaanxi Research Institute of Agricultural Products Processing Technology,Xi′an 710021,China;Shaanxi Pudao Tea Industry Co.,Ltd.,Xi′an 713700,China;Ziyang County Kangxi Shouxi Bioengineering Co.,Ltd.,Ankang 725300,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021 [2]陕西农产品加工技术研究院,陕西西安710021 [3]陕西朴道茶业股份有限公司,陕西西安713700 [4]紫阳县康兮寿兮生物工程有限公司,陕西安康725300

出　　处：《陕西科技大学学报》2024年第6期59-68,78,共11页Journal of Shaanxi University of Science & Technology

基　　金：陕西省重点研发计划项目(2022NY-040,2023-YBNY-149);陕西省农业科技创新项目(NYKJ-2023-(XA)02);陕西省西安市农业重点产业链关键技术攻关项目(23NYGG0017);陕西省西安市科技计划项目(21NYYF0060);陕西省西咸新区科技计划-秦创原“揭榜挂帅”项目(2022-DJK-007);陕西省安康市科学技术研究发展计划项目(AK2023-GY-02);陕西省西安市未央区科技计划项目(202210)。

摘　　要：为了解枸杞叶茯砖茶加工过程中挥发性成分变化规律,采用气相色谱离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)技术分析加工过程中的挥发性成分的动态变化,通过构建枸杞叶茯砖茶不同加工阶段样本GC-IMS指纹图谱,比较不同阶段样本挥发性成分差异,并进行主成分分析(Principal Component Analysis,PCA).结果表明:枸杞叶茯砖茶不同加工阶段样本中共检测出95种挥发性成分,其中62种可明确定性,包括22种醛类、15种酮类、9种酯类、7种醇类、2种酸类、2种萜类、2种醚类和3种其他类.GC-IMS指纹图谱分析结果表明,原料(S0)、渥堆(S1)、汽蒸(S2)三个阶段样本和发花阶段样本(S3、S4)挥发性成分存在显著差异,经过发花处理,枸杞叶茯砖茶中部分呈苦杏仁味、青草气、刺激性酸味以及具有香辣、胡椒等强烈刺激性气味的醛、酮和酸等含量下降明显,而部分呈坚果味、果香、焦糖香的酯、醇、酮等含量逐步增加,从而有效改善了枸杞叶茯砖茶风味品质.PCA分析结果显示,S0、S1、S2三个加工阶段样本挥发性成分差异较小,S3和S4样本间以及二者与S0、S1和S2组间差异均较大,提示发花对于改善枸杞叶茯砖茶风味品质起主要作用.甲酸丁酯、异戊酸乙酯在S3样本,榛子酮、己酸丁酯、3-甲基-1-戊醇等在S4样本中相对含量明显较上述各成分在其他阶段高,这些成分可以作为识别枸杞叶茯砖茶不同发花阶段的潜在标记物.本研究为枸杞叶茯砖茶风味改善和品质调控提供了参考信息.Gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the dynamic changes of volatile compounds during Lycium barbarum leaves Fu brick tea processing.The volatile compounds fingerprints of Lycium barbarum leaves Fu brick tea at different processing stages were performed,and the differences of volatile compounds in samples from the different stages during processing and principal component analysis were assessed,respectively.The results showed that a total of 95 volatile compounds were detected in each sample of the five stages,the qualitative analysis of 62 kinds of volatile compounds were determined,including 22 aldehydes,15 ketones,9 esters,7 alcohols,2 acids,2 terpenes,2 ethers and 3 other classes.GC-IMS fingerprint analysis results showed that volatile compounds of raw material(S0),piling fermentation(S1)and steam&forming stage(S2)were significantly different from those of flowering stage(S3 and S4).After the flowering treatment,the relative contents of volatile compounds such as aldehydes,ketones and acids in Lycium barbarum leaves Fu brick tea with bitter almond taste,grass flavor,pungent sour taste and strong pungent smell such as spicy and pepper in tea samples decreased significantly,while the relative contents of esters,alcohols and ketones with nutty,fruity,caramel aroma gradually increased,which effectively improved the flavor quality of Lycium barbarum leaves Fu brick tea.The results of PCA showed that the difference between S0,S1 and S2 samples was small,there were obvious difference between S3 and S4 samples and between them and S0,S1 and S2 groups,it is suggested that the flowering played a major role in improving the flavor quality of Lycium barbarum leaves Fu brick tea.Moreover,the relative contents of butyl formate and ethyl 3-methylbutanoate in S3 samples,5-methyl-2-hepten-4-one,butyl hexanoate and 3-methyl-1-pentanol in S4 samples were higher than other stage samples,these volatile compounds can be used as potential markers for identify different flowering stages of Lycium b

关 键 词：枸杞叶 茯砖茶 气相色谱离子迁移谱 挥发性成分 感官评审 指纹图谱 

分 类 号：TS272.54[农业科学—茶叶生产加工]