基于GC-IMS和GC-MS比较不同桑叶茶的香气成分  

Comparison of Aroma Components of Different Mulberry Leaf Teas Based on GC-MS and GC-IMS

作　　者：廖国钊 时小东 王嘉 吉子伍支 殷浩[2] 吴劲轩 夏文银 张浩仁 LIAO Guozhao;SHI Xiaodong;WANG Jia;JIZI Wuzhi;YIN Hao;WU Jingxuan;XIA Wenyin;ZHANG haoren(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Institute of Special Economic Animal and Plant,Sichuan Academy of Agricultural Sciences,Nanchong 637000,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川省农业科学院特种经济动植物研究所,四川南充637000

出　　处：《现代食品科技》2025年第1期262-272,共11页Modern Food Science and Technology

基　　金：四川省科技计划项目(2023JDRC0038);国家现代农业产业技术体系资助项目(CARS-18-SYZ19);四川省科技创新苗子工程项目(MZGC20230124);成都大学大学生创新创业训练计划项目(S202311079114;CDUCX2023551);南充市科技计划项目(23YYJCYJ0045)。

摘　　要：为探究不同原料桑叶茶香气成分的差异,利用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)和气相色谱-离子迁移色谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)技术,结合偏最小二乘法判别分析(Partial Least Squares Discriminant Analysis,PLS-DA),对春梢、芽、一芽一叶、嫩叶、成熟叶5种不同桑叶茶香气成分进行分析。结果表明:GC-MS鉴定出25种挥发性成分,GC-IMS鉴定出62种挥发性成分,通过PLS-DA,春梢、芽、一芽一叶、嫩叶、成熟叶制成的不同桑叶茶之间有明显区分,计算预测变量重要性投影(Variable Importance In Projection,VIP),共筛选出17种特征香气成分:其中雪松醇、(Z)-5-十三烯、2-正戊基呋喃、2-6-二甲基环己醇、苯甲酰基异硫氰酸酯、苯乙醛、辛醇、1-庚烯、2-丁酮、2-庚酮、乙酸甲酯、乙酸、2-己烯醛、乙酸乙酯、甲硫基丙醛、2-己酮、3-羟基-2-丁酮(去除重复检出)。这些特征香气物质主要呈现水果、大豆、黄油、辛辣、木香、坚果等感官特征。该研究为桑叶茶原料选择提供了一定数据支撑。To explore the differences of aroma components of mulberry leaf tea from different raw materials using headspace solid-phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS)combined with partial least squares discriminant analysis(PLS-DA).The aroma components of five different mulberry leaf teas,including spring shoots,buds,one bud and one leaf,tender leaves,and mature leaves were analyzed.The results showed that 25 volatile components were identified by GC-MS,whereas 62 volatile components were identified by GC-IMS,respectively.Through PLS-DA,clear differences between different mulberry leaf teas made of spring shoots,buds,one bud and one leaf,tender leaves,and mature leaves were identified.The variable importance in projection(VIP)of predictors was calculated,and 17 characteristic aroma components were screened:Cedrol,(z)-5-Tridecene,2-Pentylfuran,2-6-Dimethylcyclohexanol,Benzoyl isothiocyanate,Phenylacetaldehyde,Octanol,1-Heptene,2-Butanone,2-Heptanone,Methyl acetate,Acetic acid,2-Hexenal,Ethyl acetate,Methional,2-Hexanone,and 3-Hydroxy-2-butanone.These characteristic aroma substances mainly present sensory characteristics such as fruit,soybean,butter,spicy,wood incense,and nuts.This study provides support for the selection of mulberry leaf tea raw materials.

关 键 词：HS-SPME-GC-MS GC-IMS 桑叶茶 香气 PLS-DA 

分 类 号：TS272.7[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]