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中国精品科技期刊2020
陈倩莲,刘仕章,占仕权,等. 基于HS-SPME-GC-MS和OAV鉴定4种武夷岩茶关键呈香物质[J]. 食品工业科技,2023,44(14):296−303. doi: 10.13386/j.issn1002-0306.2022090092.
引用本文: 陈倩莲,刘仕章,占仕权,等. 基于HS-SPME-GC-MS和OAV鉴定4种武夷岩茶关键呈香物质[J]. 食品工业科技,2023,44(14):296−303. doi: 10.13386/j.issn1002-0306.2022090092.
CHEN Qianlian, LIU Shizhang, ZHAN Shiquan, et al. Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV[J]. Science and Technology of Food Industry, 2023, 44(14): 296−303. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090092.
Citation: CHEN Qianlian, LIU Shizhang, ZHAN Shiquan, et al. Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV[J]. Science and Technology of Food Industry, 2023, 44(14): 296−303. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090092.

基于HS-SPME-GC-MS和OAV鉴定4种武夷岩茶关键呈香物质

Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV

  • 摘要: 本研究采用顶空固相微萃取-气质联用(Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)技术鉴定4个武夷岩茶品种的挥发性物质,通过主成分分析(Principal Component Analysis,PCA)与香气活度值(Odor Activity Value,OAV)相结合筛选其关键呈香物质。结果表明,4个品种共检测出已知挥发性物质303种,包括酯类、吡咯类、醇类、碳氢化合物类、酮类、烷类、醛类等,其中酯类、醇类挥发性物含量相对较高;PCA分析筛选出55种VIP>1的挥发性物质,OAV分析筛选出29种挥发性物质,结合VIP>1且OAV>1共筛选出17种特征挥发性物质;将17种特征挥发性物质聚类分析,发现2-正戊基呋喃、吲哚、反式-紫罗兰酮、乙酸苯乙酯、顺式-3-己烯醇苯甲酸酯、6-甲基-5-庚烯-2-酮、香叶基丙酮、苯乙醛、己酸己酯、苯乙腈、异丁香酚是形成大红袍香气特征的重要成分;α-法呢烯、香叶醇是形成肉桂香气特征的重要成分;α-法呢烯、(反,反)3,5-辛二烯-2-酮是形成黄化肉桂香气特征的重要成分;芳樟醇、正戊酸是形成水仙茶香气特征的重要成分。本研究为解析不同品种武夷岩茶的特征香气及品质调控提供参考。

     

    Abstract: In this study, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile substances of four Wuyi rock teas varieties, and the key aroma components were screened by principal component analysis (PCA) and aroma activity value (OAV). The results showed that 303 kinds of known volatile substances were detected in four Wuyi rock teas varieties by GC-MS, including esters, pyrrole, alcohols, hydrocarbons, ketones, alkanes, aldehydes, etc. The relative contents of esters and alcohols were higher than others. 55 volatile substances with VIP>1 were screened by PCA analysis, 29 volatile substances were screened by OAV analysis. Based on VIP>1 values and OAV>1 analysis, a total of 17 characteristic volatiles were identifified. Meantime, the clusting analysis results showed that 2-n-pentylfuran, indole, trans violet ketone, phenylethyl acetate, cis-3-hexenol benzoate, 6-methyl-5-hepten-2-one, geranyl acetone, phenylacetaldehyde, hexyl caproate, phenylacetonitrile and isoeugenol might be the characteristic volatiles that form the different aroma profifile of dahongpao. α-Farnesene and geraniol might be the characteristic components that form the different aroma of Rougui. α-Farnesene, (trans, trans) 3,5-octadiene-2-one might be the characteristics of Huanghua Rougui. Linalool and n-valeric acid might be the characteristics of Shuixian. These results would provide a reference for analyzing the characteristic aroma and quality control of Wuyi rock teas.

     

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