Construction of Fingerprint of Dancong Tea Using HS-SPME/GC-MS

LU Danmin; TANG Junwei; ZHANG Tiantian; OU Yangjian; YE Hanzhong; LIN Zhentian; LIU Zhonghua; HUANG Jianan

doi:10.13386/j.issn1002-0306.2020120165

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 241-248. > DOI: 10.13386/j.issn1002-0306.2020120165

LU Danmin, TANG Junwei, ZHANG Tiantian, et al. Construction of Fingerprint of Dancong Tea Using HS-SPME/GC-MS[J]. Science and Technology of Food Industry, 2021, 42(21): 241−248. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120165.

Citation:

PDF (2745 KB)

Construction of Fingerprint of Dancong Tea Using HS-SPME/GC-MS

LU Danmin^{1, 2, 3,},
TANG Junwei¹,
ZHANG Tiantian^{1, 2, 3},
OU Yangjian^{1, 2, 3},
YE Hanzhong^{4, 5},
LIN Zhentian^{4, 5},
LIU Zhonghua^{1, 2, 3, ,},
HUANG Jianan^{1, 2, 3, ,}

1.
Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China
2.
National Research Center of Engineering Technology for Botanical Functional Ingredients, Changsha 410128, China
3.
Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China
4.
Song Huang Ecological Tea Industry Co., Ltd., Chaozhou 521000, China
5.
Chaozhou Tianyu Tea Industry Co., Ltd., Chaozhou 521000, China

More Information

Received Date: December 17, 2020
Available Online: August 25, 2021

Graphical Abstract

Abstract

Abstract

The extraction conditions for volatile compounds of Dancong tea by headspace solid phase micro-extraction, including the extraction time, the temperature and the ratio of tea and water, were optimized. Each sample was detected and analyzed by gas chromatography-mass spectrometry （GC-MS） to establish the volatile substance fingerprint of Dancong tea. The results showed that the optimal extraction conditions were 0.75:5 g/mL tea-water ratio, and extraction was performed at 90 ℃ for 50 min. The volatile substances fingerprints of Dancong tea identified 20 common peaks and the similarity was above 0.9. The discriminant model had good accuracy for the classification of Dancong tea in different regions. The accuracy rate of its own verification method and the interactive verification method were 100% while the external verification method was 80%. The results can provide experimental basis for the headspace solid phase microextraction of Dancong tea and provide a theoretical reference for the identification of Dancong tea.

FullText(HTML)

References (32)

References

[1]	林作森. 潮州凤凰单丛茶初制工艺分析[J]. 韩山师专学报,1994(3):121−126. [LIN Z S. Analysis on the primary production technology of Chaozhou Fenghuang Dancong tea[J]. Journal of Hanshan Normal University,1994(3):121−126.
[2]	何宗能. 凤凰单丛茶加工技术[J]. 中国园艺文摘,2012,28(4):191−192. [HE Z N. Fenghuang Dancong tea processing technology[J]. Chinese Horticulture Abstracts,2012,28(4):191−192.
[3]	晏嫦妤, 赵超艺, 罗军武. 凤凰单丛代表样茶感观审评比较分析[J]. 广东茶业,2006(5):18−21. [YAN C S, ZHAO C Y, LUO J W. Comparison of sensory evaluation of representative samples of Fenghuang Dancong[J]. Guangdong Tea Industry,2006(5):18−21. doi: 10.3969/j.issn.1672-7398.2006.05.006
[4]	邱陶瑞. 中国凤凰茶·茶史茶事茶人[M]. 深圳: 深圳报业集团出版社, 2015: 120-127, 175-179. QIU T R. Chinese fenghuang tea·history of tea, tea story and tea man[M]. Shenzhen: Publishing House of Shenzhen Press Group, 2015: 120-127, 175-179.
[5]	傅天龙, 郭晨, 傅天甫, 等. 福州8种主要茉莉花茶特征香气成分比较与分析[J]. 茶叶科学,2020,40(5):656−664. [FU T L, GUO C, FU T P, et al. Comparison and analysis of characteristic aroma components of eight main jasmine teas in Fuzhou[J]. Journal of Tea Science,2020,40(5):656−664. doi: 10.3969/j.issn.1000-369X.2020.05.011
[6]	张琪, 刘珺, 吕玉宪, 等. 超临界流体工艺萃取茶叶香气成分[J]. 食品研究与开发,2019,40(6):105−110. [ZHANG Q, LIU J, LV Y X, et al. Supercritical fluid technology extraction of tea aroma components[J]. Food Research And Development,2019,40(6):105−110. doi: 10.3969/j.issn.1005-6521.2019.06.019
[7]	李永迪. 茯砖茶加工过程中特征性香气成分研究[D]. 长沙: 湖南农业大学, 2019. LI Y D. Study on characteristic aroma compounds during the process of Fu Brick tea[D]. Changsha: Hunan Agricultural University, 2019.
[8]	肖凌. 十种香型凤凰单丛茶香气成分分析[D]. 重庆: 西南大学, 2018. XIAO L. Study on aroma components of ten types of Fenghuang Dancong tea[D]. Chongqin: Southwest University, 2018.
[9]	郭丽, 杜正花, 姚丽鸿, 等. 铁观音乌龙茶和红茶的香气化学特征分析[J/OL]. 食品科学: 1−12[2020-12-14]. http://kns.cnki.net/kcms/detail/11.2206.TS.20200722.1500.162.html. GUO L, DU Z H, YAO L H, et al. Analysis of aroma chemistry characteristics of Tieguanyin Wulong tea and black tea[J]. Food Science: 1−12[2020-12-14]. http://kns.cnki.net/kcms/detail/11.2206.TS.20200722.1500.162.html.
[10]	任晓宇, 张少云, 裴晓静, 等. 红枣白兰地中香气成分的顶空固相微萃取条件优化[J]. 食品工业科技,2018,39(7):249−254, 291. [REN X Y, ZHANG S Y, PEI X j, et al. Optimization of extraction conditions for SPME-GC-MS analysis of volatile components in jujube brandy[J]. Sience and Technology of Food Indusiry,2018,39(7):249−254, 291.
[11]	王静, 唐旭晓, 张应中, 等. 顶空固相微萃取茶油挥发性成分的响应面优化[J]. 食品研究与开发,2020,41(13):93−100. [WANG J, TANG X X, ZHANG Y Z, et al. Optimization of headspace solid phase micro-extraction of volatile components from Camellia Oleifera seeds oil by response surface methodology[J]. Food Research and Development,2020,41(13):93−100. doi: 10.12161/j.issn.1005-6521.2020.13.015
[12]	王春波, 周才碧, 韦玲冬, 等. 都匀毛尖茶的HPLC指纹图谱分析[J]. 贵州农业科学,2018,46(2):139−142. [WANG C B, ZHOU C B, WEIL D, et al. Fingerprint of Duyun Maojian tea analyzed by HPLC[J]. Guizhou Agricultural Sciences,2018,46(2):139−142. doi: 10.3969/j.issn.1001-3601.2018.02.037
[13]	BORSE BB, RAO LJM, NAGALAKSHMIN S, et al. Fingerprint of black teas from India: Identification of the regio-specific characteristics[J]. Food Chemistry,2002,79(4):419−424. doi: 10.1016/S0308-8146(02)00191-7
[14]	刘文静. 碧螺春茶质量评价模型与紫外指纹图谱的构建[D]. 南京: 南京农业大学, 2017. LIU W J. Modeling for quality evaluation and uv fingerprint spectra of Biluochun Tea[D]. Nanjing: Nanjing Agricultural University, 2017.
[15]	ZHAO J W, CHENQ S, HUANG X Y, et al. Qualitative identification of tea categories by near infrared spectroscopy and support vector machine[J]. Journal of Pharmaceutical and Biomedical Analysis,2006,41(4):1198−1204. doi: 10.1016/j.jpba.2006.02.053
[16]	CHEN Q S, ZHAO J W, LIN H. Study on discrimination of Roast green tea (Camellia sinensis L.) according to geographical origin by FT-NIR spectroscopy and supervised pattern recognition[J]. Spectrochimica Acta Part a Molecular and Biomolecular Spectroscopy,2009,72(4):845−850. doi: 10.1016/j.saa.2008.12.002
[17]	LEE J E, LEE B J, CHUNG J O, et al. Geographical and climatic dependencies of green tea (Camellia sinensis) metabolites: A (1)HNMR-based metabolomics study[J]. Journal of Agricultural and Food Chemistry,2010,58(19):10582−10589. doi: 10.1021/jf102415m
[18]	TARACHIWIN L, UTE K, KOBAYASHI A, et al. 1H NMR based metabolic profiling in the evaluation of Japanese green tea quality[J]. Journal of Agricultural and Food Chemistry,2007,55(23):9330−9336. doi: 10.1021/jf071956x
[19]	罗一帆, 郭振飞, 许旋, 等. 广东岭头单枞茶高效液相色谱指纹图谱的研究[J]. 食品科学,2005,26(4):206−209. [LUOY F, GUO Z F, XU X, et al. Studies on high performance liquid chromatographic fingerprint of Lingtou dancong Oolong Tea[J]. Food Science,2005,26(4):206−209. doi: 10.3321/j.issn:1002-6630.2005.04.048
[20]	HE X Y, LI J K, ZHAO W, et al. Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC[J]. Food Chemistry,2015:171.
[21]	WANG L, YAN T, YANG L P, et al. Monitoring the consistency quality and antioxidant activity of Dahongpao Teas by HPLC fingerprinting[J]. Journal of Chromatographic Science,2017,55(5):528−535. doi: 10.1093/chromsci/bmx005
[22]	WU Y S, LV S D, WANG C, et al. Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis[J]. Chemistry Central Journal,2016,10(1):11. doi: 10.1186/s13065-016-0159-y
[23]	LONG L M, SONGS S, CAO X L. Discriminant analysis and similarity evaluation of gas chromatography-mass spectrometry fingerprints of aroma components in green tea grading[J]. Se pu = Chinese journal of Chromatography,2019,37(3):325−333. doi: 10.3724/SP.J.1123.2018.10017
[24]	中国国家标准化管理委员会. GB/T 23776-2018 茶叶感官审评方法[S]. 北京: 中国标准出版社, 2018. Standardization Administration of China. GB/T 23776-2018 Methodology for sensory evaluation of tea[S]. Beijing: Standards Press of China, 2018.
[25]	桂埔芳. 广东单丛茶品质特征及审评技术要点[J]. 中国茶叶加工,2003(1):37−38. [GUI B F. The quality characteristics of Guangdong Dancong tea and the main points of its evaluation technology[J]. China Tea Processing,2003(1):37−38.
[26]	李凯, 焦娇, 李树萍, 等. HS-SPME-GC-O-MS联用法分析红枣发酵饮料易挥发性成分条件的优化[J]. 食品工业科技,2017,38(4):54−62. [LI K, JIAO J, LI S P, et al. Optimization of volatile compounds in Chinese jujube fermented beverages by headspace solid phase micro-extraction and gas chromatography-olfactometry-mass spectrometry[J]. Sience and Technology of Food Indusiry,2017,38(4):54−62.
[27]	吕海鹏, 钟秋生, 施江, 等. 普洱茶挥发性成分指纹图谱研究[J]. 茶叶科学,2014,34(1):71−78. [LV H P, ZHONG Q S, SHI J, et al. Study on fingerprint on volatile constituents of Pu-erh tea[J]. Journal of Tea Science,2014,34(1):71−78. doi: 10.3969/j.issn.1000-369X.2014.01.011
[28]	ZHENG X Q, LI Q S, XIANG L P, et al. Recent advances in volatiles of teas[J]. Molecules,2016,21(3):338. doi: 10.3390/molecules21030338
[29]	张明霞, 赵旭娜, 杨天佑, 等. 顶空固相微萃取分析白酒香气物质的条件优化[J]. 食品科学,2011,32(12):49−53. [ZHANGM X, ZHAO X N, YANG T Y, et al. Optimization of headspace solid phase microextraction conditions for GC-MS analysis of aromatic constituents in white liquor[J]. Food Science,2011,32(12):49−53.
[30]	吴清韩, 庄东红, 朱慧, 等. 凤凰单丛茶树资源遗传多样性的ISSR分析[J]. 热带作物学报,2015,36(3):499−503. [WU Q H, ZHUANG D H, ZHU H, et al. Genetic diversity of Fenghuang-Dancong tea plant germplasms by ISSR markers[J]. Chinese Journal of Tropical Crops,2015,36(3):499−503. doi: 10.3969/j.issn.1000-2561.2015.03.009
[31]	王丽媚, 谢沛娟, 孙彬妹, 等. 凤凰单丛资源的生物学性状多样性分析[J]. 茶叶通讯,2017,44(4):13−17. [WANG L M, XIE P J, SUNB M, et al. Analysis on the diversity of biological characters of phoenix single resources[J]. Journal of Tea Communication,2017,44(4):13−17. doi: 10.3969/j.issn.1009-525X.2017.04.004
[32]	张博, 林丽云, 郑惠丰, 等. 岭头单丛茶加工过程中几种品质指标变化的研究[J]. 食品工业,2014,35(7):136−140. [ZHANG B, LIN L Y, ZHENG H F, et al. Studies on changes of quality indicators of Lingtoudancong Dancong tea during the processing[J]. The Food Industry,2014,35(7):136−140.

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	巢瑾，周令欣，银飞燕，罗茜，赵萌萌，袁勇，吴浩人，李跑，蒋立文. 基于香气指纹图谱和多元化学计量法对黄金茶2号等级的判别分析. 食品科学. 2023(04): 321-328 .
2.	武珊珊，尤名南，潘朦，王玮，郭巧，丁其欢，周雪芳. 白茶香气成分及影响因素研究进展. 食品安全质量检测学报. 2023(12): 1-14 .
3.	卢丹敏，巢瑾，银飞燕，刘福益，柯中楠，叶汉钟，黄建安，刘仲华. 单丛茶香气物质基础分析. 食品科学. 2022(08): 288-296 .
4.	严学芬，许应芬，李海燕，刘燕. 基于顶空固相微萃取法-气相色谱-质谱法和相对气味活度值分析13种凤凰单丛茶香气成分. 食品安全质量检测学报. 2022(17): 5459-5467 .
5.	李殿威，类彦波，陈明明，宋妍，钱丽丽，左峰. 基于HS-SPME-GC-MS对五常稻花香米挥发性指纹图谱构建. 粮食与油脂. 2022(11): 33-39 .