Citation: | LIU Xueyan, HUANG Feiyan, ZHOU Qiwu. Analysis of Volatile Substances in Sun-dried Green Tea in Menghai County Based on Electronic Nose and SPME/GC-MS Technology[J]. Science and Technology of Food Industry, 2022, 43(19): 84−91. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120286. |
[1] |
刘学艳, 何鲁南, 吕才有. 普洱茶国内外研究进展及展望[J]. 中国茶叶,2020,42(9):1−7. [LIU X Y, HE L N, LYU C Y. Domestic and foreign research progress and prospects of Pu-erh tea[J]. China Tea,2020,42(9):1−7. doi: 10.3969/j.issn.1000-3150.2020.09.001
LIU X Y, HE L N, LYU C Y. Domestic and foreign research progress and prospects of Pu-erh tea[J]. China Tea, 2020, 42(9): 1-7. doi: 10.3969/j.issn.1000-3150.2020.09.001
|
[2] |
杨雪梅, 刘莹亮, 李家华, 等. 基于PCA和聚类分析方法对云南不同茶区晒青毛茶生化成分分析[J]. 食品工业科技,2020,42(3):236−240. [YANG X M, LIU Y L, LI J H, et al. Research for biochemical components of sun-dried green tea in different tea areas of Yunnan by using PCA and cluster analysis methods[J]. Science and Technology of Food Industry,2020,42(3):236−240. doi: 10.13386/j.issn1002-0306.2020030386
YANG X M, LIU Y L, LI J H, et al. Research for biochemical components of Sun-dried green tea in different tea areas of Yunnan by using PCA and cluster analysis methods[J]. Science and Technology of Food Industry, 2020, 42(3): 236-240. doi: 10.13386/j.issn1002-0306.2020030386
|
[3] |
王立波, 梁名志, 付学奇, 等. 云南不同地区晒青茶茶汤对PTPs靶标的抑制效果[J]. 茶叶科学,2010,30(4):309−312. [WANG L B, LIANG M Z, FU X Q, et al. Inhibitory effects of sun-dried green tea soup from different areas of Yunnan on PTPs targets[J]. Food Science,2010,30(4):309−312. doi: 10.3969/j.issn.1000-369X.2010.04.012
WANG L B, LIANG M Z, FU X Q, et al. Inhibitory effects of Sun-dried green tea soup from different areas of Yunnan on PTPs targets[J]. Food Science, 2010, 30(4): 309-312. doi: 10.3969/j.issn.1000-369X.2010.04.012
|
[4] |
WU Y S, LYU 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):1−11. doi: 10.1186/s13065-016-0148-1
|
[5] |
安江珊, 王利妍, 刘琨毅, 等. 晒青茶灭菌方法研究[J]. 轻工学报,2022,37(1):40−45. [AN J S, WANG L Y, LIU K Y, et al. Study of sterilization methods for sun-dried green tea[J]. Journal of Light Industry,2022,37(1):40−45. doi: 10.12187/2022.01.006
AN J S, WANG L Y, LIU K Y, et al. Study of sterilization methods for Sun-dried green tea[J]. Journal of Light Industry, 2022, 37(1): 40-45. doi: 10.12187/2022.01.006
|
[6] |
毛静春, 满红平, 谭文涵, 等. 晒青毛茶中37种除草剂农药残留气相色谱-串联质谱测定[J]. 食品安全质量检测学报,2020,11(1):241−247. [MAO J C, MAN H P, TAN W H, et al. Determination of 37 herbicide residues in sun-dried green tea using gas chromatography-tandem mass[J]. Journal of Food Safety and Quality,2020,11(1):241−247.
MAO J C, MAN H P, TAN W H, et al. Determination of 37 herbicide residues in Sun-dried green tea using gas chromatography-tandem mass[J]. Journal of Food Safety and Quality, 2020, 11(1): 241-247.
|
[7] |
戴宇樵, 吕才有, 何鲁南, 等. 基于代谢组学的‘云抗10号’晒青茶加工过程代谢物变化[J]. 中国农业科学,2020,53(2):357−370. [DAI Y Q, LÜ C Y, HE L N, et al. Metabolic changes in the processing of 'Yunkang 10' sun-dried green tea based on metabolomics[J]. Scientia Agricultura Sinica,2020,53(2):357−370. doi: 10.3864/j.issn.0578-1752.2020.02.010
DAI Y Q, LYU C Y, HE L N, et al. Metabolic changes in the processing of Yunkang 10 Sun-dried green tea based on metabolomics[J]. Scientia Agricultura Sinica, 2020, 53(2): 357-370. doi: 10.3864/j.issn.0578-1752.2020.02.010
|
[8] |
JIANG S, ZHU Y, ZHANG Y, et al. Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry[J]. LWT,2019,103:27−33. doi: 10.1016/j.lwt.2018.12.075
|
[9] |
ZHU Y, LYU H P, SHAO C Y, et al. Identification of key odorants responsible for chestnut-like aroma quality of green teas[J]. Food Research International,2018,108:74−82. doi: 10.1016/j.foodres.2018.03.026
|
[10] |
DU L P, LI J X, LI W, et al. Characterization of volatile compounds of Pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J]. Food Research International,2014,57:61−70. doi: 10.1016/j.foodres.2014.01.008
|
[11] |
辛董董, 张浩, 李红波, 等. 不同茶类挥发性成分中主要呈香成分研究进展[J]. 河南科技学院学报(自然科学版),2019,47(6):21−28. [XIN D D, ZHANG H, LI H B, et al. Recent research on the key aroma components of volatile components of different teas[J]. Journal of Henan Institute of Science and Technology (Natural Science Edition),2019,47(6):21−28.
XIN D D, ZHANG H, LI H B, et al. Recent research on the key aroma components of volatile components of different teas[J]. J ournal of Henan Institute of Science and Technology (Natural Science Edition), 2019, 47(6): 21-28.
|
[12] |
JOHANN-CHRISTOPH L, GRASEMANN H. Potential of the electronic nose for the detection of respiratory diseases with and without infection[J]. International Journal of Molecular Sciences,2020,21(24):9416. doi: 10.3390/ijms21249416
|
[13] |
JIA S L, LI Y, ZHUANG S, et al. Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds[J]. Food Microbiology,2019,84:103248. doi: 10.1016/j.fm.2019.103248
|
[14] |
LIU D Y, BAI L, XI F, et al. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Meat Science,2020:168−178.
|
[15] |
EDYTA B, SIELEMANN S, PUTON J, et al. Analysis of e-liquids for electronic cigarettes using GC-IMS/MS with headspace sampling[J]. Talanta,2020,209:120594. doi: 10.1016/j.talanta.2019.120594
|
[16] |
钱坤, 李青春, 安同伟, 等. 普洱晒青茶顶空固相微萃取条件优化研究[J]. 天津农林科技,2020,7(4):1−7. [QIAN K, LI Q C, AN T W, et al. Optimization of headspace solid phase microextraction conditions for Sun-dried green tea of Pu'er[J]. Tianjin Agriculture and Forestry Technology,2020,7(4):1−7. doi: 10.3969/j.issn.1002-0659.2020.04.002
QIAN K, LI Q C, AN T W, et al. Optimization of headspace solid phase microextraction conditions for Sun-dried green tea of Pu 'er[J]. Tianjin Agriculture and Forestry Technology, 2020, 7(4): 1-7. doi: 10.3969/j.issn.1002-0659.2020.04.002
|
[17] |
ZHANG W J, CAO J X, LI Z G, et al. HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process[J]. Food Chemistry,2021,54(6):237−243.
|
[18] |
ZHANG W J, LIU C, YANG R J, et al. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC[J]. Journal of Zhejiang University B Science,2019,20(7):563−575. doi: 10.1631/jzus.B1800183
|
[19] |
赵苗苗, 杨如兵, 吕才有. 基于电子鼻及GC-MS技术对临沧晒青毛茶香气成分的对比研究[J]. 中国农学通报,2018,34(2):113−122. [ZHAO M M, YANG R B, LYU C Y, et al. Aroma components of raw materials tea in Lincang: A comparative study based on electronic nose and GC-MS technology[J]. Chinese Agricultural Science Bulletin,2018,34(2):113−122. doi: 10.11924/j.issn.1000-6850.casb17090114
ZHAO M M, YANG R B, LYU C Y, et al. Aroma components of raw materials tea in Lincang: A comparative study based on electronic nose and GC-MS technology[J]. Chinese Agricultural Science Bulletin, 2018, 34(2): 113-122. doi: 10.11924/j.issn.1000-6850.casb17090114
|
[20] |
余远江, 庞一扬, 袁桃静, 等. 基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS分析五种水产原料的风味特征[J]. 食品工业科技,2021,42(19):106−117. [[YU Y J, PANG Y Y, YUAN T J, et al. Analysis of flavor characteristics of five aquatic raw materials based on electronic nose, HS-GC-IMS and HS- SPME-GC-MS[J]. Science and Technology,2021,42(19):106−117.
[YU Y J , PANG Y Y, YUAN T J, et al. Analysis of flavor characteristics of five aquatic raw materials based on electronic nose, HS-GC-IMS and HS- SPME-GC-MS[J]. Science and Technology, 2021, 42(19): 106-117.
|
[21] |
刘学艳, 王娟, 彭云, 等. 基于GC-IMS对勐海县晒青毛茶的挥发性组分分析[J]. 食品工业科技,2021,42(14):233−240. [LIU X Y, WANG J, PENG Y, et al. Volatile component analysis of sun-dried green tea in Menghai County based on GC-IMS[J]. Science and Technology,2021,42(14):233−240.
LIU X Y, WANG J, PENG Y, et al. Volatile component analysis of Sun-dried green tea in Menghai County based on GC-IMS[J]. Science and Technology, 2021, 42(14): 233-240.
|
[22] |
坤吉瑞, 闫敬娜, 舒娜, 等. 不同日晒技术对晒青绿茶中挥发性化合物、脂肪酸和感官品质的影响[J]. 食品与发酵工业,2020,46(21):l54−160. [KUN J R, YAN J N, SHU N, et al. Effect of different sun drying techniques on fatty acids, volatile compounds and sensory quality of green tea[J]. Rood and Fermentation Industries,2020,46(21):l54−160.
[KUN J R, YAN J N, SHU N, et al. Effect of different sun drying techniques on fatty acids, volatile compounds and sensory quality of green tea[J]. Rood and Fermentation Industries, 2020, 46(21) : l54-160.
|
[23] |
游鸿婷. 人工光源干燥对晒青绿茶品质影响研究[D]. 杭州: 浙江大学, 2020.
YOU H T. Effect of artificial light drying on quality of sun-dried green tea[D]. Hangzhou: Zhejiang University, 2020.
|
[24] |
马超龙. 晒青毛茶加工过程中香气变化研究[D]. 重庆: 西南大学, 2017.
MA C L. Research on the change of aroma during processing of sun-dried green tea[D]. Chongqing: Southwest University, 2017.
|
[25] |
戴兵, 王岚, 夏梓祥, 等. 正交试验优选脉冲电场提高晒青茶醇类香气的参数研究[J]. 食品工业,2017,38(9):126−129. [DAI B, WANG L, XIA Z X, et al. Optimization parameters of orthogonal experimental research on improving alcohols aroma of unfermented Pu-erh tea by high voltage pulse electric field[J]. Food Industry,2017,38(9):126−129.
DAI B, WANG L, XIA Z X, et al. Optimization parameters of orthogonal experimental research on improving alcohols aroma of unfermented Pu-erh Tea by high voltage pulse electric field[J]. Food Industry, 2017, 38(9): 126-129.
|
[26] |
李友勇, 方成刚, 孙雪梅, 等. 滇南古树晒青茶品质化学成分特征研究[J]. 西南农业学报,2014,27(5):1874−1883. [LI Y Y, FANG C G, SUN X M, et al. Study on characteristics of quality chemical components of sun-dried tea of ancient tea plants in South Yunnan[J]. Southwest China Journal of Agricultural Sciences,2014,27(5):1874−1883. doi: 10.3969/j.issn.1001-4829.2014.05.014
LI Y Y, FANG C G, SUN X M, et al. Study on characteristics of quality chemical components of Sun-dried tea of ancient tea plants in South Yunnan[J]. Southwest China Journal of Agricultural Sciences, 2014, 27(5): 1874-1883. doi: 10.3969/j.issn.1001-4829.2014.05.014
|
[27] |
浦绍柳, 范承胜, 伍岗, 等. 云南不同茶区的名山古树茶品质比较研究[J]. 西南农业学报,2019,32(3):484−488. [PU S L, FAN C S, WU G, et al. Comparative study on ancient tree tea quality of famous mountain in different tea areas in Yunnan[J]. Southwest China Journal of Agricultural Sciences,2019,32(3):484−488.
PU S L, FAN C S, WU G, et al. Comparative study on ancient tree tea quality of famous mountain in different tea areas in Yunnan[J]. Southwest China Journal of Agricultural Sciences, 2019, 32(3): 484-488.
|
[28] |
陈孝权, 肖海军, 孙鲁云, 等. 云南主产茶区晒青毛茶品质成分研究[J]. 安徽农业科学,2013,41(11):5018−5022. [CHEN X Q, XIAO H J, SUN L Y, et al. Research on quality components in the material of Pu-erh tea in the main producing district of tea in Yunnan Province[J]. Journal of Anhui Agriculture Science,2013,41(11):5018−5022. doi: 10.3969/j.issn.0517-6611.2013.11.113
CHEN X Q, XIAO H J, SUN L Y, et al. Research on quality components in the material of Pu-erh tea in the main producing district of tea in Yunnan Province[J]. Journal of Anhui Agriculture Science, 2013 , 41(11) : 5018-5022. doi: 10.3969/j.issn.0517-6611.2013.11.113
|
[29] |
苏丹, 李亚莉, 李思佳, 等. 晒青茶、普洱茶(生茶)紧压茶实物样研制及其品质特征分析[J]. 食品安全质量检测学报,2021,12(15):6233−6239. [SU D, LI Y L, LI S J, et al. Preparation of physical standard samples and quality characteristics analysis of sun-dried green tea and Pu-erh tea (raw tea) compressed tea[J]. Journal of Food Safety and Quality,2021,12(15):6233−6239.
SU D, LI Y L, LI S J, et al. Preparation of physical standard samples and quality characteristics analysis of Sun-dried green tea and Pu-erh tea (raw tea) compressed tea[J]. Journal of Food Safety and Quality, 2021, 12(15): 6233-6239.
|
[30] |
MANUELA B, WILSON A. Electronic-nose applications for fruit identification, ripeness and quality grading[J]. Sensors,2015,15(1):899−931. doi: 10.3390/s150100899
|
[31] |
陈娇娇. 茶叶挥发性成分定量方法建立与六大茶类香气骨架成分确定[D]. 杭州: 浙江农林大学, 2020.
CHEN J J. Establishment of quantitative method and determination of skeletal volatile components of six types of tea[D]. Hangzhou: Zhejiang A & F University, 2020.
|
[32] |
宁静, 李健权, 刘本英, 等. 云南大叶种晒青茶发花前后主要风味成分的变化研究[J]. 茶叶科学,2021,41(2):213−227. [NING J, LI J Q, LIU B Y, et al. Study on the changes of main flavor components of Yunnan large leaf sun-dried green tea before and after fungal fermentation[J]. Journal of Tea Science,2021,41(2):213−227. doi: 10.3969/j.issn.1000-369X.2021.02.007
NING J, LI J Q, LIU B Y, et al. Study on the changes of main flavor components of Yunnan Iarge Leaf Sun-dried green tea before and after fungal fermentation[J]. Journal of Tea Science, 2021, 41(2): 213-227. doi: 10.3969/j.issn.1000-369X.2021.02.007
|