六堡茶香气成分的全二维气相色谱-飞行时间质谱分析

发布时间：2018-07-23 08:21

【摘要】：采用全二维气相色谱-飞行时间质谱联用技术,分析一批代表性六堡茶样品中香气成分的组成及其相对含量。结果表明,此批六堡茶样品中共鉴定出307种共有香气成分,根据化学结构的差异可分为烯醇类(7种)、烯类(23种)、胺类(5种)、烷烃类(20种)、醛类(14种)、烯醛类(14种)、醚类(22种)、醇类(7种)、酯类(10种)、内酯类(7种)、烯酯类(5种)、烯酮类(30种)、酮类(49种)、酚类(5种)、有机酸类(11种)、含硫化合物(5种)、氮杂环化合物(20种)、氧杂环化合物(7种)、芳香烃化合物(40种)、炔类(3种)以及酸酐类(3种),共21类化合物;研究发现,六堡茶的香气成分以有机酸类、芳香烃化合物、醚类以及醛类为主,相对含量可分别达到16.55%、13.50%、10.92%以及10.04%。有54种香气成分的相对含量不小于0.5%,其中,棕榈酸(14.95%)、苯甲醛(3.03%)、芳樟醇(2.19%)以及(E,E)-2,4-庚二烯醛(2.04%)等是六堡茶中相对含量较丰富的香气成分。特征性香气成分分析表明,有机酸类(棕榈酸等)、芳香烃类(乙苯等)、醚类(1,2,3-三甲氧基苯、2-萘甲醚等)、醛类(苯甲醛、3-甲基丁醛等)以及烯酮类(α-紫罗兰酮等)等香气成分可能对六堡茶的香气品质产生重要影响。
[Abstract]:The composition and relative content of aroma components in a batch of representative six Fort tea samples were analyzed by full two-dimensional gas chromatography and time of flight mass spectrometry. The results showed that 307 kinds of common aroma components were identified and divided into enol (7), 23 alkenes (5 species) and alkanes according to the differences in chemical structure. Classes (20 kinds), aldehydes (14 kinds), ethers (22 species), alcohols (7 species), esters (10 species), lactone (7), alkene esters (5), ketene (30), ketones (49), phenols (5), organic acids (11), sulphur compounds (5 species), nitrogen heterocyclic compounds, aromatic hydrocarbons (species), alkynes (species) and acids) Anhydride (3 species), a total of 21 kinds of compounds; it is found that the aroma components of the tea are mainly organic acids, aromatic hydrocarbons, ethers and aldehydes, and the relative content of 54 aroma components of 16.55%, 13.50%, 10.92% and 10.04%. is not less than 0.5%, including palmitic acid (14.95%), benzaldehyde (3.03%), and linalool (2.19%). And (E, E) -2,4- hepdienal (2.04%) is a relatively rich aroma component in Liu Bao tea. The analysis of characteristic aroma components shows that organic acids (palmitic acid, etc.), aromatic hydrocarbons (ethylbenzene, etc.), ether (1,2,3- trimethoxy benzene, 2- naphthalene ether, etc.), aldehydes (benzaldehyde, 3- methyl butyral, etc.) and Alkenones (alpha violanone, etc.) It may have an important effect on aroma quality of Liu Bao tea.
【作者单位】：农业部茶树生物学与资源利用重点实验室中国农业科学院茶叶研究所;中国农业科学院研究生院;梧州市六堡茶研究院;梧州市农业科学研究所;
【基金】：中央级公益性科研院所基本科研业务费专项(Y2017JC45;1610212016003) 梧州市科学研究与技术开发课题(201501024) 广西农业科学院院市合作课题(桂农科2016HZ24) 国家现代农业产业技术体系建设专项(CARS-23)
【分类号】：O657.63;TS272.7

【相似文献】