黄玫瑰乌龙茶挥发性香气成分的GC-MS分析
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摘要
利用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术分析经水蒸气蒸馏(steam distillation,SD)提取的黄玫瑰乌龙茶挥发性香气(基香组分)和经固相微萃取(solid-phase microextraction,SPME)得到的黄玫瑰乌龙茶挥发性香气成分(茶汤香气),结合感官评价对黄玫瑰乌龙茶的香气性能进行综合分析研究。结果表明:黄玫瑰乌龙茶基香及茶汤香气组分中,均含有较多的杂环类、烯类、酯类和醇类成分,其中α-法呢烯、橙花叔醇、芳樟醇氧化物Ⅰ、芳樟醇氧化物Ⅱ、水杨酸甲酯、吲哚和糠醛含量较高,同时茶汤香气中检出较多的低沸点化合物,以及D-柠檬烯、壬醛等具柑橘风味香气成分,对黄玫瑰乌龙茶整体香气组分进行有效补充。黄玫瑰乌龙茶感官评价的结果与香气组成分析的数据相吻合,具较好的烘烤香、谷物香、焦糖香及花香,香气性能较好。
Using gas chromatography-mass spectrometry(GC-MS)technology to investigate the volatile fragrance component(basic aroma component)of Huang Meigui oolong tea which was extracted by steam distillation(SD),and volatile fragrance component(infusion aroma)of the tea which was extracted by SPME(solid-phase microextraction),a comprehensive aroma properties analysis was performed combined with sensory evaluation. The results revealed that there were quite much heterocyclics,alkenes,esters and alcohols volatile component in the two samples(extracted by SD and SPME),in which,α-farneseneless,nerolidol,linalool oxide Ⅰ and Ⅱ,methyl salicylate,indole and furfuralhad are with the most amounts. Some low boiling-point volatiles,and D-limonene and nonanal,which have citrus ?avor were also identi?ed in tea infusion aroma,all these volatiles were effective supplements for Huang Meigui Oolong tea overall aroma component. In addition,the sensory evaluation results matched well with the aroma compositions data. Huang Meigui oolong tea has good roasted aroma,cereal aroma,caremelic-like aroma and ?oral aroma,thus has good aroma properties.
Using gas chromatography-mass spectrometry(GC-MS)technology to investigate the volatile fragrance component(basic aroma component)of Huang Meigui oolong tea which was extracted by steam distillation(SD),and volatile fragrance component(infusion aroma)of the tea which was extracted by SPME(solid-phase microextraction),a comprehensive aroma properties analysis was performed combined with sensory evaluation. The results revealed that there were quite much heterocyclics,alkenes,esters and alcohols volatile component in the two samples(extracted by SD and SPME),in which,α-farneseneless,nerolidol,linalool oxide Ⅰ and Ⅱ,methyl salicylate,indole and furfuralhad are with the most amounts. Some low boiling-point volatiles,and D-limonene and nonanal,which have citrus ?avor were also identi?ed in tea infusion aroma,all these volatiles were effective supplements for Huang Meigui Oolong tea overall aroma component. In addition,the sensory evaluation results matched well with the aroma compositions data. Huang Meigui oolong tea has good roasted aroma,cereal aroma,caremelic-like aroma and ?oral aroma,thus has good aroma properties.
引文
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[20]ZENG LT,ZHOU Y,GUI JD,et al.Formation of volatile tea constituent indole during the Oolong tea manufacturing process[J].Journal of Agricultural and Food Chemistry,2016,64:5011-5019.DOI:10.1021/acs.jafc.6b01742.
[21]NOBUMOTO Y,KUBOTA K,KOBAYASHI A,et al.Structure ofα-farnesene in the essential oil of Oolong tea[J].Agricultural and Biological Chemistry,2014,54(1):247-248.DOI:10.1271/bbb1961.54.247.
[22]HO CT,ZHENG X,LI S.Tea aroma formation[J].Food Science and Human Wellness,2015,4(1):9-27.DOI:10.1016/j.fshw.2015.04.001.
[23]WANG K,LIU F,LIU Z,et al.Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer[J].International Journal of Food Science&Technology,2011,46(7):1406-1412.DOI:10.1111/j.1365-2621.2011.02629.x.
[24]WANG K,RUAN J.Analysis of chemical components in green tea in relation with perceived quality,a case study with Longjing teas[J].International Journal of Food Science&Technology,2009,44(12):2476-2484.DOI:10.1111/j.1365-2621.2009.02040.x.
[25]WANG D,YOSHIMURA T,KUBOTA K,et al.Analysis of glycosidically bound aroma precursors in tea leaves.1.Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds[J].Journal of Agriculture and Food Chemistry,2000,48:5411-5418.DOI:10.1021/jf000443m.
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[2]郭吉春,杨如兴,张文锦,等.乌龙茶新品种在不同区域的经济性状表现[J].福建茶叶,2002(4):4-6.
[3]刘国英,游玉琼,黄毓梅,等.黄玫瑰等乌龙茶新品种武夷山点区域试验研究[J].茶叶科学技术,2002(3):1-3.
[4]CAI M,GUO X Y,LIANG H H,et al.Microwave assisted extraction and antioxidant activity of star anise oil from Illicium verum Hook.f.[J].International Journal of Food Science and Technology,2013,48:2324-2330.DOI:10.1111/ijfs.12221.
[5]WANG L F,LEE J Y,CHUNG J O,et al.Discrimination of teas with different degrees of fermentation by SPME-GCanalysis of the characteristic volatile flavour compounds[J].Food Chemistry,2008,109(1),196-206.DOI:10.1016/j.foodchem.2007.12.054.
[6]HE C J,GUO X M,YANG Y M,et al.Characterization of the aromatic profile in“zijuan”and“pu-erh”green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS[J].Analytical Methods,2016,8(23),4727-4735.DOI:10.1039/C6AY00700G.
[7]DU L P,LI JX,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.
[8]GU X,ZHANG Z,WAN X,et al.Simultaneous Distillation extraction of some volatile flavor components from Puerh tea samples-comparison with steam distillation-liquid/liquid extraction and soxhlet extraction[J].International Journal of Analytical Chemistry,2009:1-6.DOI:10.1155/2009/276713.
[9]GUO X Y,SONG C K,HO C T,et al.Contribution of L-theanine to the formation of 2,5-dimethylpyrazine,a key roasted peanutty flavor in Oolong tea during manufacturing processes[J].Food Chemistry,2018,263:18-28.DOI:10.1016/j.foodchem.2018.04.117.
[10]RUSSELL SJ K,LYNNETTE J R.Caffeine as a flavor additive in soft-drinks[J].Appetite,2007(49):255-259.DOI:10.1016/j.appet.2006.11.003.
[11]KOBAYASHI A,TACHIYAMA K,KAWAKAMI M,et al.Effects of solar-withering and turn over treatment during indoor-withering on the formation of Pouchong tea aroma[J].Agriculture and Biological Chemistry,1985,49(6):1655-1660.DOI:10.1271/bbb1961.49.1655.
[12]ZI H Q,XUE L P,DONG C,et al.Evaluation of Chinese tea by the electrionic nose and gas chromatography-mass spectrometry:Correlation with sensory properties and classification according to grade level[J].Food Research International,2013,(53):864-874.DOI:10.1016/j.foodres.2013.02.005.
[13]KUO P C,LAI Y Y,CHEN Y J,et al.Changes in volatile compounds upon aging and drying in oolong tea production[J].Journal of the Science of Food and Agriculture,2011,91(2):293-301.DOI:10.1002/jsfa.4184.
[14]FANGY F,MENG S,YING N,et al.Differential behaviors of tea catechins under thermal processing:Formation of nonenzymatic oligomers[J].Food Chemistry,2016,(196):347-354.DOI:10.1016/j.foodchem.2015.09.056.
[15]BI K H,ZHANG L,QIAO X G,et al.Tea polyphenols as inhibitors of furan formed in the maillard model system and canned coffee model[J].Journal of Food Science,2017,82(5):1271-1277.DOI:10.1111/1750-3841.13691.
[16]苗爱清,吕海鹏,孙世利,等.乌龙茶香气的HS-SPME-GC-MS/GC-O研究[J].茶叶科学,2010,30(增刊1):583-587.DOI:10.13305/j.cnki.jts.2010.s1.013.
[17]KORHONOVA M,HRONK,KLIMCIKOVA D,et al.Coffee aroma--statistical analysis of compositional data[J].Talanta,2009,80(2):710-715.DOI:10.1016/j.talanta.2009.07.054.
[18]TOCI A T,FARAH A.Volatile compounds as potential defective coffee beans’markers[J].Food Chemistry,2008,108(3):1133-1141.DOI:10.1016/j.foodchem.2007.11.064.
[19]MAGI E,BONO L,DI C M.Characterization of cocoa liquors by GC-MS and LC-MS/MS:focus on alkylpyrazines and flavanols[J].Journal of Mass Spectrometry,2012,47(9):1191-1197.DOI:10.1002/jms.3034.
[20]ZENG LT,ZHOU Y,GUI JD,et al.Formation of volatile tea constituent indole during the Oolong tea manufacturing process[J].Journal of Agricultural and Food Chemistry,2016,64:5011-5019.DOI:10.1021/acs.jafc.6b01742.
[21]NOBUMOTO Y,KUBOTA K,KOBAYASHI A,et al.Structure ofα-farnesene in the essential oil of Oolong tea[J].Agricultural and Biological Chemistry,2014,54(1):247-248.DOI:10.1271/bbb1961.54.247.
[22]HO CT,ZHENG X,LI S.Tea aroma formation[J].Food Science and Human Wellness,2015,4(1):9-27.DOI:10.1016/j.fshw.2015.04.001.
[23]WANG K,LIU F,LIU Z,et al.Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer[J].International Journal of Food Science&Technology,2011,46(7):1406-1412.DOI:10.1111/j.1365-2621.2011.02629.x.
[24]WANG K,RUAN J.Analysis of chemical components in green tea in relation with perceived quality,a case study with Longjing teas[J].International Journal of Food Science&Technology,2009,44(12):2476-2484.DOI:10.1111/j.1365-2621.2009.02040.x.
[25]WANG D,YOSHIMURA T,KUBOTA K,et al.Analysis of glycosidically bound aroma precursors in tea leaves.1.Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds[J].Journal of Agriculture and Food Chemistry,2000,48:5411-5418.DOI:10.1021/jf000443m.
[26]WINTERHALTER P.Carotenoid-derived aroma compounds:An overview[C].Acs National Meeting Book of Abstracts,2000,219:U25-U25.