茶叶香气的图谱分析及在茶叶品质真实性鉴定中的应用
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摘要
茶叶(Camellia sinensis)是人们日常生活中的重要饮品,以其健康的品质和怡人的感官风味受到消费者喜爱。近年来,农产品的品质真实性越来越受到政府、企业和消费者的关注,尤其质量等级鉴定、原产地追溯、添加剂检测和掺伪鉴别等。如何快速准确地鉴别茶叶产品的真实性是当前茶叶行业亟待解决的一项重大课题。香气是茶叶品质评价的关键因子之一,对香气图谱的分析不仅可以阐释茶叶冲泡过程中的呈香机理,还可以从中提取茶叶产品真实性相关的化学指纹。本论文采用顶空固相微萃取-气相色谱质谱联用(HS-SPME/GC-MS)技术,对茶叶香气图谱进行细致的分析,并对冲泡过程中的变化规律进行探索；结合主成分分析(PCA)、偏最小二乘(PLS)、聚类分析(HCA)和线性判别分析(LDA)等化学计量学方法,从茶叶香气图谱中提取特征性的化学指纹,试图对茶叶产品的品质真实性进行客观而准确的鉴定。主要的研究结果如下：
1.保留指数在茶叶香气成分鉴定中的应用：分别应用正构烷烃(n-alkanes)混标和分析物中的正构烷烃对茶叶保留指数(RI)进行了测定,得到的保留时间相对碳数的线性相关系数(R2)均超过了0.99,证实了两种保留指数测定方法的可靠性。在谱库检索的基础上结合保留指数法,龙井茶香气成分的鉴定率从46.67%提高到74.67%,大多数物质可得到完全的鉴定。同时,保留指数能对质谱匹配过程中存在的同分异构体进行有效的鉴定,提高物质定性的准确性,使物质鉴定效率大大提高。归纳相关文献数据,构建了HP-innowax色谱柱的保留指数库,提高了利用HP-innowax色谱柱进行挥发物分析的效率。
2.茶叶冲泡的香气图谱变化规律研究：本研究对茶叶冲泡过程中4种冲泡香气形式(干茶香、茶汤香、冲泡香和叶底香)、不同冲泡次数以及不同茶水比条件下的香气图谱进行了比较分析。4种冲泡形式在挥发物种类和含量组成上均有着显著的差异,干茶中检测得到最多的挥发物成分,保留了最完整的茶叶香气信息,而冲泡过程中并没有新挥发物大量产生。溶解度对挥发物在冲泡过程中的挥发影响非常显著,其中碳氢化合物的挥发受茶汤的限制非常明显；随着冲泡次数增加,醛类物质的相对含量呈快速递减趋势,而酯类物质则大多呈现先升后降的趋势。乌龙茶呈花香物质很可能与萜烯类物质、橙花叔醇无关,乌龙茶香气强度的降低并不与香精油总量的降低直接相关,而很可能是由香气组成的变化造成。不同茶水比的香气图谱比较研究也表明溶解度对挥发物在冲泡过程中的挥发有显著影响；其中,碳氢化合物的相对含量随茶水比增加,而部分物质(如苯甲醇和苯乙醇等)则随茶水比的增加而未能在茶汤中挥发。
3.龙井茶香气图谱的分析及香气品质预测：本研究对龙井茶香气图谱进行分析,并试图建立基于呈香物质的龙井茶香气品质预测模型。采用HS-SPME/GC-MS技术对21个龙井茶样进行分析,采用Pearson's线性相关分析和偏最小二乘(PLS)回归分析对感官香气分数和挥发物组分的相关性进行探索。结果表明,龙井中共检测得到60个共同挥发物成分；其中,萜烯类和酯类物质是两类主要的物质,分别占总峰面积的33.89%和15.53%；芳樟醇(0.701)、壬醛(0.738)、顺-3-已酸叶醇酯(-0.785)和β-紫罗酮(-0.763)等10种成分与龙井茶的香气品质显著相关。基于这10种香气品质相关成分,建立了龙井茶香气品质预测模型(模型相关系数89.4%,交互验证相关系数80.4%)。本研究为绿茶品质预测提供了一种新的选择——基于HS-SPME/GC-MS技术。
4.乌龙茶香气图谱的分析以及品种区分研究：本研究基于挥发物图谱分析,旨在建立一种客观、精确的分析方法,对易于掺伪的乌龙茶品种进行有效的鉴别。采用HS-SPME/GC-MS技术对5个相似乌龙茶品种(铁观音、本山、毛蟹、黄金桂和金观音)共75个茶样进行分析。26种主要的挥发物组分的相对含量在品种间差异显著,结合层序聚类分析(HCA),表明亲缘相关相近的茶叶品种的挥发物图谱仍然可能存在显著的品种差异。挥发物图谱的主成分分析(PCA)也表明,品种因素的影响显著大于其他因素(如产地和质量等级)。通过逐步线性判别分析(S-LDA)筛选得到18种判别特征最显著的成分和4个判别因子(DFs),基于S-LDA的判别模型对5个乌龙茶品种的正确判别率达到100%。
5.茉莉花茶香气指数以及窨制品质的鉴定：茉莉花茶是日常饮用和饮料工业上非常畅销的茶类,其窨制品质和人工合成香精的监控是质量控制的重点。采用HS-SPME/GC-MS技术对茉莉花茶和茉莉花(Jasminum sambac)浸膏的挥发物图谱进行分析,得到了29种共同的挥发物组分(“共同组分”)。茉莉花茶质量等级,与相对含量比值“(α-法尼烯+顺-3-苯甲酸叶醇酯+邻氨基苯甲酸甲酯+吲哚)/芳樟醇”间存在显著的正相关。本研究将此比值命名为“茉莉花茶香气指数”(JTFindex),作为茉莉花茶品质评价的一个新的指标。JTF指数,结合“共同组分”和异常峰的检测,可以对窨制较佳、窨制较差和未窨制的茉莉花茶进行非常有效的鉴别。此外,调香载体物质(如丙二醇)可以作为添加合成香精的假冒茉莉花茶的鉴定依据。
Tea (Camellia sinensis) is one kind of famous beverages in people's daily life, and is favored for its healthy benefits and pleasant flavor. Recently, the quality authentication of agricultural products is gaining more and more attentions from the government, producers and consumers. And characterization of quality grade, traceability of geographic origin, detection of additives and identification of economic adulteration are curial issues of quality authentication of agricultural products. It is desired to develop fast, robust and objective methods for quality authentication of tea products.
Aroma is one of the key sensory factors for quality evaluation of tea. The analysis of tea aromatic profile enables the understanding of tea aroma during brewing. Besides, aromatic profile might contain relevant fingerprints for product quality authentication. In this study, aromatic profile of tea was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The changes of aromatic profile during brewing were investigated. Combined with chemometric methods, such as principal component analysis (PCA), partial least square (PLS), hierarchical cluster analysis (HCA) and linear discriminant analysis (S-LDA), relevant aromatic fingerprints were characterized so as to make objective and robust authentication of tea products. The main results are listed as follows:
1. Application of retention index on volatile compound indentification of tea
Standard mixture of n-alkanes and n-alkanes in analyte assay were applied respectively to determine the retention index (RI) of tea volatiles. The linear correlation coefficients of retention time with carbon number of the two methods were both above0.99, indicating quite good reliability for determine RI. With the applying of RI, the correct identification rate of the volatiles increased from46.67%to74.67%. Meanwhile, retention index enabled effective identification of the isomers contained in tea volatiles, greatly increased the identification accuracy. Data in relevant literatures were summarized to construct a RI database for HP-innowax column. The RI database could also improve the efficiency of compound identification using HP-innowax column.
2. Study of change rules of tea volatile profile during brewing
This study compared the aromatic profiles of tea under different conditions, including four forms aroma during brewing (dry tea aroma, tea beverage aroma, tea infusion aroma and tea leaves remain aroma), aroma of different infusion times and aroma of different tea/water ratios. Apparent differences of volatile constitution could be observed for the four aroma forms. Most volatile compounds were detected in dry tea aroma, indicating that most complete features were kept in dry tea aroma. No volatile compound was generated in quantity during brewing process of tea. The compound volatilization was greatly affected by its solubility in water. The volatilizations of hydrocarbon compounds were significantly suppressed by tea beverage. The relative abundance of aldehydes decreased with infusion times, while that of most esters rose first and then fell with infusion times. The flowery aroma of oolong tea was unlikely contributed by terpenes and nerolidol. The variation of aroma intensity of oolong tea was caused by change of aroma constitution rather that the total amount of essential oil. The study of different tea/water ratios also confirmed the significant influence of solubility on compound volatilization. The relative abundance of hydrocarbons increased with tea/water ratio, while some volatiles (like benzyl alcohol and phenyl ethanol) were refrained from volatilizing in tea infusion with the increasing of tea/water ratio.
3. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS
This study aimed to analyze the volatile profile of Longjing tea, and further develop an objective prediction model for aroma quality of Longjing tea based on potent odorants. A total of21Longjing samples were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Pearson's linear correlation analysis and Partial Least Square (PLS) regression were applied to investigate the relationship between sensory aroma scores and the volatile compounds. Results showed that60volatile compounds could be commonly detected in this famous green tea, and terpenes and esters were two major groups characterized, representing33.89%and15.53%of the total peak area respectively. Ten compounds were determined to be significantly correlated with the perceived aroma quality of Longjing tea, especially linalool (0.701), nonanal (0.738),(Z)-3-hexenyl hexanoate (-0.785), and β-ionone (-0.763). On the base of these10compounds, a model (correlation coefficient of89.4%and cross-validated correlation coefficient of80.4%) was constructed to predict the aroma quality of Longjing tea. Summarily, this study provided a novel option for quality prediction of green tea based on HS-SPME/GC-MS technique.
4. Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analyzed by HS-SPME/GC-MS
This study aimed to develop an objective and accurate analytical method to discriminate oolong tea varieties that easily causing adulteration by potential volatile compounds. A total of75oolong tea samples of five similar varieties (Tieguanyin, Benshan, Maoxie, Huangjingui and Jinguanyin) were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The relative content of26major volatile compounds varied significantly according to variety, combined with the results of hierarchical cluster analysis (HCA), indicating that the varietal differences of aromatic profile remain significant for tea cultivars with very close origin. Principal component analysis (PCA) of the aromatic profiles showed that the feature of variety dominated over the other features (like producing region and quality). By stepwise linear discriminant analysis (S-LDA),18volatiles with the best discriminating capacity were selected, and4discriminant functions (DFs) enabled simultaneously discrimination of the five oolong varieties with100%correct rate.
5. A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on volatile profile analysis
Jasmine tea is a popular tea in daily consumption and beverage industry, and scenting quality and synthetic artificial oil are crucial issues of quality control for this tea. The volatile profiles of jasmine tea samples and flower concrete of Jasminum sambac were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Twenty-nine volatile compounds were detected as "common components" in well-scented jasmine teas and concrete of jasmine flowers. Potential correlation was discovered between the quality grade of jasmine tea and the ratio of the peak area percentage of a-farnesene,(Z)-3-hexenyl benzoate, methyl anthranilate, and indole to that of linalool. This ratio was denoted as "Jasmine Tea Flavor" index (JTF index), a novel index for quality evaluation of jasmine tea. JTF index, together with detecting of "common components" and abnormal peaks, could provide a good identification of well-scented, poor-scented, and not scented jasmine teas. Moreover, carrier compounds might be a clear evidence for identifying fake jasmine teas that were added with synthetic fragrance oil.
1.保留指数在茶叶香气成分鉴定中的应用：分别应用正构烷烃(n-alkanes)混标和分析物中的正构烷烃对茶叶保留指数(RI)进行了测定,得到的保留时间相对碳数的线性相关系数(R2)均超过了0.99,证实了两种保留指数测定方法的可靠性。在谱库检索的基础上结合保留指数法,龙井茶香气成分的鉴定率从46.67%提高到74.67%,大多数物质可得到完全的鉴定。同时,保留指数能对质谱匹配过程中存在的同分异构体进行有效的鉴定,提高物质定性的准确性,使物质鉴定效率大大提高。归纳相关文献数据,构建了HP-innowax色谱柱的保留指数库,提高了利用HP-innowax色谱柱进行挥发物分析的效率。
2.茶叶冲泡的香气图谱变化规律研究：本研究对茶叶冲泡过程中4种冲泡香气形式(干茶香、茶汤香、冲泡香和叶底香)、不同冲泡次数以及不同茶水比条件下的香气图谱进行了比较分析。4种冲泡形式在挥发物种类和含量组成上均有着显著的差异,干茶中检测得到最多的挥发物成分,保留了最完整的茶叶香气信息,而冲泡过程中并没有新挥发物大量产生。溶解度对挥发物在冲泡过程中的挥发影响非常显著,其中碳氢化合物的挥发受茶汤的限制非常明显；随着冲泡次数增加,醛类物质的相对含量呈快速递减趋势,而酯类物质则大多呈现先升后降的趋势。乌龙茶呈花香物质很可能与萜烯类物质、橙花叔醇无关,乌龙茶香气强度的降低并不与香精油总量的降低直接相关,而很可能是由香气组成的变化造成。不同茶水比的香气图谱比较研究也表明溶解度对挥发物在冲泡过程中的挥发有显著影响；其中,碳氢化合物的相对含量随茶水比增加,而部分物质(如苯甲醇和苯乙醇等)则随茶水比的增加而未能在茶汤中挥发。
3.龙井茶香气图谱的分析及香气品质预测：本研究对龙井茶香气图谱进行分析,并试图建立基于呈香物质的龙井茶香气品质预测模型。采用HS-SPME/GC-MS技术对21个龙井茶样进行分析,采用Pearson's线性相关分析和偏最小二乘(PLS)回归分析对感官香气分数和挥发物组分的相关性进行探索。结果表明,龙井中共检测得到60个共同挥发物成分；其中,萜烯类和酯类物质是两类主要的物质,分别占总峰面积的33.89%和15.53%；芳樟醇(0.701)、壬醛(0.738)、顺-3-已酸叶醇酯(-0.785)和β-紫罗酮(-0.763)等10种成分与龙井茶的香气品质显著相关。基于这10种香气品质相关成分,建立了龙井茶香气品质预测模型(模型相关系数89.4%,交互验证相关系数80.4%)。本研究为绿茶品质预测提供了一种新的选择——基于HS-SPME/GC-MS技术。
4.乌龙茶香气图谱的分析以及品种区分研究：本研究基于挥发物图谱分析,旨在建立一种客观、精确的分析方法,对易于掺伪的乌龙茶品种进行有效的鉴别。采用HS-SPME/GC-MS技术对5个相似乌龙茶品种(铁观音、本山、毛蟹、黄金桂和金观音)共75个茶样进行分析。26种主要的挥发物组分的相对含量在品种间差异显著,结合层序聚类分析(HCA),表明亲缘相关相近的茶叶品种的挥发物图谱仍然可能存在显著的品种差异。挥发物图谱的主成分分析(PCA)也表明,品种因素的影响显著大于其他因素(如产地和质量等级)。通过逐步线性判别分析(S-LDA)筛选得到18种判别特征最显著的成分和4个判别因子(DFs),基于S-LDA的判别模型对5个乌龙茶品种的正确判别率达到100%。
5.茉莉花茶香气指数以及窨制品质的鉴定：茉莉花茶是日常饮用和饮料工业上非常畅销的茶类,其窨制品质和人工合成香精的监控是质量控制的重点。采用HS-SPME/GC-MS技术对茉莉花茶和茉莉花(Jasminum sambac)浸膏的挥发物图谱进行分析,得到了29种共同的挥发物组分(“共同组分”)。茉莉花茶质量等级,与相对含量比值“(α-法尼烯+顺-3-苯甲酸叶醇酯+邻氨基苯甲酸甲酯+吲哚)/芳樟醇”间存在显著的正相关。本研究将此比值命名为“茉莉花茶香气指数”(JTFindex),作为茉莉花茶品质评价的一个新的指标。JTF指数,结合“共同组分”和异常峰的检测,可以对窨制较佳、窨制较差和未窨制的茉莉花茶进行非常有效的鉴别。此外,调香载体物质(如丙二醇)可以作为添加合成香精的假冒茉莉花茶的鉴定依据。
Tea (Camellia sinensis) is one kind of famous beverages in people's daily life, and is favored for its healthy benefits and pleasant flavor. Recently, the quality authentication of agricultural products is gaining more and more attentions from the government, producers and consumers. And characterization of quality grade, traceability of geographic origin, detection of additives and identification of economic adulteration are curial issues of quality authentication of agricultural products. It is desired to develop fast, robust and objective methods for quality authentication of tea products.
Aroma is one of the key sensory factors for quality evaluation of tea. The analysis of tea aromatic profile enables the understanding of tea aroma during brewing. Besides, aromatic profile might contain relevant fingerprints for product quality authentication. In this study, aromatic profile of tea was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The changes of aromatic profile during brewing were investigated. Combined with chemometric methods, such as principal component analysis (PCA), partial least square (PLS), hierarchical cluster analysis (HCA) and linear discriminant analysis (S-LDA), relevant aromatic fingerprints were characterized so as to make objective and robust authentication of tea products. The main results are listed as follows:
1. Application of retention index on volatile compound indentification of tea
Standard mixture of n-alkanes and n-alkanes in analyte assay were applied respectively to determine the retention index (RI) of tea volatiles. The linear correlation coefficients of retention time with carbon number of the two methods were both above0.99, indicating quite good reliability for determine RI. With the applying of RI, the correct identification rate of the volatiles increased from46.67%to74.67%. Meanwhile, retention index enabled effective identification of the isomers contained in tea volatiles, greatly increased the identification accuracy. Data in relevant literatures were summarized to construct a RI database for HP-innowax column. The RI database could also improve the efficiency of compound identification using HP-innowax column.
2. Study of change rules of tea volatile profile during brewing
This study compared the aromatic profiles of tea under different conditions, including four forms aroma during brewing (dry tea aroma, tea beverage aroma, tea infusion aroma and tea leaves remain aroma), aroma of different infusion times and aroma of different tea/water ratios. Apparent differences of volatile constitution could be observed for the four aroma forms. Most volatile compounds were detected in dry tea aroma, indicating that most complete features were kept in dry tea aroma. No volatile compound was generated in quantity during brewing process of tea. The compound volatilization was greatly affected by its solubility in water. The volatilizations of hydrocarbon compounds were significantly suppressed by tea beverage. The relative abundance of aldehydes decreased with infusion times, while that of most esters rose first and then fell with infusion times. The flowery aroma of oolong tea was unlikely contributed by terpenes and nerolidol. The variation of aroma intensity of oolong tea was caused by change of aroma constitution rather that the total amount of essential oil. The study of different tea/water ratios also confirmed the significant influence of solubility on compound volatilization. The relative abundance of hydrocarbons increased with tea/water ratio, while some volatiles (like benzyl alcohol and phenyl ethanol) were refrained from volatilizing in tea infusion with the increasing of tea/water ratio.
3. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS
This study aimed to analyze the volatile profile of Longjing tea, and further develop an objective prediction model for aroma quality of Longjing tea based on potent odorants. A total of21Longjing samples were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Pearson's linear correlation analysis and Partial Least Square (PLS) regression were applied to investigate the relationship between sensory aroma scores and the volatile compounds. Results showed that60volatile compounds could be commonly detected in this famous green tea, and terpenes and esters were two major groups characterized, representing33.89%and15.53%of the total peak area respectively. Ten compounds were determined to be significantly correlated with the perceived aroma quality of Longjing tea, especially linalool (0.701), nonanal (0.738),(Z)-3-hexenyl hexanoate (-0.785), and β-ionone (-0.763). On the base of these10compounds, a model (correlation coefficient of89.4%and cross-validated correlation coefficient of80.4%) was constructed to predict the aroma quality of Longjing tea. Summarily, this study provided a novel option for quality prediction of green tea based on HS-SPME/GC-MS technique.
4. Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analyzed by HS-SPME/GC-MS
This study aimed to develop an objective and accurate analytical method to discriminate oolong tea varieties that easily causing adulteration by potential volatile compounds. A total of75oolong tea samples of five similar varieties (Tieguanyin, Benshan, Maoxie, Huangjingui and Jinguanyin) were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The relative content of26major volatile compounds varied significantly according to variety, combined with the results of hierarchical cluster analysis (HCA), indicating that the varietal differences of aromatic profile remain significant for tea cultivars with very close origin. Principal component analysis (PCA) of the aromatic profiles showed that the feature of variety dominated over the other features (like producing region and quality). By stepwise linear discriminant analysis (S-LDA),18volatiles with the best discriminating capacity were selected, and4discriminant functions (DFs) enabled simultaneously discrimination of the five oolong varieties with100%correct rate.
5. A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on volatile profile analysis
Jasmine tea is a popular tea in daily consumption and beverage industry, and scenting quality and synthetic artificial oil are crucial issues of quality control for this tea. The volatile profiles of jasmine tea samples and flower concrete of Jasminum sambac were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Twenty-nine volatile compounds were detected as "common components" in well-scented jasmine teas and concrete of jasmine flowers. Potential correlation was discovered between the quality grade of jasmine tea and the ratio of the peak area percentage of a-farnesene,(Z)-3-hexenyl benzoate, methyl anthranilate, and indole to that of linalool. This ratio was denoted as "Jasmine Tea Flavor" index (JTF index), a novel index for quality evaluation of jasmine tea. JTF index, together with detecting of "common components" and abnormal peaks, could provide a good identification of well-scented, poor-scented, and not scented jasmine teas. Moreover, carrier compounds might be a clear evidence for identifying fake jasmine teas that were added with synthetic fragrance oil.
引文
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