铁观音茶梗中挥发性物质分析
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摘要
本研究以铁观音茶梗为供试材料,采用顶空进样法-气质联用(HS-GC/MS)技术对其挥发性物质进行提取和检测,利用质谱结合保留指数对其进行定性,并对挥发物种类、相对含量及部分挥发物所具备的生物活性进行比较和探讨。结果表明:从安溪铁观音茶梗中共检测出130种化合物,其中共有的成分108种;采用质谱法(mass spectrometry,MS)完全鉴定出45种、初步鉴定出58种,采用各化合物的保留指数(retention index,RI)鉴定出54种;MS与RI相结合共完全鉴定出68种挥发物。这表明谱库检索与保留指数相结合,有利于提高可定性挥发物的数量以及定性的准确度。在梗中,碳氢类化合物、醛、醇、酯的种类和含量都最为丰富,相对含量高于1%的挥发物有24种,部分挥发物具有麻醉、抑菌、抗癌等生物活性作用,其含量占茶梗挥发物总含量的20.51%。该结果为研究茶梗在形成乌龙茶香气品质中所起的作用及茶梗的综合利用提供理论基础。
The tea stem of Anxi Guanyin was taken as the research object and the volatile substances of stem were extracted and analyzed by headspace sampling-gas chromatography/mass spectrometry(HS-GC/MS). Its qualitative analysis was achieved by mass Spectrometry(MS) combined with retention index(RI). The type and relative content of the volatiles and the biological activity of some volatiles were compared and discussed. 130 compounds were detected in the tea stem of Anxi Guanyin, of which 108 were in common. 45 compounds were totally identified and 58 compounds were preliminarily identified by MS, while 54 compounds were identified by RI. 68 compounds were totally identified by MS combined with RI, meaning the combination of MS and RI greatly improved the quantity of qualitative volatiles and accuracy of quality. The types and contents of hydrocarbons, aldehydes, alcohols and esters were the most abundant in the stem. There were 24 volatiles with relative content higher than 1%. Some volatiles, whose content accounted for 20.51% of the total volatile content of tea stem, had biological activities, such as anaesthesia, bacteriostasis,anticancer and et al. The study would provide a theoretical basis for the role of the tea stem in the formation of aroma quality of Oolong tea and the comprehensive utilization of tea stems.
The tea stem of Anxi Guanyin was taken as the research object and the volatile substances of stem were extracted and analyzed by headspace sampling-gas chromatography/mass spectrometry(HS-GC/MS). Its qualitative analysis was achieved by mass Spectrometry(MS) combined with retention index(RI). The type and relative content of the volatiles and the biological activity of some volatiles were compared and discussed. 130 compounds were detected in the tea stem of Anxi Guanyin, of which 108 were in common. 45 compounds were totally identified and 58 compounds were preliminarily identified by MS, while 54 compounds were identified by RI. 68 compounds were totally identified by MS combined with RI, meaning the combination of MS and RI greatly improved the quantity of qualitative volatiles and accuracy of quality. The types and contents of hydrocarbons, aldehydes, alcohols and esters were the most abundant in the stem. There were 24 volatiles with relative content higher than 1%. Some volatiles, whose content accounted for 20.51% of the total volatile content of tea stem, had biological activities, such as anaesthesia, bacteriostasis,anticancer and et al. The study would provide a theoretical basis for the role of the tea stem in the formation of aroma quality of Oolong tea and the comprehensive utilization of tea stems.
引文
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[12]Zeng L,Zhou Y,Fu X,et al.Does oolong tea(Camellia sinensis)made from a combination of leaf and stem smell more aromatic than leaf-only tea?Contribution of the stem to oolong tea aroma[J].Food Chemistry,2017,237:488.
[13]王蔚,黄旭建,易国春,等.HS-GC/MS法分析乌龙茶挥发性成分[J].天然产物研究与开发,2019,31(2):222-229.
[14]Wang Y,Yang C,Li S,et al.Volatile characteristics of 50peaches and nectarines evaluated by HP-SPME with GC-MS[J].Food Chemistry,2009,116(1):356-364.
[15]吕世懂.GC-MS结合化学计量学方法研究茶叶挥发性成分[D].昆明:昆明理工大学,2014.
[16]王呈仲,苏越,郭寅龙.顶空-气相色谱-质谱联用分析桂花和叶中挥发性成分[J].有机化学,2009,29(6):948-955.
[17]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.
[18]张亚,李卫芳,肖斌.25个湖南、陕西茯砖茶样品挥发性成分的HS-SPME-GC-MS分析[J].西北农林科技大学学报(自然科学版),2017,45(2):151-160.
[19]张珍珍,杨远帆,孙浩,等.3种清香型铁观音挥发性成分及香味特征[J].集美大学学报(自然科学版),2016,21(3):175-183.
[20]林杰,陈莹,施元旭,等.保留指数在茶叶挥发物鉴定中的应用及保留指数库的建立[J].茶叶科学,2014,34(3):261-270.
[21]胡西洲,彭西甜,周有祥,等.顶空固相微萃取-气相色谱/质谱法结合保留指数法测定龙井茶的香气成分[J].中国测试,2017,43(2):55-59.
[22]曾琼瑶,龚瑞莹,杨海玲,等.GC-MS结合保留指数法分析云南产胡萝卜籽挥发油成分[J].中成药,2016,38(6):1311-1315.
[23]马建华.水杨酸甲酯清除羟基自由基活性的研究[J].化学通报,2006,(3):228-230.
[24]梁晟,李雅文,赵晨曦,等.GC-MS结合保留指数对中药挥发油的定性[J].分析测试学报,2008,27(1):84-87.
[25]苏越,姬厚伟,苏式兵,等.GC/MS中保留指数和保留温度回归分析应用于单萜烯结构确认[J].分析测试技术与仪器,2008,14(3):131-135.
[26]降升平,张小红,张玲玲,等.4个品种茶叶的香气成分比较[J].食品研究与开发,2013,34(15):66-70.
[27]李阳.安溪铁观音挥发性成分指纹图谱研究[D].泉州:华侨大学,2016.
[28]吕世懂,吴远双,姜玉芳,等.不同产区乌龙茶香气特征及差异分析[J].食品科学,2014,35(2):146-153.
[29]姚逸,冯林,杨坚,等.铁观音香气成分的GC-MS分析[J].西南农业学报,2013,26(2):524-530.
[30]龙卓珊,徐玉娟,潘思轶,等.固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质[J].食品科学,2010,31(8):194-198.
[31]谢建春.现代香味分析技术及应用[M].北京:中国标准出版社,2008.
[32]马家津,吕跃钢,张文.北京烤鸭香味分析[J].北京工商大学学报(自然科学版),2006,24(2):1-4.
[33]陈林,张应根,陈键,等.清香型乌龙茶品质形成过程中香气组成化学模式的动态变化规律[J].茶叶科学,2013,33(1):53-59.
[34]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(S1):583-587.
[2]谢剑平,刘惠民,朱茂祥,等.卷烟烟气危害性指数研究[J].烟草科技,2009,53(2):5-15.
[3]闫克玉.卷烟烟气化学[M].郑州:郑州大学出版社,2002.
[4]张鹰,王满生,曾新安,等.金柚柚皮精油提取条件优化及其抑菌性能研究[J].食品工业,2014,35(5):54-58.
[5]周慧秋,于滨,乔婉红,等.甲基丁香酚药理作用研究[J].中医药学报,2000,28(2):79-80.
[6]俞善信,文瑞明,熊文高.对羟基苯甲酸酯合成研究进展[J].精细石油化工进展,2002,3(1):42-45.
[7]李寅,陈燕忠.水杨酸甲酯搽剂的制备及临床应用[J].中国医院药学杂志,1999,19(3):186.
[8]廖圣良.新型(-)-β-蒎烯衍生物的合成、生物活性和构效关系研究[D].北京:中国林业科学研究院,2016.
[9]Galdino P M,Nascimento M V,Florentino I F,et al.The anxiolytic-like effect of an essential oil derived from Spiranthera odoratissima A.St.Hil.leaves and its major component,β-caryophyllene,in male mice[J].Progress in Neuropsychopharmacology&Biological Psychiatry,2012,38(2):276.
[10]Fujiwara R,Komori T,Noda Y,et al.Effects of a long-term inhalation of fragrances on the stress-induced immunosuppression in mice[J].Neuroimmunomodulation,1998,5(6):318.
[11]袁杰.铁观音香气化学成分及活性研究[D].泉州:华侨大学,2014.
[12]Zeng L,Zhou Y,Fu X,et al.Does oolong tea(Camellia sinensis)made from a combination of leaf and stem smell more aromatic than leaf-only tea?Contribution of the stem to oolong tea aroma[J].Food Chemistry,2017,237:488.
[13]王蔚,黄旭建,易国春,等.HS-GC/MS法分析乌龙茶挥发性成分[J].天然产物研究与开发,2019,31(2):222-229.
[14]Wang Y,Yang C,Li S,et al.Volatile characteristics of 50peaches and nectarines evaluated by HP-SPME with GC-MS[J].Food Chemistry,2009,116(1):356-364.
[15]吕世懂.GC-MS结合化学计量学方法研究茶叶挥发性成分[D].昆明:昆明理工大学,2014.
[16]王呈仲,苏越,郭寅龙.顶空-气相色谱-质谱联用分析桂花和叶中挥发性成分[J].有机化学,2009,29(6):948-955.
[17]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.
[18]张亚,李卫芳,肖斌.25个湖南、陕西茯砖茶样品挥发性成分的HS-SPME-GC-MS分析[J].西北农林科技大学学报(自然科学版),2017,45(2):151-160.
[19]张珍珍,杨远帆,孙浩,等.3种清香型铁观音挥发性成分及香味特征[J].集美大学学报(自然科学版),2016,21(3):175-183.
[20]林杰,陈莹,施元旭,等.保留指数在茶叶挥发物鉴定中的应用及保留指数库的建立[J].茶叶科学,2014,34(3):261-270.
[21]胡西洲,彭西甜,周有祥,等.顶空固相微萃取-气相色谱/质谱法结合保留指数法测定龙井茶的香气成分[J].中国测试,2017,43(2):55-59.
[22]曾琼瑶,龚瑞莹,杨海玲,等.GC-MS结合保留指数法分析云南产胡萝卜籽挥发油成分[J].中成药,2016,38(6):1311-1315.
[23]马建华.水杨酸甲酯清除羟基自由基活性的研究[J].化学通报,2006,(3):228-230.
[24]梁晟,李雅文,赵晨曦,等.GC-MS结合保留指数对中药挥发油的定性[J].分析测试学报,2008,27(1):84-87.
[25]苏越,姬厚伟,苏式兵,等.GC/MS中保留指数和保留温度回归分析应用于单萜烯结构确认[J].分析测试技术与仪器,2008,14(3):131-135.
[26]降升平,张小红,张玲玲,等.4个品种茶叶的香气成分比较[J].食品研究与开发,2013,34(15):66-70.
[27]李阳.安溪铁观音挥发性成分指纹图谱研究[D].泉州:华侨大学,2016.
[28]吕世懂,吴远双,姜玉芳,等.不同产区乌龙茶香气特征及差异分析[J].食品科学,2014,35(2):146-153.
[29]姚逸,冯林,杨坚,等.铁观音香气成分的GC-MS分析[J].西南农业学报,2013,26(2):524-530.
[30]龙卓珊,徐玉娟,潘思轶,等.固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质[J].食品科学,2010,31(8):194-198.
[31]谢建春.现代香味分析技术及应用[M].北京:中国标准出版社,2008.
[32]马家津,吕跃钢,张文.北京烤鸭香味分析[J].北京工商大学学报(自然科学版),2006,24(2):1-4.
[33]陈林,张应根,陈键,等.清香型乌龙茶品质形成过程中香气组成化学模式的动态变化规律[J].茶叶科学,2013,33(1):53-59.
[34]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(S1):583-587.
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