| 贵州不同产区代表绿茶的品质特征及香气组分分析 |
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| 引用本文： | 郭建军, 周艺, 王小英, 马强, 武国华, 罗晓波. 贵州不同产区代表绿茶的品质特征及香气组分分析[J]. 食品工业科技, 2021, 42(5): 78-84,92. DOI: 10.13386/j.issn1002-0306.2020050022 |
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| 作者姓名： | 郭建军 周艺 王小英 马强 武国华 罗晓波 |
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| 作者单位： | 1.1. 江苏科技大学生物技术学院, 江苏镇江 212000 |
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| 基金项目： | 贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]277);贵州省科技合作计划(黔科合LH字[2015]7693号);安顺市科技计划项目(安市科成[2019]4号)。 |
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| 摘 要： | 为了解贵州不同产区绿茶的品质差异及其主要香气组分,以贵州六大产茶区共12种代表性绿茶为原料,采用顶空-固相微萃取和气相色谱-质谱联用法(HS-SPME-GC-MS)分析其香气组成成分,结合化学成分分析、含量比较、香气活性值(OAV)、主成分分析共同筛选确定贵州绿茶的品质差异和主要贡献香气成分.结果表明:DB-17MS色...
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| 关 键 词： | 贵州绿茶 香气成分 品质特征 顶空-固相微萃取 气相色谱-质谱联用 |
| 收稿时间： | 2020-05-06 |
Analysis of Quality Features and Aroma Components in Guizhou Representative Green Tea |
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| GUO Jianjun, ZHOU Yi, WANG Xiaoying, MA Qiang, WU Guohua, LUO Xiaobo. Analysis of Quality Features and Aroma Components in Guizhou Representative Green Tea[J]. Science and Technology of Food Industry, 2021, 42(5): 78-84,92. DOI: 10.13386/j.issn1002-0306.2020050022 |
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| Authors: | GUO Jianjun ZHOU Yi WANG Xiaoying MA Qiang WU Guohua LUO Xiaobo |
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| Affiliation: | 1.1. College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212000, China |
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| Abstract: | In order to identify the aroma characteristics and quality of Guizhou green tea,12 samples of Guizhou green tea were analyzed using headspace solid phase micro-extraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS)in this study.Then the main aroma components of Guizhou green tea were identified based on odor activity value(OAV)and a comparative quantitative analysis of the aroma components identified.For this purpose,principal component analysis(PCA)was also carried out.The results showed that,firstly,50/30μm DVB/CAR/PDMS fiber and DB-17MS were the most suitable for the extraction of volatile flavor components from Guizhou green tea.Secondly,the main chemical components of Guizhou green tea included amino acids(4.37%),polyphenols(averagely 16.81%),polyphenols to amino acids ratio(averagely 3.88),water extract(47.77%),soluble sugar(3.19%),caffeine(3.52%)and flavone(averagely 1.74%).It reflects the“tender,fresh,strong and mellow”characteristics of Guizhou green tea.Thirdly,75 components were identified in 12 Guizhou green tea samples,among which the hydrocarbons and alcohols were the majority.31 compounds with PCA,OAV and content comparison were identified as the key odorants responsible.It was the main cause of the floral,fruity,clear and chestnut aroma of Guizhou green tea.Fourthly,Central and southern tea areas had a strong floral and fruity aroma.The main contributors were benzyl alcohol,jasmonone,and phenethyl alcohol.Acacianes add sweet aroma characteristics to the northern tea area.3-pinene was a characteristic of pinewood in the southeast tea area.The characteristics of camphor and wintergreen oil in the tea areas of southwestern and western were due to the 2-piperidone,D-bisynthene,methyl salicylate. |
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| Keywords: | Guizhou green tea aroma components quality feature headspace solid phase micro-extraction(HS-SPME) gas chromatography-mass spectrometry(GC-MS) |
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