| 基于固相微萃取气质联用对贵州红茶香气成分特征的研究 |
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| 引用本文： | 李俊,祝愿,方舒婷,蔡滔,周雪丽,王艺蓉,赖飞,王志,向章敏. 基于固相微萃取气质联用对贵州红茶香气成分特征的研究[J]. 食品工业科技, 2021, 42(13): 304-316. DOI: 10.13386/j.issn1002-0306.2020080048 |
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| 作者姓名： | 李俊 祝愿 方舒婷 蔡滔 周雪丽 王艺蓉 赖飞 王志 向章敏 |
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| 作者单位： | 1.贵州省农产品质量安全监督检验测试中心,农业部农产品质量安全监督检验测试中心（贵阳）,贵州贵阳 5500042.广东省科学院测试分析研究所（中国广州分析测试中心）,广东广州 510070 |
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| 基金项目： | 国家农产品风险评估项目（GJFP2020001） |
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| 摘 要： | 通过采用固相微萃取气相色谱质谱联用技术结合感官评定法,对贵州9个不同产区56个红茶样品的挥发性香气成分进行定性及定量分析,并利用香气活力值、方差分析、香气三值理论等分析方法进一步分析各产区红茶的主要呈香物质和关键差异香气成分.结果表明,通过化学成分分析共鉴定了72种香气成分,感官评定结果为贵州红茶主体香气风格以甜香、花...
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| 关 键 词： | 贵州红茶 香气成分 固相微萃取 气相色谱-质谱 |
| 收稿时间： | 2020-08-07 |
Study on Aroma Composition Characteristics of Guizhou Black Tea by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry |
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| LI Jun,ZHU Yuan,FANG Shuting,CAI Tao,ZHOU Xueli,WANG Yirong,LAI Fei,WANG Zhi,XIANG Zhangmin. Study on Aroma Composition Characteristics of Guizhou Black Tea by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(13): 304-316. DOI: 10.13386/j.issn1002-0306.2020080048 |
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| Authors: | LI Jun ZHU Yuan FANG Shuting CAI Tao ZHOU Xueli WANG Yirong LAI Fei WANG Zhi XIANG Zhangmin |
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| Affiliation: | 1.Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Supervision&Test Center for Agricultural product, Ministry of Agriculture (Guiyang), Guiyang 550004, China2.Guangdong Institute of Analysis (China National Analytical Center, Guangzhou), Guangdong Academy of Sciences, Guangzhou 510070, China |
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| Abstract: | The qualitative and quantitative analysis of volatile aroma components of 56 black tea samples in nine different regions of Guizhou province was built by solid phase microextraction gas chromatography mass spectrometry with sensory evaluation method, and the key aroma components of black tea was displayed by the odor activity values, variance analysis, aroma three value theory and so on. The results showed that 72 analytes of aroma components were identified, and the aroma style of Guizhou black tea was divided into sweet, floral and high aroma. Meanwhile, these aroma components were compared with different aroma styles and regions, among high styles including 7 aroma components, floral styles including 4 aroma components and linalool was a typical components of sweet flavor, and 28 aroma components had significant difference among Guizhou 9 regions. Thus, the analysis of aroma composition in black tea were consistent with sensory evaluation and classification method of Three value theory and Zhuwei zhongyi, which provided a theoretical basis for further study on the quality and flavor of Guizhou black tea. |
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