| 茶酒挥发性物质及其不同检测条件对比研究 |
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| 引用本文： | 吕杨俊,刘青青,蒋玉兰,冯华芳,万永,潘俊娴,曹天驰,朱跃进,张士康,沈才洪.茶酒挥发性物质及其不同检测条件对比研究[J].食品与发酵科技,2022(1):140-146. |
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| 作者姓名： | 吕杨俊 刘青青 蒋玉兰 冯华芳 万永 潘俊娴 曹天驰 朱跃进 张士康 沈才洪 |
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| 作者单位： | 泸州老窖股份有限公司;中华全国供销合作总社杭州茶叶研究院;国家固态酿造工程技术中心;浙江省茶资源跨界应用技术重点实验室 |
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| 基金项目： | 茶酒风味编码及质量体系建立(品创2019-88)。 |
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| 摘 要： | 基于茶酒挥发性物质的检测分析,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS),对比分析4种不同GC-MS条件对茶酒挥发性物质定性定量结果,并研究了茶酒中挥发性物质组成.结果表明:基于HS-SPME-GC-MS方法,4种条件共检出94种挥发性物质,不同分析条件的检测结果存在一定差异;茶酒挥发性物质主...
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| 关 键 词： | 茶酒 挥发性物质 顶空固相微萃取-气相色谱-质谱联用 检测分析 |
Comparative Study on Volatile Compounds in Tea Liquor by Different Detection Conditions |
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| LV Yang-jun,LIU Qing-qing,JIANG Yu-lan,FENG Hua-fang,WAN Yong,PAN Jun-xian,CAO Tian-chi,ZHU Yue-jin,ZHANG Shi-kang,SHEN Cai-hong.Comparative Study on Volatile Compounds in Tea Liquor by Different Detection Conditions[J].Food & Fermentation Tech.,2022(1):140-146. |
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| Authors: | LV Yang-jun LIU Qing-qing JIANG Yu-lan FENG Hua-fang WAN Yong PAN Jun-xian CAO Tian-chi ZHU Yue-jin ZHANG Shi-kang SHEN Cai-hong |
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| Affiliation: | (Luzhou Laojiao Co.,Ltd.,Luzhou Sichuan 646000,China;Hangzhou Tea Research Institute,CHINA COOP,Hangzhou Zhejiang 310016,China;National Engineering Technology Research Center of Solid-state Brewing,Luzhou Sichuan 646000,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou Zhejiang 310016,China) |
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| Abstract: | For the detection and analysis of volatile compounds in tea liquor,the method(head-spacesolid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)for the analysis of volatile compounds was used in this study.The qualitative and quantitative results of volatile compounds in tea liquor under four different GC-MS conditions were compared and analyzed.On this basis,the volatile components in tea liquor were studied.The results showed that 94 kinds of volatile compounds were detected by the four GCMS conditions,and the detection results of tea liquor by different methods were variant.The volatile compounds in tea liquor were mainly composed of esters,acids,alcohols,aldehydes,ketones and alkenes.Esters were the main components of volatile compounds in tea liquor,accounting for 83.82%~93.80%.Among them,ethyl caproate has the highest content,up to 67.26%.The content of 1-hexanol and isoamyl alcohol in alcohols was relatively high.Hexanoic acid was the highest content of acids.In addition,linalool,phenylethanol,methyl salicylate,benzaldehyde and ethyl laurate were detected in tea liquor. |
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| Keywords: | tea liquor volatile compounds HS-SPME-GC-MS detection and analysis |
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