顶空固相微萃取-气相色谱-质谱联用法分析茶树花茶香气成分

目的分析探讨茶树花茶的香气成分。方法采用顶空固相微萃取-气相色谱-质谱联用法(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GCMS)对*茶树’花茶香气成分进行分离鉴定,并结合香气阈值和相对气味活度值(relative odor activity value,ROAV)评价各香气成分对茶树花茶总体香味的贡献。结果在茶树花茶中共鉴定出45种香气组分,包括8种醇类、13种酮类、9种醛类、1种醚类、4种酯类、1种酸类、4种碳氢化合物、3种杂环化合物和2种含氮化合物,它们的相对含量分别为43.47%、24.64%、22.95%、1.35%、2.05%、0.48%、0.96%、2.22%和0.84%。筛选出12种茶树花茶关键香气成分,分别为芳樟醇、壬醛、1-辛烯-3-醇、α-紫罗兰酮、2-戊基呋喃、β-紫罗兰酮、己醛、癸醛、α-蒎烯、苯乙醇、(E)-2-辛烯醛和(E,E)-2,4-庚二烯醛,这些化合物是茶树花茶香气的重要贡献者。结论顶空固相微萃取-气相色谱-质谱联用技术能较准确反映出茶树花茶的香气成分,可应用于茶树花茶香气的开发利用。

Analysis of aroma components in flower tea of Camellia sinensis by headspace solid phase microextraction combined with gas chromatography-mass spectrometry

Objective To analyze the aroma components in flower tea of Camellia sinensis.Methods Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GCMS)was used to detect the aroma components in flower tea of Camellia sinensis,and the aroma threshold and relative odor activity value(ROAV)were combined to evaluate the contribution of each aroma component to the aroma of flower tea.Results A total of 45 kinds of aroma components were identified from flower tea of Camellia sinensis,included 8 alcohols,13 ketones,9 aldehydes,1 ether,4 esters,1 acid,4 hydrocarbons,3 heterocyclics and 2 nitrogen-containing compounds.The relative content of these aroma components were 43.47%,24.64%,22.95%,1.35%,2.05%,0.48%,0.96%,2.22%and 0.84%,respectively.12 kinds of key aroma components obtained in this study were linalool,nonanal,1-octene-3-ol,α-ionone,2-pentyl-furan,β-ionone,hexanal,decanal,α-pinene,phenylethanol,(E)-2-octenal and(E,E)-2,4-heptadienal.These substances were important contributors to the aroma of flower tea.Conclusion Headspace solid phase microextraction-gas chromatography-mass spectrometry technology can reflect the aroma components in flower tea of Camellia sinensis accurately,and can be applied to the development and utilization of the aroma of Camellia sinensis.