| 摘要: |
| 【目的】分析湖南和陕西两个产区25个茯砖茶样品挥发性物质组成，为茯砖茶的鉴定、香气成分研究提供基础。【方法】采用顶端固相微萃取法(HS SPME)结合气相色谱 质谱法(GC-MS)进行25个湖南、陕西茯砖茶样品挥发性成分的提取、鉴定，并利用保留指数（RI）对其进行定性、定量和比对分析。【结果】25个茯砖茶样品共鉴定出102种挥发性化合物，其中A类陕西茯砖茶挥发性成分主要为醇类（38.47%）、酯类（28.49%），B类陕西茯砖茶和C类湖南茯砖茶以酮类、醛类、醇类为主，平均相对含量分别为21.62%，16.29%，17.33%（B类）和26.30%，16.62%，12.78%（C类）。形成“菌花香”的关键成分包括呈药草香的水杨酸甲酯，呈木香、花果香的芳樟醇及其氧化物，呈紫罗兰香气、木香的α-紫罗兰酮和β-紫罗兰酮，呈玫瑰香和果香的香叶基丙酮、香叶醇，具有陈味的5,6-环氧-β-紫罗兰酮和呈木香的二氢-β-紫罗兰酮等。【结论】A类陕西茯砖茶与其他样品差别显著，其余陕西、湖南茯砖茶无明显地域差别，挥发性物质组成比较接近。 |
| 关键词: 茯砖茶 挥发性成分 “菌花香” 顶端固相微萃取法 气相色谱 质谱法 保留指数 |
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| 基金项目:国家茶叶产业技术体系项目（CARS-23）；陕西省科技统筹工程计划难题招标项目（2013KTZB-02-01）；陕西茶叶产业技术体系建设项目（K3330215131） |
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| Analysis of volatile components of twenty-five Hunan and Shaanxi Fuzhuan tea samples by HS-SPME－GC-MS |
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ZHANG Ya,LI Weifang,XIAO Bin
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| Abstract: |
| 【Objective】The volatile components of twenty-five Fuzhuan tea samples from Hunan and Shaanxi were analyzed to provide basis for research of aroma constituents and identification of Fuzhuan tea.【Method】HS-SPME and GC-MS coupled with retention index (RI) were applied to extract and identify the volatile components of twenty-five Fuzhuan tea samples from Hunan and Shaanxi.【Result】A total of 102 volatile components were identified in twenty five Fuzhuan tea samples.GC-MS and RI analysis indicated that alcohols (38.47%) and esters (28.49%) were dominating in Shaanxi category A,while ketones,aldehydes and alcohols were dominating in category B and category C with average contents of 21.62%,16.29%,and 17.33% for B,and 26.30%,16.62%,and 12.78% for C.The key compounds contributing to the characteristic “fungal aroma” of Fuzhuan tea included methyl salicylate (herbal),linalool and linalool oxide (woody/floral/fruity),α-Ionone and β-Ionone (violet/woody),(E)-6,10-Dimethyl-5,9-undecadien-2-one and geraniol (rose/fruity),β-Ionon-5,6-epoxide(stale),and dehydro-β-ionone(woody).【Conclusion】Category A Shaanxi Fuzhuan tea samples were extremely different with the others,while the volatile components of other Shaanxi Fuzhuan tea samples were similar to Hunan Fuzhuan tea samples. |
| Key words: Fuzhuan tea volatile components fungal aroma head-space solid-phase micro-extraction(HS-SPME) gas chromatography-mass spectrometer(GC-MS) retention index (RI) |
