陈年普洱茶特征风味成分分析.docVIP

陈年普洱茶特征风味成分分析 陈梅春，陈峥，史怀朱育菁，刘波* 福建省农业科学院农业生物资源研究所，福建 福州350003 摘 要：采用顶空-固相微萃取-气质联用测定陈年普洱茶中挥发性组分，考察不同SPME萃取头和萃取温度对普洱茶挥发性组成的影响，为进一步研究普洱茶的营养价值与保健功效提供依据。将样品质谱图与标准图库中的谱图进行对比，采用峰面积归一化法计算相对含量。陈年普洱茶中挥发性成分烷烃类化合物含量较高，但其对茶叶香气几乎没有贡献，因此陈年普洱茶的香气以芳烃类及其衍生物和萜烯类化合物为主，酯类及其衍生物（包括醛类、醇类、酸类、酯类）的含量较低。芳烃类及其衍生物以2,2,5,5-四甲基联苯基和1,2,3-三甲基-4-丙烯基-萘为主，萜烯类化合物以雪松烯和长叶烯两种异构体为主。研究发现采用100μmPDMS萃取头检测不到普洱茶陈香关联成分1,2,3-三甲氧基苯，而用65μmPDMS/DVB和30/50μmPDMS/DVB/CAR萃取头均能检测到该化合物，随着萃取温度的提高，该化合物的相对含量也随着增加，95oC下30/50μmPDMS/DVB/CAR萃取头萃取，其相对含量约1.73%。同时本论文采用比色法对普洱茶的茶多酚、总黄酮、可溶性总糖、自由氨基酸含量进行了测定，结果分别为50.87、11.7、5.09和1.69mg/g。关键词： 中图分类号： Analysis on characteristic flavor components of Pu-erh tea CHEN Mei-chun, CHEN Zhen, SHI Huai, PAN Zhi-zhen, ZHUYu-jin, LIU Bo* Agricultural Bioresources Research Institute，Fujian Academy of Agricultural Sciences，Fuzhou，350003, China Abstract：Volatile compounds in Pu-erh tea were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry(GC-MS).The method is reliable and can be used for research the nutrition value and health function. The individual components were identified by comparison of both mass spectra and GC retention time with those existing in the data system libraries. The relative abundances of the components were determined by normalization methods. Alkanes were the most abundant volatile components in Pu-erh tea, while it contributes scarcely to the aroma of tea. Aromatic hydrocarbons and their derivatives and terpenes were two major aromatic groups characterized. Aromatic hydrocarbons and their derivatives are mainly consisted of 1,1-Biphenyl, 2,2,5,5-tetramethyl- and Naphthalene, 1,2,3-trimethyl-4-propenyl-, (E)-, terpene compound are mainly consisted of cedrene and longifolene. The compound of 1,2,3-Trimethoxybenzene was doesn’t detected by 100μmPDMS fibre, while can be detected by 65μmPDMS/DVB fibre and 30/50μmPDMS/DVB/CAR fibre, and the content of this compound was increased along the temperature raised. The relative abundance of 1,2