3种名优绿茶特征香气成分的比较及种类判别分析_龙立梅3种名优绿茶特征香气成分的比较及种类判别分析_龙立梅.pdfVIP

114? 2015, Vol.36, No.02 食品科学 ※成分分析 3 种名优绿茶特征香气成分的比较及 种类判别分析 龙立梅，宋沙沙，李 柰，樊 琛，李小波，曹学丽* （北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京 100048） 摘? 要：采用顶空固相微萃取与气相色谱-质谱联用技术，建立绿茶香气分析方法，研究固相微萃取温度和萃取时 间对绿茶香气物质种类和总量的影响，并对西湖龙井、黄山毛峰和信阳毛尖3 种名优绿茶特征香气成分进行分析研 究和种类判别。结果表明：采用50/30 μm DVB/CAR/PDMS萃取头，在80 ℃条件下吸附60 min，能达到最佳吸附效 果；通过对3 种绿茶特征香气组分分析，分析鉴定出58 种绿茶特征香气成分，相对含量较高的主要成分依次为： 香叶醇、（Z）-己酸-3-己烯酯、芳樟醇、壬醛、反-橙花叔醇等。利用16 个共有特征香气成分峰的相对峰面积，建 立多元化典型判别函数，采用逐步判别分析技术对31 个绿茶样品进行了很好的种类判别，判别正确率近96.8%。 关键词：顶空固相微萃取；气相色谱-质谱法；绿茶；香气成分；种类判别 Comparisons of Characteristic Aroma Components and Cultivar Discriminant Analysis of Three Varieties of Famous Green Tea LONG Limei, SONG Shasha, LI Nai, FAN Chen, LI Xiaobo, CAO Xueli* (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China) Abstract: This study aimed to determine the aroma components of green tea by headspace solid phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The effects of SPME temperature and adsorption time on the kinds and amounts of aroma compounds in green tea were evaluated. The characteristic aroma components in three kinds of green teas, Xihu Longjing, Huangshan Maofeng and Xinyang Maojian, were identi?ed. The results showed that optimum adsorption was achieved using 50/30 μm DVB/CAR/PDMS ?ber for adsorption at 80 ℃ for 60 min. A total of 58 characteristic aroma compounds were found in the three kinds of green tea, with geraniol, 3-hexeny