SAFE联合GC-MS/GC-O鉴定凤凰单枞茶梗中的香气活性物质

Identification of Aroma Active Compounds in Fenghuang Dancong Tea Stalk by Solvent Assisted Flavour Evaporation Combined Gas Chromatography-Mass Spectrometry/Gas Chromatography-Olfactometry

摘要: 中国是产茶大国，茶叶加工每年产生大量茶副产品，约占毛茶总重的20%。在国家越来越注重产业节能减排、资源合理利用的背景下，为探明凤凰单枞茶梗的利用价值，本文以乌岽山春季单枞茶梗为原料，采用SAFE联合GC-MS/GC-O，考察经不同焙火处理后，茶梗中挥发性物质的变化。结果显示，随着焙火时间延长，茶梗中烷烃类、醛类、酸类、酮类物质的含量呈增加趋势，而烯烃类、醇类、酯类、杂环化合物、内酯、芳香族化合物的含量则呈下降趋势，以芳香族化合物的下降最为明显。两个样品共鉴定出29种呈香活性成分，低焙火样品中芳樟醇、反式芳樟醇氧化物(呋喃型)和反式–芳樟醇氧化物(吡喃型)具有最高香气强度值。而高焙火样品的香气活性成分在数量上明显增加，但强度有所降低，整体香气以甜醇为主。

Abstract: In China, tea processing produces a large number of tea by-products each year, accounting for about 20% of the total tea production. In order to improve the utilization value of Fenghuang Dancong (Oolong tea) tea stalk, the aroma active compounds were isolated by solvent assisted flavour evaporation (SAFE), and identified by headspace solid-phase microextraction/gas chro-matography-mass spectrometry. The effect of baking treatment to volatiles was investigated too. The results showed that the content of alkanes, aldehydes, acids and ketones increased with the extension of baking time, while the contents of alkenes, alcohols, esters, heterocyclic compounds, lactones, aromatic compounds decreased, and the decrease of aromatic compounds was the most obvious. By time-intensity gas chromatography-olfactometry procedure, 29 aroma active compounds were identified from two samples. Linalool and linalool oxides exhibited the highest intensity of floral fragrance in low baked sample. The number of aroma active compounds of high baked sample increased significantly, but the intensity of each ingredient was low. These changes result in the velvety sweet aroma impression of high baked sample.

文章引用：赵小平. SAFE联合GC-MS/GC-O鉴定凤凰单枞茶梗中的香气活性物质[J]. 农业科学, 2017, 7(9): 636-647. https://doi.org/10.12677/HJAS.2017.79086

参考文献

[1]	谢清桃, 李建军, 王坤波, 等. 铁观音茶梗浸膏挥发性成分GC/MS分析及在卷烟中的应用[J]. 烟草科技, 2013, 49(7): 48-50.
[2]	叶聿程, 高志鹏, 郭小雷. 茶叶副产品价值的再利用与开发[J]. 福建茶叶, 2015, 37(6): 136-137.
[3]	徐建荣, 李桂珍, 龚安达, 等. 铁观音茶梗颗粒在卷烟滤嘴中的应用初探[J]. 应用化工, 2011, 40(7): 1232-1234, 1253.
[4]	龚新怀, 吴以校. 废弃茶梗基活性炭对孔雀石绿的吸附研究[J]. 宜春学院学报, 2014, 36(9): 94-97.
[5]	高品. 以茶梗为材料的环保型家居用品设计[D]: [硕士学位论文]. 北京: 北京工业大学, 2016.
[6]	许雨石. 从茶梗中浸提茶多酚的工艺研究[D]: [硕士学位论文]. 厦门: 集美大学, 2015.
[7]	张婉婷, 张凌云, 丁兆堂. 茶梗多糖的提取与纯化研究[C]//第三届海峡两岸茶业博览会暨茶业国际高峰论坛. 宁德: 福建省人民政府, 宁德市人民政府: 335-341.
[8]	嵇伟彬, 刘盼盼, 许勇泉, 等. 几种乌龙茶香气成分比较研究[J]. 茶叶科学, 2016, 36(5): 523-530.
[9]	宛晓春. 茶叶生物化学[M]. 北京: 中国农业出版社, 2003.
[10]	Chaintreau, A. (2001) Simultaneous Distillation-Extraction: from Birth to Maturity—Review. Flavour and Fragrance Journal, 16, 136-148. [Google Scholar] [CrossRef]
[11]	Kawakami, M. (1997) Comparison of Extraction Techniques for Characterizing Tea Aroma and Analysis of Tea by GC-FTIR-MS. Springer Berlin Heidelberg. [Google Scholar] [CrossRef]
[12]	Yang, Z., Baldermann, S. and Watanabe, N. (2013) Recent Studies of the Volatile Compounds in Tea. Food Research International, 53, 585-599. [Google Scholar] [CrossRef]
[13]	Engel, W., Bahr, W. and Schieberle, P. (1999) Solvent Assisted Flavour Evaporation—A New and Versatile Technique for the Careful and Direct Isolation of Aroma Compounds from Complex Food Matrice. European Food Research & Technology, 209, 237-241. [Google Scholar] [CrossRef]
[14]	Majcher, M. and Jelen, H.H. (2009) Comparison of Suitability of SPME, SAFE and SDE Methods for Isolation of Flavor Compounds from Extruded Potato Snacks. Journal of Food Composition and Analysis, 22, 606-612. [Google Scholar] [CrossRef]
[15]	廖勇诚. 龙井绿茶饮料中香气化合物及其与基质的相互作用[D]: [博士学位论文]. 武汉: 华中农业大学, 2008.
[16]	孙洁雯, 杨克玉, 李燕敏, 等. SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J]. 食品科学, 2015, 36(16): 127-131.
[17]	Wang, L., Lee, J., Chung, J., et al. (2008) Discrimination of Teas with Different Degrees of Fermentation by SPME-GC Analysis of the Characteristic Volatile Flavour Compounds. Food Chemistry, 109, 196-206. [Google Scholar] [CrossRef] [PubMed]
[18]	谢文生, 王光明, 琚春华. 线性规划在茶叶拼配中的应用[J]. 计算技术与自动化, 1995, 14(3): 61-64.
[19]	Zhu, J., Chen, F., Wang, L., et al. (2015) Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. Journal of Agricultural and Food Chemistry, 63, 7499-7510. [Google Scholar] [CrossRef] [PubMed]
[20]	Xu, X., Yan, M. and Zhu, Y. (2005) Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing Process. Engineering in Life Sciences, 5, 382-386. [Google Scholar] [CrossRef]
[21]	药淑娟, 童华荣. 普洱茶中曲霉属真菌的纯培养代谢产物[J]. 福建茶叶, 2011, 33(2): 23-25.
[22]	吕世懂, 孟庆雄, 徐咏全, 刘顺航. 普洱茶香气分析方法及香气活性物质研究进展[J]. 食品科学, 2014, 35(11): 292-298.
[23]	甘秀海, 梁志远, 王道平, 王瑞. 3种山茶属花香气成分的HS-SPME/GC-MS分析[J]. 食品科学, 2013, 34(6): 204-207.
[24]	魏新林, 王登良, 等. 做青温湿度对岭头单枞乌龙茶香气成分的影响[J]. 无锡轻工大学学报(食品与生物技术), 2002, 21(3): 224-229.
[25]	周昱, 魏宏, 吴天送, 林雅萍. 乌龙茶“铁观音”香气成分的气相色谱/质谱分析[J]. 色谱, 1994, 12(5): 355-357.
[26]	唐一春, 包云秀, 刘德和. 佛香茶香气成分的研究[J]. 云南农业大学学报, 2001, 16(1): 39-41.
[27]	黄瑜萍, 王赞, 郭雅玲. 乌龙茶烘焙技术原理分析[J]. 福建茶叶, 2017(2): 24-26.