茶鲜叶中糖苷类香气前体的液质联用分析

doi:10.13305/j.cnki.jts.2005.04.007

Abstract

Abstract: Glycosidic tea aroma precursors were efficiently separated by chromatography on Amberlite XAD-2 column. Incubation of the glycoside rich alcohol extracts with crude enzymes (tea leaf acetone powder) has been shown to yield aglycons which can be quantitatively analyzed by GC. Significant amounts of cis-3-hexenol, linalool oxide I (cis, furanoid), linalool oxide II (trans, furanoid), linalool, methyl salicylate, geraniol, benzyl alcohol and 2-phenylethanol were yielded. These eight kinds of glycosides were revealed to be the major bound form aroma components in fresh tea leaves of cv Zhuye. The seasonal variations of the amount of glycosidically bound volatiles were investigated by analysis of three stages of the tea leaves, and the same aglycone moieties were observed in juvenile and aged tea leaves. Additionally, glycosidic aroma precursors in leaves of cv Zhuye were shown quite similar to that in leaves of cv Maoxie, cv Shuixian and cv Yabukita that disaccharides (C5-C6) appearing to predominate by a LC-MS investigation

Key words: Tea science, Camellia sinensis var. sinensis cv. Zhuye, Glycosidic aroma precursors, Analysis, LC-MS

CLC Number:

S571.1
Q538

ZHANG Zheng-Zhu, WAN Xiao-Chun, TAO Guang-Jun. Analysis of Glycosidic Aroma Precursors in Fresh Tea Leaves (Camellia sinensis var. sinensis cv. Zhuye) by the Combination of Liquid Chromatography with Mass Spectrometry[J]. Journal of Tea Science, 2005, 25(4): 275-281.

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Analysis of Glycosidic Aroma Precursors in Fresh Tea Leaves (Camellia sinensis var. sinensis cv. Zhuye) by the Combination of Liquid Chromatography with Mass Spectrometry

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