基于SDE和HS-SPME/GC-MS的乌龙茶香气组成特征分析

doi:10.13305/j.cnki.jts.2019.06.008

Abstract

Abstract: To better understand the aroma characteristics of oolong tea, the volatile compounds of three representative Fujian oolong tea samples (Tieguanyin, Rougui and Shuixian) were isolated by simultaneous distillation-extraction (SDE) and head space solids-phase microextraction (HS-SPME) coupled with three different fiber coatings, and analyzed by gas chromatography-mass spectrometry (GC-MS). 262 aroma components were detected by different extraction methods. The number of aroma components detected from high to low was 204 (Rougui), 175 (Shuixian), and 120 (Tieguanyin), respectively. HS-SPME with dry samples were detected with 186 aroma components, followed by HS-SPME with wet samples (139), and SDE method detected 33 aroma components. Different extraction methods can complement each other on the detection of aroma components. A 65βμm PDMS/DVB (Polydimethylsiloxane/Divinylbenzene) fiber showed good reproducibility, and some common or characteristic aroma components in oolong tea samples were robustly detected, such as nerolidol, indole, alpha-farnesene, phenylethyl alcohol, benzyl nitrile, methyl salicylate, etc. Compared with Tieguanyin, Rougui and Shuixian had higher number of aroma components, and the aroma compositions of Rougui were the most complex. These results were in consistent with the sensory evaluation of oolong tea produced from north and south of Fujian province, and Rougui showed higher aroma quality than that of Shuixian.

Key words: oolong tea, aroma component, head space solids-phase microextraction, SDE, GC-MS

CLC Number:

CHEN Lin, YU Wenquan, ZHANG Yinggen, XIANG Lihui, WANG Lili, YOU Zhiming. Aroma Profiling of Oolong Tea by SDE and HS-SPME in Combination with GC-MS[J]. Journal of Tea Science, 2019, 39(6): 692-704.

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Aroma Profiling of Oolong Tea by SDE and HS-SPME in Combination with GC-MS

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