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吴雪，邵淑贤，龚振录，等. 基于HS-SPME-GC-MS技术对寿宁金花白茶香气品质分析［J］. 茶叶学报，2023，64（6）：37−50. DOI: 10.20045/j.cnki.issn.2096-0220.2023.06.004
引用本文: 吴雪，邵淑贤，龚振录，等. 基于HS-SPME-GC-MS技术对寿宁金花白茶香气品质分析［J］. 茶叶学报，2023，64（6）：37−50. DOI: 10.20045/j.cnki.issn.2096-0220.2023.06.004
shu
WU Xue, SHAO Shu-xian, GONG Zhen-lu, XU Meng-ting, ZENG Shan-shan, JIN Shan, YE Nai-xing. Aromatics of Shouning Jinhua White Teas Determined by HS-SPME-GC-MS[J]. ACTA TEA SINICA, 2023, 64(6): 37-50. DOI: 10.20045/j.cnki.issn.2096-0220.2023.06.004
Citation: WU Xue, SHAO Shu-xian, GONG Zhen-lu, XU Meng-ting, ZENG Shan-shan, JIN Shan, YE Nai-xing. Aromatics of Shouning Jinhua White Teas Determined by HS-SPME-GC-MS[J]. ACTA TEA SINICA, 2023, 64(6): 37-50. DOI: 10.20045/j.cnki.issn.2096-0220.2023.06.004
shu

基于HS-SPME-GC-MS技术对寿宁金花白茶香气品质分析

Aromatics of Shouning Jinhua White Teas Determined by HS-SPME-GC-MS

    摘要
  • 摘要:
    目的 探究两种寿宁金花白茶（金花寿眉和金花贡眉）的主要香气组分构成及其差异分析。
    方法 采用顶空固相微萃取-气相色谱-质谱联用仪（headspace solid-phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS），对两种寿宁金花白茶香气成分进行测定，并分析各成分的相对含量及其差异。
    结果 HS-SPME-GC-MS检测结果显示，两种金花白茶共测出71种香气成分。通过正交偏最小二乘判别分析（orthogonal partial least squares discriminant analysis，OPLS-DA）对71种香气成分进行分析并绘制热图。结合SPSS软件对样品进行单因素分析，并以VIP≥1、P＜0.05为条件，筛选得到41种差异香气成分。
    结论 金花寿眉的主要香气组分为水杨酸甲酯、苯乙醇、2-糠酸己酯等，其中具有清香气味特征的水杨酸甲酯的含量最高。金花贡眉主要香气组分为苯乙醇、水杨酸甲酯、β-紫罗兰酮等，其中苯乙醇含量最高，在金花白茶表现为花香和甜香。

     

    Abstract:
    Objective Aromatics of the famed Jinhua Shoumei and Gongmei white teas produced in Shouning were determined using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for comparison.
    Method The aromatic compositions of the white teas (Jinhua Shoumei and Gongmei) made from plucked leaves of two different tenderness were analyzed using HS-SPME-GC-MS. Orthogonal partial least square discriminant analysis (OPLS-DA) was conducted to obtain a heat map on the substances, and SPSS used on a single factor analysis with VIP≥1 and P<0.05.
    Result Seventy-one volatiles were identified in the teas. The heat map and SPSS indicated there were 41 distinctively different aromatics among them. The main aromatic components of Shoumei white tea included methyl salicylate, phenylethanol, and 2-hexyl furoate with methyl salicylate being the greatest in content and having a characteristic clean, refreshing aroma. In contrast, the Gongmei white tea contained mainly phenylethanol, methyl salicylate, and β-ionone with phenylethanol being predominant and of a floral, sweet connotation.
    Conclusion The aromatics of the two Jinhua white teas differed in composition that rendered them the characteristic fragrance and taste.

     

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