顶空蒸馏萃取法结合GC-MS/GC-O技术分析龙井茶的特征香气成分

采用顶空蒸汽蒸馏萃取法提取龙井茶的香气成分,以气相色谱-质谱联用(GC-MS)结合气相色谱-嗅闻(GC-O)技术,对龙井茶的特征香气成分进行了分离鉴定.共鉴出75种香气成分,其中醇类24种,醛类8种,酮类10种,酯类6种,杂环类16种,其他11种.采用气相色谱-嗅闻(GC-O)结合芳香萃取物稀释分析(AEDA)技术分离出49种活性香气成分,其中对龙井茶香气贡献较大的有橙花叔醇、二氢猕猴桃内酯、2-乙基吡嗪、2-乙酰基呋喃、芳樟醇、1-乙基-2-甲酰基吡咯、环氧芳樟醇、水杨酸甲酯、苯甲醇、苯乙醇、吲哚、2-乙基-3,5-二甲基吡嗪、β-紫罗兰酮、顺式茉莉酮、茉莉酮酸甲酯、香豆素.

Identify the characteristic aroma components of Longjing tea by headspace steam distillation extraction and GC-MS/ GC-O

The aroma components of Longjing tea was extracted by headspace steam distillation extraction and analyzed by gas chromatography and mass spectrometry (GC MS) coupled with gas chromatography and olfactometry (GC O). Totally, 75 volatile compounds comprising alcohols (24), aldehydes (8), ketones (10), esters (6), heterocycles (16) and miscellaneous compounds (11) were separated. A total of 49 characteristic aroma compounds were separated by gas chromatography and olfactometry (GC O) combined with aroma extract dilution analysis (AEDA). Among these compounds, nerolidol, dihydroactinidiolide, 2 ethyl pyrazine, 2 acetyl furan, linalool, 1 ethyl 2 formyl pyrrole, epoxylinalol, methyl salicylate, benzyl alcohol，benzyl ethanol, indole, 2 ethyl 3, 5 dimethyl pyrazine, β ionone, cis jasmone, methyl jasmonate, coumarin were determined to have the larger contribution on the aroma of Longjing tea.