茶叶香味扫描和挥发性化学成分分析

为区分不同茶叶的香味，利用电子扫描仪对铁观音、兰贵人、玉针、碧螺春和云雾茶等5种茶叶进行了香味扫描，确定了电子鼻在茶叶香味辨别中的作用。采用固相微萃取．气相色谱／质谱联用法对这5种茶叶样品中的挥发性化学成分进行了定性和定量分析，分别鉴定出40、40、35、16和13种化合物。在鉴定出的化学成分中，乙酸、大茴香醚、十六烷、咖啡因、十六酸和双酚A是5种茶叶样品中所共有的化学成分，每种茶叶样品中又都含有一些特有的化学成分。最后对香味扫描结果和挥发性化学成分分析结果进行了分析，研究了挥发性化学成分组成和含量上的差别，对茶叶样品数据点在香味分析三维图中位置的影响。     

Application of mesoporous carbon as a solid‐phase microextraction fiber coating for the extraction of volatile aromatic compounds

A mesoporous carbon was fabricated using MCM‐41 as a template and sucrose as a carbon source. The carbon material was coated on stainless‐steel wires by using the sol–gel technique. The prepared solid‐phase microextraction fiber was used for the extraction of five volatile aromatic compounds (chlorobenzene, ethylbenzene, o‐xylene, bromobenzene, and 4‐chlorotoluene) from tea beverage samples (red tea and green tea) prior to gas chromatography with mass spectrometric detection. The main experimental parameters affecting the extraction of the volatile aromatic compounds by the fiber, including the extraction time, sample volume, extraction temperature, salt addition, and desorption conditions, were investigated. The linearity was observed in the range from 0.1 to 10.0 μg/L with the correlation coefficients (r) ranging from 0.9923 to 0.9982 and the limits of detection were less than 10.0 ng/L. The recoveries of the volatile aromatic compounds by the method from tea beverage samples at spiking levels of 1.0 and 10.0 μg/L ranged from 73.1 to 99.1%.     

柠檬果茶中游离态和键合态挥发性成分分析

以柠檬果茶为研究对象,建立了顶空固相微萃取前处理结合气相色谱质谱联用技术测定其中挥发性化合物的分析方法。采用开水冲泡对样品进行提取,通过Amberlite XAD-2大孔吸附树脂对柠檬果茶中的糖苷类挥发性组分键合,分离游离态和键合态化合物,甲醇溶剂作为洗脱剂对键合态化合物进行洗脱,Almondsβ-D-葡萄糖苷酶对其酶解。使用气质联用对样品中游离态和键合态挥发性成分进行检测,其结果根据数据库匹配和对比文献保留时间定性,内标法进行定量。结果表明,柠檬果茶中含有游离态物质24种,键合态物质16种,主要为(+)-柠檬烯、1-辛醇、橙花醇、(-)-4-萜品醇、alpha-松油醇等。方法为花果茶干燥工艺提供参考。     

Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption

Generally the volatile compounds of tea are quite complicated and are found at trace levels (around 0.1% in total). The top-note of tea usually contains 40–100 main ingredients and is an analytical challenge to obtain qualitative and quantitative information of these volatile constitutes. The objective of this work is to apply the most suitable methods such as simultaneous distillation extraction, vacuum hydrodistillation extraction and direct thermal desorption to accurately determine the chemical components of a top-brand Chinese green tea and to compare the three volatile extraction methods. The analytical results are double confirmed by GC-sniffing, authentic raw materials and internal expert evaluation by reconstituting the top-note profile of the analyzed tea.     

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.     

Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.     

Characterization of volatile components in dry chrysanthemum flowers using headspace-liquid-phase microextraction-gas chromatography

A headspace-liquid-phase microextraction (HS-LPME)-GC (gas chromatography) method for the characterization of volatile components in dry chrysanthemum flowers has been developed. In the proposed method, two extraction solvents, n-hexadecane and benzyl alcohol, are used for preconcentrating volatiles in the sample. A droplet of the extraction solvent is squeezed from the GC syringe and inserted in the headspace of the sample bottle with the dry flower, immersed in deionized water, and warmed in a water bath. The optimum HS-LPME parameters in terms of extraction solvent type, droplet magnitude, equilibrium (water bath) temperature, equilibrium time, extraction time, and ionic strength are achieved using GC-FID (flame ionization detection) by varying several levels of the factors that affect the HS-LPME procedure. After extraction under the optimized conditions, the extraction droplet is retracted into the syringe and injected for GC-MS (mass spectrometry) analysis. Thirty-three volatile components are extracted and identified using this HS-LPME-GC-MS method, with the aid of chemometric methods. It is shown that the volatiles in dry chrysanthemum flowers are mainly unsaturated organic compounds, such as monoterpenes, sesquiterpenes and their oxygenous derivatives, triterpenoids, and aliphatic compounds. Several representative components, in order of precedence of the retention time, are pinene (106.3 microg/g), camphene (112.7 microg/g), eucapyptol (52.1 microg/g), camphor (29.4 microg/g), borneol (4.2 microg g), bornyl acetate (67.3 microg/g), caryophyllene (0.7 microg/g), and caryophyllene oxide (20.0 microg/g). The relative standard error and detection limit of this method is 5~9% and 0.4 microg/g, respectively.     

Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process

Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because the new scenting process has a thin pile height to reduce the high temperature and prolong the scenting time. We qualified and quantified volatiles in jasmine and jasmine tea during the scenting process by gas chromatography-mass spectrometry (GC-MS) with a headspace solid-phase microextraction (HS-SPME). There were 71 and 78 effective volatiles in jasmine and jasmine tea, respectively, including 24 terpenes, 9 alcohols, 24 esters, 6 hydrocarbons, 1 ketone, 3 aldehydes, 2 nitrogen compounds, and 2 oxygen-containing compounds in jasmine; 29 terpenes, 6 alcohols, 28 esters, 8 nitrogen compounds, 1 aldehyde, and 6 other compounds in jasmine tea. The amounts of terpenes, esters, alcohols, nitrogen compounds, and hydrocarbons in jasmine and tea rose and then fell. The amount of oxygenated compounds of tea in the new scenting process first rose and then fell, while it showed a continuous upward trend during the traditional process. The amount of volatiles in jasmine and tea produced by the new scenting process were higher than that of the traditional scenting process at the same time. This study indicated that jasmine tea produced by the new scenting process had better volatile quality, which can provide proof for the new scenting process.     

Evaluation of γ-radiation on oolong tea odor volatiles

The aim of this study was to evaluate the gamma radiation effects on odor volatiles in oolong tea at doses of 0, 5, 10, 15 and 20 kGy. The volatile organic compounds were extracted by hydrodistillation and analyzed by GC/MS. The irradiation has a large influence on oolong tea odor profile, once it was identified 40% of new compounds after this process, the 5 kGy and 20 kGy were the doses that degraded more volatiles found naturally in this kind of tea and the dose of 10 kGy was the dose that formed more new compounds. Statistical difference was found between the 5 kGy and 15 kGy volatile profiles, however the sensorial analysis showed that the irradiation at dose up 20 kGy did not interfere on consumer perception.     

顶空固相微萃取-全二维气相色谱/飞行时间质谱法分析闽南乌龙茶中的挥发性成分及其在分类中的应用

采用顶空固相微萃取(HS-SPME)结合全二维气相色谱/飞行时间质谱(GC×GC-TOF MS)分析了闽南乌龙茶中的挥发性成分。从48份不同等级和产季的乌龙茶(铁观音、黄金桂、本山、毛蟹和梅占)中获得了2000余种挥发性化合物,经筛选得到51种共有组分,并结合质谱数据库、保留指数与结构谱图等进行了初步鉴定。在此基础上采用主成分分析法(PCA)获得得分投影图,直观给出了不同样品的分类趋势。通过逐步判别获得9种对分类结果有显著影响的组分,并以此为变量通过Fisher判别法(FDA)建立了4个判别函数,对样品的分类准确率达到97.9%。本试验证实了以挥发性成分识别闽南乌龙茶的可行性。     

气相色谱-质谱法分析卷烟烟丝和“九曲红梅”红茶样品在加热不燃烧条件下释放出的挥发物及用掺入红茶的烟丝制卷烟的初步探讨

将"九曲红梅"红茶(以下简称红茶)与卷烟烟丝样品分别经过粉碎并通过0.177mm网筛,制成分析用样品。称取0.2mg样品,在裂解炉中,温度为200℃的条件下,在氦气氛围中,样品挥发性成分瞬间气化,由载气带入气相色谱-质谱仪器系统,经分离和测定,得到了两种样品在此条件下所释放出成分。烟丝样品在此加热不燃烧条件下,释放的物质主要有人为添加的发烟剂丙三醇(59.34%),以及其本身的组分烟碱(20.34%)、3-丁炔-1-醇(4.32%)、5-羟甲基糠醛(3.23%)和2,3-二氢-3,5-二羟基-6-甲基-4(H)-吡喃-4-酮(2.12%)等。红茶样品中释放出的主要成分有咖啡因(86.23%)以及16种低含量特征组分。将此红茶样品按质量百分比为5%,10%,30%的比例加入卷烟烟丝中,并测定其在加热不燃烧的条件下释放物质量的变化,并结合感官评价。结果发现:混入不同比例红茶的烟丝,加热后释放出的气体中咖啡因的含量按茶叶的配比量的增加依次为0.71%,1.96%,7.23%;感官评价表明红茶加入卷烟烟丝中,提升了卷烟烟气的优雅感,强化了卷烟的果香、甜香、花香等香韵,提升了香气量和香气丰富性,细腻柔和烟气,改善余味,增强回甜感。当茶叶的加入量为10%时,在余味和口感上有较好的效果,具有全面提升感官品质的功效,整体抽吸舒适性和协调性较好,香气的质和量适中。     

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants

Jinjunmei (JJM), Keemun (KM), and Dianhong (DH) are the representative black teas in China, and they have always been favored by consumers. In this study, we aim to obtain the aroma characteristic information of volatile components in black tea samples through headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), and gas chromatography-mass spectrometry combined with gas chromatography-olfactometry technology. The results showed that 70 compounds including α-methylbenzyl alcohol (isomer of β-phenylethanol) were identified as odorants. Among them, 39 compounds such as linalool and geraniol showed a high degree of aroma contribution. Furthermore, the Feller’s additive model was used to explore the perceptual interactions among the methyl salicylate and the floral compounds (10 groups): five groups of binary compounds showed masking effect after mixing, one group showed additive effect, and four groups showed synergistic effect. The ratio (R) was compared with the aroma index (n) of Steven’s law, which found a high-fitness exponential relationship. The results of this study help to provide additional and new theoretical guidance for improving the aroma quality of black tea.     

龙井茶特征香气成分分析及种类判别

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术分析了39份龙井茶叶中的挥发性成分,结合质谱数据库与保留指数,从24份西湖核心区龙井茶中获得了200余种挥发性化合物,这些挥发性成分中主要含有醇类、酯类、酮类、杂环类等化合物,经筛选得到26种共有组分.并采用主成分分析法(PCA)对24份西湖核心区龙井茶和15份疑似龙井茶进行了有效区分.该方法适用于茶叶的品质鉴定、真假识别、产地溯源等方面的研究,也为其他产品的挥发性成分分析提供参考.     

菊花茶中重金属和微量元素溶出特性研究

为了探究菊花茶和茶汤中重金属及微量元素含量,指导菊花茶的饮用,本研究对浙江主要菊花茶品种皇菊和金丝皇菊的重金属和微量元素含量及其溶出特性进行了分析。通过ICP-MS和ICP-OES测定Cd、Cr、Cu、Pb、Zn、Ni、As七种重金属和K、Na、Ca、Mg、Se、Fe和Mn七种微量元素的含量,并参照传统泡茶方式对不同浸泡时间及不同浸泡次数条件下的皇菊和金丝皇菊中重金属和微量元素的溶出特性进行研究。结果发现,两种菊花中Cd含量均超标,但茶汤中的Cd与其他重金属符合生活饮用水标准,随着浸泡时间延长,菊花中重金属和微量元素的溶出率逐渐增加,Cd的总溶出率仅9.9%-11.8%,Cr、Pb的总溶出率也在10%以下,但Cu、Zn、Ni、As溶出率较高,在45.0%-71.6%之间,微量元素的溶出率在1.7%-84.0%之间,其中K、Na、Se元素的溶出率较高,最高分别达到了84.0%、72.9%、78.0%;随着浸泡次数增加,菊花中重金属和微量元素的溶出率逐渐降低,在第一次浸泡后,菊花中Cd、Cr、Pb的溶出率较低,分别在0.3%-8.0%, Cd、Cr、Pb的初次溶出量占溶出总量50%-100%,Cu、Zn、Ni、As在第一次浸泡后,溶出量占总量的28%-63%,第一次浸泡后,菊花中的K和Se的溶出率较高,达到30.6%-65.8%,Na、Ca、Mg、Mn的溶出率在5.8%-29.4%。微量元素第一次浸泡溶出量占溶出总量的41%- 100%。两种菊花中,金丝皇菊第一次浸泡溶出的重金属和微量元素比例均较高。通过延长浸泡时间可增加茶汤中重金属和微量元素的溶出,弃去初泡水的方式,虽然去除了过半含量的重金属,但同时也损失了大量微量元素,建议泡茶时延长浸泡时间。     

基于质子转移反应-飞行时间质谱快速鉴别不同产地闽北水仙茶

采用质子转移反应-飞行时间质谱仪(PTR-TOF-MS), 构建了3个产地(武夷山、建阳、建瓯)113个闽北水仙茶样品香气的化学指纹图谱, 对所得的闽北水仙茶香气指纹图谱进行主成分分析(PCA), 获得了不同产地闽北水仙茶样品的质谱信息特征, 然后采用软独立建模分类法(SIMCA)、K最邻近结点算法(KNN)、偏最小二乘判别分析法(PLS-DA)对闽北水仙茶的质谱信息进行了模式识别.结果表明, PTR-TOF-MS结合分类识别模式能有效区分不同产地的闽北水仙茶.PCA 提取了3个主成分, 累计贡献率为84.66%;3个识别模型的校正集判别正确率分别为89.38%、100.00%和100.00%, 预测集的判别正确率分别为83.18%、 96.46%和95.57%.基于此成功建立了不同产地的闽北水仙茶识别模型.本方法无需样品预处理、分析速度快、灵敏度高、对茶叶无损伤, 为茶叶产地溯源提供了新方法.     

气相色谱-质谱指纹图谱法研究普洱茶醇溶物挥发性成分

以普洱茶7542为参考样本, 乙醇为溶剂, 超声提取制备普洱茶醇溶物, 建立了普洱茶7542醇溶物气相色谱-质谱(GC-MS)指纹图谱, 同时对其指纹图谱进行相似度计算和主成分分析.试验结果表明, 普洱茶醇溶物的最佳提取方法:采用50 mL 95%乙醇超声提取30 min, 顶空进样最佳条件为振荡箱温度110℃, 振荡时间20 min.通过对9个不同年限、不同批次的普洱茶7542系列样品醇溶物挥发性成分GC-MS指纹图谱进行相似度分析, 测定样品醇溶物挥发性成分图谱与对照图谱之间的相似度在0.706~0.906之间, 说明不同年限、不同批次的9个普洱茶7542醇溶物挥发性成分和参照样本相比发生了改变, 但变化较小, 但其共有成分峰面积百分含量存在差异.通过对9个不同年限、不同批次普洱茶7542醇溶物挥发性成分共有成分进行主成分分析, 提取了2个成分, 即2-羟甲基-2-甲基-吡咯烷-1-甲醛和N-丁基苯磺酰胺, 其特征值大于1, 累计方差贡献率达90.2%, 能较好的代表 9个不同年限、不同批次普洱茶7542的全部信息, 可以用主成分分析来反映样品的全部信息.因此可通过测定9个不同年限、不同批次普洱茶7542醇溶物中2-羟甲基-2-甲基-吡咯烷-1-甲醛和N-丁基苯磺酰胺的含量差异评价普洱茶7542的质量.     

Improving the quality of instant tea with low-grade tea aroma

Refuse tea is industrially identified as broken mixed fannings (BMF). It is a primary raw material for instant tea production. The aroma escape during the process affects the quality of instant tea used for application in the food and beverage industries. Capturing and adding back aroma to the instant tea is commercially important to overcome this drawback. Hence, the study was focused on profiling the aroma of BMF and respective instant tea based on low country (0–300 m MASL) and upcountry (>600 m MASL) elevation categories of Sri Lanka to identify the impact of growing elevation on aroma profiles to explore blending proportions for better aroma profiles. Furthermore, volatiles that escaped with steam during the instant tea production process were condensed, and this aroma extract was added back to the tea concentrate prior to spray drying to produce the aroma blended instant tea sample (ABIT). Solid-phase microextraction followed by gas chromatography–mass spectrometry was used to identify the volatile compounds in the headspace of instant tea, BMF and ABIT samples. BMF samples significantly contained linalool (9.94 ± 2.94 %), cis-linalool oxide (Furanoid) (4.69 ± 1.80 %), geraniol (2.47 ± 1.44 %), and 3-hexen-1-ol (3.46 ± 2.06 %); however, the volatile profile of instant tea samples had high amounts of hydrocarbons (51.60 ± 9.34 %) that did not contribute to creating a pleasant aroma for the product. Hexanal, geraniol, citral, cis-jasmon, α-ionone, nerol and E-2-Z-4-hexadienal are characteristic in upcountry BMF and were absent in the low country tea, indicating a difference in the aroma profiles with elevation. ABIT sample showed that there is a clear improvement in the aroma profile by retaining compounds such as linalool (5.48 %), geraniol (0.95 %), hotrienol (0.92 %), and γ-muurolene (0.22 %), which give a pleasant flowery aroma to the product. This study concluded the possibility to improve the aroma profile of instant tea to give the unique aroma of Ceylon tea as per customer requirements in an economically viable manner and this technology can be applied globally.     

Characterization of the chemical composition of white chrysanthemum flowers of Hangzhou by using high‐performance ion trap mass spectrometry

In this study, high‐performance liquid chromatography coupled with amaZon SL high‐performance ion trap mass spectrometry was used to analyze the target components in white chrysanthemum flowers of Hangzhou. Twenty‐one components were detected and identified in both white chrysanthemum flowers of Hangzhou samples by using target compound analysis. Furthermore, seven new compounds in white chrysanthemum flowers of Hangzhou were found and identified by analyzing the fragment ion behavior in the mass spectra. The established method can be expedient for the global quality investigation of complex components in herbal medicines and food.     

Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS

In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO₂ extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC–MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP. Acids, aldehydes, esters, ketones, furans, and other components were present in the highest ratio in oil extracted by SFE. In contrast, alcohols and alkenes were found in the highest proportion in oil extracted by SPP. In this study, it was observed that SFE showed an increase in the amounts of volatile compounds and favorably impacted the aroma of gurum seed oil. The results reveal that different extraction methods significantly impact the volatile components of gurum seed oil, and this study can help evaluate the quality of the oil extracted from gurum seeds.     

Characterization of volatile components of tea flowers (Camellia sinensis) growing in Kangra by GC/MS

Volatile flavour components of tea flowers (Camellia sinensis) were isolated by two methods viz. simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE), analyzed by GC and GC/MS and compared with headspace analysis (HS). The composition of the volatile components extracted by the three methods differed considerably. In SFE, phenylethanol (14.7%), linalool (7.9%), (E)-linalool oxide furanoid (3.5%), epoxy linalool (1.6%), geraniol (2.3%) and hotrienol (1.5%) were major components. m-Xylene (2.6%), (E)-linalool oxide pyranoid (5.4%), p-myrcene (5.2%), alpha-cadinol (4.3%) and methyl palmitate (2.9%) were major compounds isolated by SDE. 3-hexenol (2.1%) (E)-4,8-dimethyl-1,3,7-nonatriene (20.9%) and linalool (35.1%) are major components in headspace analysis. Acetophenone and pheromone germacrene D is detected in tea flowers by all the methods studied. Floral, fresh and fruity odour of tea flowers is retained by SFE as there is very little loss of heat sensitive volatiles in SFE. The flavour isolated from SFE has superior quality compared to SDE.