on HS-SPME-GC-MS

被引：0

作者：

Zhao Z. ^{[1
]}

Chen L. ^{[2
]}

Rao Y. ^{[2
]}

Xu L. ^{[2
]}

Rao J. ^{[2
]}

Lei Z. ^{[1
]}

Zhang L. ^{[1
,3
]}

Gao Y. ^{[1
,3
]}

机构：

[1] College of Pharmacy and Life Science, Jiujiang University, Jiujiang

[2] Tea Research Institute of Xiushui, Jiujiang

[3] Institute of Jiangxi Oil-tea Camellia, Jiujiang University, Jiujiang

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 10期

关键词：

aroma compounds; different grades; gas chromatography mass spectrometry (HS-SPME-GC/MS); headspace solid-phase micro extraction; Shuangjing green tea;

D O I：

10.13386/j.issn1002-0306.2023070242

中图分类号：

学科分类号：

摘要：

To investigate the composition characteristics of aroma compounds in different grades of Shuangjing green tea, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to detect and analyze aroma compounds in four different grades of Shuangjing green tea in Xiushui County. These grades included Shuangjing Yinhao, Shuangjing green tea super grade, Shuangjing green tea first grade, and Shuangjing green tea second grade. The results showed that a total of 70 aroma compounds were identified from four different grades of Shuangjing green tea. These compounds mainly included alcohols, olefins, alkanes, esters, and other compounds. The aroma components and relative contents of Shuangjing green tea varied among different grades. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) effectively distinguished between the different grades of Shuangjing green tea. The aroma changes of different grades of Shuangjing green tea were mainly caused by the relative changes in 14 key compounds, such as trans-β-farnesene, geraniol, methyl salicylate, (Z)-jasmone, phenylethyl alcohol, and so on. The key aroma compounds in different grades of Shuangjing green tea exhibited distinct distribution patterns. Accompanied by the development of buds and leaves, the contents of α-copaene, caryophyllene, and hexanoic acid ethyl ester decreased, whereas the contents of cis-3-hexen-1-ol, geraniol, and methyl salicylate showed an increasing trend. The linalool, (Z)-jasmone, and trans-nerolidol contents increased gradually. However, with the full development of the leaves, the contents of linalool, (Z)-jasmone, and trans-nerolidol decreased rapidly. In summary, this study examined the compositional characteristics of aroma compounds and the distribution patterns of key aroma compounds in four grades of Shuangjing green tea. These findings provide a theoretical basis for the future production of Shuangjing green tea. © The Author(s) 2024.

引用

页码：273 / 281

页数：8

共 31 条

[1]

YAN Z M, ZHONG Y Z, DUAN Y H, Et al., Antioxidant mechanism of tea polyphenols and its impact on health benefits[J], Animal Nutrition, 6, 2, (2020)

[2]

XING L J, ZHANG H, QI R L, Et al., Recent advances in the understanding of the health benefits and molecular mechanisms associated with green tea polyphenols[J], Journal of Agricultural and Food Chemistry, 67, 4, (2019)

[3]

FENG Z H, LI Y F, LI M, Et al., Tea aroma formation from six model manufacturing processes[J], Food Chemistry, 285, (2019)

[4]

YIN P, KONG Y S, LIU P P, Et al., A critical review of key odorants in green tea:Identification and biochemical formation pathway[J], Trends in Food Science & Technology, 129, (2022)

[5]

CHEN X J., Jiangxi Xiushui Shuangjing green tea processing technology[J], China Tea Processing, 4, (2012)

[6]

FU X M, CHEN Y Y, MEI X, Et al., Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength[J], Scientific Reports, 5, 1, (2015)

[7]

YE J H, LU Y Q, LIU S R, Et al., Effects of light intensity and spectral composition on the transcriptome profiles of leaves in shade grown tea plants (Camellia sinensis L.) and regulatory network of flavonoid biosynthesis[J], Molecules, 26, 19, (2021)

[8]

WANG M, YANG J, LI J L, Et al., Effects of temperature and light on quality-related metabolites in tea (Camellia sinensis (L.) Kuntze) leaves[J], Food Research International, 161, (2022)

[9]

ZHOU B, CHEN Y Y, ZENG L T, Et al., Soil nutrient deficiency decreases the postharvest quality-related metabolite contents of tea (Camellia sinensis (L.) Kuntze) leaves[J], Food Chemistry, 377, (2022)

[10]

PENG Q, LI S S, ZHENG H J, Et al., Characterization of different grades of Jiuqu hongmei tea based on flavour profiles using HS-SPME-GC-MS combined with E-nose and E-tongue[J], Food Research International, 172, (2023)

← 1 2 3 4 →