Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS

被引:3
作者
Sun, Yanzhi [1 ]
Fu, Yingjie [2 ]
Chen, Rirong [3 ]
Zhang, Yipeng [4 ]
Liao, Tougen [4 ]
Xi, Hui [2 ]
Sun, Shihao [2 ]
Cheng, Zhihong [1 ]
机构
[1] Fudan Univ, Sch Pharm, Dept Nat Med, 826 Zhangheng Rd, Shanghai 201203, Peoples R China
[2] Key Lab Tobacco Flavor Basic Res CNTC, 2 Fengyang St, Zhengzhou 450001, Peoples R China
[3] Shanghai Univ Tradit Chinese Med, Inst Chinese Mat Med, Shanghai, Peoples R China
[4] China Tobacco Yunnan Ind Co, Technol Ctr, Kunming, Yunnan, Peoples R China
关键词
Black tea; static headspace; volatile organic compounds; GC-MS; LC-MS; TRAP MASS-SPECTROMETRY; OF-FLIGHT MASS; BLACK TEA; ELECTROSPRAY-IONIZATION; PHENOLIC-COMPOUNDS; GREEN TEA; IDENTIFICATION; TIME; THEARUBIGINS; GLYCOSIDES;
D O I
10.1080/19476337.2022.2136761
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianhong. This article reported for the first time the volatile and non-volatile composition profiles of Dianhong from four main producing areas. A combined total of 42 VOCs were identified from four Dianhong samples by static headspace GC-MS. Thirteen VOCs were found to be important common components contributing to the characteristic aroma of Dianhong. The non-VOCs of Dianhong were evaluated by UPLC-ESI-MS, and Dianhong samples from four producing areas shared almost the same component profiles. Thirty-four components including derivatives of quinic acid, gallic acid, and catechin, flavone C-glycosides, flavonol O-glycosides, and alkaloids were characterized. Finally, catechin, gallic acid, 5-O-galloylquininc acid, and theobromine were characterized as the main non-VOCs in Dianhong. Dianhong samples from four main producing areas showed similar VOCs and non-VOCs profiles under our optimized GC-MS and LC-MS conditions.
引用
收藏
页码:305 / 315
页数:11
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