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投稿时间：2017-12-18
投稿时间：2017-12-18
中文摘要: 采用实时直接分析质谱法（direct analysis in real time combined with mass spectrometry，DART-MS）快速检测不同产区和不同级别碧螺春红茶的香气物质，结果表明碧螺春红茶的主要特征香气成分主要有酯类、酮类、醛类、酚类等，所体现的花香、果香是碧螺春红茶的香气特征。其中茉莉内酯、百里香酚、柠檬烯、橙花醛、紫罗兰酮等是特征香气成分。东山和西山产区以茉莉内酯、橙花醛、4-乙基愈创木酚、百里香酚、柠檬烯、茶螺烷等为主要的特性香气成分，而无锡和旺山离子种类较少，且离子相对丰度较低；级别较高的碧螺春红茶，离子种类较丰富，离子相对丰度较高，其中烃类物质和酚类物质种类较多，证明级别越高的碧螺春红茶，香气越浓郁。本研究使用一种快速、便捷且不需要样品前处理的方法DART-MS初步对不同产区和不同级别进行了快速鉴别，为碧螺春红茶品质的提升和指导实际生产提供了参考依据。
中文关键词: 碧螺春红茶 等级实时直接分析质谱法 香气物质 快速鉴别
Abstract:Major aroma compositions of different areas and different grades Biluochun black tea were comparatively analyzed by direct analysis in real time combined with mass spectrometry （DART-MS）.And the results showed that the ingredients for the characteristic aroma of Biluochun black tea were mainly ascertained to be easters，ketones，aldehydes，phenols，among which，Jasmine lactone，thymol，cinene，neral and ionon were main characteristic aroma components.The species of aroma substances in Dongting East and West mountain black tea were more abundant，and the relative abundances of aroma substances ions were more higher than Wangshan and Wuxi.The species of alkanes and phenols substances were more abundant in superior Biluochun black tea than inferior black tea.Above all，the study was conducted by using a rapid，convenient and effective method to identify the different areas and grades Biluochun black tea，and the results could provide guidance for enhancing Biluochun black tea production.
keywords: biluochun black tea grades direct analysis in real time combined with mass spectrometry（DARTMS） aroma components rapid determination
文章编号：201906030 中图分类号： 文献标志码：
基金项目:江苏省高等职业院校教师专业带头人高端研修（2018GRFX055）；苏州市科技局农业科技创新项目（SNG2018055）；苏州市职业大学预研项目（SVU2015YY03）
| 作者 | 单位 |
| 张丽，刘腾飞，刘明，段晓琨，董明辉 | 1.苏州市职业大学，江苏苏州215104；2.苏州市农业科学院，江苏苏州215155；3.中国食品发酵工业研究院，北京100015；4.华质泰科生物技术（北京）有限公司，北京100101 |
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