基于气相离子迁移谱对不同文冠果茶挥发性成分的分析

王磊; 路昌; 刘莉; 赵立强; 解孝满; 于梅; 赵永军

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DOI:10.12161/j.issn.1005-6521.2022.09.022

食品研究与开发:2022,43(9):159-168

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基于气相离子迁移谱对不同文冠果茶挥发性成分的分析

王磊，路昌，刘莉，赵立强，解孝满，于梅，赵永军^1,2,3,4

(1.山东省林草种质资源中心暖温带林草种质资源保存与利用国家林业和草原局重点实验室，山东济南 250102;2.山东农业工程学院食品科学与工程学院，山东济南 250100;3.山东师范大学生命科学学院，山东济南 250014;4.山东海能科学仪器有限公司，山东德州 251500)

Analysis of Volatile Compounds in Different Xanthoceras sorbifolia Bunge Products for Tea by Gas Chromatography-Ion Mobility Spectrometry

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投稿时间：2021-10-07

中文摘要: 为探索文冠果叶茶与花茶加工风味变化差异，利用气相色谱-离子迁移（gas chromatography-ion mobility spectrometry，GC-IMS）法对文冠果鲜叶、叶茶、花茶中挥发性成分进行测定。结果表明，共检测出酮类、醛类、醇类、酯类、萜烯类等83种挥发性成分，鉴定出41种。文冠果鲜叶中酯类含量最高，叶茶中酮类含量最高，花茶中醛类含量最高。加工处理对各种茶的挥发性物质成分影响较大且表现不一，鲜叶加工后各类挥发性成分减少为原体积的55.48%～61.05%，其中酮类相对稳定、酯类减少最多；叶茶中正丁醇、（E）-β-罗勒烯等23种物质含量降至鲜叶含量的20%以下，而2-乙酰基呋喃、2，3-丁二醇、3-（甲基硫代）丙醛等含量提升。叶茶与花茶相比，叶茶中丁酮、乙酸叶醇酯、2，3-丁二醇及壬醛含量更高，花茶中过氧化乙酰丙酮、（2E，4E）-2，4-辛二烯醛等10种物质含量更高。

中文关键词: 文冠果文冠果茶气相离子迁移谱挥发性成分指纹图谱香气成分

Abstract:Key Laboratory of State Forestry and Grassl and Administrationon Conservation and Utilization of Warm Temperate Zone Forest and Grass Germplasm Resources，Shandong Provincial Center of Forest and Grass Germplasm Resources，Jinan 250102，Shandong，China；College of Food Science and Engineering，Shandong Agriculture and Engineering University，Jinan 250100，Shandong，China；College of Life Sciences，Shandong Normal University，Jinan 250014，Shandong，China；4.Hanon Advanced Technology Group Co.，Ltd.，Dezhou 251500，Shandong，China

keywords: Xanthoceras sorbifolium Bunge Xanthoceras sorbifolia products for tea gas chromatography-ion mobility spectrometry（GC-IMS） volatile components fingerprint aroma components

文章编号：202209022 中图分类号： 文献标志码：

基金项目:山东省重点研发计划（农业良种工程）(2020LZGC0904)；文冠果茶饮品关键技术研究（sgyhx2021-03）

作者	单位
王磊，路昌，刘莉，赵立强，解孝满，于梅，赵永军	山东省林草种质资源中心暖温带林草种质资源保存与利用国家林业和草原局重点实验室，山东济南 250102；山东农业工程学院食品科学与工程学院，山东济南 250100；山东师范大学生命科学学院，山东济南 250014；山东海能科学仪器有限公司，山东德州 251500

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WANG Lei，LU Chang，LIU Li，ZHAO Li-qiang，XIE Xiao-man，YU Mei，ZHAO Yong-jun

This study analyzed the flavor variation of the leaf product and flower product of Xanthoceras sorbifolia for tea （hereinafter referred to as leaf product and flower product，respectively）after processing.Specifically，gas chromatography-ion mobility spectrometry（GC-IMS）was employed to determine the volatile components in fresh leaves of X.sorbifolia（hereinafter referred to as fresh leaves），leaf product and flower product.A total of 83 volatile components，including ketones，aldehydes，alcohols，esters and terpenes，were detected，and 41 were identified.The content of esters，ketones and aldehydes was respectively the highest in fresh leaves，leaf product and flower product.Processing had great but different influence on the volatile components in fresh leaves，leaf product and flower product.It reduced the total volume of volatile components in fresh leaves to about 55.48%-61.05%of the original volume.Among them，the content of ketones was relatively stable，while the content of esters dropped the most.The content of 23 components such as n-butanol and（E）-β-ocimene in leaf product was decreased to less than 20%that in fresh leaves，and the content of 2-acetylfuran，2，3-butanediol，and 3-（methylthio）propionaldehyde rose.Leaf product had higher content of cis-3-hexenyl acetate，2，3-butanediol，butanone，and nonanal than flower product，while flower product had higher content of more than 10 components such as acetyl acetone peroxide and （2E，4E）-2，4-octadienal than leaf product.

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