Studies on aroma components in Taiping Houkui tea by HS-SPME-GC-MS coupled with principal component analysis
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摘要: 香气是影响茶叶品质的重要因子之一,太平猴魁茶是历史名茶,其独特的香气受到消费者青睐。本研究利用顶空固相微萃取-气质联用结合主成分分析法对太平猴魁茶的香气成分进行研究。结果表明:从太平猴魁茶样品中共检测到51种挥发性成分,3个不同地域的7个太平猴魁茶样品香气成分在组成及含量上存在一定的差异,但它们的主要香气物质是相似的,主要包括13种醇类物质、8种烯类物质、6种醛类、3种酮类物质、7种酯类物质、4种芳香烃类物质和8种烷烃类物质;采用主成分分析法,鉴定出太平猴魁茶特征香气成分主要有29种,包括7种醇类成分,8种烯类成分,3种醛类成分,5种烷烃类成分,2种酮类成分,3种酯类成分和1种芳香烃类成分。Abstract: Aroma is a major factor influence tea quality.Taiping Houkui tea is famous world-wide which rest on its unique flavor. Aroma components of Taiping Houkui tea were analyzed using solid phase micro-extraction followed by gas chromatography-mass spectrometry combined with principal component analysis. Results showed that a total of 51 compounds were identified from the tea samples major including 13 kinds of alcohols, 6 kinds of aldehydes, 8 kinds of alkene, 3 kinds of ketones, 7 kinds of esters, 4 kinds of aromatic hydrocarbons and 8 kinds of alkanes. The varieties of the aromatic constituents behaved similarly in seven commercial Taiping Houkui tea samples, but the contents behaved differently in different regions.Principle component analysis showed that 7 kinds of alcohols, 8 kinds of alkene, 3 kinds of aldehydes, 5 kinds of alkanes, 2kinds of ketones, 3 kinds of esters and one kind of aromatic hydrocarbons made a major contribution to Taiping Houkui tea.
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