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当前位置: 首页 > 文章 > 茶叶加工与样品制备对同位素分馏和测定的影响 核农学报 2020 (1) 71-77
Position: Home > Articles > 茶叶加工与样品制备对同位素分馏和测定的影响 Journal of Nuclear Agricultural Sciences 2020 (1) 71-77

茶叶加工与样品制备对同位素分馏和测定的影响

作  者：
邵圣枝;聂晶;刘志;张永志;王钫;Karyne M.Rogers;袁玉伟
关键词：
茶叶;稳定同位素;加工;样品制备
摘  要：
为考察不同加工方式和样本制备目数对茶叶同位素分馏与测定的影响,建立茶叶中4种同位素δ13C、δ15N、δ2H、δ18O的元素分析-稳定同位素比率质谱(EA-IRMS)分析测试方法,研究红茶和绿茶加工过程中同位素分馏及不同目数样本制备的测试影响.结果表明,通过两点法或三点法构建的校准曲线具有很好的相关性,能够满足测试精度要求;相同原料所加工红茶和绿茶中4种同位素比率无显著差异,未发现同位素分馏效应;红茶和绿茶通过研磨后过80目、100目和120目筛与未过筛4种茶叶样品之间同位素比率无显著差异(P<0.05).因此,相同原料的非发酵(绿茶)和发酵(红茶)加工以及不同目数样本制备对4种稳定同位素测定均无显著影响.本研究结果为茶叶稳定同位素数据库构建以及样品制备提供了方法基础.
作  者：
LI Juan;HAN Dong;MI Si;LI Xia;ZHANG Chunhui;Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Science/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs;
关键词：
marinated beef;;SPME;;volatile flavor compounds;;odor activity value
摘  要：
In order to investigate the contribution of volatile in marinated beef. The study was performed to investigate the composition, content and contribution of flavor compounds in the time-honored marinated beef products collected from Beijing, headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry was applied to analyze the volatile compounds in the marinated beef. After analysis, a total of 78 volatile components were identified in four marinated beef samples. Of these, 12 were determined as odor-active compounds, being heptanal, nonanal, tetradecanal, eucalyptol, linalool,(-)-4-Terpineol, L-α-terpineol, α-terpineol, estragole, anethole, 1-methyl-naphthalene and 2-pentyl-furan, were identified as the main flavor. Because of its relatively high OAV and special flavor, chemicals such as nonanal, eucalyptol, linalool, estragole and anethole were identified as the characteristic odor-active compounds for the marinated beef in Beijing area, and Ketones, esters and some alcohols were the modified flavor. Principal component analysis of 12 aroma-active components showed that the flavor profiles of different marinated beef samples were significantly different, and its results can be clearly distinguished the flavor. The cluster analysis results showed that the aroma-active compounds could be classified as 4 clusters, which were derived from the oxidation and degradation of fat in raw meat, the Maillard reaction and the addition of spices. The results of this study can provide a theoretical reference for the research on the flavor regulation.

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