作 者：
施英;廖森泰;肖更生;邹宇晓;刘军;刘凡;穆利霞;沈维治
单 位：
广东省农产品加工重点实验室;广东省农业科学院蚕业与农产品加工研究所
关键词：
桑叶乌龙茶;挥发性成分;顶空固相微萃取;气相色谱-质谱联用
摘 要：
桑叶茶的挥发性成分直接关系其风味特征。采用顶空固相微萃取方法和气相色谱-质谱(GC/MS)联用分离鉴定技术,分析桑叶乌龙茶的挥发性成分,并对样品萃取条件进行优化。在萃取温度60℃、吸附时间40 min、250℃解吸5 min的条件下,获取样品的GC/MS分析数据的相对标准偏差(RSD)均<10%,其精密度和重现性较好。在桑叶乌龙茶样品中共检测到醛类、酮类、酯类、烯烃类和脂肪酸类化合物83种,其中醛类化合物的含量最高,占总挥发性物质的40%以上。主要挥发性成分甲基庚烯酮、正己醛、2-甲基丁醛、β-紫罗兰酮以及α-环柠檬醛对桑叶乌龙茶甜香清新、略带花果味的香气特征形成起决定性作用。
译 名：
Analysis of Volatile Constituents in Mulberry Leaf Oolong-tea by Headspace Solid-phase Micro-extraction and Gas Chromatography Coupled with Mass Spectrometry
作 者：
SHI Ying;LIAO Sen-Tai;XIAO Geng-Sheng;ZOU Yu-Xiao;LIU Jun;LIU Fan;MU Li-Xia;SHEN Wei-Zhi;Sericulture and Farm Produce Processing Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Agro-food Science and Technology of Guangdong;
关键词：
Mulberry-leaf oolong-tea;;Volatile constituent;;Headspace solid-phase micro-extraction;;Gas chromatography coupled with mass spectrometry
摘 要：
The volatile constituents in mulberry leaf tea is directly related to its flavor characteristics. We analyzed the volatile constituents in mulberry leaf oolong-tea by headspace solid-phase micro-extraction and gas chromatography coupled with mass spectrometry(GC/ MS)technology and optimized the extraction conditions. Under condition of adsorption for 40 min at 60 ℃ and desorption for 5 min at 250 ℃,the relative standard deviation(RSD)of GC/ MS analysis results was less than 10%,indicating that this determination method is accurate and reliable. Totally 83 volatile compounds,including aldehydes,ketones,esters,alkenes,and fatty acids,were identified in mulberry leaf oolong-tea samples. Mass fraction of aldehydes was the highest,accounting for over 40% of total volatile substance. The main volatile constituents including methyl heptenone,hexanal,2-methyl aldehyde,β-ionone and α-cyclocitral play a decisive role on the aroma characteristics of mulberry leaf oolong-tea which is sweetish and refreshing with slight flower and fruit fragrance.
