六堡茶香气成分的全二维气相色谱-飞行时间质谱分析

采用全二维气相色谱-飞行时间质谱联用技术,分析一批代表性六堡茶样品中香气成分的组成及其相对含量。结果表明,此批六堡茶样品中共鉴定出307种共有香气成分,根据化学结构的差异可分为烯醇类(7种)、烯类(23种)、胺类(5种)、烷烃类(20种)、醛类(14种)、烯醛类(14种)、醚类(22种)、醇类(7种)、酯类(10种)、内酯类(7种)、烯酯类(5种)、烯酮类(30种)、酮类(49种)、酚类(5种)、有机酸类(11种)、含硫化合物(5种)、氮杂环化合物(20种)、氧杂环化合物(7种)、芳香烃化合物(40种)、炔类(3种)以及酸酐类(3种),共21类化合物;研究发现,六堡茶的香气成分以有机酸类、芳香烃化合物、醚类以及醛类为主,相对含量可分别达到16.55%、13.50%、10.92%以及10.04%。有54种香气成分的相对含量不小于0.5%,其中,棕榈酸(14.95%)、苯甲醛(3.03%)、芳樟醇(2.19%)以及(E,E)-2,4-庚二烯醛(2.04%)等是六堡茶中相对含量较丰富的香气成分。特征性香气成分分析表明,有机酸类(棕榈酸等)、芳香烃类(乙苯等)、醚类(1,2,3-三甲氧基苯、2-萘甲醚等)、醛类(苯甲醛、3-甲基丁醛等)以及烯酮类(α-紫罗兰酮等)等香气成分可能对六堡茶的香气品质产生重要影响。

Analysis of Aroma Components in Liubao Tea by Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry

Liubao tea is one of China’s most well-known teas with a long history of consumption, which has a unique aroma quality. The composition and relative contents of aroma components in a representative batch of Liubao tea were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). A total of 307 aroma components were identified from the tea samples, including 7 enols, 23 alkenes, 5 amines, 20 alkanes, 14 aldehydes, 14 olefin aldehydes, 22 ethers, 7 alcohols, 10 esters, 7 lactones, 5 allyl esters, 30 ketenes, 49 ketones, 5 phenols, 11 organic acids, 5 sulphur compounds, 20 nitrogen heterocyclic compounds, 7 oxygen heterocyclic compounds, 40 aromatic hydrocarbon compounds, 3 alkynes and 3 acid anhydrides, and 21 other compounds. The results showed that the aroma of Liubao tea was mainly composed of organic acids, aromatic hydrocarbon compounds, ethers, and aldehydes, and their relative contents were 16.55%, 13.50%, 10.92% and 10.04%, respectively. There were 54 aroma compounds accounting for less than 0.5% of the total amount of volatiles, the predominant ones being hexadecanoic acid (14.95%), benzaldehyde (3.03%), 3,7-dimethyl-1,6-octadien-3-ol, (2.19%) and (E,E)-2,4-heptadienal (2.04%). The analysis of characteristic aroma components showed that organic acids (such as hexadecanoic acid), aromatic hydrocarbon compounds (such as ethylbenzene), ethers (such as 1,2,3-trimethoxybenzene and 2-methoxy-naphthalene), aldehydes (such as benzaldehyde and 3-methyl-butanal) and ketones (such as α-ionone) may have a direct impact on the aroma quality of Liubao tea.