摘要
为深入探究不同茶树品种的径山茶挥发性成分差异,采用搅拌棒吸附萃取-气相色谱-质谱联用技术(SBSE-GC-MS)、顶空-气相色谱-离子迁移谱技术(HS-GC-IMS)对径山1号、径山2号、鸠坑种、迎霜和翠峰5个茶树品种的径山茶挥发性成分进行分析。首先,基于GC-MS和GC-IMS分别共鉴定出93种和79种挥发性成分。其次,通过主成分分析(PCA)揭示了不同茶树品种的径山茶挥发性成分之间的差异。最后,运用正交偏最小二乘法判别分析(OPLS-DA)的变量投影重要性(VIP)确定不同品种间的差异挥发性成分,并通过相对香气活度值(ROAV)进一步筛选关键差异挥发性成分。结果表明,在GC-MS和GC-IMS中分别有16种和12种挥发性化合物被鉴定为不同茶树品种径山茶的关键差异挥发性化合物。其中,径山2号的特征挥发性成分包括2-庚醇、茉莉酸甲酯、2-甲基丁醛和2-庚酮等,具有较为明显的清香特征,其含量高于其他品种;径山1号中顺茉莉酮、庚醛和(Z)-3-己烯醇的含量较为丰富;迎霜品种中氧化柠檬烯和戊醛的含量较高。结合感官评价结果表明,径山1号、翠峰和径山2号的香气评分较高。研究揭示了不同茶树品种径山茶的特征性挥发物具有显著差异,为径山茶生产中优质原料的选择提供理论依据,对实现高品质径山茶的精准加工和定向品质控制具有重要价值。
To investigate the differences of volatile components in Jingshan tea from different tea cultivars,the stir bar sorptive extraction gas chromatography-mass spectrometry(SBSE-GC-MS),headspacegas chromatography-ion mobility spectrometry(HS-GC-IMS)were used to analyze the volatile components in Jingshan tea from five tea cultivars,including‘Jingshan No.1’,‘Jingshan No.2’,‘Jiukeng’,‘Yingshuang’and‘Cuifeng’.Firstly,a total of volatile components were identified by GC-MS and 79 volatile components by GC-IMS.Secondly,principal component analysis(PCA)was used to reveal the differences in the volatile components of Jingshan tea from different tea cultivars.Finally,orthogonal partial least squares discriminant analysis(OPLS-DA)was used to determine the differential volatile components between different cultivars,and the relative odor activity value(ROAV)was used to further identify the key differential volatile components.The results show that 16 and 12 volatile compounds were identified as the key differential volatile compounds of different tea cultivars by SBSE-GC-MS and HS-GC-IMS respectively.Among them,the characteristic volatile components of‘Jingshan No.2’include 2-heptanol,methyl jasmonate,2-methyl butanal,and 2-heptanone,which have clear fragrance characteristics and higher contents than other cultivars.The contents of methyl eugenol,hexanal,and(Z)-3-hexen-1-ol in‘Jingshan No.1’were relatively rich.The contents of oxidized limonene and pentanal in‘Jiukeng’were relatively higher.The sensory evaluation results indicate that‘Jingshan No.1’,‘Cuifeng’and‘Jingshan No.2’had higher aroma scores.This study revealed that the characteristic volatile compounds in Jingshan tea from different tea cultivars have significant differences,which provided a theoretical basis for the selection of high-quality raw materials in Jingshan tea production,and had important value for achieving precise processing and targeted quality control of high-quality Jingshan tea.
作者
侯智炜
吕永铭
马宽
张汇源
顾哲
张然
李乐
金俞谷
苏祝成
陈红平
HOU Zhiwei;LÜYongming;MA Kuan;ZHANG Huiyuan;GU Zhe;ZHANG Ran;LI Le;JIN Yugu;SU Zhucheng;CHEN Hongping(College of Tea Science and Tea Culture,Zhejiang A&F University,Hangzhou 311300,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Xiamen Gutemei Biotechnology Co.,Ltd.,Xiamen 361000,China;Hangzhou Jingshan Wufeng Tea Co.,Ltd.,Hangzhou 311123,China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2024年第5期747-762,共16页
Journal of Tea Science
基金
国家自然科学基金(32302608)
浙江农林大学科研发展基金人才启动项目(2022FR025)
径山茶国家现代农业全产业链标准化示范基地项目(TRIKJ2023070)
中国农业科学院创新工程(CAAS-ASTIP-2021-TRI)
国家现代农业产业技术体系(CARS-19)。
