顶空-气质联用法测定柚子皮绿茶挥发性成分

摘要

The volatile aroma components of pomelo peel tea,pomelo peel and green tea were comparatively analyzed by headspace-GC-MS in order to discover the originals and causes of volatile aroma components in pomelo peel tea.It was shown that limonene and myrcene were the major components of three samples.This indicates that limonene and myrcene are not new aroma components transferred from pomelo peel to green tea and not the specific aroma substances of three samples.Several oxygen-containing compounds that can differentiate green tea and pomelo peel were detected in pomelo peel tea,accounting for approximately 5% of the total volatile compounds.The percentage of oxygen-containing compounds was higher than that obtained using simultaneous distillation extraction.The difference may come from the oxidation of alkenes caused by long-term repeated extraction at high temperature during the simultaneous distillation extraction process.However,headspace extraction requires mild reaction conditions,yielding aroma components similar to those released under natural conditions.%采用顶空-气质联用法测定柚子皮绿茶、柚子皮和绿茶原料中的挥发性香气成分,通过对各样品成分的比较,探讨柚子皮绿茶成品香气成分的来源及成因。结果：柚子皮绿茶、柚子皮和绿茶原料的主要成分均为柠檬烯和月桂烯,表明柠檬烯和月桂烯不是由柚子皮转移至绿茶原料的新香气成分;在柚子皮绿茶中检测出几种含氧化合物,占柚子皮绿茶总挥发性成分的5%左右,是区别于绿茶原料和柚子皮的特异性香味物质;并将本方法提取的香气成分与同时蒸馏法进行对比,发现同时蒸馏法提取物含氧化合物比例较高,可能是因为同时蒸馏萃取法高温下长时间反复萃取,样品中的烯烃类物质被氧化所致,而顶空提取法条件较为温和,得到的挥发性成分与样品自然释放的香气成分更为接近。