不同极性色谱柱在滇红香气成分分析中的对比研究

摘要

The aroma components in black tea were extracted and analyzed by headspace solid phase micro extraction (HS-SPME) coupled with capillary gas chromatography-mass spectrometry (GC-MS). Two different polarity chromatographic columns were used for the separation of the aroma components in black tea. The result of semi-standard non-polar chromatographic column HP-5MS and standard polar chromatographic column CP-Wax were compared by analysis. The results indicated that the separation effect of two different polarity chromatographic column are satisfactory, and there are some differences between the analysis results. Therefore, in the analysis of different aroma components in black tea, we should select suitable chromatographic columns according to the various analytes.%采用顶空固相微萃取（HS-SPME）对滇红的香气成分进行富集，分别使用两种不同极性的色谱柱进行色谱分离，气质联用（GC-MS）检测分析，比较了非极性色谱柱 HP-5MS 和极性色谱柱 CP-Wax 对红茶香气成分分离效果的差异。结果表明，两种不同极性色谱柱对红茶香气成分的分离效果均表现良好，但分析结果存在一定的差异。因此在对红茶中不同的香气成分进行研究分析时，应根据分析目标的不同选择合适的色谱柱。