超声处理对柑普茶挥发性成分的影响

Effect of Ultrasonic Treatment on the Volatile Components of Gan-pu Tea

摘要:

采用全自动顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）联用技术对超声处理前后的柑普茶的挥发性成分进行测定和分析。结果表明，柑普茶的香气成分来自茶枝柑的柑皮和普洱熟茶，主要挥发性成分为柠檬烯、蒎烯、β-月桂烯、γ-松油烯、芳樟醇、萜烯醇、N-甲基邻氨基苯甲酸甲酯和1,2,3三甲氧基苯等；超声处理能影响柑普茶不同部分挥发性成分的相对含量，较超声处理前，柑普茶柑皮中α-侧柏烯和α-蒎烯等成分的相对含量减少，邻伞花烃、癸醛的含量增多，柑普茶茶叶中的乙酸丁酯、N，N-二甲基甲酰胺、水芹烯、芳樟醇、松油醇和1,2,3三甲氧基苯等成分的相对含量在超声处理后都有提高，β-月桂烯、柠檬烯、γ-松油烯和茶香酮的相对含量较超声处理前有所减少；各成分含量的变化幅度在实验时长内基本随超声时间的延长而增大。

Abstract:

Automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile components of Gan-pu tea before and after ultrasonic treatment. The results showed that the volatile components of Gan-pu tea came from the peel of Citrus reticulata ‘Chachi’ and ripe Pu'erh tea, and the main volatile constituents were limonene, pinene, beta-myrcene, gamma-terpinene, linalool, terpineol, methyl N-methylanthranilate, 1,2,3-trimethoxybenzene, and others. Ultrasonic treatment could affect the relative volatile component content in different parts of Gan-pu tea. Compared with those of the samples before ultrasonic treatment, for the peel of Citrus reticulata ‘Chachi’, the relative content of alpha-thujene, alpha-pinene, and other components were reduced, and the content of o-cymene and decanal were increased. After ultrasonic treatment, for the Pu'erh tea, the content of butyl acetate, N,N-dimethylformamide, alpha-phellandrene, linalool, terpineol, 1,2,3-trimethoxy-benzene, and others were increased, and the content of beta-myrcene, D-limonene, gamma-terpinene, and 4-ketoisophorone were decreased. The magnitude of variation of each component content was increased with increasing ultrasonication time during the experiment.