| Food sciences |
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| Comparison of three different methods for adsorption of aroma compounds for green tea, yellow tea and white tea |
Jiaojiao CHEN1( ),Chengyin LU2,Guoqing WANG2,Liyan CHEN2,Huiling LIANG1(),Yingbin ZHANG2() |
1.College of Agriculture and Food Science, Zhejiang A & F University/Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology, Hangzhou 311300, China
2.Tea Research Institute, Chinese Academy of Agricultural Sciences/Tea Quality Inspection and Supervision Center, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China |
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Abstract Combined with gas chromatography-mass spectrometer (GC-MS), we compared the adsorption characteristics and laws of aroma compounds for green tea, yellow tea and white tea by using three methods, i.e. headspace solid-phase micro-extraction (HS-SPME), headspace stir bar sorptive extraction (HS-SBSE), and Tenax TA. Under the same ratio of tea to water, equilibrium time, extraction temperature and adsorption time, the enrichment effect of the three methods on aroma compounds for nine tea samples was analyzed. The results showed that the absorption capacity of Tenax TA was the highest; HS-SBSE was the second; and HS-SPME was the lowest. HS-SPME and HS-SBSE showed better enrichment effect for terpene and low water-soluble compounds, while Tenax TA showed better adsorption capacity of aldehyde and could trap some of the water-soluble and highly volatile substances easily. In addition, compared with Tenax TA, the relative content of long carbon chain compounds such as linalool, linalool oxide and cis-3-hexenyl hexanoate extracted by HS-SPME and HS-SBSE was significantly higher (P＜0.05), while the relative content of short carbon chain compounds including 2-methylbutyraldehyde and 1-penten-3-ol was lower (P＜0.05). In conclusion, the analysis results of Tenax TA method is more authentic in aroma composition, in consideration of a strong competition effect during HS-SPME and HS-SBSE extraction.
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Received: 19 September 2019
Published: 11 September 2020
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Corresponding Authors:
Huiling LIANG,Yingbin ZHANG
E-mail: 1639454215@qq.com;hlliang@zafu.edu.cn;yanying7217@sina.com
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3种方法吸附绿茶、黄茶与白茶香气成分的比较
结合气相色谱-质谱（gas chromatography-mass spectrometer, GC-MS）法，比较顶空固相微萃取（headspace solid-phase micro-extraction, HS-SPME）、顶空搅拌子吸附萃取（headspace stir bar sorptive extraction, HS-SBSE）、Tenax TA 3种方法吸附绿茶、黄茶与白茶香气成分的特点与规律，分析3种方法对供试的9个茶样香气成分的富集效果。结果表明：在相同的茶水比、平衡时间、萃取温度、吸附时间下，Tenax TA的吸附量最高，HS-SBSE其次，HS-SPME最低；HS-SPME与HS-SBSE对茶叶香气成分中的烯类物质和低水溶性物质有良好的富集能力；Tenax TA对醛类物质的富集效果更好，能捕集到部分易溶于水和极易挥发类物质。此外，HS-SPME和HS-SBSE吸附的芳樟醇及其氧化物和顺-己酸-3-己烯酯等长C链化合物的相对含量显著高于Tenax TA（P＜0.05），而2-甲基丁醛和1-戊烯-3-醇等短C链化合物的相对含量显著低于Tenax TA（P＜0.05）。考虑到HS-SPME与HS-SBSE吸附时存在一定的竞争效应，因此，Tenax TA吸附结果在反映香气化合物组成上更具真实性。
关键词：
顶空固相微萃取,
顶空搅拌子吸附萃取,
Tenax TA吸附,
茶叶香气
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