| 贵州四种名优茶叶的电子鼻鉴别与香气成分分析 |
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| 引用本文： | 罗冬兰,邵 勇,巴良杰,马 超,耿方静,曹 森.贵州四种名优茶叶的电子鼻鉴别与香气成分分析[J].保鲜与加工,2020,20(3):183-190. |
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| 作者姓名： | 罗冬兰 邵 勇 巴良杰 马 超 耿方静 曹 森 |
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| 作者单位： | 贵阳学院，贵州 贵阳 550005;中国农业科学院农业质量标准与检测技术研究所，北京 100000 |
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| 基金项目： | 贵阳市科技局贵阳学院专项资金资助（GYU-KYZ〔2018〕02-22） |
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| 摘 要： | 为实现贵州4种名优茶叶（湄潭翠芽茶、石阡苔茶、凤冈锌硒茶、都匀毛尖）的鉴别，本文通过线性判别分析（LDA）和载荷分析（Loadings），研究电子鼻技术对贵州4种名优茶叶的鉴别能力，并采用顶空固相微萃取-气相色谱-质谱联用技术对香气成分进行分析。结果表明：电子鼻中LDA方法能够将4种名优茶叶有效鉴别，而Loadings分析表明2号（氮氧化合物）和7号（萜烯类、硫化物）传感器在整体气味鉴别中起到主要作用。对4种名优茶叶的具体香气成分分析表明，4种茶叶中共检出香气成分77种，共有成分14种。其中，醇类和烷烃类在4种茶叶香气成分中的相对含量均较高，4种茶叶均未检测出独立的醛类化合物。芳樟醇、2-丁基-1-辛醇、5-庚基苯-1,3-二醇、癸烷分别是湄潭翠芽、石阡苔茶、凤冈锌硒茶和都匀毛尖茶中检测出独有的且相对含量最高的香气成分，说明不同种类的茶叶均有独自的香气成分。因此，不同种类的茶叶由于挥发性成分种类及相对含量有差异导致其香气不同，并且电子鼻技术可以对贵州这4种茶叶进行有效鉴别。
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| 关 键 词： | 电子鼻 顶空固相微萃取 气相色谱-质谱联用 茶叶 香气成分 |
Electronic Nose Identification and Analysis of Aroma Components of Four Famous and Excellent Teas in Guizhou |
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| Abstract: | In order to identify four famous and excellent tea species in Guizhou(Meitan Cuiya tea, Shiqian moss tea, Fenggang Zinc-Selenium tea and Duyun Maojian tea), the four famous and excellent tea were detected by electronic nose and analyzed by linear discriminant analysis(LDA) and load analysis(Loadings). The aroma components were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that LDA method could effectively identify four famous teas, while Loadings analysis indicated that the No.2(nitrogen oxide) and No.7(terpene, sulfide) sensors played a major role in the overall odor identification. The aroma components analysis showed that a total of 77 aroma components were detected, among which, 14 aroma components were found in all four teas. The relative content of alcohols and alkanes in the four teas was higher, but no aldehydes was detected in the teas. Linalool, 2-butyl-1-octanol, 5-heptanylbenzene-1,3-diol and decane were found to be unique and the compounds with the highest relative content in Meitan Cuiya tea, Shiqian moss tea, Fenggang Zinc-Selenium tea and Duyun Maojian tea, respectively, which indicated that different tea had their own representative aroma components. Therefore, different kinds of tea have different aroma because of the difference of volatile components and relative content, and electronic nose technology could effectively identify the four kinds of tea in Guizhou. |
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| Keywords: | electronic nose headspace solid phase microextraction gas chromatography-mass spectrometry(GC-MS) tea aroma components |
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