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  本文關(guān)鍵詞：基于GC-MS及電子鼻的云南紅茶香氣成分的研究　出處：《天津科技大學》2016年碩士論文　論文類型：學位論文

  更多相關(guān)文章： 頂空固相微萃取 氣質(zhì)聯(lián)用 云南紅茶 色譜柱 電子鼻 香氣成分

【摘要】：本研究采用氣相色譜-質(zhì)譜聯(lián)用(GC-MS)及電子鼻對云南紅茶的香氣成分的進行了研究。主要研究內(nèi)容如下:1不同極性色譜柱在云南紅茶香氣成分分析中的對比研究比較了兩種不同極性的色譜柱對云南紅茶香氣化合物分離效果的差異,HP-5MS以及CP-Wax兩種色譜柱對云南紅茶香氣成分的分離效果均表現(xiàn)良好,但對不同種類化合物的分離效果存在一定的差異,色譜柱HP-5MS更適合用于云南紅茶主要香氣及整體香氣成分分析。2電子鼻結(jié)合GC-MS在云南紅茶香氣分析中的應(yīng)用建立了電子鼻對云南紅茶香氣分析的前處理以及分析方法,46種不同的云南紅茶分為A、B、C三大類。通過對五種萃取頭的靈敏性進行考察,確定了 75 μmCAR/PDMS萃取頭更適合用于對云南紅茶整體香氣的綜合分析。對三類云南紅茶的代表性茶樣進行GC-MS分析,結(jié)果表明,B類和C類云南紅茶均以芳樟醇為主,而A類云南紅茶則以香葉醇為主,此外,B類云南紅茶中的水楊酸甲酯的百分比含量明顯高于其他兩類云南紅茶。造成A類、B類和C類云南紅茶香氣差異的香氣化合物主要為芳樟醇及芳樟醇氧化物、香葉醇、水楊酸甲酯等,除此之外還包括二氫芳樟醇、α-萜品醇、橙花叔醇、苯甲醛等主要香氣成分以及其他一些含量較低的香氣化合物,云南紅茶的主要香氣成分對云南紅茶的分類結(jié)果有較大的影響。3云南紅茶主要香氣成分的定量分析方法研究根據(jù)累積峰面積標準化值考察五種不同的萃取頭對云南紅茶主要香氣成分的萃取效率,結(jié)果表明,50/30μm DVB/CAR/PDMS萃取、65μm PDMS/DVB萃取頭、75 μm CAR/PDMS萃取頭分別對云南紅茶的主要香氣成分表現(xiàn)出較高的萃取效率。通過單因素實驗對攪拌轉(zhuǎn)速、萃取時間、萃取溫度以及茶水比等影響萃取頭萃取效率的萃取因素分別進行了優(yōu)化,得到了 50/30 μm DVB/CAR/PDMS萃取頭、65μm PDMS/DVB萃取頭以及75μmCAR/PDMS萃取頭的最佳萃取條件。在最佳萃取條件下,分別對最佳萃取方法進行驗證,目標化合物的線性相關(guān)系數(shù)(R2)在均在0.995-0.999之間,線性關(guān)系良好,檢出限均小于20 ng/g,重復(fù)性和準確性良好,適合對云南紅茶的主要香氣成分進行定量分析。
[Abstract]:Gas chromatography-mass spectrometry (GC-MS) was used in this study. The aroma components of Yunnan black tea were studied by electronic nose. The main contents were as follows:. 1Contrastive study of different Polar chromatographic columns in the Analysis of aroma components of Yunnan Black Tea the results of the separation of aroma compounds from Yunnan Black Tea by two different polar columns were compared. HP-5MS and CP-Wax chromatographic columns showed good separation effect on aroma components of Yunnan black tea, but there were some differences in the separation of different kinds of compounds. The chromatographic column HP-5MS is more suitable for the analysis of the main aroma and the whole aroma components of Yunnan black tea. 2 the application of electronic nose combined with GC-MS in the aroma analysis of Yunnan black tea has been established. The effect of electronic nose on the aroma of Yunnan black tea was established. Preprocessing and analytical methods of analysis. Forty-six different kinds of black tea from Yunnan were divided into three groups of Acarinobium C. the sensitivity of the five extraction heads was investigated. The 75 渭 mCAR/PDMS extraction head was determined to be more suitable for the comprehensive analysis of the whole aroma of Yunnan black tea. The representative tea samples of three kinds of Yunnan black tea were analyzed by GC-MS, the results showed that. The linalool is the main component of the black tea of B and C, while the geraniol is the main part of the black tea of A. The percentage of methyl salicylate in the black tea of B was significantly higher than that of the other two kinds of black tea, and the main aroma compounds that caused the difference in aroma between class A, B and C were linalool and linalool oxide. In addition, it includes dihydrolinalool, 偽 -terpene alcohol, nerolflower tertiary alcohol, benzaldehyde and other aroma compounds with lower content. The main aroma components of Yunnan black tea have great influence on the classification results of Yunnan black tea. 3 quantitative analysis of the main aroma components of Yunnan black tea; study on five different extraction head pairs according to the standardized value of cumulative peak area. Extraction efficiency of main aroma components of Yunnan black tea. The results show that 50 / 30 渭 m DVB/CAR/PDMS extraction head is 65 渭 m PDMS/DVB. The 75 渭 m CAR/PDMS extraction head showed high extraction efficiency for the main aroma components of Yunnan black tea, and the stirring speed and extraction time were tested by single factor experiment. The extraction temperature and the ratio of tea to water were optimized, and the 50/30 渭 m DVB/CAR/PDMS extraction head was obtained. The optimum extraction conditions of 65 渭 m PDMS/DVB extraction head and 75 渭 mCAR/PDMS extraction head were studied. Under the optimum extraction conditions, the optimum extraction method was verified. The linear correlation coefficient of the target compounds is between 0.995-0.999, the linear relationship is good, the detection limit is less than 20 ng / g, the repeatability and accuracy are good. It is suitable for quantitative analysis of the main aroma components of Yunnan black tea.
【學位授予單位】：天津科技大學
【學位級別】：碩士
【學位授予年份】：2016
【分類號】：O657.63;TS272.52

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