[1]汪 鹏,王 璐,陈杰博,等.以4-叔丁基环己醇为内标物定量分析茶叶的香气成分[J].福建农林大学学报(自然科学版),2021,50(02):198-205.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2021.02.008]
 WANG Peng,WANG Lu,CHEN Jiebo,et al.Quantitative analysis of aroma components in tea by 4-tert-butylcyclohexanol as internal standard[J].,2021,50(02):198-205.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2021.02.008]
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以4-叔丁基环己醇为内标物定量分析茶叶的香气成分()
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福建农林大学学报(自然科学版)[ISSN:1671-5470/CN:35-1255/S]

卷:
50卷
期数:
2021年02期
页码:
198-205
栏目:
园艺科学
出版日期:
2021-02-15

文章信息/Info

Title:
Quantitative analysis of aroma components in tea by 4-tert-butylcyclohexanol as internal standard
文章编号:
1671-5470(2021)02-0198-08
作者:
汪 鹏1 王 璐2 陈杰博2 郑莛予3 褚杜娟3 胡文文1 叶江华4 何海斌1
1.福建省农业生态过程与安全监控重点实验室(福建农林大学),福建 福州 350002; 2.国家甘蔗工程技术研究中心,福建 福州 350002; 3.福建农林大学食品科学学院,福建 福州 350002; 4.武夷学院茶与食品学院,福建 武夷山 354300
Author(s):
WANG Peng1 WANG Lu2 CHEN Jiebo2 ZHENG Tingyu3 CHU Dujuan3 HU Wenwen1 YE Jianghua4 HE Haibin1
1.Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring(Fujian Agriculture and Forestry University), Fuzhou, Fujian 350002, China; 2.National Engineering Research Center for Sugarcane, Fuzhou, Fujian 350002, China; 3.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; 4.College of Tea and Food, Wuyi University, Wuyishan, Fujian 354300, China
Abstract
关键词:
4-叔丁基环己醇 内标物 香气成分 气相色谱—质谱 ’肉桂’
Keywords:
4-tert-butylcyclohexanol internal standard aroma components gas chromatography-mass spectrometry ’Rougui’
分类号:
TS207.3
DOI:
10.13323/j.cnki.j.fafu(nat.sci.).2021.02.008
文献标志码:
A
摘要:
以4-叔丁基环己醇为内标物,采用顶空固相微萃取结合气相色谱—质谱(GC-MS)技术对武夷岩茶’肉桂’的香气物质进行定性和定量分析.结果表明,内标物的色谱峰未干扰样品色谱峰,内标物重复试验的相对标准偏差为6.50%,方法稳定性良好.对’肉桂’的主要香气成分2-戊基呋喃、对伞花烃、糠醛、芳樟醇、水杨酸甲酯和戊酸进行的定量分析表明,这些成分标准曲线的相关系数R2均接近1.0,回收率为91.8%~109.5%,所建立的方法具有良好的准确度.与归一化法相比,以4-叔丁基环己醇为内标物能更准确地反映茶叶香气物质的含量,可作为评价茶叶香气质量的方法.
Abstract:
4-tert-butylcyclohexanol was used as the internal standard to identify and quantify aroma components in Wuyi Rock tea ’Rougui’ using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the chromatographic peak of the internal standard did not interfere with that of the aroma components. Relative standard deviation of the repeated tests of 4-tert-butylcyclohexanol was 6.50%, showing good stability. Quantitative analysis on aroma components of 2-pentylfuran, p-cymene, furfural, linalool, methyl salicylate and valeric acid showed that the correlation coefficients of these aroma components were all close to 1.0 and the recoveries ranged from 91.8% to 109.5%, showing that the method was of superior precision. Compared with normalization method quantitative results obtained by internal standard method were more accurate, implying that 4-tert-butylcyclohexanol as internal standard could be more accurate to evaluate the quantity and quality of aromatic components in tea.

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备注/Memo

备注/Memo:
收稿日期:2020-11-02 修回日期:2020-12-24
基金项目:国家重点研发计划专项(2017YFE0121800); 农业部“948”项目(2014-Z36); 福建农林大学科技创新专项(CXZX2017134); 中国乌龙茶产业协同创新中心项目(201310); 福建省中青年教师科研项目(JAT160504).
作者简介:汪鹏(1996-),男.研究方向:天然产物活性成分.Email:WP21328@sina.com.通信作者陈杰博(1982-),男, 实验师,博士.研究方向:天然产物活性成分.Email:jiebo-chen@fafu.edu.cn.
更新日期/Last Update: 2021-02-15