Analytical method for determining aromatic constituents in tea

An analysis method and quantitative analysis technology, applied in the direction of analyzing materials, measuring devices, and material separation, can solve problems such as poor selectivity, limited coating types, and large differences in enrichment capabilities, and achieve mild conditions, eliminate pollution, and operate simple effect

Inactive Publication Date: 2013-05-01
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The types of commercial coatings are limited, the selectivity is poor, and the enrichment ability of different coatings for different structural molecules is quite different, so it is of great significance to choose the extraction head suitable for the collection of tea aroma components

Method used

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  • Analytical method for determining aromatic constituents in tea
  • Analytical method for determining aromatic constituents in tea
  • Analytical method for determining aromatic constituents in tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 Aroma Analysis of Longjing Tea

[0026] After a large number of experiments by the inventor, the optimization conditions and parameters are as follows:

[0027] In order to obtain the parameters of headspace-solid phase microextraction, the inventors found that the weighted amount of tea leaves was 10g, water was added 30ml, and the water bath temperature was 60°C, which was the optimum after the comparative experiment analysis by the inventor. Under this condition, the instrument response value of the main aroma components in tea leaves was the highest. Peak shapes work best.

[0028] Headspace-SPME conditions: Weigh 10g of Longjing tea sample, add 30ml of boiling water, shake gently to infiltrate the tea sample, place in a water bath at 60°C, equilibrate for 5min, insert the extraction head into a 500ml sampling bottle (see figure 1 ) static headspace solid phase microextraction for 60min. The sampling bottle is composed of a bottle cap 1; an extraction ne...

Embodiment 2

[0040] Embodiment 2 Tieguanyin aroma analysis

[0041] As described in Example 1, headspace-SPME conditions: Weigh 15g of Tieguanyin tea sample, add 40ml of boiling water, shake gently to infiltrate the tea sample, place in a water bath at 70°C, equilibrate for 5 minutes, and place the extraction head Insert a 500ml sampling bottle for static headspace solid-phase microextraction for 50min.

[0042] Extraction head screening: 50 / 30μm DVB / CAR / PDMS type solid phase microextraction head was used, and the GC-MS injection time was 3min. Gas chromatography mass spectrometry conditions and mass spectrometry conditions and analysis methods are also as described in Example 1.

[0043] Results The main components of 40 different aromas were identified, see Table 2, see the qualitative results Figure 4 .

[0044] Table 2: Names and relative contents of aroma components of Tieguanyin

[0045]

[0046]

Embodiment 3

[0047] Embodiment 3 Aroma analysis of black tea

[0048] As described in Example 1, headspace-SPME conditions: Weigh 5g of Tieguanyin tea sample, add 10ml of boiling water, shake gently to infiltrate the tea sample, place in a water bath at 40°C, equilibrate for 5 minutes, and place the extraction head Insert a 500ml sampling bottle for static headspace solid-phase microextraction for 40min.

[0049] Extraction head screening: 50 / 30μm DVB / CAR / PDMS type solid phase microextraction head was used, and the GC-MS injection time was 3min. Gas chromatography mass spectrometry conditions and mass spectrometry conditions and analysis methods are also as described in Example 1.

[0050] Results The main components of 40 different aromas were identified, see Table 3, see the qualitative results Figure 5 .

[0051] Table 3: Names and relative contents of aroma components in black tea

[0052]

[0053]

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Abstract

The invention provides an analytical method for determining aromatic constituents in tea. The method adopts HS-SPME (headspace-solid phase microextraction), combines GC-MS (gas chromatography-mass spectrometer) with the Kovats retention index (KI), employs a 50/30mu m DVB/CAR/PDMS type SPME head, optimizes HS-SPME parameters, establishes an AMDIS (automated mass spectral deconvolution and identification system) combined with the KI, and establishes a tea aroma atlas database for analysis. Compared with the conventional tea aroma analysis, the provided analytical method is better in accuracy, efficiency, flexibility and comprehensiveness, and can be effectively applied to qualitative and quantitative analysis for identification of the aromatic constituents in the tea.

Description

technical field [0001] The invention belongs to the technical field of tea analysis and detection, and relates to an analysis method for measuring aroma components in tea. Background technique [0002] As an important part of tea perception evaluation, tea aroma, as a standard affecting tea quality, has been paid more and more attention to its analysis and research. So far, more than 700 aroma substances have been isolated from various tea leaves, including more than ten types of compounds such as alcohols, aldehydes, ketones, esters, acids, and nitrogen. Tea aroma is composed of various volatile flavor compounds (Volatile Flavor Compounds VFC). Different tea varieties and growth environments, different processing techniques and time, and different storage methods will cause great differences in the composition and content of these compounds, and some The production process and mechanism of compounds are complex. Therefore, it is particularly important to establish a metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/08
Inventor 王川丕刘新诸力
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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