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Tea volatile aroma component analysis method

A technology of volatile components and aroma components, applied in the field of analytical chemistry, can solve problems such as low resolution and small peak capacity

Inactive Publication Date: 2015-11-04
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0003] The problem to be solved by the present invention: in view of the problems of small peak capacity and low resolution of the traditional one-dimensional technique, the present invention provides a method for analyzing aroma components in tea leaves by simultaneous distillation and extraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry analysis, Can detect hundreds of effective chemical components at the same time

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  • Tea volatile aroma component analysis method
  • Tea volatile aroma component analysis method
  • Tea volatile aroma component analysis method

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Experimental program
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Effect test

Embodiment 1

[0014] Embodiment 1: Method repeatability investigation

[0015] In order to examine the repeatability of the overall method, the experimental steps are as follows

[0016] (1) The volatile components are extracted using a simultaneous distillation extraction method. Put 15g of tea sample powder, 0.1mg of biphenyl (internal standard) and 300ml of water into the first flask, put 60ml of dichloromethane into the second flask, connect the simultaneous distillation extraction device, heat the two flasks separately, and reflux extraction 2h, then collect the sample in the second flask, add 1g of anhydrous sodium sulfate to remove water, then concentrate to 1ml in a rotary evaporator, and then store for analysis. A total of 11 identical samples were extracted.

[0017] (2) The prepared 11 samples were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry w...

Embodiment 2

[0025] Embodiment 2: Qualitative analysis of volatile aroma components

[0026] In order to characterize the volatile aroma components in tea leaves, the experimental steps are as follows

[0027] (1) The volatile components are extracted using a simultaneous distillation extraction method. Put 15g of tea sample powder, 0.1mg of biphenyl (internal standard) and 300ml of water into the first flask, put 60ml of dichloromethane into the second flask, connect the simultaneous distillation extraction device, heat the two flasks separately, and reflux extraction 2h, then collect the sample in the second flask, add 1g of anhydrous sodium sulfate to remove water, then concentrate to 1ml in a rotary evaporator, and then store for analysis. A total of 1 quality control sample (mixture of green tea, oolong tea and black tea) was extracted.

[0028] (2) The prepared samples were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Comprehens...

Embodiment 3

[0047] In order to find the aroma components that are different among green tea, oolong tea and black tea, the experimental steps are as follows

[0048] (1) The volatile components are extracted using a simultaneous distillation extraction method. Put 15g of tea sample powder, 0.1mg of biphenyl (internal standard) and 300ml of water into the first flask, put 60ml of dichloromethane into the second flask, connect the simultaneous distillation extraction device, heat the two flasks separately, and reflux extraction 2h, then collect the sample in the second flask, add 1g of anhydrous sodium sulfate to remove water, then concentrate to 1ml in a rotary evaporator, and then store for analysis. A total of 12 green tea, 12 oolong tea and 9 black tea samples were extracted.

[0049] (2) All 33 samples prepared were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Comprehensive two-dimensional gas chromatography-time-of-flight mass spe...

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Abstract

The invention discloses a tea volatile aroma component analysis method based on the full-two-dimension gas chromatography-flying time mass-spectrometric technology. The method comprises the first step of tea volatile component preparing, the second step of full-two-dimension gas chromatography-flying time mass spectrometric analyzing and the third step of volatile component software qualitative analyzing. The method has the advantages that sensitivity is high and repeatability is good. Hundreds of volatile components can be analyzed at the same time. The method is suitable for basic studies related to tea characteristic aroma substances and tea classified studies.

Description

technical field [0001] The invention belongs to the field of analytical chemistry and relates to an analysis method for volatile aroma components in tea, in particular to a method for simultaneous distillation extraction and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry analysis of volatile aroma components in tea. Background technique [0002] The unique aroma of tea is an important element that constitutes the flavor of tea. As early as the 1930s, foreign scholars conducted research on the aroma components of black tea. With the advancement of chromatographic and mass spectrometry techniques, more than 600 kinds of tea aroma components have been reported. The complex chemical composition is the material basis of the unique aroma of tea, and for the same aroma component, the smell is not the same under different concentrations. Therefore, if more aroma components can be analyzed qualitatively and quantitatively at the same time, the caus...

Claims

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Application Information

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IPC IPC(8): G01N30/88
Inventor 许国旺张磊
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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