Method for rapidly determining fragrance components of tea quantitatively and qualitatively

Abstract

The invention discloses a method for rapidly determining the fragrance components of tea quantitatively and qualitatively. The method is characterized by mainly comprising two steps: (1) extracting fragrance components: taking ethyl caprate as the internal standard substance, and taking a headspace solid-phase micro-extraction technology to extract fragrance components from tea soup to obtain a solid phase extraction head with enriched fragrance components; (2) quantitative and qualitative analysis of fragrance components: analyzing the solid phase extraction head with enriched fragrance components obtained in the step (1) by gas chromatography-mass spectrum (GC-MS), wherein the qualitative analysis is that common characteristic peaks are used to construct a standard fingerprint of fragrance components in tea; and the quantitative analysis is that the area of internal standard substance namely ethyl caprate is taken as the reference, and according to the peak areas of common characteristic peaks, each fragrance component of tea can be quantified. According to the method, a headspace solid phase micro-extraction technology and a GC-MS combined retention index method are used to rapidly analyze the fragrance components of tea, and by effectively combining the mass spectrum searching, the reliability and accuracy of quantitative analysis and qualitative analysis are largely improved.

Description

technical field [0001] The invention relates to a rapid qualitative and quantitative method for aroma components in tea, which belongs to the technical field of chemical analysis and tea quality detection. Background technique [0002] Tea is a popular health drink. According to the “Twelfth Five-Year Plan” report of the tea industry, by the end of 2015, the total national tea output had increased to 2.278 million tons, with an output value of 151.92 billion yuan. As an important index to identify tea quality, tea aroma components have always attracted the attention of scholars at home and abroad. The aroma of tea leaves is produced through complex biochemical reactions during the production of fresh tea leaves. The composition and content of aroma components are closely related to different tea tree varieties, cultivation environment, processing technology, tea storage time, temperature, etc. The aroma of any kind of tea is a comprehensive expression of the combination of ...

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Problems solved by technology

[0003] In recent years, there have been frequent reports of adulteration, adulteration, fakes for real, and inferior ones in tea, seriously infringing on the brand image, disrupting market order, and weakening consumers' trust

The aroma of tea is usually evaluated by sensory techniques. GB/T 23776-2009 also stipulates the method of sensory evaluation of tea, but the evaluation results are easily affected by the subjective judgment of the reviewers.

However, the content of aroma components in tea is generally low, and the components are very complex and unstable. During the extraction process, they are prone to oxidation,

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