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Green tea aroma dynamic fingerprint analysis and aroma type discrimination method based on ion mobility spectrometry

A technology of ion mobility spectrum and discrimination method, which is applied in the field of green tea aroma dynamic fingerprint analysis and aroma type discrimination, and achieves the effect of improving efficiency, saving detection and analysis time, and having good discrimination and discrimination effect.

Active Publication Date: 2020-05-12
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Invention patent CN 109030611 A discloses ion mobility spectrometry method for green tea aroma fingerprint analysis and aroma type discrimination, but it is limited to "static" fingerprint analysis at a certain sampling time point

Method used

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  • Green tea aroma dynamic fingerprint analysis and aroma type discrimination method based on ion mobility spectrometry
  • Green tea aroma dynamic fingerprint analysis and aroma type discrimination method based on ion mobility spectrometry
  • Green tea aroma dynamic fingerprint analysis and aroma type discrimination method based on ion mobility spectrometry

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Effect test

Embodiment 1

[0039] Example 1: Optimal Selection of Ion Mobility Spectrometry Ionization Source Suitable for “Dynamic” Fingerprint Analysis of Tea Aroma

[0040] The ionization source determines the selectivity and sensitivity for ionizable compounds. Optimizing the selection of a suitable ionization source is the key to obtaining as much information as possible on the peaks of ion mobility spectra. Therefore, in the establishment of the method of the present invention, the effect of different ionization sources on the "dynamic" fingerprint analysis of tea aroma was compared.

[0041] Specific steps:

[0042] (1) Equip the ion mobility spectrometer with four different ionization sources. The specific conditions of the four ionization modes and the detection conditions of ion mobility spectrometry are shown in Table 1.

[0043] A) Four ionization sources: a. Krypton lamp is used as photoionization source (positive ion mode) (VUV); b. Krypton lamp is used as photoionization source, plus a...

Embodiment 2

[0050] Example 2: Optimization of ion mobility spectrometry acquisition time window suitable for "dynamic" fingerprint analysis of tea aroma

[0051] The humidity in the sample headspace (i.e. volatiles) has a significant impact on the analytical performance of the IMS. Higher humidity can negatively affect the sensitivity of IMS analysis. Since tea generally contains 5% water, it will be released in a preheated environment at 70°C. In order to ensure the reliability of the "dynamic" fingerprint analysis method for tea aroma volatiles, the dynamic change of the air humidity at the top of the tea leaves in the purging process and its influence on the analysis sensitivity were investigated in the establishment of the method of the present invention, so as to further determine the optimal method. collection time window.

[0052] Specific steps:

[0053] (1) Randomly take 2 green tea samples. Take 0.3 g of green tea dry tea directly into the airtight glass sample bottle prehea...

Embodiment 3

[0062] Example 3: Discrimination of different aroma characteristics of green tea (fresh, sweet, tender, tender chestnut, cooked chestnut) based on the "dynamic" fingerprint of tea volatiles

[0063] (1) Extensive collection of green tea, after sensory evaluation by experts, a total of 4, 5, 4, 10, and 6 green tea samples with typical fragrance, sweet aroma, tender aroma, tender chestnut aroma, and cooked chestnut aroma were screened out.

[0064] (2) According to the experimental parameters shown in Table 2, the above tea samples were detected by acetone-assisted positive ionization mode photoionization ion mobility spectrometry. A vacuum ultraviolet lamp is used with a light energy of 10.6 eV for ultraviolet radiation; at the same time, chromatographically pure acetone is used as a dopant with an ionization energy of 9.7 eV, which is continuously and constantly introduced into the ionization region along with the dopant gas. Pure air was used as carrier gas, drift gas and dop...

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Abstract

The invention discloses a green tea aroma dynamic fingerprint analysis and aroma type discrimination method based on ion mobility spectrometry, and belongs to the technical field of food quality detection. The method comprises the following steps: (1) setting acetone-assisted positive ion mode photoionization ion mobility spectrometry detection conditions; (2) weighing a tea sample, adopting headspace sample injection, and collecting a dynamic fingerprint spectrum which is continuously purged for 3-8 minutes; (3) performing dimension reduction processing on the multi-dimensional original dataof the dynamic fingerprint spectrum obtained in the step (2) to obtain a preprocessed data matrix; and (4) distinguishing and distinguishing different fragrances by utilizing the preprocessed data matrix obtained in the step (3). Green tea sample pretreatment is not needed, so that the detection and analysis time of the tea sample is saved; through ion mobility spectrometry and continuous purgingsample injection, all spectrogram information in a certain period of time can be obtained at the same time, and dynamic fingerprint information is more comprehensive and accurate; and five different fragrances of faint scent, sweet fragrance, tender fragrance, tender chestnut fragrance and cooked chestnut fragrance of the green tea are distinguished and judged.

Description

technical field [0001] The invention belongs to the field of food quality detection, and in particular relates to a method for dynamic fingerprint analysis and aroma type discrimination of green tea aroma based on ion mobility spectrum. Background technique [0002] Aroma is an important factor in the evaluation of tea quality, which accounts for 25%-35% of the weight in the evaluation of tea sensory quality. Pleasant, rich and distinctive aroma styles play an important role in the overall flavor quality of tea. The aroma of tea is not fixed, but highly dynamic. With the brewing, processing or storage of tea, the aroma of tea will change significantly in a short or long period of time. The formation of tea aroma is also affected by multiple factors, such as raw material varieties and processing methods. This "dynamic" characteristic of tea aroma is of great significance for the evaluation of aroma quality. It is urgent to develop analysis methods that can widely cover the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/86G01N30/72
CPCG01N30/8686G01N30/7206
Inventor 李佳周庆华江用文袁海波滑金杰邓余良董春旺杨艳芹王近近
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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