An Huimin, Liu Jiashun, Chen Yuan, Huang Yiwen, Chen Jinhua, Liu Zhonghua, Li Shi, Huang Jianan
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Food Chem X. 2023 Jun 10;19:100750. doi: 10.1016/j.fochx.2023.100750. eCollection 2023 Oct 30.
The quality of jasmine tea is related to the volatiles of its infusion. In this study, the volatiles of jasmine tea infusion were extracted under the optimal conditions with a 50/30 μm DVB/CAR/PDMS fiber, tea/water ratio of 1:25 and extraction time of 5 min. A total of 204 volatiles were analyzed by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS). Twenty-five compounds were identified as the key volatile compounds by fold change (FC), orthogonal partial least squares discriminant analysis (OPLS-DA), and two-way orthogonal partial least squares analysis (O2PLS). Then optimal amount of flowers (80%-120%) was obtained by the equation describing key volatiles and quality of jasmine tea infusion. And 80% amount of flowers was more appropriate considering the production cost and more pleasant taste. This study laid a foundation for the extraction and research of volatiles of tea infusion and guided the reasonable amount of flowers to produce jasmine tea.
茉莉花茶的品质与其茶汤中的挥发性成分有关。在本研究中，采用50/30μm DVB/CAR/PDMS纤维头，茶水比1:25，萃取时间5分钟的最优条件萃取茉莉花茶汤中的挥发性成分。通过全二维气相色谱-四极杆飞行时间质谱联用仪（GC×GC-Q-TOF-MS）对总共204种挥发性成分进行分析。通过倍数变化（FC）、正交偏最小二乘法判别分析（OPLS-DA）和双向正交偏最小二乘法分析（O2PLS），鉴定出25种化合物为关键挥发性成分。然后通过描述关键挥发性成分和茉莉花茶汤品质的方程得出最佳鲜花用量（80%-120%）。考虑到生产成本和更宜人的口感，80%的鲜花用量更为合适。本研究为茶汤挥发性成分的萃取和研究奠定了基础，并指导了茉莉花茶生产中鲜花的合理用量。
