吕杨俊2，4，刘青青1，蒋玉兰2，4，冯华芳1，万 永1，潘俊娴2，4，曹天驰1，朱跃进2，4，张士康2，4*，沈才洪1，3*
（1.泸州老窖股份有限公司，四川泸州 646000；
2.中华全国供销合作总社杭州茶叶研究院，浙江杭州 310016；
3.国家固态酿造工程技术中心，四川泸州 646000；
4.浙江省茶资源跨界应用技术重点实验室，浙江杭州 310016）
摘要：基于茶酒挥发性物质的检测分析，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS），对比分析4种不同GC-MS 条件对茶酒挥发性物质定性定量结果，并研究了茶酒中挥发性物质组成。结果表明：基于HS-SPME-GC-MS方法，4种条件共检出94种挥发性物质，不同分析条件的检测结果存在一定差异；茶酒挥发性物质主要由酯类、酸类、醇类、醛类、酮类、烯类物质组成，酯类物质占83.82%～93.80%，其中己酸乙酯含量最高，可达67.26%；醇类物质中1-己醇和异戊醇含量相对较高，酸类物质以己酸含量最高；茶酒中检出了芳樟醇、苯乙醇、水杨酸甲酯、苯甲醛、月桂酸乙酯等茶叶中常见的挥发性物质。
关键词：茶酒；挥发性物质；顶空固相微萃取-气相色谱-质谱联用；检测分析
中图分类号：TS207.3 文献标识码：A 文章编号：1674-506X（2022）01-0140-0007
Comparative Study on Volatile Compounds in Tea Liquor by Different Detection Conditions
LV Yang-jun2, 4, LIU Qing-qing1, JIANG Yu-lan2, 4, FENG Hua-fang1, WAN Yong1, PAN Jun-xian2, 4, CAO Tian-chi1, ZHU Yue-jin2, 4, ZHANG Shi-kang2, 4*, SHEN Cai-hong1, 3*
（1.Luzhou Laojiao Co., Ltd., Luzhou Sichuan 646000, China;
2.Hangzhou Tea Research Institute, CHINA COOP, Hangzhou Zhejiang 310016, China;
3.National Engineering Technology Research Center of Solid-state Brewing, Luzhou Sichuan 646000, China;
4.Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou Zhejiang 310016, China）
Abstract：For the detection and analysis of volatile compounds in tea liquor, the method (head-spacesolid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS) for the analysis of volatile compounds was used in this study. The qualitative and quantitative results of volatile compounds in tea liquor under four different GC-MS conditions were compared and analyzed. On this basis, the volatile components in tea liquor were studied. The results showed that 94 kinds of volatile compounds were detected by the four GC-MS conditions, and the detection results of tea liquor by different methods were variant. The volatile compounds in tea liquor were mainly composed of esters, acids, alcohols, aldehydes, ketones and alkenes. Esters were the main components of volatile compounds in tea liquor, accounting for 83.82%～93.80%. Among them, ethyl caproate has the highest content, up to 67.26%. The content of 1-hexanol and isoamyl alcohol in alcohols was relatively high. Hexanoic acid was the highest content of acids. In addition, linalool, phenylethanol, methyl salicylate, benzaldehyde and ethyl laurate were detected in tea liquor.
Keywords：tea liquor; volatile compounds; HS-SPME-GC-MS; detection and analysis
doi：10.3969/j.issn.1674-506X.2022.01-020
收稿日期：2021-04-13
基金项目：茶酒风味编码及质量体系建立（品创2019-88）
作者简介：吕杨俊（1989-），男，硕士，助理研究员。研究方向：茶食品技术开发。
*通信作者：张士康（1965-），男，博士，正高级工程师。研究方向：茶资源综合利用；沈才洪（1966-），男，正高级工程师，博士生导师。研究方向：发酵工程。
引用格式：吕杨俊,刘青青,蒋玉兰,等.茶酒挥发性物质及其不同检测条件对比研究[J].食品与发酵科技,2022,58(1):140-146.
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