普洱熟茶香气成分的顶空固相微萃取条件优化
普洱熟茶香气成分的顶空固相微萃取条件优化
目的优化普洱熟茶香气成分顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)-气质联用的萃取条件。方法利用Box-Benhnken的中心组合实验设计原理, 以香气物质的质谱图峰面积为考察指标, 对水/茶比、萃取温度、萃取时间进行3因素3水平响应面分析。结果萃取时间、萃取温度、萃取时间-萃取温度、水茶比的二次项和萃取温度的二次项对普洱茶中香气成分提取有显著影响(P<0.05), 而其他几项影响不显著。利用Design-Expert 8.0软件, 对数据分析后, 得到最优条件为水/茶比为9.76、萃取时间2.47 h、萃取温度76.64 ℃。结论在优化的条件下, 香气物质峰面积可达到理论上的最大值是5.48×108。
ObjectiveTo optimize the extraction conditions of aroma components of ripe Pu-er tea by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass (GC-MS). MethodsBased on Box-Benhnken's central composite experimental design principle, 3 factors and 3 levels of response surface analysis were carried out of the ratio of water to tea, extraction temperature and extraction time with the peak area of aroma substances as the index. ResultsThe extraction time, extraction temperature, extraction time-extraction temperature, the second term of water-tea ratio and extraction temperature had significant effects on the extraction of aroma components in Pu-er tea (P<0.05), while the other factors had no significant effects. After data analysis using Design-expert 8.0 software, the optimal conditions were obtained as follows: water/tea ratio was 9.76, extraction time was 2.47 h, and extraction temperature was 76.64 ℃. ConclusionUnder optimized conditions, the peak area of aroma substances can reach the theoretical maximum value of 5.48×108.
标题：普洱熟茶香气成分的顶空固相微萃取条件优化
英文标题：Optimization of extraction conditions for headspace solid phase microextraction of aroma components from ripe Pu-er tea
作者：
郭卫华 天士力研究院
刘顺航 云南天士力帝泊洱生物茶集团有限公司
王秋月 天士力研究院
白晓丽 天士力研究院
中文关键词:顶空固相微萃取,气相色谱质谱联用法,香气成分,响应面分析,
英文关键词:headspace solid phase microextraction,gas chromatography-mass spectrometry,aroma components,response surface analysis,
发表日期：2019-05-13
页:
[1]