茶鲜叶中糖苷类香气前体的液质联用分析

doi:10.13305/j.cnki.jts.2005.04.007

摘要/Abstract

摘要： 利用Amberlite XAD-2为填料的柱层析方法，初步分离了茶鲜叶中的糖苷类香气前体。茶叶粗酶（丙酮粉）能有效水解糖苷类香气前体，并释放出挥发性的配基，进而用气相色谱方法对其苷元部分进行了分析。在茶树槠叶种鲜叶中，顺-3-己烯醇、芳樟醇及其氧化物（Ⅰ、Ⅱ）、香叶醇、水杨酸甲酯、苯甲醇和2-苯乙醇是糖苷类香气前体的主要苷元。不同季节的茶树鲜叶中糖苷类香气前体在苷元组成上基本一致。对糖苷类香气前体的液质联用分析结果表明，这类糖苷主要以双糖苷（C5-C6）形式存在，这与在其它茶树品种上（薮北种、毛蟹、水仙、槠叶种）的研究结果高度一致。

关键词: 茶学, 槠叶种茶树(Camellia sinensis var. sinensis cv. Zhuye), 糖苷类香气前体, 分析, 液质联用

Abstract: Glycosidic tea aroma precursors were efficiently separated by chromatography on Amberlite XAD-2 column. Incubation of the glycoside rich alcohol extracts with crude enzymes (tea leaf acetone powder) has been shown to yield aglycons which can be quantitatively analyzed by GC. Significant amounts of cis-3-hexenol, linalool oxide I (cis, furanoid), linalool oxide II (trans, furanoid), linalool, methyl salicylate, geraniol, benzyl alcohol and 2-phenylethanol were yielded. These eight kinds of glycosides were revealed to be the major bound form aroma components in fresh tea leaves of cv Zhuye. The seasonal variations of the amount of glycosidically bound volatiles were investigated by analysis of three stages of the tea leaves, and the same aglycone moieties were observed in juvenile and aged tea leaves. Additionally, glycosidic aroma precursors in leaves of cv Zhuye were shown quite similar to that in leaves of cv Maoxie, cv Shuixian and cv Yabukita that disaccharides (C5-C6) appearing to predominate by a LC-MS investigation

Key words: Tea science, Camellia sinensis var. sinensis cv. Zhuye, Glycosidic aroma precursors, Analysis, LC-MS

中图分类号:

S571.1
Q538

张正竹, 宛晓春, 陶冠军. 茶鲜叶中糖苷类香气前体的液质联用分析[J]. 茶叶科学, 2005, 25(4): 275-281. doi: 10.13305/j.cnki.jts.2005.04.007.

ZHANG Zheng-Zhu, WAN Xiao-Chun, TAO Guang-Jun. Analysis of Glycosidic Aroma Precursors in Fresh Tea Leaves (Camellia sinensis var. sinensis cv. Zhuye) by the Combination of Liquid Chromatography with Mass Spectrometry[J]. Journal of Tea Science, 2005, 25(4): 275-281. doi: 10.13305/j.cnki.jts.2005.04.007.

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