气相色谱-离子迁移谱技术在茶叶领域应用的研究进展

甘芳瑗; 刘振平; 傅丙生; 龙道崎; 庞钶靖; 姜容

doi:10.13305/j.cnki.jts.2024.04.001

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茶叶科学 ›› 2024, Vol. 44 ›› Issue (4) : 565-574. DOI: 10.13305/j.cnki.jts.2024.04.001

综述

气相色谱-离子迁移谱技术在茶叶领域应用的研究进展

甘芳瑗¹, 刘振平^1,*, 傅丙生², 龙道崎¹, 庞钶靖¹, 姜容¹

作者信息 +

Research Progress on the Application of Gas Chromatography-ion Mobility Spectrometry in the Field of Tea

GAN Fangyuan¹, LIU Zhenping^1,*, FU Bingsheng², LONG Daoqi¹, PANG Kejing¹, JIANG Rong¹

Author information +

文章历史 +

摘要

茶叶是中国传统农业中重要的经济作物,具有悠久的历史和丰富的文化内涵,其在产地、贮藏时间、加工方式等方面的不同,决定了茶叶的品质、营养价值和市场定位。挥发性有机化合物（VOCs）是表征不同茶叶间差异性的重要指标。气相色谱-离子迁移谱（GC-IMS）技术作为一种新发展起来的无损检测技术,可在常压条件下实现对样品中VOCs的分析,用于表征样品间的差异。搜集了目前已有的文献资料,综述了GC-IMS技术在茶叶种类区分、等级鉴定、产地溯源、贮藏时间判定、加工过程中品质控制等方面的研究现状,分析存在的问题,并对GC-IMS技术在茶叶领域的应用前景进行了展望,以期为茶叶的风味研究、加工工艺优化、品质分析和质量监测提供参考。

Abstract

Tea is an important economic crop in traditional Chinese agriculture, with a long history and rich cultural connotation. The different parameters of tea origin, storage time and processing method determine the quality, nutritional value and market positioning. Known as a newly developed non-destructive testing technique, GC-IMS can analyze the volatile organic compounds (VOCs) of samples under normal pressure to characterize the differences between samples. This paper collected the existing literature data, reviewed the applications of GC-IMS technology in the study of kind differentiation, grade identification, origin identification, storage time determination and processing quality control of tea, and analyzed the current problems and future prospects of GC-IMS technology in the field of tea application, and provided theoretical reference for the flavor research, process optimization, quality analysis and quality monitoring of tea.

导出引用

甘芳瑗, 刘振平, 傅丙生, 龙道崎, 庞钶靖, 姜容. 气相色谱-离子迁移谱技术在茶叶领域应用的研究进展[J]. 茶叶科学. 2024, 44(4): 565-574 https://doi.org/10.13305/j.cnki.jts.2024.04.001

GAN Fangyuan, LIU Zhenping, FU Bingsheng, LONG Daoqi, PANG Kejing, JIANG Rong. Research Progress on the Application of Gas Chromatography-ion Mobility Spectrometry in the Field of Tea[J]. Journal of Tea Science. 2024, 44(4): 565-574 https://doi.org/10.13305/j.cnki.jts.2024.04.001

中图分类号： S571.1 O657.7+1

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