可可茶花香与可可乌龙茶挥发油成分比较研究

利用顶空固相微萃取法(Head Space-Solid phase microextraction,HS-SPME)提取了可可茶茶花和可可乌龙茶的挥发油成分,用气-质联用技术(GC-MS)对挥发油成分进行了分析,对比可可茶茶花和乌龙茶挥发油成分的异同。顶空固相微萃取法得到的可可茶茶花挥发油成分中大根香叶烯D(53.97%)、α-金合欢烯(16.07%)、沉香螺醇(3.96%)、十三-2-炔-环丙酯(3.30%)、δ-杜松烯(3.22%)、β-荜澄茄油烯(1.96%)、异香橙烯(1.73%)、1,5-二甲基-8-(1-甲基)乙烯基-1,5-环癸二烯(1.61%)、古巴烯(1.55%)9种物质的含量较高,其中七种烃类化合物占总挥发油成分的80.11%。顶空固微萃取法得到的可可乌龙茶挥发油成分中反-橙花叔醇(29.1%)、己酸叶醇酯(22.56%)、4-乙酰基-3-乙烯酸乙酯(10.21%)、芳樟醇(6.17%)、紫苏烯(5.97%)、α-金合欢烯(3.54%)、反-叶绿醇(2.11%)、己酸己酯(1.87%)、(3Z)-3-辛酸丁酯(1.74%)9种物质含量最高,其中3种醇类物质占总挥发油成分的37.38%,4种酯类物质占总挥发油成分的36.38%,2种烃类化合物占总挥发油成分的9.51%。可可茶茶花挥发油成分以烃类化合物和醇类居多,可可乌龙茶挥发油主要成分除此之外还有酯类,正是这三类化合物使得可可乌龙茶具有花香的气味。

A Comparative Study of Volatile Oils between Flower and Oolong Tea of Cocoa Tea

Volatile oils from flower and oolong tea of cocoa tea (Camellia ptilophylla) were respectively extracted by Head Space-Solid phase microextraction(HS SPME), and analyzed by GC-MS. The result showed that the flowers were mainly consisted of germacrene D(53.97%), α-farnesene(16.07%), agarospirol(3.96%), cyclopropanecarboxyllic acid, tridec 2-ynyl ester(3.30%),δ-cadinene(3.22%),β-cubebene(1.96%),alloaromadendren(1.73%), 8-isopropenyl 1,5-dimethyl 1,5-cyclodecadiene(1.61%)，Copaene（1.55%）and the contents of seven hydrocarbons were 80.11%. Oolong tea were consisted of trans nerolidol(29.1%), cis-3-hexenyl caproate(22.56%), ethyl 4 (ethyloxy) 2-oxobut-3-enoate(10.21%), linalool(6.17%), perillen(5.97%),α-farnesene(3.54%), trans-phytol(2.11%), Hexyl caproate (1.87%), (3Z)-3-Hexenyl octanoate (1.74%) and the contents of three alcohols four esters and two hydrocarbons were 37.38%, 36.38% and 9.51% respectively in volatile oils. The majority of volatile oils from flowers of cocoa tea were hydrocarbons and alcohols while that of volatile oils from cocoa oolong tea have esters in addition. It is these three kinds of compounds making cocoa tea with the scent of flowers.