Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS
Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS
复制标题
通过红外辅助萃取与顶空固相微萃取结合 GC-QqQ-MS/MS 定量烘焙绿茶中的吡嗪
DOI：
10.1016/j.foodres.2020.109167
复制
发表时间：
2020-08-01
影响因子：
8.1
通讯作者：
Dong, Chunwang
中科院分区：
文献类型：
--
作者：
Yang, Yanqin;Zhang, Mingming;Dong, Chunwang
吡嗪类化合物具有强烈的香气和较低的感官阈值，在炒绿色茶的特征风味中起着重要作用。因此，对炒绿色茶中的这些化合物进行可靠、快速的分析具有重要意义。建立了顶空固相微萃取-红外辅助萃取（IRAE-HS-SPME）-气相色谱-三重四极杆-串联质谱（GC-QqQ-MS/MS）联用技术测定炒绿色茶中吡嗪类化合物的方法。在10-5000 ng/mL浓度范围内，获得了良好的线性相关系数（0.9955-0.9996）。吡嗪类化合物的检出限和定量限分别为1.46-3.27 ng/mL和4.89-10.90 ng/mL。平均回收率为84%~ 119%。利用该方法对不同终烧方法制得的炒绿色茶中吡嗪类化合物进行分析，结果表明微波终烧方法制得的炒青绿茶中吡嗪类化合物含量最高，香气品质得到显著改善。此外，从外观上看，扁形绿色茶和条形绿色茶中吡嗪类化合物的含量差异较大。研究结果有助于更好地了解吡嗪类化合物对炒绿色茶香气品质的影响，并有助于改进炒青绿茶的加工工艺。
Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compounds reliably and rapidly in roasted green tea. In this study, infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) and gas chromatography-triple quadrupole-tandem mass spectrometry (GC-QqQ-MS/MS) were developed and validated to determine the pyrazines in roasted green tea. Good linear correlation coefficients (0.9955-0.9996) were obtained over the concentration ranges of 10-5000 ng/mL. The limits of detection (LODs) and limits of quantification (LOQs) for the pyrazines were in the range of 1.46-3.27 ng/mL and 4.89-10.90 ng/mL, respectively. The average recoveries varied from 84% to 119%. The method was used to analyze the pyrazines in roasted green tea manufactured by different final firing methods, the results revealed that microwave final firing method had maximum contents of pyrazines, and significantly improved the aroma quality. In addition, there were great disparities of pyrazines in flatten-shaped green tea and strip-shaped green tea according to the appearance. The result is expected to better understand the role of pyrazines related to aroma quality of roasted green tea and improve processing technology.