Characterization of key aroma compounds and enantiomer distribution in Longjing tea
Characterization of key aroma compounds and enantiomer distribution in Longjing tea
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龙井茶关键香气成分的表征及对映体分布
DOI：
10.1016/j.foodchem.2021.130096
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发表时间：
2021-05-21
期刊：
影响因子：
8.8
通讯作者：
Xiao, ZuoBing
中科院分区：
文献类型：
--
作者：
Zhu, JianCai;Zhu, Yin;Xiao, ZuoBing
通过对正宗龙井茶的对映体进行比较，可以有效区分龙井茶的真伪。在本研究中，使用手性柱鉴定了18个对映体。同时测定了不同等级、不同产地的龙井茶（LG 1、LG 2、LG 3、LG 4、LG 5）的独特对映体比值（ER）。ER可为区分不同等级、不同产地的龙井茶以及鉴别龙井茶的真伪提供理论依据。（R）-（-）-1-辛烯-3-醇和（S）-（+）-1-辛烯-3-醇的ER比率可用于鉴定LG 1（71：29）。（S）-（+）-α-紫罗兰酮和（R）-（-）-α-紫罗兰酮的ER比率可用于鉴定LG 2（65：35）。（R）-（-）-二氢猕猴桃二醇与（S）-（+）-二氢猕猴桃二醇的ER比率（71：29）也可用于检测LG 3。（R）-（+）-柠檬烯和（S）-（-）-柠檬烯的ER比可用于鉴定LG 4（20：80）。（R）-（-）-芳樟醇与（S）-（+）-芳樟醇的ER比率（12：83）可用于鉴定LG 5。
By comparing the enantiomers of authentic Longjing tea, the authenticity of Longjing tea can be effectively distinguished. In this study, 18 enantiomers were identified using a chiral column. At the same time, the unique enantiomer ratio (ER) of Longjing tea (LG1, LG2, LG3, LG4, LG5) of different grades and origins was determined. The ER can provide a theoretical basis for distinguishing Longjing tea of different grades and origins, and for identifying the authenticity of Longjing tea. The ER ratio of (R)-(-)-1-octen-3-ol and (S)-(+)-1-octen-3-ol can be used to identify LG1 (71:29). The ER ratio of (S)-(+)-alpha-ionone and (R)-(-)-alpha-ionone can be used to identify LG2 (65:35). The ER ratio of (R)-(-)-dihydroactinidiolide to (S)-(+)-dihydroactinidiolide (71:29) can also be used to detect LG3. The ER ratio of (R)-(+)-Limonene and (S)-(-)-limonene can be used to identify LG4 (20:80). The ER ratio of (R)-(-)-linalool to (S)-(+)-linalool (12:83) was available to identify LG5.