色谱柱极性对茯砖茶挥发性成分分析的影响

Effect of Chromatographic Columns Polarity on the Analysis of Volatile Compounds of Fu Brick Tea

摘要:

为全面了解色谱柱极性对茯砖茶挥发性成分分析的影响，比较了3种不同极性的色谱柱（极性色谱柱HP-INNOWAX、中性色谱柱DB-35MS、非极性色谱柱HP-5MS）对茯砖茶挥发性成分分离鉴定效果的差异。结果表明，3种不同极性的色谱柱共鉴定出169种挥发性成分，其中共有挥发性成分29种。HP-INNOWAX、DB-35MS、HP-5MS分别鉴定出77、66、116种，其中特有挥发性成分分别为32、12、64种。从鉴定的化合物的质量分数来看，HP-INNOWAX分离得到的化合物质量分数最高，占化合物总质量的43%，DB-35MS其次（31%），HP-5MS最低（26%）。3种不同极性的色谱柱在茯砖茶挥发性成分分析中各有优势，极性色谱柱HP-INNOWAX对醇类物质的分离效果较好，中性色谱柱DB-35MS对酮类物质的分离效果较好，非极性色谱柱HP-5MS对碳氢类、酮类和醛类物质的分离效果较好。通过不同极性的色谱柱对茯砖茶的挥发性成分分析，可以更全面地了解其香气组成，从而揭示茯砖茶独特的风味特征。

Abstract:

To comprehensively understand the influence of column polarity on the analysis of volatile compounds of Fu brick tea, the separation and identification performance of three chromatographic columns with varying polarities (polar column HP-INNOWAX, medium-polarity column DB-35MS, and non-polar column HP-5MS) on the volatile compounds of Fu brick tea were compared. The results indicated that a total of 169 volatile compounds were identified by three chromatographic columns with different polarities, among which 29 volatile compounds were common. HP-INNOWAX, DB-35MS, and HP-5MS identified 77, 66, and 116 volatile compounds, respectively, with unique volatile compounds being 32, 12, and 64 for each column type. In terms of the mass fraction of the identified compounds, HP-INNOWAX provided the highest mass fraction, accounting for 43% of the total compound mass, followed by DB-35MS with 31%, and HP-5MS with the lowest at 26%. Three chromatographic columns with different polarities exhibited specific advantages in the analysis of the volatile compounds in Fu brick tea. The polar column HP-INNOWAX performed best in separating alcohols, the medium-polarity column DB-35MS was the most effective for ketones, and the non-polar column HP-5MS was excelled in separating hydrocarbons, ketones, and aldehydes. The volatile compounds of Fu brick tea are analyzed using chromatographic columns of varying polarities, providing a more comprehensive understanding of its aroma profile and revealing its unique flavor characteristics.