Characterization of N,O-heterocycles in green tea during the drying process and unraveling the formation mechanism

文献类型： 外文期刊

第一作者： Yang, Yanqin

作者： Yang, Yanqin;Xie, Jialing;Chen, Jiayu;Deng, Yuliang;Shen, Shuai;Hua, Jinjie;Wang, Jinjin;Zhu, Jiayi;Yuan, Haibo;Jiang, Yongwen;Chen, Jiayu

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关键词： Headspace solid-phase microextraction Arrow; Gas chromatography-triple quadrupole-tandem; mass spectrometry; O -heterocycles; Green tea; Drying

期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）

ISSN： 0956-7135

年卷期： 2022 年 139 卷

页码：

收录情况： SCI

摘要： N,O-Heterocycles play an important role in the characteristic flavor of green tea owing to their strong odors and low odor thresholds. In this study, a rapid and sensitive method was developed to determine seven N,O-heterocycles in green tea by using headspace solid-phase microextraction Arrow (HS-SPME-Arrow) coupled with gas chromatography-triple quadrupole-tandem mass spectrometry. The HS-SPME-Arrow extraction was performed using a Carbon WR SPME Arrow fiber. Good linear ranges (5-1000 ng/mL) were obtained, with correlation coefficients (R2) higher than 0.99 for all target compounds. LODs and LOQs were in the range of 0.44-5.12 and 1.48-17.04 mu g/kg, respectively. The recoveries of seven N,O-heterocycles were found to vary from 83.1% to 117.3%, with RSDs being lower than 10%. The dynamic changes of N,O-heterocycles during the drying process revealed that 25- and 40-min-long drying processes were key transition points. Furfural could be used as a key indicator compound for evaluating the extent of the drying. Moreover, furfural and 2-methylfuran revealed a significant positive correlation with proline (p < 0.05). The possible formation mechanisms of N,O-heterocycles were further elaborated by simulated Maillard reactions. Our results provide a theoretical foundation for the improvement and directional regulation of aroma quality of green tea during manufacturing.

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