Enantiomeric analysis of linalool in teas using headspace solid-phase microextraction with chiral gas chromatography

文献类型： 外文期刊

第一作者： Yang, Ting

作者： Yang, Ting;Zhu, Yin;Shao, Chen-Yang;Zhang, Yue;Shi, Jiang;Lv, Hai-Peng;Lin, Zhi;Yang, Ting;Shao, Chen-Yang;Shi, Jiang

作者机构：

关键词： Linalool;Enantiomer;Tea;HS-SPME;Germplasm;Processing technology

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Linalool is a major volatile component of tea aroma. It occurs naturally as R-(-)- and S-(+)-linalool enantiomers, which exhibit entirely different sensorial properties. Using headspace solid-phase microextraction with chiral gas chromatography, we quantitated R-(-)- and S-(+)-linalool in teas. Optimal extraction conditions were as follows: CAR DVB PDMS fiber, 60 min at 60 degrees C, and tea/water ratio of 1:6 (w(g)/v(mL)). We measured linalool levels in five different teas, in fresh leaves of 14 different cultivars, and in samples collected during processing of green and black teas. Enantiomeric distributions of linalool were significantly different among the different teas and among the different tea cultivars. R-(-)-Linalool and S-(+)-linalool reached maximum levels during the rolling of black tea, with the levels declining drastically during green tea processing. Although tea germplasm was an important factor in determining the enantiomeric distribution of linalool in tea products, the processing steps also had a large impact on linalool levels. (c) 2015 Elsevier B.V. All rights reserved.

分类号： S5

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