Analysis of Volatile Components of Tieguanyin and Dongding Oolong Teas by Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectrometry

J.S. Zhou; S.D. Lv; D.H. Jiang; X.D. Wu; M. Lian; C. Wang; Q.X. Meng

doi:10.14233/ajchem.2015.18384

Issue

Vol. 27 No. 5 (2015): Vol 27 Issue 5

Issue Published : February 20, 2015

This work is licensed under a Creative Commons Attribution 4.0 International License.

Analysis of Volatile Components of Tieguanyin and Dongding Oolong Teas by Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectrometry

https://doi.org/10.14233/ajchem.2015.18384

J.S. Zhou

Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, P.R. China

S.D. Lv

Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, P.R. China

D.H. Jiang

Pu'er Comprehensive Technical Testing Center, National Pu'er Tea Quality Supervision and Inspection Center, Pu'er, P.R. China

X.D. Wu

Pu'er Comprehensive Technical Testing Center, National Pu'er Tea Quality Supervision and Inspection Center, Pu'er, P.R. China

M. Lian

Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, P.R. China

C. Wang

Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, P.R. China

Q.X. Meng

Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, P.R. China

Corresponding Author(s) : Q.X. Meng

qxmeng@scbg.ac.cn, shidonglv@163.com

Asian Journal of Chemistry, Vol. 27 No. 5 (2015): Vol 27 Issue 5
Article Published : February 20, 2015

Abstract

The difference of volatile component in Tieguanyin (from Fujian province) and Dongding oolong tea (from Taiwan province) in China was studied by simultaneous steam distillation extraction coupled with gas chromatography-mass spectrometry (GC-MS). A total of 84 volatile compounds were identified in these two kinds of oolong teas and mainly including alcohols, hydrocarbons, aldehydes, ketones and esters compounds, etc. Among them, alcohols are the most abundant components in Tieguanyin and Dongding oolong teas, also includes phytol, nerolidol, linalool, etc. In addition, nitrogens (viz., indole and pyrazines compounds) existed in higher concentration in Dongding oolong tea. The SDE/GC-MS is proven to be a suitable technique to extract and analyze the volatile components of oolong tea. In comparison, there were remarkable differences in flavor and aroma composition of the two types of oolong tea, were helpful for distinguishing these two oolong teas with similar appearance and quality characteristics.

Keywords

Oolong tea Steam distillation extraction Volatile component GC-MS

Zhou, J., Lv, S., Jiang, D., Wu, X., Lian, M., Wang, C., & Meng, Q. (2015). Analysis of Volatile Components of Tieguanyin and Dongding Oolong Teas by Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectrometry. Asian Journal of Chemistry, 27(5), 1899–1902. https://doi.org/10.14233/ajchem.2015.18384

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References

Y.J. Chen, P.C. Kuo, M.L. Yang, F.Y. Li and J. Tzen, Food Res. Int., 53, 732 (2013); doi:10.1016/j.foodres.2012.07.007.

J. Lin, P. Zhang, Z. Pan, H. Xu, Y. Luo and X. Wang, Food Chem., 141, 259 (2013); doi:10.1016/j.foodchem.2013.02.128.

C. Ma, Y. Qu, Y. Zhang, B. Qiu, Y. Wang and X. Chen, Food Chem., 152, 285 (2014); doi:10.1016/j.foodchem.2013.11.010.

D. Huo, Y. Wu, M. Yang, H. Fa, X. Luo and C. Hou, Food Chem., 145, 639 (2014); doi:10.1016/j.foodchem.2013.07.142.

J. Lee, D.H. Chambers, E. Chambers, K. Adhikari and Y. Yoon, Molecules, 18, 10024 (2013); doi:10.3390/molecules180810024.

Z. Yang, S. Baldermann and N. Watanabe, Food Res. Int., 53, 585 (2013); doi:10.1016/j.foodres.2013.02.011.

L. Zhang, Z. Zeng, C. Zhao, H. Kong, X. Lu and G. Xu, J. Chromatogr. A, 1313, 245 (2013); doi:10.1016/j.chroma.2013.06.022.

H. Sereshti, S. Samadi and M. Jalali-Heravi, J. Chromatogr. A, 1280, 1 (2013); doi:10.1016/j.chroma.2013.01.029.

K. Jumtee, H. Komura, T. Bamba and E. Fukusaki, J. Biosci. Bioeng., 112, 252 (2011); doi:10.1016/j.jbiosc.2011.05.008.

W. Zhuang, J. Cai and Q. Su, Asian J. Chem., 17, 2789 (2005).

L. Du, J. Li, W. Li, Y. Li, T. Li and D. Xiao, Food Res. Int., 57, 61 (2014); doi:10.1016/j.foodres.2014.01.008.

K. Wang, F. Liu, Z. Liu, J. Huang, Z. Xu, Y. Li, J. Chen, Y. Gong and X. Yang, Int. J. Food Sci. Technol., 46, 1406 (2011); doi:10.1111/j.1365-2621.2011.02629.x.

S.D. Lv, Y.S. Wu, C.W. Li, Y.Q. Xu, L. Liu and Q.X. Meng, J. Agric. Food Chem., 62, 1810 (2014); doi:10.1021/jf405237u.

S.D. Lv, Y.S. Wu, Y.Z. Song, J.S. Zhou, M. Lian, C. Wang, L. Liu and Q.X. Meng, Food Anal. Methods, 8, 321 (2015); doi:10.1007/s12161-014-9900-0.

R. Banerjee (Roy), B. Tudu, L. Shaw, A. Jana, N. Bhattacharyya and R. Bandyopadhyay, J. Food Eng., 110, 356 (2012); doi:10.1016/j.jfoodeng.2011.12.037.

Issue

Vol. 27 No. 5 (2015): Vol 27 Issue 5

Analysis of Volatile Components of Tieguanyin and Dongding Oolong Teas by Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectrometry

Corresponding Author(s) : Q.X. Meng

Abstract

Keywords

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