云南不同地区烘焙咖啡豆挥发性成分的HS-SPME/GC-MS分析

张丰; 董文江; 王凯丽; 谷风林; 熊善柏; 赵建平

doi:10.13386/j.issn1002-0306.2015.11.047

云南不同地区烘焙咖啡豆挥发性成分的HS-SPME/GC-MS分析

Comparative analysis of aromatic components of roasted coffee beans from different gengraphical origins in Yunnan province by HS- SPME / GC- MS

摘要

摘要: 采用顶空固相微萃取法（HS-SPME）结合气相色谱-质谱联用（GC-MS）对云南三个地区（普洱、保山、临沧）烘焙咖啡的挥发性物质进行分析,考察不同萃取条件（萃取头、萃取温度、萃取时间、样品量）对挥发性物质萃取效果的影响,利用主成分分析（PCA）和系统聚类分析（HCA）对不同地区样品进行区分。结果表明:在最优的萃取条件下,共鉴定出65种挥发性物质,其中呋喃类物质含量最高,三个地区分别为46.15%、41.45%和41.16%;硫化物和呋喃酮类物质含量较少;不同地区样品在PCA的二维得分投影图上各自聚为一类,HCA的最小二乘树状图分类结果与PCA相一致。

Abstract: Headspace solid- space microextraction ( HS- SPME) / gas chromatography- mass spectroscopy ( GC-MS) was applied to analyze the aromatic components of coffee beans collented from three areas ( Puer, Baoshan, Lincang) in China. Different extraction conditions ( SPME fibers, sample weight, extraction temperature, extraction time) were applied to test the influence on extraction efficiency.Samples discrimination was achieved by principal component analysis ( PCA) and hierarchical cluster analysis ( HCA) . The results indicated that a total of 65 aroma components were identified in coffee beans under optimum conditions, among them, furans compounds were the most abundant component ( 46.15%, 41.45% and 41.16% respectively) , whereas sulfurs and furanone compounds accounted for less, respectively. PCA and HCA showed that these coffee samples could be clearly differentiated according to geographical origins.