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Article(id=1320881352552075508, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881182762447607, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025070013, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1751558400000, receivedDateStr=2025-07-04, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852255237, onlineDateStr=2026-10-24, pubDate=1786723200000, pubDateStr=2026-08-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852255237, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852255237, creator=13701087609, updateTime=1792852255237, updator=13701087609, issue=Issue{id=1320881182762447607, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='16', pageStart='1', pageEnd='537', issueExtLink='null', onlineDate='null', pubDate='1786723200000', pubDateStr='2026-08-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852214756, creator='13701087609', updateTime=1792852214756, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=366, endPage=380, ext={EN=ArticleExt(id=1320881352761790709, articleId=1320881352552075508, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Flavor Characterization and Bioactive Compound Analysis of Cyclocarya paliurus Tea from Different Origins Using E-Tongue Combined with HS-SPME-GC-MS, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=

Objective: This study aimed to investigate the impact of geographical origin on the flavor profile and bioactive constituents of Cyclocarya paliurus tea. Methods: Cyclocarya paliurus tea samples from five different geographical regions—Q1 (Xiushui, Jiangxi), Q2 (Leigongshan, Guizhou), Q3 (Zhangjiajie, Hunan), Q4 (Shaoyang, Hunan), and Q5 (Hupingshan, Hunan) were analyzed using an electronic tongue system, sensory evaluation, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and quantitative determination of bioactive compounds. This integrated approach enabled a systematic investigation of the effects of geographical origin on flavor profiles and bioactive component contents in Cyclocarya paliurus tea. Results: A total of 130 volatile organic compounds (VOCs) were identified across all samples, and were primarily categorized into seven classes: 63 terpenes, 26 hydrocarbons, 11 aldehydes, 8 alcohols, 7 ketones, 6 esters, and 9 other miscellaneous compounds. Electronic tongue analysis showed that the taste intensity of Cyclocarya paliurus tea from different origins generally followed the order of bitterness>umami>sweetness. Sensory evaluation further indicated significant differences in specific taste attributes among different origins (P<0.05), with Q2 showing stronger bitterness, Q4 exhibiting relatively higher umami scores, and Q3 showing higher sweetness scores. Analysis of bioactive components revealed significant variations in the contents of total polyphenols, flavonoids, polysaccharides, and saponins across different geographical origins. Among the samples, Q1 showed the highest concentrations of total polyphenols, flavonoids, and saponins, while Q5 contained the highest level of polysaccharides. Correlation analysis revealed that terpenoids, alcohols, and aldehydes were negatively correlated with sweetness and astringency, but positively correlated with bitterness and umami (P<0.05). Ketones exhibited a negative correlation with sweetness and a positive correlation with bitterness (P<0.05). Conclusion: Cyclocarya paliurus tea from different geographical origins exhibits significant differences in the composition of volatile organic compounds and in the content of bioactive components, which contribute to the distinct flavor characteristics of teas from their respective production regions. These research findings not only provide a scientific basis for consumer decision-making in tea selection, but also offer theoretical support and practical implications for origin traceability, quality standardization, and the development of value-added processed products.

, authors=Yanmeng FU1, 2, Yaqian ZOU1, 3, Xing TIAN1, 2, *, authorsList=Yanmeng FU, Yaqian ZOU, Xing TIAN, authorCompany=null, correspAuthors=Xing TIAN, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320881355983016196, articleId=1320881352552075508, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于电子舌和HS-SPME-GC-MS技术的不同产地青钱柳茶风味特征及其生物活性成分分析, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=

目的：探究不同产地对青钱柳茶风味特征和生物活性成分的影响。方法：分别选取江西修水（Q1）、贵州雷公山（Q2）、湖南张家界（Q3）、湖南邵阳（Q4）、湖南壶瓶山（Q5）产青钱柳茶为研究对象，利用电子舌系统、感官评定、顶空固相微萃取（Headspace solid–phase microextraction，HS-SPME）和气相色谱-质谱（Gas chromatography-mass spectrometry，GC-MS）联用技术以及生物活性物质测定；通过皮尔逊相关性分析，揭示挥发性物质和非挥发性风味物质的相关性，较为系统地探究不同产地对青钱柳茶风味及其生物活性成分形成的综合影响。结果：从不同产地青钱柳茶中共计检测出130种挥发性有机物，其中主要分为7大类，分别为萜类63种，烃类26种、醛类11种、醇类8种、酮类7种、酯类6种、其他9种。电子舌分析显示，不同产地青钱柳茶的味觉强度整体呈现苦味>鲜味>甜味的特征分布。感官评定结果进一步表明，各产地在具体味觉属性上存在显著差异（P<0.05），其中Q2产地青钱柳茶苦味较强，Q4产地鲜味评分较高，Q3产地甜味评分较高。生物活性成分含量分析表明，不同产地青钱柳茶的总多酚、总黄酮、总多糖和总皂苷含量存在显著差异，其中Q1产地青钱柳茶在总多酚、总黄酮和总皂苷含量上均高于其他产地（P<0.05），而Q5产地青钱柳茶的总多糖含量突出。相关性分析显示，萜类、醇类、醛类物质与苦味、鲜味呈正相关，与甜味、涩味呈负相关（P<0.05）；酮类物质与苦味呈正相关，与甜味呈负相关（P<0.05）。结论：不同产地的青钱柳茶在挥发性有机物质组成与生物活性成分含量上存在显著差异，这种差异直接塑造了各产区青钱柳茶的独特风味特征。研究结果为消费者科学选购青钱柳茶提供了依据，同时也在产地鉴别、质量标准化控制及深加工产品开发等方面提供了理论支撑与实践指导。

, authors=付燕梦1, 2, 邹雅倩1, 3, 田星1, 2, *, authorsList=付燕梦, 邹雅倩, 田星, authorCompany=null, correspAuthors=田星, authorNote=

付燕梦（2001−）女，硕士研究生，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：

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田星（1986−），女，博士，副教授，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：。
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付燕梦（2001−）女，硕士研究生，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：

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付燕梦（2001−）女，硕士研究生，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：

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注：同一指标不同小写字母表示不同产地青钱柳茶样本之间差异显著（P<0.05）。

, figureFileSmall=njU+T/nsgXZzrIuXPiaOdA==, figureFileBig=DeGL8/rgBb3E3XVaFeTZ1w==, tableContent=null), ArticleFig(id=1320881727581565685, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=EN, label=Fig.4, caption=Principal component analysis (PCA) of taste indicators in different origins of Cyclocarya paliurus tea, figureFileSmall=mJUeKBkHkhOqSP5zHVLcBQ==, figureFileBig=BWdW+63R4EbPStEm7HYdNg==, tableContent=null), ArticleFig(id=1320881727636091638, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=CN, label=图4, caption=不同产地青钱柳味觉指标主成分分析（PCA）, figureFileSmall=mJUeKBkHkhOqSP5zHVLcBQ==, figureFileBig=BWdW+63R4EbPStEm7HYdNg==, tableContent=null), ArticleFig(id=1320881727715783415, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=EN, label=Fig.5, caption=Heat map of correlation of volatile and non-volatile flavor compounds in Cyclocarya paliurus tea from different origins, figureFileSmall=kQaR6EPZD//uaNdaiCGwRA==, figureFileBig=RUcCf5qjfbwtbzvJmzbTJw==, tableContent=null), ArticleFig(id=1320881727787086584, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=CN, label=图5, caption=不同产地青钱柳茶挥发性物质与非挥发性风味物质相关性热图

注：*P<0.05，图7同。

, figureFileSmall=kQaR6EPZD//uaNdaiCGwRA==, figureFileBig=RUcCf5qjfbwtbzvJmzbTJw==, tableContent=null), ArticleFig(id=1320881727875166969, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=EN, label=Fig.6, caption=Cluster analysis chart of correlation of volatile and non-volatile flavor compounds in Cyclocarya paliurus tea from different origins, figureFileSmall=tWoN75UnmcByfged+fAhOw==, figureFileBig=aWmzMMT87ZXAV5URAK1u8A==, tableContent=null), ArticleFig(id=1320881727942275834, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=CN, label=图6, caption=不同产地青钱柳茶挥发性物质与非挥发性风味物质聚类分析图, figureFileSmall=tWoN75UnmcByfged+fAhOw==, figureFileBig=aWmzMMT87ZXAV5URAK1u8A==, tableContent=null), ArticleFig(id=1320881728009384699, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=EN, label=Fig.7, caption=Heat map of correlation between electronic tongue taste intensity and physiologically active components in Cyclocarya paliurus from different origins, figureFileSmall=IukeDVit+E0Nc5BB3kUtuw==, figureFileBig=zTpWnfKkq8QqEFZ1s2Kb3w==, tableContent=null), ArticleFig(id=1320881728101659388, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=CN, label=图7, caption=不同产地青钱柳电子舌味觉强度与生理活性成分相关性热图, figureFileSmall=IukeDVit+E0Nc5BB3kUtuw==, figureFileBig=zTpWnfKkq8QqEFZ1s2Kb3w==, tableContent=null), ArticleFig(id=1320881728193934077, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=EN, label=Table 1, caption=

Results of the qualitative analysis of volatile organic compounds in Cyclocarya paliurus tea of different origins

, figureFileSmall=null, figureFileBig=null, tableContent=
分类英文名称中文名称CAS号修水雷公山张家界邵阳壶瓶山
相对含量（%）保留时间（min）相对含量（%）保留时间（min）相对含量（%）保留时间（min）相对含量（%）保留时间（min）相对含量（%）保留时间（min）
萜类醇（+）-Cyclosativene（+）-环苜蓿烯22469-52-90.21±0.0544.491.01±0.1622.730.47±0.3247.540.83±0.0722.74−−
(+)-Alpha-Longipineneα-依兰烯14912-44-81.56±0.2244.76−−−−−−−−
Ascaridole阿斯克烯512-85-61.16±0.2536.43−−−−−−−−
（Z）-sabinene hydrate（Z）-沙宾烯水合物54679-68-40.80±0.0322.71−−−−−−−−
Thujyl alcohol蒽紫红素/伊索舒约尔513-23-50.95±0.3331.33−−0.84±0.0235.24−−−−
（Z）-（3,3-dimethylcyclohexylidene）ethanol（Z）-3,3-二甲基环亚己基乙醇26532-23-00.01±0.0036.14−−−−−−3.40±1.0035.25
2-Cyclohexen-1-ol,2-methyl-5-（1-methylethenyl）-, （1R,5R）-rel-rel-（1R,5R）-2-甲基-5-（1-甲基乙烯基）环己-2-烯-1-醇10482-56-11.09±0.4535.774.28±0.0019.13−−−−−−
2-Isopropylidene-3-methylhexa-3,5-dienol2-异亚丙基-3-甲基己-3，5-二烯醇515-69-50.22±0.0530.91−−−−−−−−
（-）-Carveol（-）-香芹醇2102-58-10.53±0.2734.11−−−−−−−−
3-Carene3-蒈烯13466-78-90.45±0.0619.185.98±0.5043.6314.16±1.2843.8615.33±0.4743.63−−
Bicyclo[3.2.0]heptane, 2-ethenyl-2,6,6-trimethyl-1-（1-methylethenyl）-（1R,2S,5S）-rel-α-桉叶油醇473-16-54.85±1.0941.534.74±1.8043.85−−3.55±0.1843.85−−
δ-elemene,（3R-trans）-4-ethenyl-4-methyl-3-（1-methylethenyl）-1-（1-methylethyl）-cyclohexene,（1S,2R）-（-）-2-isopropenyl-1-vinyl-p-menth-3-eneδ-榄香烯515-13-90.89±0.1941.840.63±0.1843.51−−5.80±4.6843.52−−
Cyclopenta[c]pentalene,1,2,3,3a,4,5,5a,6- octahydro-1,4,4,5a-tetramethyl-,（1R,3aS,5aS,- 8aR）-（-）-雪松烯469-61-46.29±1.6043.620.89±0.6944.04−−3.98±3.1543.88−−
Cyclopenta[c]pentalene, 1,3a,4,5,5a,6,7,8-octahydro-1,2,3a,6-tetramethyl-, （1R,3aS,5aS,6R,8aR）-异长叶烯54809-74-82.66±1.3243.85−−0.55±0.1945.83−−−−
（-）-Alpha-Cubebene（-）-Alpha-荜澄茄油烯17699-14-82.45±1.1543.52−−6.82±2.3245.760.48±0.1845.820.90±0.9443.08
Alpha-longipinene（+）-α-长叶蒎烯5989-08-21.72±2.1643.080.54±0.2347.54−−−−−−
（-）-Isoledene（-）-异喇叭烯50771-99-20.44±0.0644.60−−0.84±0.5327.81−−−−
Beta-elemeneβ-榄香烯515-13-90.43±0.0945.82−−0.76±0.2927.24−−−−
（-）-Thujopsene（-）-罗汉柏烯28634-89-10.28±0.0547.66−−3.03±1.8217.70−−−−
（+）-Aromadendrene（+）-香橙烯489-39-40.31±0.1547.910.79±0.6017.729.13±2.1140.440.42±0.1317.73−−
Laevo-pinocarveol（-）-松香芹醇547-61-5−−4.62±3.9041.541.05±0.7842.388.72±6.1441.54−−
（Z）-verbenol（Z）-马鞭烯醇1845-33-0−−0.89±0.4843.333.30±0.8942.62−−−−
Pseudo-limonene伪柠檬烯555-10-2−−1.74±1.2442.616.25±3.2443.51−−0.62±0.0241.83
Bicyclo[3.2.0]heptane, 2-ethenyl-2,6,6-trimethyl-1-（1-methylethenyl）-, （1R,2S,5S）-rel-（-）-β-石竹烯氧化物17696-40-5−−−−2.59±0.1442.73−−−−
Delta-elemene isomerδ-榄香烯异构体20307-84-0−−−−6.30±2.0344.76−−−−
(+)-Alpha-Longipinene（+）α-长叶蒎烯1686-30-2−−−−0.40±0.0945.150.24±0.0045.16−−
Tricyclo[4.4.0.02,7]dec-3-ene,1,3-dimethyl-8-（1-methylethyl）-, （1S,2R,6R,7R,8S）-（1S,2R,6R,7R,8S）-1,3-二甲基-8-（1-甲基乙基）-三环[4.4.0.02,7]癸-3-烯无−−1.22±0.3047.65−−−−−−
α-Copaeneα-荜澄茄烯3856-25-5−−2.11±0.6547.97−−2.50±2.3447.91−−
Beta-patchouleneβ-广藿香烯514-51-2−−−−−−0.73±0.0127.80−−
Beta-copaeneβ-可帕烯3856-26-6−−−−−−0.20±0.0530.25−−
Alpha-guaieneα-愈创木酚3691-12-1−−−−−−1.19±0.0935.28−−
Bicyclo[3.1.1]heptan-3-ol,6,6-dimethyl-2-methylene-, （1S,3R,5S）-（-）-桃金娘烯醇515-00-41.30±1.0832.05−−−−2.79±0.4739.72−−
Bicyclo[3.1.0]hexan-3-ol,4-methyl-1-（1-methylethyl）诺卜醇50770-44-4−−−−−−0.31±0.0926.131.66±0.4826.10
1-（3,3-dimethylcyclohexylidene）ethanol1-（3,3-二甲基环己亚基）
乙醇		107295-28-3−−0.76±0.0530.93−−1.09±0.7530.921.10±0.0230.93
Dihydro-beta-ionone二氢-β-紫罗兰酮53452-26-5−−−−−−1.45±1.3647.971.00±0.1147.91
（+）-3-Thujone（+）-3-侧柏酮546-80-5−−−−−−0.35±0.2747.030.23±0.0647.04
Bicyclo[3.1.0]hex-3-en-2-one,4-methyl-1-（1-methylethyl）-诺卡酮33756-41-3−−1.65±0.2646.36−−2.85±3.2746.37−−
1,2,3,4,5,6,7,8-octahydro-1,4-dimethyl-7-（1-methylethenyl）-, [1S-（1.alpha.,4.alpha.,7.alpha.）]-Azulene（-）-α-愈创木烯489-84-9−−−−−−3.23±2.5347.03−−
(-)-Valencene（-）-瓦伦西亚烯4630-07-3−−0.69±0.4014.45−−0.53±0.4814.46−−
(+)-Longicyclene（+）-长叶环烯1137-12-8−−0.54±0.2045.16−−1.01±0.5414.450.96±0.7915.47
（+）-Longifolene（+）-长叶烯475-20-7−−4.09±3.0528.00−−−−9.23±0.7728.03
Alpha-fencheneα-葑烯471-84-1−−1.45±0.5927.80−−−−−−
（+）-Camphene（+）-莰烯5794-03-6−−0.79±0.7235.29−−−−−−
（1S,5α）-4β-Methyl-1-isopropylbicyclo[3.1.0]hexan-3α-ol（1S，5a）-4β-甲基-1-异丙基双环[3.1.0]己烷-3α-醇124-76-5−−2.56±0.2931.77−−−−−−
Bicyclo[3.1.1]heptan-3-ol,6,6-dimethyl-2-methylene-6,6-二甲基-2-亚甲基双环[3.1.1]庚烷-3-醇103050-39-9−−1.70±0.1227.23−−−−−−
Ethanol,2-（3,3-dimethylcyclohexylidene）-, （2Z）-（Z）-3,3-二甲基环亚己基乙醇67634-25-9−−1.83±0.0146.63−−−−−−
1-Methyl-4-（isopropyl）cyclohexan-1-ol4-异丙基-1-甲基环己醇6370-22-7−−3.54±2.9644.31−−−−−−
Bicyclo[3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, （1R,2R,5R）-rel-（+）-反式-马鞭草烯醇1845-30-3−−1.61±0.4245.02−−−−−−
Beta-damasconeβ-大马酮23726-91-2−−0.55±0.5011.97−−−−−−
Tricyclo[4.4.0.02,7]dec-3-ene,1,3-dimethyl-8-（1-methylethyl）-, （1R,2S,6S,7S,8S）-（1R,2S,6S,7S,8S）-1,3-二甲基-8-（1-甲基乙基）三环[4.4.0.02,7]癸-3-烯104934-53-4−−0.32±0.0845.83−−−−−−
Fenchene葑烯5006-88-8−−−−−−−−1.84±1.5642.88
4,7-Methanoazulene,1,2,3,4,5,6,7,8-octahydro-1,4,9,9-tetramethyl-, （1S,4R,7R）-（-）-愈创木烷489-40-7−−−−−−−−3.12±0.0931.78
Cyclohexane,1-ethenyl-1-methyl-2,4-bis（1-methylethenyl）-, （1S,2S,4R）-（-）-α-荜澄茄烯17699-14-8−−−−−−−−2.98±0.2528.00
Alpha-dihydroterpineolα-二氢松油醇10482-56-1−−−−−−−−0.46±0.1223.68
Isopulegol异普列戈89-79-2−−−−−−−−0.67±0.3921.78
（E）-para-2,8-1-menthadienol（E）--2,8-1-薄荷二烯酚19686-21-4−−−−−−−−1.57±0.1946.63
（Z）-para-2,8-menthadien-1-ol（Z）--2,8-薄荷二烯-1-醇50767-79-0−−−−−−−−0.47±0.1244.93
（E）-sabinene hydrate（E）-桧烯水合物546-79-2−−−−−−−−0.95±0.4735.70
ALPHA-DAMASCONEα-大马酮43052-87-5−−−−−−−−0.21±0.0434.15
Dihydrojasmone二氢茉莉酮1128-08-1−−−−−−−−2.68±0.1744.76
Bicyclo[3.1.1]hept-3-en-2-one,4,6,6-trimethyl-, （1R,5R）-（1R，5R）-4,6,6-三甲基双环[3.1.1]庚-3-烯-2-酮1196-01-6−−−−−−−−0.95±0.2547.06
$ \alpha $-Yangene $ \alpha $-依兰烯无−−−−−−−−−−
Tricyclo[4.4.0.02,7]decane,1-methyl-3-methylene-8-（1-methylethyl）-, （1R,2S,6S,7S,8S）-rel-（1R,2S,6S,7S,8S）-rel-1-甲基-3-亚甲基-8-（1-甲基乙基）三环[4.4.0.02,7]癸烷104934-52-3−−−−−−−−−−
烃类（1aR,4aα,7aα,7bβ）-Decahydro-1,1,4α,7α-tetramethyl-1H-cycloprop[e]azulene（1aR,4aα,7aα,7bβ）-十氢-1,1,4a,7a-四甲基-1H-环丙并[e]氮杂环苯6874-01-51.65±0.8144.85−−−−−−−−
n-Tridecane十三烷629-50-50.29±0.0740.94−−3.56±0.5820.710.27±0.0936.89−−
8-（1-Methylethylidene）bicyclo[5.1.0]octane8-（1-甲基亚乙基）双环[5.1.0]辛烷29577-83-50.86±0.0724.061.69±0.5720.70−−−−3.85±0.1320.73
1-Methyl-4-isopropyl-1-cyclohexene1-甲基-4-异丙基-1-环己烯99-83-29.59±4.0219.49−−−−−−−−
1-Octadecyne正十八炔629-89-00.35±0.2436.87−−3.54±1.3016.69−−9.12±0.7615.85
2-Decyne2-癸炔2384-70-51.71±0.1020.701.87±0.1916.721.15±0.066.455.57±2.9416.719.31±0.7516.70
2-Bromo-1-chloro-propan2-溴-1-氯丙烷5578-76-55.21±1.895.14−−2.32±1.1215.44−−−−
4-Bromocyclohexene4-溴环己烯2535-56-415.65±5.9315.88−−2.73±0.6317.97−−−−
3-Bromocyclohexene3-溴环己烯1521-55-39.42±2.3216.751.14±0.1418.019.05±0.885.27−−2.79±0.6217.95
3,4-Dimethyl-Hexane3,4-二甲基己烷922-28-1−−−−4.50±1.4815.85−−−−
2,2-Dimethyl-3-methylene-, （1R）-Bicyclo[2.2.1]heptane（1R）-2,2-双甲基-3-亚甲基二环[2.2.1]庚烷102061-42-3−−1.80±0.4115.88−−3.41±2.0715.90−−
1-Decene正癸烯872-05-9−−−−−−0.27±0.0412.23−−
2-Bromo-1-chloropropane1-氯-2-溴丙烷3017-95-6−−−−−−7.18±4.8820.72−−
Cyclohexene, 4-bromo-4-溴-1-环己烷2535-56-4−−−−−−9.48±6.1523.1311.13±0.5123.10
Santolina triene桑托利纳·特里内29573-83-3−−−−−−0.84±0.0535.76−−
Dec-2-yne2-癸炔2384-85-2−−1.22±1.5319.47−−−−−−
1-Undecyne1-十一炔2243-98-3−−0.42±0.1514.85−−−−−−
2,4,6-Trimethylstyrene2,4,6-三甲基苯乙烯769-28-8−−1.08±0.075.07−−−−−−
4-Isopropyl-1-methylcyclohexene卡沃门特尼536-95-8−−−−−−−−1.18±0.0314.80
（Z）-9-Methyl-5-undecene（Z）-9-甲基-5-十一烯13138-57-1−−−−−−−−1.52±0.059.83
1,2-Dichloroisobutane1,2-二氯-2-甲基丙烷594-37-6−−−−−−−−0.25±0.0337.49
4,5-Dimethyloctane4,5-二甲基辛烷15869-95-7−−−−−−−−1.16±0.3717.48
1,3,5,7-Cyclooctatetraene环辛四烯629-20-9−−−−−−−−0.25±0.0329.66
Dodec-2-yne十二烷-2-炔7065-46-1−−−−−−−−−−
t-Butylbenzene叔丁基苯98-06-6−−−−−−−−−−
Tetramethylbenzene四甲苯95-93-2−−−−−−−−−−
醛类2,2-Dimethylocta-3,4-dienal2,2-二甲基-3,4-辛二烯醛851178-13-50.64±0.4225.763.55±0.1839.681.91±0.6333.750.21±0.0439.680.39±0.0639.69
Campholenic aldehyde龙脑烯醛4501-58-00.22±0.0126.12−−−−0.95±0.6833.761.93±0.1733.76
（Z）-2-nonenal（Z）-2-壬烯醛60784-31-80.49±0.0327.81−−−−0.66±0.1514.90−−
10-Undecenal10-十一烯醛112-45-80.58±0.2339.69−−−−0.57±0.4728.82−−
Bicyclo[3.1.1]hept-2-en-6-ol, 2,7,7-trimethyl-, 6-formate, （1R,5S,6S）-rel-（1R,5S,6S）-rel-2,7,7-三甲基双环[3.1.1]庚-2-烯-6-醇甲酸酯7775-35-1−−−−−−−−0.33±0.133.25
Hexanal, 2-ethyl-2-乙基己醛123-05-7−−−−−−−−1.01±0.0525.56
3,4-Dimethylbenzaldehyde3,4-二甲基苯甲醛5973-71-7−−−−−−−−0.45±0.4437.61
Cyclopropanecarboxaldehyde环丙甲醛1489-69-6−−−−−−−−0.20±0.0238.79
Alpha-Cyclociralalpha-环柠檬醛432-25-7−−0.53±0.3533.750.57±0.0136.15−−−−
Beta-Homocyclocitralbeta-同环柠檬醛472-66-2−−1.05±0.3236.14−−0.78±0.1936.14−−
2-Methyl-5-prop-1-en-2-ylcyclopentene-1-carbaldehyde2-甲基-5-丙-1-烯-2-基环戊烯-1-甲醛29548-14-9−−1.76±0.2110.42−−1.15±0.3910.49−−
醇类（3Z）-3,7-Dimethyl-3,6-octadien-1-ol（3Z）-3,7-二甲基-3,6-辛二烯-1-醇106-25-2−−0.34±0.0430.25−−−−1.67±0.0330.24
4-Hepten-1-ol4-庚烯-1-醇5927-65-9−−0.35±0.178.34−−−−−−
trans-2-Nonen-1-ol反式-2-壬烯-1-醇188345-34-0−−0.47±0.0750.46−−−−0.15±0.0350.60
2,6-Dimethylocta-5,7-dien-2-ol2,6-二甲基-5,7-辛-2-醇40716-66-3−−0.82±0.0125.61−−−−−−
2-Hexyn-1-ol2-己炔-1-醇764-60-3−−−−0.74±0.3515.33−−0.25±0.0824.56
2-Hexyl-1-decanol2-己基癸醇101236-77-5−−5.10±5.5515.55−−−−−−
3,7-Dimethyloct-6-en-1-yn-3-ol3,7-二甲基-6-辛烯-1-炔-3-醇29171-20-8−−−−−−−−−−
P-tolylmethanol对甲苯甲醇589-18-4−−−−−−0.71±0.3315.35−−
酮类6-Methyl-6-hepten-2-one6-甲基-6-庚烯-2-酮110-93-03.69±0.9715.306.35±1.0422.25−−2.37±2.0022.230.51±0.0851.08
2,6-Dihydroxyacetophenone2,6-二羟基乙酰苯699-83-20.23±0.0652.560.93±0.0651.08−−−−−−
3,5-Octadien-2-one,（3E,5E）-3,5-辛二烯-2-酮30086-02-3−−−−−−−−0.26±0.0347.73
Tridecan-2-one2-十三烷酮593-08-8−−−−−−−−0.98±0.0423.21
2-Butanone,4-（2,6,6-trimethyl-1-cyclohexen-1-yl）-二氢-β-紫罗兰酮79-77-6−−−−−−−−−−
2-Propan-2-ylidenecyclohexan-1-one2-丙烷-2-亚基环己烷-1-酮3758-60-7−−4.43±1.1134.01−−−−−−
（E,E）-3,5-octadien-2-one（E,E）-3,5-辛二烯-2-酮30086-02-3−−−−−−−−4.71±0.6516.15
酯类Toluene 2,4-diisocyanate甲苯-2,4-二异氰酸酯584-84-915.68±5.0044.15−−−−−−0.24±0.0131.28
4-Methyl pentyl isovalerate4-甲基戊酸戊酯7779-81-9−−−−−−−−0.15±0.0137.09
Ethyl 4-methyl valerate4-甲基戊酸乙酯25415-67-2−−−−−−−−0.24±0.0340.44
Methyl 2-methylnonanoate2-甲基壬酸甲酯51534-66-4−−−−−−2.16±0.0532.59−−
Ethyl 3-cyclopentylpropanoate3-环戊基丙酸乙酯2349-04-0−−0.20±0.0029.65−−0.42±0.0129.65−−
（-）-Lavandulyl acetate（-）-薰衣草甲酸酯38863-50-8−−−−0.66±0.1139.42−−0.63±0.0742.21
其他（3S,3aS,7aR）-2,3,3a,4,5,7a-hexahydro-3,6-dimethylbenzofuran（3S,3aS,7aR）-2,3,3a,4,5,7a-六氢-3,6-二甲基苯并呋喃19905-17-00.82±0.1432.600.70±0.0239.42−−−−1.00±0.0939.42
4-Methoxystyrene4-甲氧基苯乙烯637-69-4−−−−−−1.14±0.0939.42−−
2-Ethyl-1,4-dimethoxybenzene2-乙基-1,4-二甲氧基苯1706-40-1−−1.10±0.3230.44−−−−−−
2,3-Dihydro-2,2-dimethyl-7-benzofuranol呋喃酚1563-38-8−−2.91±0.2145.320.88±0.2045.31−−0.39±0.0645.32
2-Nitrotoluene2-硝基甲苯88-72-24.03±1.0330.470.61±0.0149.33−−−−−−
3,9-Epoxy-p-mentha-1,8（10）-diene3,9-环氧对薄荷-1,8（10）-二烯16409-43-10.30±0.0532.41−−−−−−0.38±0.266.36
2,8-Dimethylquinoline2,8-二甲基喹啉6540-53-4−−−−−−−−−−
2,5-Di-tert-butyl-1,4-benzoquinone2,5-二叔丁基-1,4-苯醌2923-52-0−−−−−−−−−−
rel-2α-Propyl-3α-methyloxiranerel-2α-丙基-3α-甲基环氧
乙烷		无−−−−−−−−−−
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不同产地青钱柳茶挥发性有机物定性分析结果

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分类英文名称中文名称CAS号修水雷公山张家界邵阳壶瓶山
相对含量（%）保留时间（min）相对含量（%）保留时间（min）相对含量（%）保留时间（min）相对含量（%）保留时间（min）相对含量（%）保留时间（min）
萜类醇（+）-Cyclosativene（+）-环苜蓿烯22469-52-90.21±0.0544.491.01±0.1622.730.47±0.3247.540.83±0.0722.74−−
(+)-Alpha-Longipineneα-依兰烯14912-44-81.56±0.2244.76−−−−−−−−
Ascaridole阿斯克烯512-85-61.16±0.2536.43−−−−−−−−
（Z）-sabinene hydrate（Z）-沙宾烯水合物54679-68-40.80±0.0322.71−−−−−−−−
Thujyl alcohol蒽紫红素/伊索舒约尔513-23-50.95±0.3331.33−−0.84±0.0235.24−−−−
（Z）-（3,3-dimethylcyclohexylidene）ethanol（Z）-3,3-二甲基环亚己基乙醇26532-23-00.01±0.0036.14−−−−−−3.40±1.0035.25
2-Cyclohexen-1-ol,2-methyl-5-（1-methylethenyl）-, （1R,5R）-rel-rel-（1R,5R）-2-甲基-5-（1-甲基乙烯基）环己-2-烯-1-醇10482-56-11.09±0.4535.774.28±0.0019.13−−−−−−
2-Isopropylidene-3-methylhexa-3,5-dienol2-异亚丙基-3-甲基己-3，5-二烯醇515-69-50.22±0.0530.91−−−−−−−−
（-）-Carveol（-）-香芹醇2102-58-10.53±0.2734.11−−−−−−−−
3-Carene3-蒈烯13466-78-90.45±0.0619.185.98±0.5043.6314.16±1.2843.8615.33±0.4743.63−−
Bicyclo[3.2.0]heptane, 2-ethenyl-2,6,6-trimethyl-1-（1-methylethenyl）-（1R,2S,5S）-rel-α-桉叶油醇473-16-54.85±1.0941.534.74±1.8043.85−−3.55±0.1843.85−−
δ-elemene,（3R-trans）-4-ethenyl-4-methyl-3-（1-methylethenyl）-1-（1-methylethyl）-cyclohexene,（1S,2R）-（-）-2-isopropenyl-1-vinyl-p-menth-3-eneδ-榄香烯515-13-90.89±0.1941.840.63±0.1843.51−−5.80±4.6843.52−−
Cyclopenta[c]pentalene,1,2,3,3a,4,5,5a,6- octahydro-1,4,4,5a-tetramethyl-,（1R,3aS,5aS,- 8aR）-（-）-雪松烯469-61-46.29±1.6043.620.89±0.6944.04−−3.98±3.1543.88−−
Cyclopenta[c]pentalene, 1,3a,4,5,5a,6,7,8-octahydro-1,2,3a,6-tetramethyl-, （1R,3aS,5aS,6R,8aR）-异长叶烯54809-74-82.66±1.3243.85−−0.55±0.1945.83−−−−
（-）-Alpha-Cubebene（-）-Alpha-荜澄茄油烯17699-14-82.45±1.1543.52−−6.82±2.3245.760.48±0.1845.820.90±0.9443.08
Alpha-longipinene（+）-α-长叶蒎烯5989-08-21.72±2.1643.080.54±0.2347.54−−−−−−
（-）-Isoledene（-）-异喇叭烯50771-99-20.44±0.0644.60−−0.84±0.5327.81−−−−
Beta-elemeneβ-榄香烯515-13-90.43±0.0945.82−−0.76±0.2927.24−−−−
（-）-Thujopsene（-）-罗汉柏烯28634-89-10.28±0.0547.66−−3.03±1.8217.70−−−−
（+）-Aromadendrene（+）-香橙烯489-39-40.31±0.1547.910.79±0.6017.729.13±2.1140.440.42±0.1317.73−−
Laevo-pinocarveol（-）-松香芹醇547-61-5−−4.62±3.9041.541.05±0.7842.388.72±6.1441.54−−
（Z）-verbenol（Z）-马鞭烯醇1845-33-0−−0.89±0.4843.333.30±0.8942.62−−−−
Pseudo-limonene伪柠檬烯555-10-2−−1.74±1.2442.616.25±3.2443.51−−0.62±0.0241.83
Bicyclo[3.2.0]heptane, 2-ethenyl-2,6,6-trimethyl-1-（1-methylethenyl）-, （1R,2S,5S）-rel-（-）-β-石竹烯氧化物17696-40-5−−−−2.59±0.1442.73−−−−
Delta-elemene isomerδ-榄香烯异构体20307-84-0−−−−6.30±2.0344.76−−−−
(+)-Alpha-Longipinene（+）α-长叶蒎烯1686-30-2−−−−0.40±0.0945.150.24±0.0045.16−−
Tricyclo[4.4.0.02,7]dec-3-ene,1,3-dimethyl-8-（1-methylethyl）-, （1S,2R,6R,7R,8S）-（1S,2R,6R,7R,8S）-1,3-二甲基-8-（1-甲基乙基）-三环[4.4.0.02,7]癸-3-烯无−−1.22±0.3047.65−−−−−−
α-Copaeneα-荜澄茄烯3856-25-5−−2.11±0.6547.97−−2.50±2.3447.91−−
Beta-patchouleneβ-广藿香烯514-51-2−−−−−−0.73±0.0127.80−−
Beta-copaeneβ-可帕烯3856-26-6−−−−−−0.20±0.0530.25−−
Alpha-guaieneα-愈创木酚3691-12-1−−−−−−1.19±0.0935.28−−
Bicyclo[3.1.1]heptan-3-ol,6,6-dimethyl-2-methylene-, （1S,3R,5S）-（-）-桃金娘烯醇515-00-41.30±1.0832.05−−−−2.79±0.4739.72−−
Bicyclo[3.1.0]hexan-3-ol,4-methyl-1-（1-methylethyl）诺卜醇50770-44-4−−−−−−0.31±0.0926.131.66±0.4826.10
1-（3,3-dimethylcyclohexylidene）ethanol1-（3,3-二甲基环己亚基）
乙醇		107295-28-3−−0.76±0.0530.93−−1.09±0.7530.921.10±0.0230.93
Dihydro-beta-ionone二氢-β-紫罗兰酮53452-26-5−−−−−−1.45±1.3647.971.00±0.1147.91
（+）-3-Thujone（+）-3-侧柏酮546-80-5−−−−−−0.35±0.2747.030.23±0.0647.04
Bicyclo[3.1.0]hex-3-en-2-one,4-methyl-1-（1-methylethyl）-诺卡酮33756-41-3−−1.65±0.2646.36−−2.85±3.2746.37−−
1,2,3,4,5,6,7,8-octahydro-1,4-dimethyl-7-（1-methylethenyl）-, [1S-（1.alpha.,4.alpha.,7.alpha.）]-Azulene（-）-α-愈创木烯489-84-9−−−−−−3.23±2.5347.03−−
(-)-Valencene（-）-瓦伦西亚烯4630-07-3−−0.69±0.4014.45−−0.53±0.4814.46−−
(+)-Longicyclene（+）-长叶环烯1137-12-8−−0.54±0.2045.16−−1.01±0.5414.450.96±0.7915.47
（+）-Longifolene（+）-长叶烯475-20-7−−4.09±3.0528.00−−−−9.23±0.7728.03
Alpha-fencheneα-葑烯471-84-1−−1.45±0.5927.80−−−−−−
（+）-Camphene（+）-莰烯5794-03-6−−0.79±0.7235.29−−−−−−
（1S,5α）-4β-Methyl-1-isopropylbicyclo[3.1.0]hexan-3α-ol（1S，5a）-4β-甲基-1-异丙基双环[3.1.0]己烷-3α-醇124-76-5−−2.56±0.2931.77−−−−−−
Bicyclo[3.1.1]heptan-3-ol,6,6-dimethyl-2-methylene-6,6-二甲基-2-亚甲基双环[3.1.1]庚烷-3-醇103050-39-9−−1.70±0.1227.23−−−−−−
Ethanol,2-（3,3-dimethylcyclohexylidene）-, （2Z）-（Z）-3,3-二甲基环亚己基乙醇67634-25-9−−1.83±0.0146.63−−−−−−
1-Methyl-4-（isopropyl）cyclohexan-1-ol4-异丙基-1-甲基环己醇6370-22-7−−3.54±2.9644.31−−−−−−
Bicyclo[3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, （1R,2R,5R）-rel-（+）-反式-马鞭草烯醇1845-30-3−−1.61±0.4245.02−−−−−−
Beta-damasconeβ-大马酮23726-91-2−−0.55±0.5011.97−−−−−−
Tricyclo[4.4.0.02,7]dec-3-ene,1,3-dimethyl-8-（1-methylethyl）-, （1R,2S,6S,7S,8S）-（1R,2S,6S,7S,8S）-1,3-二甲基-8-（1-甲基乙基）三环[4.4.0.02,7]癸-3-烯104934-53-4−−0.32±0.0845.83−−−−−−
Fenchene葑烯5006-88-8−−−−−−−−1.84±1.5642.88
4,7-Methanoazulene,1,2,3,4,5,6,7,8-octahydro-1,4,9,9-tetramethyl-, （1S,4R,7R）-（-）-愈创木烷489-40-7−−−−−−−−3.12±0.0931.78
Cyclohexane,1-ethenyl-1-methyl-2,4-bis（1-methylethenyl）-, （1S,2S,4R）-（-）-α-荜澄茄烯17699-14-8−−−−−−−−2.98±0.2528.00
Alpha-dihydroterpineolα-二氢松油醇10482-56-1−−−−−−−−0.46±0.1223.68
Isopulegol异普列戈89-79-2−−−−−−−−0.67±0.3921.78
（E）-para-2,8-1-menthadienol（E）--2,8-1-薄荷二烯酚19686-21-4−−−−−−−−1.57±0.1946.63
（Z）-para-2,8-menthadien-1-ol（Z）--2,8-薄荷二烯-1-醇50767-79-0−−−−−−−−0.47±0.1244.93
（E）-sabinene hydrate（E）-桧烯水合物546-79-2−−−−−−−−0.95±0.4735.70
ALPHA-DAMASCONEα-大马酮43052-87-5−−−−−−−−0.21±0.0434.15
Dihydrojasmone二氢茉莉酮1128-08-1−−−−−−−−2.68±0.1744.76
Bicyclo[3.1.1]hept-3-en-2-one,4,6,6-trimethyl-, （1R,5R）-（1R，5R）-4,6,6-三甲基双环[3.1.1]庚-3-烯-2-酮1196-01-6−−−−−−−−0.95±0.2547.06
$ \alpha $-Yangene $ \alpha $-依兰烯无−−−−−−−−−−
Tricyclo[4.4.0.02,7]decane,1-methyl-3-methylene-8-（1-methylethyl）-, （1R,2S,6S,7S,8S）-rel-（1R,2S,6S,7S,8S）-rel-1-甲基-3-亚甲基-8-（1-甲基乙基）三环[4.4.0.02,7]癸烷104934-52-3−−−−−−−−−−
烃类（1aR,4aα,7aα,7bβ）-Decahydro-1,1,4α,7α-tetramethyl-1H-cycloprop[e]azulene（1aR,4aα,7aα,7bβ）-十氢-1,1,4a,7a-四甲基-1H-环丙并[e]氮杂环苯6874-01-51.65±0.8144.85−−−−−−−−
n-Tridecane十三烷629-50-50.29±0.0740.94−−3.56±0.5820.710.27±0.0936.89−−
8-（1-Methylethylidene）bicyclo[5.1.0]octane8-（1-甲基亚乙基）双环[5.1.0]辛烷29577-83-50.86±0.0724.061.69±0.5720.70−−−−3.85±0.1320.73
1-Methyl-4-isopropyl-1-cyclohexene1-甲基-4-异丙基-1-环己烯99-83-29.59±4.0219.49−−−−−−−−
1-Octadecyne正十八炔629-89-00.35±0.2436.87−−3.54±1.3016.69−−9.12±0.7615.85
2-Decyne2-癸炔2384-70-51.71±0.1020.701.87±0.1916.721.15±0.066.455.57±2.9416.719.31±0.7516.70
2-Bromo-1-chloro-propan2-溴-1-氯丙烷5578-76-55.21±1.895.14−−2.32±1.1215.44−−−−
4-Bromocyclohexene4-溴环己烯2535-56-415.65±5.9315.88−−2.73±0.6317.97−−−−
3-Bromocyclohexene3-溴环己烯1521-55-39.42±2.3216.751.14±0.1418.019.05±0.885.27−−2.79±0.6217.95
3,4-Dimethyl-Hexane3,4-二甲基己烷922-28-1−−−−4.50±1.4815.85−−−−
2,2-Dimethyl-3-methylene-, （1R）-Bicyclo[2.2.1]heptane（1R）-2,2-双甲基-3-亚甲基二环[2.2.1]庚烷102061-42-3−−1.80±0.4115.88−−3.41±2.0715.90−−
1-Decene正癸烯872-05-9−−−−−−0.27±0.0412.23−−
2-Bromo-1-chloropropane1-氯-2-溴丙烷3017-95-6−−−−−−7.18±4.8820.72−−
Cyclohexene, 4-bromo-4-溴-1-环己烷2535-56-4−−−−−−9.48±6.1523.1311.13±0.5123.10
Santolina triene桑托利纳·特里内29573-83-3−−−−−−0.84±0.0535.76−−
Dec-2-yne2-癸炔2384-85-2−−1.22±1.5319.47−−−−−−
1-Undecyne1-十一炔2243-98-3−−0.42±0.1514.85−−−−−−
2,4,6-Trimethylstyrene2,4,6-三甲基苯乙烯769-28-8−−1.08±0.075.07−−−−−−
4-Isopropyl-1-methylcyclohexene卡沃门特尼536-95-8−−−−−−−−1.18±0.0314.80
（Z）-9-Methyl-5-undecene（Z）-9-甲基-5-十一烯13138-57-1−−−−−−−−1.52±0.059.83
1,2-Dichloroisobutane1,2-二氯-2-甲基丙烷594-37-6−−−−−−−−0.25±0.0337.49
4,5-Dimethyloctane4,5-二甲基辛烷15869-95-7−−−−−−−−1.16±0.3717.48
1,3,5,7-Cyclooctatetraene环辛四烯629-20-9−−−−−−−−0.25±0.0329.66
Dodec-2-yne十二烷-2-炔7065-46-1−−−−−−−−−−
t-Butylbenzene叔丁基苯98-06-6−−−−−−−−−−
Tetramethylbenzene四甲苯95-93-2−−−−−−−−−−
醛类2,2-Dimethylocta-3,4-dienal2,2-二甲基-3,4-辛二烯醛851178-13-50.64±0.4225.763.55±0.1839.681.91±0.6333.750.21±0.0439.680.39±0.0639.69
Campholenic aldehyde龙脑烯醛4501-58-00.22±0.0126.12−−−−0.95±0.6833.761.93±0.1733.76
（Z）-2-nonenal（Z）-2-壬烯醛60784-31-80.49±0.0327.81−−−−0.66±0.1514.90−−
10-Undecenal10-十一烯醛112-45-80.58±0.2339.69−−−−0.57±0.4728.82−−
Bicyclo[3.1.1]hept-2-en-6-ol, 2,7,7-trimethyl-, 6-formate, （1R,5S,6S）-rel-（1R,5S,6S）-rel-2,7,7-三甲基双环[3.1.1]庚-2-烯-6-醇甲酸酯7775-35-1−−−−−−−−0.33±0.133.25
Hexanal, 2-ethyl-2-乙基己醛123-05-7−−−−−−−−1.01±0.0525.56
3,4-Dimethylbenzaldehyde3,4-二甲基苯甲醛5973-71-7−−−−−−−−0.45±0.4437.61
Cyclopropanecarboxaldehyde环丙甲醛1489-69-6−−−−−−−−0.20±0.0238.79
Alpha-Cyclociralalpha-环柠檬醛432-25-7−−0.53±0.3533.750.57±0.0136.15−−−−
Beta-Homocyclocitralbeta-同环柠檬醛472-66-2−−1.05±0.3236.14−−0.78±0.1936.14−−
2-Methyl-5-prop-1-en-2-ylcyclopentene-1-carbaldehyde2-甲基-5-丙-1-烯-2-基环戊烯-1-甲醛29548-14-9−−1.76±0.2110.42−−1.15±0.3910.49−−
醇类（3Z）-3,7-Dimethyl-3,6-octadien-1-ol（3Z）-3,7-二甲基-3,6-辛二烯-1-醇106-25-2−−0.34±0.0430.25−−−−1.67±0.0330.24
4-Hepten-1-ol4-庚烯-1-醇5927-65-9−−0.35±0.178.34−−−−−−
trans-2-Nonen-1-ol反式-2-壬烯-1-醇188345-34-0−−0.47±0.0750.46−−−−0.15±0.0350.60
2,6-Dimethylocta-5,7-dien-2-ol2,6-二甲基-5,7-辛-2-醇40716-66-3−−0.82±0.0125.61−−−−−−
2-Hexyn-1-ol2-己炔-1-醇764-60-3−−−−0.74±0.3515.33−−0.25±0.0824.56
2-Hexyl-1-decanol2-己基癸醇101236-77-5−−5.10±5.5515.55−−−−−−
3,7-Dimethyloct-6-en-1-yn-3-ol3,7-二甲基-6-辛烯-1-炔-3-醇29171-20-8−−−−−−−−−−
P-tolylmethanol对甲苯甲醇589-18-4−−−−−−0.71±0.3315.35−−
酮类6-Methyl-6-hepten-2-one6-甲基-6-庚烯-2-酮110-93-03.69±0.9715.306.35±1.0422.25−−2.37±2.0022.230.51±0.0851.08
2,6-Dihydroxyacetophenone2,6-二羟基乙酰苯699-83-20.23±0.0652.560.93±0.0651.08−−−−−−
3,5-Octadien-2-one,（3E,5E）-3,5-辛二烯-2-酮30086-02-3−−−−−−−−0.26±0.0347.73
Tridecan-2-one2-十三烷酮593-08-8−−−−−−−−0.98±0.0423.21
2-Butanone,4-（2,6,6-trimethyl-1-cyclohexen-1-yl）-二氢-β-紫罗兰酮79-77-6−−−−−−−−−−
2-Propan-2-ylidenecyclohexan-1-one2-丙烷-2-亚基环己烷-1-酮3758-60-7−−4.43±1.1134.01−−−−−−
（E,E）-3,5-octadien-2-one（E,E）-3,5-辛二烯-2-酮30086-02-3−−−−−−−−4.71±0.6516.15
酯类Toluene 2,4-diisocyanate甲苯-2,4-二异氰酸酯584-84-915.68±5.0044.15−−−−−−0.24±0.0131.28
4-Methyl pentyl isovalerate4-甲基戊酸戊酯7779-81-9−−−−−−−−0.15±0.0137.09
Ethyl 4-methyl valerate4-甲基戊酸乙酯25415-67-2−−−−−−−−0.24±0.0340.44
Methyl 2-methylnonanoate2-甲基壬酸甲酯51534-66-4−−−−−−2.16±0.0532.59−−
Ethyl 3-cyclopentylpropanoate3-环戊基丙酸乙酯2349-04-0−−0.20±0.0029.65−−0.42±0.0129.65−−
（-）-Lavandulyl acetate（-）-薰衣草甲酸酯38863-50-8−−−−0.66±0.1139.42−−0.63±0.0742.21
其他（3S,3aS,7aR）-2,3,3a,4,5,7a-hexahydro-3,6-dimethylbenzofuran（3S,3aS,7aR）-2,3,3a,4,5,7a-六氢-3,6-二甲基苯并呋喃19905-17-00.82±0.1432.600.70±0.0239.42−−−−1.00±0.0939.42
4-Methoxystyrene4-甲氧基苯乙烯637-69-4−−−−−−1.14±0.0939.42−−
2-Ethyl-1,4-dimethoxybenzene2-乙基-1,4-二甲氧基苯1706-40-1−−1.10±0.3230.44−−−−−−
2,3-Dihydro-2,2-dimethyl-7-benzofuranol呋喃酚1563-38-8−−2.91±0.2145.320.88±0.2045.31−−0.39±0.0645.32
2-Nitrotoluene2-硝基甲苯88-72-24.03±1.0330.470.61±0.0149.33−−−−−−
3,9-Epoxy-p-mentha-1,8（10）-diene3,9-环氧对薄荷-1,8（10）-二烯16409-43-10.30±0.0532.41−−−−−−0.38±0.266.36
2,8-Dimethylquinoline2,8-二甲基喹啉6540-53-4−−−−−−−−−−
2,5-Di-tert-butyl-1,4-benzoquinone2,5-二叔丁基-1,4-苯醌2923-52-0−−−−−−−−−−
rel-2α-Propyl-3α-methyloxiranerel-2α-丙基-3α-甲基环氧
乙烷		无−−−−−−−−−−
), ArticleFig(id=1320881728420426495, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=EN, label=Table 2, caption=

Comparison of sensory characteristics of five different origins of Cyclocarya paliurus tea

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感官特征Q1（江西
修水）		Q2（贵州
雷公山）		Q3（湖南
张家界）		Q4（湖南
邵阳）		Q5（湖南
壶瓶山）
香味1.73±0.40ab2.10±0.10a1.67±0.12ab1.73±0.32ab1.53±0.15b
苦味2.07±0.21bc3.13±0.06a2.40±0.56b2.33±0.25b1.63±0.35c
涩味1.80±0.10bc2.73±0.12a1.93±0.25b1.60±0.17cd1.43±0.06d
鲜味1.00±0.10b1.00±0.10b0.97±0.12b1.20±0.17 a0.90±0.10b
甜味1.10±0.26 c1.63±0.31ab2.03±0.21a1.70±0.26ab1.37±0.15bc
), ArticleFig(id=1320881728516895488, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=CN, label=表2, caption=

五种不同产地青钱柳茶的感官特征比较

, figureFileSmall=null, figureFileBig=null, tableContent=
感官特征Q1（江西
修水）		Q2（贵州
雷公山）		Q3（湖南
张家界）		Q4（湖南
邵阳）		Q5（湖南
壶瓶山）
香味1.73±0.40ab2.10±0.10a1.67±0.12ab1.73±0.32ab1.53±0.15b
苦味2.07±0.21bc3.13±0.06a2.40±0.56b2.33±0.25b1.63±0.35c
涩味1.80±0.10bc2.73±0.12a1.93±0.25b1.60±0.17cd1.43±0.06d
鲜味1.00±0.10b1.00±0.10b0.97±0.12b1.20±0.17 a0.90±0.10b
甜味1.10±0.26 c1.63±0.31ab2.03±0.21a1.70±0.26ab1.37±0.15bc
), ArticleFig(id=1320881728579810049, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=EN, label=Table 3, caption=

Bioactive component contents of Cyclocarya paliurus tea from five different origin

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产地总多酚含量
（mg/g）		总黄酮含量
（mg/g）		总多糖含量
（%）		总皂苷含量
（mg/g）
Q12.873±0.029a111.564±0.285a3.307±0.001b18.735±0.110a
Q21.900±0.007d78.512±0.224d3.164±0.001e16.469±0.076c
Q31.902±0.002d86.968±0.275c3.194±0.001d14.297±0.488e
Q42.733±0.015b87.897±0.882b3.263±0.003c17.462±0.450b
Q52.083±0.029c76.756±0.078e3.364±0.000a15.415±0.328d
), ArticleFig(id=1320881728638530306, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881352552075508, language=CN, label=表3, caption=

五个不同产地青钱柳茶生物活性成分含量

, figureFileSmall=null, figureFileBig=null, tableContent=
产地总多酚含量
（mg/g）		总黄酮含量
（mg/g）		总多糖含量
（%）		总皂苷含量
（mg/g）
Q12.873±0.029a111.564±0.285a3.307±0.001b18.735±0.110a
Q21.900±0.007d78.512±0.224d3.164±0.001e16.469±0.076c
Q31.902±0.002d86.968±0.275c3.194±0.001d14.297±0.488e
Q42.733±0.015b87.897±0.882b3.263±0.003c17.462±0.450b
Q52.083±0.029c76.756±0.078e3.364±0.000a15.415±0.328d
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基于电子舌和HS-SPME-GC-MS技术的不同产地青钱柳茶风味特征及其生物活性成分分析
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付燕梦 1, 2 , 邹雅倩 1, 3 , 田星 1, 2, *
食品工业科技 | 分析检测 2026,47(16): 366-380
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食品工业科技 |分析检测 2026 , 47 (16) : 366 -380
基于电子舌和HS-SPME-GC-MS技术的不同产地青钱柳茶风味特征及其生物活性成分分析
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付燕梦（2001−）女，硕士研究生，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：

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付燕梦（2001−）女，硕士研究生，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：

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付燕梦1, 2 , 邹雅倩1, 3, 田星1, 2, *
作者信息
  • 1湖南中医药大学药学院，湖南长沙 410208
  • 2湖南中医药大学药学院，湖南省中医药民族医药国际联合实验室，湖南长沙 410208
  • 3湖南大学隆平农学院，湖南长沙 410125
通讯作者:
田星（1986−），女，博士，副教授，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：。
作者简介:

付燕梦（2001−）女，硕士研究生，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：

Flavor Characterization and Bioactive Compound Analysis of Cyclocarya paliurus Tea from Different Origins Using E-Tongue Combined with HS-SPME-GC-MS
Yanmeng FU1, 2 , Yaqian ZOU1, 3, Xing TIAN1, 2, *
Affiliations
  • 1School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China
  • 2TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China
  • 3Longping Agricultural College, Hunan University, Changsha 410125, China
出版时间: 2026-08-15 doi: 10.13386/j.issn1002-0306.2025070013
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摘要
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目的：探究不同产地对青钱柳茶风味特征和生物活性成分的影响。方法：分别选取江西修水（Q1）、贵州雷公山（Q2）、湖南张家界（Q3）、湖南邵阳（Q4）、湖南壶瓶山（Q5）产青钱柳茶为研究对象，利用电子舌系统、感官评定、顶空固相微萃取（Headspace solid–phase microextraction，HS-SPME）和气相色谱-质谱（Gas chromatography-mass spectrometry，GC-MS）联用技术以及生物活性物质测定；通过皮尔逊相关性分析，揭示挥发性物质和非挥发性风味物质的相关性，较为系统地探究不同产地对青钱柳茶风味及其生物活性成分形成的综合影响。结果：从不同产地青钱柳茶中共计检测出130种挥发性有机物，其中主要分为7大类，分别为萜类63种，烃类26种、醛类11种、醇类8种、酮类7种、酯类6种、其他9种。电子舌分析显示，不同产地青钱柳茶的味觉强度整体呈现苦味>鲜味>甜味的特征分布。感官评定结果进一步表明，各产地在具体味觉属性上存在显著差异（P<0.05），其中Q2产地青钱柳茶苦味较强，Q4产地鲜味评分较高，Q3产地甜味评分较高。生物活性成分含量分析表明，不同产地青钱柳茶的总多酚、总黄酮、总多糖和总皂苷含量存在显著差异，其中Q1产地青钱柳茶在总多酚、总黄酮和总皂苷含量上均高于其他产地（P<0.05），而Q5产地青钱柳茶的总多糖含量突出。相关性分析显示，萜类、醇类、醛类物质与苦味、鲜味呈正相关，与甜味、涩味呈负相关（P<0.05）；酮类物质与苦味呈正相关，与甜味呈负相关（P<0.05）。结论：不同产地的青钱柳茶在挥发性有机物质组成与生物活性成分含量上存在显著差异，这种差异直接塑造了各产区青钱柳茶的独特风味特征。研究结果为消费者科学选购青钱柳茶提供了依据，同时也在产地鉴别、质量标准化控制及深加工产品开发等方面提供了理论支撑与实践指导。

青钱柳茶  /  不同产地  /  气相色谱质谱联用仪（GC-MS）  /  风味物质  /  生物活性

Objective: This study aimed to investigate the impact of geographical origin on the flavor profile and bioactive constituents of Cyclocarya paliurus tea. Methods: Cyclocarya paliurus tea samples from five different geographical regions—Q1 (Xiushui, Jiangxi), Q2 (Leigongshan, Guizhou), Q3 (Zhangjiajie, Hunan), Q4 (Shaoyang, Hunan), and Q5 (Hupingshan, Hunan) were analyzed using an electronic tongue system, sensory evaluation, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and quantitative determination of bioactive compounds. This integrated approach enabled a systematic investigation of the effects of geographical origin on flavor profiles and bioactive component contents in Cyclocarya paliurus tea. Results: A total of 130 volatile organic compounds (VOCs) were identified across all samples, and were primarily categorized into seven classes: 63 terpenes, 26 hydrocarbons, 11 aldehydes, 8 alcohols, 7 ketones, 6 esters, and 9 other miscellaneous compounds. Electronic tongue analysis showed that the taste intensity of Cyclocarya paliurus tea from different origins generally followed the order of bitterness>umami>sweetness. Sensory evaluation further indicated significant differences in specific taste attributes among different origins (P<0.05), with Q2 showing stronger bitterness, Q4 exhibiting relatively higher umami scores, and Q3 showing higher sweetness scores. Analysis of bioactive components revealed significant variations in the contents of total polyphenols, flavonoids, polysaccharides, and saponins across different geographical origins. Among the samples, Q1 showed the highest concentrations of total polyphenols, flavonoids, and saponins, while Q5 contained the highest level of polysaccharides. Correlation analysis revealed that terpenoids, alcohols, and aldehydes were negatively correlated with sweetness and astringency, but positively correlated with bitterness and umami (P<0.05). Ketones exhibited a negative correlation with sweetness and a positive correlation with bitterness (P<0.05). Conclusion: Cyclocarya paliurus tea from different geographical origins exhibits significant differences in the composition of volatile organic compounds and in the content of bioactive components, which contribute to the distinct flavor characteristics of teas from their respective production regions. These research findings not only provide a scientific basis for consumer decision-making in tea selection, but also offer theoretical support and practical implications for origin traceability, quality standardization, and the development of value-added processed products.

Cyclocarya paliurus tea  /  different origins  /  gas chromatography-mass spectrometry (GC-MS)  /  flavor substances  /  bioactivity
付燕梦, 邹雅倩, 田星. 基于电子舌和HS-SPME-GC-MS技术的不同产地青钱柳茶风味特征及其生物活性成分分析. 食品工业科技, 2026 , 47 (16) : 366 -380 . DOI: 10.13386/j.issn1002-0306.2025070013
Yanmeng FU, Yaqian ZOU, Xing TIAN. Flavor Characterization and Bioactive Compound Analysis of Cyclocarya paliurus Tea from Different Origins Using E-Tongue Combined with HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2026 , 47 (16) : 366 -380 . DOI: 10.13386/j.issn1002-0306.2025070013
正文
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青钱柳（Cyclocarya paliurus）是胡桃科青钱柳属的珍稀落叶乔木，在江西、江苏、安徽、湖北、贵州等地广泛分布，其独特的生长环境造就了丰富的生物活性成分[1]。现代药理学研究表明，青钱柳叶中含有丰富的多酚、黄酮、总多糖、皂苷等多种功能性成分，可通过多靶点协同作用发挥降血糖、降血脂、抗氧化和免疫调节等作用[2−3]，对功能性食品开发及慢性病防治具有重要价值[4]。值得注意的是，青钱柳作为国家二级保护植物，其叶子（青钱柳叶）于2013年被国家卫生和计划生育委员会正式批准为新食品原料[5]；而青钱柳茶则是以青钱柳叶为原料，经过特定工艺制成的可冲泡饮用的深加工产品[6]。目前，青钱柳茶已实现产业化，并成功获得美国FDA认证，展现出广阔的市场前景[7]。青钱柳在适应环境的过程中，风味物质和功能成分呈现出独特性，而其风味代谢物含量的差异导致了其功能的多样性。风味是代用茶品质的重要指标[8]，直接影响消费者的接受度和选择倾向。然而，目前关于青钱柳叶的研究多集中于化学成分的分离鉴定及药理活性等领域[9]，但对其风味品质的系统研究相对匮乏[10]。因此，开展青钱柳茶风味特征的系统研究具有重要的理论价值和现实意义。
随着现代分析技术的快速发展，食品风味研究手段不断革新。智能电子舌技术通过模拟人类味觉系统，可实现对食品基本味觉特征的快速、客观评价；而顶空固相微萃取-气相色谱-质谱联用技术（Headspace solid phase microextraction gas chromatography-mass spectrometry，HS-SPME-GC-MS）则为挥发性风味物质的精准鉴定提供了可靠方法[11−12]。将这两种技术有机结合，可全面解析青钱柳茶的风味特征，为产品质量评价体系的建立提供科学依据。
本研究采用电子舌技术和HS-SPME-GC-MS技术，结合感官评定和生物活性成分测定，全面解析青钱柳茶的风味特征及其与生物活性成分的相关性。旨在系统分析不同产地青钱柳茶的风味特征及其生物活性成分，揭示产地对风味和生物活性的影响。因此，研究结果不仅为消费者选择青钱柳茶提供科学依据，也为青钱柳茶的产地鉴别、质量控制和产品开发提供理论支持，对推动青钱柳产业高质量发展具有重要意义。
1　材料与方法
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1.1　材料与仪器
青钱柳茶　江西修水（Q1，北纬28°47′~29°22′，源自修水县三高茶叶有限公司）、贵州黔东南（Q2，北纬25°19′~27°31′，源自雷公山的贵州黔东南）、湖南张家界（Q3，北纬28°52′~29°48′，源自张家界诺康生态茶叶有限公司）、湖南邵阳（Q4，北纬25°58′~27°40′，源自绥宁县六鹅洞养生茶叶有限公司）、湖南壶瓶山（Q5，北纬29°50′~30°09′，源自湖南省月岭君山农林科技股份有限公司）。
TS-sa402b电子舌系统　日本INSENT智能传感器技术有限公司；UV-1280分光光度计　日本岛津仪器有限公司；50/30 μm DVB/PDMS萃取头、固相微萃取（Solid phase microextraction，SPME）手动进样手柄　美国Supelco公司；气相色谱-质谱联用（Gas chromatographymass spectrometry，GC-MS）仪　美国Agilent公司。
1.2　实验方法
1.2.1　不同产地青钱柳茶水提物的制备
取适量不同产地青钱柳茶，经粉碎机粉碎，以1:20料液比于90 ℃恒温水浴锅中浸提40 min，浸提液以4500 r/min离心5 min，上层清液经三层纱布过滤三次得滤液，其中部分滤液直接用于电子舌分析；其余滤液在旋转蒸发仪中于75 kPa、65 ℃条件下浓缩至原体积的1/5，转移至冷冻干燥机中进行冻干处理，所得冻干粉末密封4 ℃储存以备后续使用。
1.2.2　GC-MS测定
准确称取0.50±0.01 g样品置于15 mL顶空瓶中，于60 ℃恒温水浴中平衡10 min，插入已活化（活化条件：250 ℃下保持30 min）的固相微萃取头采样，顶空吸附45 min。吸附完成立即将萃取头插入GC进样口，在250 ℃下解吸3 min，同时启动数据采集系统。
气相色谱条件：采用DB-5MS毛细管色谱柱（30 m×0.25 mm，0.25 μm）。载气为高纯氦气（纯度≥99.999%），恒流模式，流速1.7 mL/min。进样口温度250 ℃，不分流模式。程序升温条件：初始温度40 ℃，保持5 min；以10 ℃/min升至85 ℃，保持3 min；以4 ℃/min升至200 ℃，保持3 min；最后以10 ℃/min升至230 ℃，保持1 min。
质谱条件：采用电子轰击电离源（EI），电离能量70 eV。离子源温度200 ℃，传输线温度250 ℃，四极杆温度150 ℃。全扫描模式，质量扫描范围m/z 35~400 amu。溶剂延迟时间3 min，发射电流100 μA，检测器电压1.4 kV。质谱数据库采用NIST 14标准谱库进行化合物鉴定，匹配度>80%的化合物予以保留。挥发性有机物采用峰面积归一化法进行相对半定量分析，即以总离子流图中各已鉴定化合物的峰面积占同一样品全部已鉴定挥发性化合物总峰面积的百分比表示其相对含量。该方法所得结果用于比较不同产地青钱柳茶样品中挥发性成分的相对组成差异。每个样品平行测定3次，以确保分析结果的重复性和可靠性。
1.2.3　电子舌分析
采用TS-sa402b型智能味觉分析系统对5个不同产地青钱柳茶水提物进行味觉特征评价，测定前，取1.2.1节所得过滤后的水提液，充分混匀并平衡至室温后用于电子舌测定；若样品存在少量沉淀，则再次过滤或离心后取上清液进行分析。系统配备7个广域选择性人工脂膜传感器阵列，可识别咸味、苦味、酸味、鲜味、鲜味回味、涩味、苦回味和涩味回味等属性。每个样品平行测定4个循环，取后3个循环的稳定响应值进行统计分析，通过TS-sa402b Library软件计算相对味觉强度值（RTI）。参考溶液输出值被视为无味点，而大于这些无味点值则被认为具有意义，取有意义值进行主成分分析及差异分析。
1.2.4　感官评定
不同产地样品称取2.00±0.05 g，200 mL的开水冲泡30 min，再将冲泡好的茶汤经双层纱布滤出，得待评样本。感官评价员对每个样本的苦味、涩味、鲜味、甜味和香气 5 项指标的喜好进行感官评分。参照田星等[13]的方法筛选出10名感官评价员（5名男生，5名女生）组成感官评定小组进行感官评分，评定过程和标准严格参照GB/T 23776-2018《茶叶感官审评方法》。采用五分制评分标准（每个样本打乱顺序重复3次，每个感官评定员共需要品尝15杯青钱柳茶）。
1.2.5　生物活性成分测定
1.2.5.1　总多酚含量测定
总多酚含量采用Folin-Denis法测定，参考李巨秀等[14]的方法，将不同产地样品1 mL与福林酚试剂混合反应30 s（室温），准确加入6.0 mL碳酸钠溶液（12%），充分搅拌，定容至25 mL后避光2 h。使用分光光度计在760 nm处测量吸光度。以不同浓度的没食子酸在同样条件下反应，绘制多酚标准曲线，得曲线回归方程$\rm Y=0.1102X+0.0498 $，R2=0.9989。使用以下公式计算总多酚含量：
$\rm M=\frac{(y-0.0498)\times 25\times 10\times V}{{0.1102\times m\times 1000}} $
式中：M为青钱柳茶样品中总多酚的含量（mg/g）； y 为样品溶液在760 nm处的吸光度值； m为青钱柳样品的质量（g）；V为样品提取液定容的体积（mL）；25为测量时样品定容的体积（mL）。
1.2.5.2　总黄酮含量测定
总黄酮含量的测定采用硝酸铝比色法，参考田星等[13]方法，将1 mL不同产地样品（1 mg/mL）倒入试管中，再加入5 mL乙醇（70%），1 mL亚硝酸钠溶液（5%），在试管中涡旋混合，静置6 min，加入1 mL氯化铝（10%），并用乙醇（70%）将溶液定容至10 mL，静置15 min。使用分光光度计在510 nm处测量吸光度。以芦丁为参考标准品绘制标准曲线，得$\rm Y=0.014X-0.0168$，R2=0.9901。使用以下公式计算总黄酮含量：
$\rm M=\frac{{(y+0.0168)\times }{25}\times 10}{{0.014\times m\times 1000\times 6}} $
式中：M为青钱柳茶样品中总黄酮的含量（mg/g）；y 为样品溶液在510 nm处的吸光度值；m为青钱柳样品的质量（g）；10为样品提取液定容的体积（mL）；25为测量时样品定容的体积（mL）；6为测量消耗样品的体积（mL）。
1.2.5.3　总多糖含量测定
总多糖含量的测定采用苯酚-硫酸法。取2 mL不同产地样品（1 mg/mL），与1 mL苯酚（5%）和5 mL浓硫酸混合，沸水浴锅中反应20 min。冷却至室温后，使用分光光度计在488 nm处测量样品的吸光度[15]。以葡萄糖为参考标准品绘制多糖含量标准曲线，得$\rm Y=0.0137X-0.0249 $，R2=0.9923。使用以下公式计算总多糖含量：
$\rm W(\text{%})=\frac{{(y+0.0249)\times 100\times V}}{{0.0137\times m\times 1000}}\times 100 $
式中：W为青钱柳茶样品中总多糖的含量（%）； y 为样品溶液在488 nm处的吸光度值；m为青钱柳样品的质量（g）；V为样品提取液定容的体积（mL）；100为测量时样品稀释的倍数。
1.2.5.4　总皂苷含量测定
参考赵虎[16]的方法并稍作修改，将不同产地样品1 mL放入试管，并在烘箱中加热蒸发溶剂。随后，加入由0.5 mL香兰素-冰醋酸（5%）和1.4 mL高氯酸组成的显色剂体系与样品中的皂苷反应，其颜色强度表示皂苷含量。在560 nm波长处用分光光度法测量样品的颜色强度，以试剂为空白。使用齐墩果酸为标准对照品绘制总皂苷标准曲线，得$\rm Y=5.8167X-0.0163 $，R2=0.9981。使用以下公式计算总皂苷含量：
$\rm M=\frac{(y+0.0163)\times{1000}}{5.8167\times 2.5} $
式中：M为青钱柳茶样品中TSC的含量（mg/g）；y 为样品溶液在560 nm处的吸光度值；2.5为测定时1 mL样品提取液中所含青钱柳茶样品的质量（mg）；1000为g与mg的换算比例。
1.3　数据处理
运用SPSS Statistics 22.0软件进行单因素方差分析（One-way analysis of variance，one-way ANOVA）和邓肯多重比较（Duncan multiple comparisons），所有测试和分析均进行三次重复，并取平均值，结果显示为平均值±标准差（SD），P<0.05表示差异显著，反之则不显著；采用SIMCA 14.1软件进行主成分分析（Principal component analysis，PCA），同时，采用TBtools（版本2.056，https://github.com/CJ-Chen/TBtools）绘制热图。
2　结果与分析
收起
2.1　不同产地青钱柳茶挥发性有机物质定性及相对含量分析
对五种不同产地青钱柳茶挥发性有机物进行GC-MS分析，共检测出130种挥发性有机物。根据化合物类别可分为7类，分别为萜类63种、烃类26种、醛类11种、醇类8种、酮类7种、酯类6种和其他类9种。其中，萜类化合物种类最多，是青钱柳茶挥发性有机物的重要组成部分，这与植物次生代谢特征相符[17]。不同产地青钱柳茶的挥发性成分组成及相对含量存在明显差异（表1、图1）。
江西修水（Q1）所产青钱柳茶的主要挥发性成分以甲苯-2,4-二异氰酸酯（15.68%）、4-溴环己烯（15.65%）、1-甲基-4-异丙基-1-环己烯（9.59%）等为主，其组成特征可能与当地较低光照和较高湿度的气候条件有关。这种环境条件有利于特定挥发性有机物的合成与积累，尤其是烃类和卤代烃类化合物；同时，这些挥发性成分可能与青钱柳茶的清新果香、花香及柔和口感有关[18]。贵州雷公山（Q2）青钱柳茶中相对含量较高的挥发性成分依次为6-甲基-6-庚烯-2-酮（6.35%）、3-蒈烯（5.98%）、2-己基癸醇（5.10%）、（-）-松香芹醇（4.62%）等。Q2地区多云雾、高湿度、低光照条件可能促进萜类和酮类化合物的积累，其相对较高的酮类及萜类成分可能与茶汤苦味及香气特征有关；醛类化合物则可能与茶汤鲜味和甜味特征有关[19]。湖南张家界（Q3）青钱柳茶挥发性成分以3-蒈烯（14.16%）、（+）-香橙烯（9.13%）及3-溴环己烯（9.05%）等为主。当地适宜的土壤与气候可能有利于萜类化合物积累，尤其是倍半萜类成分，如（+）-香橙烯和δ-榄香烯，可能与木香、辛香等香气特征有关[20−21]；湖南邵阳（Q4）青钱柳茶中相对含量较高的挥发性成分依次为3-蒈烯（15.33%）、4-溴-1-环己烷（9.48%）、（−）-松香芹醇（8.72%）、1-氯-2-溴丙烷（7.18%）、δ-榄香烯（5.80%）和2-癸炔（5.57%）；湖南壶瓶山（Q5）青钱柳茶挥发性成分以4-溴-1-环己烷（11.13%）、2-癸炔（9.31%）、（+）-长叶烯（9.23%）和正十八炔（9.12%）为主，其中2-癸炔与正十八炔相对含量较高，且这类炔烃在青钱柳中鲜有报道，可能作为防御性次生代谢物存在。研究表明，较高的土壤肥力可促进植物生长和次生代谢产物合成，从而影响挥发性有机物的积累[22]。
2.2　不同产地青钱柳茶电子舌结果分析
5种不同产地青钱柳茶的味觉轮廓在整体上呈现相似性，但其涩味、苦味回味、涩味回味及丰富性等指标的相对味觉强度值（Relative taste intensity，RTI）接近无味点（|RTI|<0.5）（图2），表明这些指标在区分不同产地青钱柳茶风味特征方面缺乏显著性差异（P>0.05）[23]。相比之下，甜味、苦味和鲜味的RTI值显著高于无味点（|RTI|>0.5），具有统计学意义（P<0.05），可作为区分不同产地青钱柳茶风味特征的有效味觉指标。可能是因为苦味、涩味、回味的物质基础不同，苦味的来源通常是生物碱、苷类，这些物质对环境比较敏感，所以不同产地的微小环境差异会导致苦味物质浓度发生变化，从而评价员感受到差异；而涩味与回味是多酚类物质与唾液中的蛋白质结合后，产生的味觉感知，其多酚物质生长稳定，无论产地如何，种类与浓度都会保持在一个相对稳定的范围，同时回味是味道在口腔中的残留和持续，其本身强度就很弱。
五种不同产地青钱柳茶的味觉强度呈现一致的特征分布：苦味>鲜味>甜味（图3），这与以往的青钱柳茶感官评价一致[24]。其中贵州雷公山（Q2）、湖南张家界（Q3）和湖南邵阳（Q4）样品的味觉强度存在显著差异（P<0.05），而江西修水（Q1）和湖南壶瓶山（Q5）样品的风味特征较为接近。尽管产地来源与加工工艺等因素可能导致各滋味绝对强度存在一定波动，其相对强度排序呈现出高度保守性。研究表明，“苦>鲜>甜”的感官属性强度顺序，构成了青钱柳茶区别于其他传统茶类的特征性风味图谱。这一规律不仅为青钱柳茶的品质评价提供了客观、可量化的感官指标，也与其内在生化成分组成的稳定性相互印证，对构建标准化质量体系、指导产品定向开发以及引导消费者科学认知具有重要价值。
由于青钱柳茶的香气组成体系复杂多样，难以通过单一香气成分指标及简单的一元分析手段获取有效的区分变量。而主成分分析作为一种综合性的分析策略，能够依据数据内部的统计规律，在多个观测对象与指标变量互相关联的背景下揭示其潜在模式。图4为5种不同产地青钱柳的电子舌主成分分析图，其中PC1的贡献率为68.6%，PC2的贡献率为23.8%，总贡献率达到92.4%，说明PC1和PC2基本包含了样品的所有成分信息，能够反映出不同产地青钱柳茶的整体风味。在PCA得分图中，不同产地样品虽然分布区域相对集中，但仍可被明显区分，Q1和Q2在PCA图中距离较远，表明其风味特征差异较大；而Q3、Q4和Q5距离较近，相对来说其风味特征较为接近，这表明地理来源对青钱柳茶的风味特征具有显著影响。
2.3　不同产地青钱柳茶风味感官评定结果分析
对五种不同产地青钱柳茶进行感官评定，结果如表2。Q2地区青钱柳茶香味评分最高（2.10±0.10），显著高于Q5地区（1.53±0.15）（P<0.05），但与Q1、Q3和Q4地区差异不显著。Q2地区样品香气评分相对较高，可能与其挥发性有机物的组成和相对含量有关，特别是萜类和醛类等香气化合物的相对含量较高。Q2地区青钱柳茶苦味评分最高（3.13±0.06），显著高于其他地区（P<0.05）；Q3和Q4地区苦味评分相近，分别为2.40±0.56和2.33±0.25，而Q1和Q5地区苦味评分相对较低，分别为2.07±0.21和1.63±0.35。Q2地区青钱柳茶苦味较为突出，这一结果与电子舌分析结果基本一致。Q2地区青钱柳茶涩味评分最高（2.73±0.12），显著高于其他地区（P<0.05）；Q3地区涩味评分次之，为1.93±0.25；Q1和Q4地区位于其后，分别为1.80±0.10和1.60±0.17；Q5地区涩味评分最低，为1.43±0.06。鲜味方面，Q4地区青钱柳茶鲜味评分最高（1.20±0.17），Q1和Q2地区鲜味评分相同（1.00±0.10），Q3地区鲜味评分为0.97±0.12，略低于Q1和Q2，Q5地区鲜味评分最低（0.90±0.10）。甜味方面，Q3地区青钱柳茶甜味评分最高（2.03±0.21），显著高于Q1和Q5（P<0.05），但与Q2和Q4差异不显著；Q2和Q4地区甜味评分相近，分别为1.63±0.31和1.70±0.26，Q1和Q5地区甜味评分相对较低，分别为1.10±0.26和1.37±0.15。
综上所述，感官评价结果表明，不同产地青钱柳茶在风味特征上具有显著差异，尤其体现在苦味、涩味、鲜味和甜味等关键味觉属性的强度方面。结合电子舌分析结果可知，这些差异可能与产地地理环境及青钱柳茶挥发性和非挥发性风味物质组成有关。该结果为青钱柳茶的品质评价、产地溯源及市场开发提供了科学依据。
2.4　不同产地青钱柳茶生物活性成分含量分析
由表3可知，不同产地青钱柳茶的总多酚、总黄酮、总多糖和总皂苷含量存在显著差异。Q1和Q4的总多酚含量显著高于其他产地（P<0.05），分别为2.873 mg/g和2.733 mg/g。Q1的总黄酮含量最高，且显著高于其余产地（P<0.05），为111.564 mg/g，其次为Q4（87.897 mg/g）和Q3（86.968 mg/g）。值得注意的是，不同产地青钱柳茶的总黄酮含量均高于李富民等[25]的测定数据，且相较于青钱柳叶中的总黄酮含量，本研究中青钱柳茶总黄酮含量更为丰富[26]。Q5的总多糖含量最高，且显著高于其他产地（P<0.05），为3.364%；Q1次之，为3.307%；Q4、Q3和Q2总多糖含量依次为3.263%、3.194%和3.164%，其含量高于陈木森等[27]的研究结果。不同产地青钱柳茶总皂苷含量介于14.297~18.735 mg/g之间，与已有研究报道的青钱柳总皂苷含量范围（15.02~23.15 mg/g）基本相近[28]。其中Q1的总皂苷含量最高，且显著高于其他产地（P<0.05），为18.735 mg/g。总体来看，江西修水样品（Q1）在所测生物活性成分指标中表现较突出，其总多酚、总黄酮及总皂苷含量均处于较高水平，这可能与当地紫外线辐射及相应逆境胁迫促进酚类、黄酮类和皂苷类成分积累有关。湖南邵阳样品（Q4）的总多酚和总黄酮含量也较高，湖南张家界样品（Q3）的总黄酮含量较高，而贵州雷公山样品（Q2）在所测指标中未表现出明显优势。另一方面，多糖的积累可能与充足光照和温和生长环境有关，壶瓶山样品（Q5）因种植海拔较高、光合作用效率较高，故总多糖含量较高。
2.5　青钱柳茶挥发性有机物质与非挥发性风味物质测定结果的相关性分析
为了评估五种不同产地青钱柳茶挥发性有机物质与非挥发性风味物质的潜在相关性，根据挥发性有机物质种类总含量和非挥发性风味物质强度确定了皮尔逊相关系数。利用TBtools绘制热图（图5），可以直观地比较挥发性与非挥发性物质的相关性，萜类、醇类、醛类物质与苦味、鲜味呈正相关，与甜味、涩味、苦味回味、涩味回味及丰富度呈负相关，其中醇类与鲜味呈强正相关（P<0.05），与甜味呈强负相关（P<0.05），萜类与涩味回味呈强负相关（P<0.05），表明萜类含量较高的样品，其茶汤在鲜味的呈现上更为浓郁，在口腔中停留的时间相对更长，对涩味的减淡有一定贡献[29]；醛类与鲜味呈强正相关（P<0.05）。这些化合物通过增强苦味和鲜味受体的激活效应，同时抑制甜味和涩味感知，显著影响青钱柳茶的风味特征。酮类物质与苦味呈正相关，与甜味呈负相关。表明酮类化合物可能通过激活苦味受体，增强茶汤的苦味感知，同时抑制甜味感知。烃类及酯类物质与其他滋味物质的相关性相对较弱，但一定程度上反映它们在青钱柳茶风味构成中的潜在作用，其与丰富度、甜味、涩味、涩味回味、苦味回味呈正相关，与鲜味、苦味呈负相关，通过提供轻微的甜味和水果香味，显著提升茶汤的甜味感知，同时抑制苦味和涩味感知。
Q1甜味强度最高，可能与其烃类、酯类含量较高有关，烃类化合物在食品风味中主要提供烃类特有的气味和滋味，在植物中，烃类化合物可以带来蜡质味、脂肪味或轻微的甜味，但烃类物质香气一般较弱，对风味贡献较小，但酯类化合物在食品中通常具有水果香味和甜味[28]，故烃类化合物与酯类化合物可能存在协同作用，增加物质风味。Q2地区青钱柳茶醛类物质含量为所有地区中最高，且鲜味强度最高，醛类化合物具有青草清香[30]，表明醛类化合物在茶汤中起到一种调和与增益的作用，含量丰富的茶叶样品，在口感上更甜润、鲜美且层次丰富；其苦味强度为最高值，可能与其酮类物质含量最高有关，酮类化合物可以带来苦味或与苦味相关的味觉体验。因此，Q2中相对含量较高的酮类物质6-甲基-6-庚烯-2-酮（6.35%）、2-丙烷-2-亚基环己烷-1-酮（4.43%）可能与其苦味强度较高有关。
利用TBtools绘制热图，可以直观地比较挥发性成分绝对含量的变化，Q1和Q5挥发性有机物组成相似（图6），苦味强度接近，鲜味和甜味特征差异小，风味特征接近，挥发性物质与滋味物质呈现出较高的一致性，聚类为同一组。表明这些产地的茶叶在风味物质的协同作用方式上具有相似性，可能受到相似的土壤条件、气候环境或加工工艺等因素的影响，形成具有共性的风味特征。这种产地间的风味相似性为茶叶产地分类与品质评价提供了新的视角，有助于进一步探索产地因素对茶叶风味的综合影响。Q2挥发性有机物组成较为均衡，苦味、鲜味强度显著高于其他样本，甜味相对较弱，风味独特。Q3挥发性有机物含量较低，尤其是酯类和醇类，苦味、鲜味强度适中，甜味温和，风味较淡。Q4部分挥发性有机物含量较低，苦味强度较高，鲜味和甜味较弱，各味觉特征协调。Q2与Q3、Q4风味相关性特征存在明显差异，形成独立的聚类分支。由于其特殊的地理环境、生态环境导致独特的风味物质组合及风味表达。
2.6　基于电子舌传感器与生物活性对不同产地青钱柳茶滋味特征对比分析
为了评估五种不同产地青钱柳茶滋味特征，基于电子舌味觉强度与四种生物活性指标进行关联分析，进一步揭示了青钱柳茶滋味特征的形成机制（图7）。总多酚含量与甜味、苦味回味、涩味回味及丰富性呈正相关，与苦味呈负相关；总黄酮含量与苦味、鲜味呈负相关，与其余滋味均呈正相关；总多糖含量与甜味及涩味回味呈正相关，与苦味、鲜味呈负相关；总皂苷仅与涩味、苦味回味、涩味回味及丰富性呈正相关。总体发现，青钱柳茶生物活性与苦味、鲜味呈负相关，与其余滋味呈正相关，表明其对于青钱柳茶滋味的影响多体现在滋味回味上，在口腔中后苦、后涩感较强，饮用体验感有所降低，但同时也增强了青钱柳茶滋味的丰富性。
GC-MS共鉴定出130种挥发性物质，其中萜类物质种类最为丰富（63种），Q2地区萜类与酮类含量最高，赋予茶汤强烈苦味与清新香气；Q1地区烃类与酯类占比突出，形成独特的甜味特征。如表3所示，生物活性成分中，Q1地区总多酚（2.8732 mg/g）、总黄酮（111.5640 mg/g）及总皂苷（18.7346 mg/g）含量均高于其他地区，其多酚与皂苷可能通过增强苦味受体的激活效应，掩盖部分甜味感知[31]，同时提升茶汤的丰富性；Q1中烃类和酯类物质的协同作用可能是通过挥发性香气分子的释放，提升甜味的感官体验，形成后甜感的独特风味。Q2地区总多糖含量最低（3.1635%），但其萜类（63种）和酮类（7种）物质含量最高，其中6-甲基-6-庚烯-2-酮（5.98%）与Laevo-松香芹酚（4.62%）可能通过激活苦味传感器通道，同时总黄酮（78.512 mg/g）与多酚的抗氧化活性协同增强了鲜味的持久性。Q5地区总多糖含量最高（3.3638%），但其甜味强度较低，表明多糖主要通过增加茶汤黏稠度间接影响口感，而非直接贡献甜味感知。
3　结论
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本研究通过GC-MS与电子舌技术，系统分析了不同产地青钱柳茶中挥发性气味成分与非挥发性滋味物质和生物活性的相关性，并借助相关性聚类热图绘制直观呈现了其内在联系。研究显示，从不同产地青钱柳茶中共计检测出130种挥发性有机物，其中主要分为7大类，分别为萜类63种，烃类26种、醛类11种、醇类8种、酮类7种、酯类6种、其他9种。电子舌分析显示，不同产地青钱柳茶的味觉强度呈现一致的特征分布：苦味>鲜味>甜味，感官评定结果与电子舌分析结果一致。但各产地在具体味觉强度上存在显著差异，Q2地区青钱柳茶的苦味和鲜味显著高于其他地区，Q1地区甜味表现突出。生物活性成分含量分析表明，不同产地青钱柳茶的总多酚、总黄酮、总多糖和总皂苷含量存在显著差异，其中Q1地区青钱柳茶在总多酚、总黄酮和总皂苷含量上均表现突出，而Q5地区青钱柳茶则在总多糖含量上占据优势。相关性分析数据也进一步明确了萜类、醇类、醛类物质对苦味和鲜味的正向贡献，以及酮类物质对苦味的增强作用与对甜味的抑制效应，这与多数传统代用茶中挥发性成分与味觉感知的关联模式具有明显区别，凸显了青钱柳茶风味的独特性。
青钱柳茶的风味特征不仅在地理维度上呈现规律性分异，其活性成分的积累亦显著受产地环境因子调控。不同产地的青钱柳茶的挥发性有机物质含量和生物活性物质存在明显差异，并形成不同地区青钱柳茶的独特风味。不同产地青钱柳茶样品中表现出一定的聚集性与差异性，证实了环境因素对青钱柳茶风味的显著影响。这一结果不仅为深入解析其产地对风味物质和生物活性影响提供了理论支持，也为青钱柳茶品质评价、产地溯源以及新产品开发等实际应用领域提供了重要参考和依据。然而，本研究尚未阐明关键环境因子（如光照、温度、土壤等）通过代谢通路调控风味成分合成的具体机制，未来研究中可通过转录组与代谢组学，深入解析青钱柳茶风味及活性成分合成的分子调控网络，并拓展样本量与产地类型，为实现青钱柳茶资源的高值化利用提供系统支撑。

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2026年第47卷第16期
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doi: 10.13386/j.issn1002-0306.2025070013
  • 接收时间：2025-07-04
  • 首发时间：2026-10-24
  • 出版时间：2026-08-15
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  • 收稿日期：2025-07-04
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    1湖南中医药大学药学院，湖南长沙 410208
    2湖南中医药大学药学院，湖南省中医药民族医药国际联合实验室，湖南长沙 410208
    3湖南大学隆平农学院，湖南长沙 410125

通讯作者:

田星（1986−），女，博士，副教授，研究方向：食品风味与感官评定、食药资源的多元化开发与创新利用，E-mail：。
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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