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Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
Food Res Int. 2020 08; 134:109167.FR

Abstract

Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compounds reliably and rapidly in roasted green tea. In this study, infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) and gas chromatography-triple quadrupole-tandem mass spectrometry (GC-QqQ-MS/MS) were developed and validated to determine the pyrazines in roasted green tea. Good linear correlation coefficients (0.9955-0.9996) were obtained over the concentration ranges of 10-5000 ng/mL. The limits of detection (LODs) and limits of quantification (LOQs) for the pyrazines were in the range of 1.46-3.27 ng/mL and 4.89-10.90 ng/mL, respectively. The average recoveries varied from 84% to 119%. The method was used to analyze the pyrazines in roasted green tea manufactured by different final firing methods, the results revealed that microwave final firing method had maximum contents of pyrazines, and significantly improved the aroma quality. In addition, there were great disparities of pyrazines in flatten-shaped green tea and strip-shaped green tea according to the appearance. The result is expected to better understand the role of pyrazines related to aroma quality of roasted green tea and improve processing technology.

Authors+Show Affiliations

Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: 192168092@mail.tricaas.com.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: dongchunwang@tricaas.com.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

32517930

Citation

Yang, Yanqin, et al. "Quantitation of Pyrazines in Roasted Green Tea By Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction in Combination With GC-QqQ-MS/MS." Food Research International (Ottawa, Ont.), vol. 134, 2020, p. 109167.
Yang Y, Zhang M, Hua J, et al. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS. Food Res Int. 2020;134:109167.
Yang, Y., Zhang, M., Hua, J., Deng, Y., Jiang, Y., Li, J., Wang, J., Yuan, H., & Dong, C. (2020). Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS. Food Research International (Ottawa, Ont.), 134, 109167. https://doi.org/10.1016/j.foodres.2020.109167
Yang Y, et al. Quantitation of Pyrazines in Roasted Green Tea By Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction in Combination With GC-QqQ-MS/MS. Food Res Int. 2020;134:109167. PubMed PMID: 32517930.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS. AU - Yang,Yanqin, AU - Zhang,Mingming, AU - Hua,Jinjie, AU - Deng,Yuliang, AU - Jiang,Yongwen, AU - Li,Jia, AU - Wang,Jinjin, AU - Yuan,Haibo, AU - Dong,Chunwang, Y1 - 2020/03/17/ PY - 2019/12/18/received PY - 2020/03/03/revised PY - 2020/03/15/accepted PY - 2020/6/11/entrez PY - 2020/6/11/pubmed PY - 2021/2/20/medline KW - 2,3-Diethyl-5-methylpyrazine (PubChem CID: 28905) KW - 2,3-Dimethylpyrazine (PubChem CID: 22201) KW - 2,5-Dimethylpyrazine (PubChem CID: 31252) KW - 2-Ethyl-6-methylpyrazine (PubChem CID: 26332) KW - 2-Ethylpyrazine (PubChem CID: 26331) KW - 2-Methylpyrazine (PubChem CID: 7976) KW - 3-Ethyl-2,5-dimethylpyrazine (PubChem CID: 25916) KW - Final firing method KW - Gas chromatography-triple quadrupole-tandem mass spectrometry KW - Infrared-assisted extraction coupled to headspace solid-phase microextraction KW - Pyrazines KW - Roasted green tea SP - 109167 EP - 109167 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 134 N2 - Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compounds reliably and rapidly in roasted green tea. In this study, infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) and gas chromatography-triple quadrupole-tandem mass spectrometry (GC-QqQ-MS/MS) were developed and validated to determine the pyrazines in roasted green tea. Good linear correlation coefficients (0.9955-0.9996) were obtained over the concentration ranges of 10-5000 ng/mL. The limits of detection (LODs) and limits of quantification (LOQs) for the pyrazines were in the range of 1.46-3.27 ng/mL and 4.89-10.90 ng/mL, respectively. The average recoveries varied from 84% to 119%. The method was used to analyze the pyrazines in roasted green tea manufactured by different final firing methods, the results revealed that microwave final firing method had maximum contents of pyrazines, and significantly improved the aroma quality. In addition, there were great disparities of pyrazines in flatten-shaped green tea and strip-shaped green tea according to the appearance. The result is expected to better understand the role of pyrazines related to aroma quality of roasted green tea and improve processing technology. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/32517930/Quantitation_of_pyrazines_in_roasted_green_tea_by_infrared_assisted_extraction_coupled_to_headspace_solid_phase_microextraction_in_combination_with_GC_QqQ_MS/MS_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(20)30192-7 DB - PRIME DP - Unbound Medicine ER -