食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 204 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027870

研究报告

黄金茶红茶加工过程中香气成分及其相关酶活性的动态变化

  • 宫连瑾 ,
  • 薄佳慧 ,
  • 张天天 ,
  • 孙红玉 ,
  • 陈义琴 ,
  • 裴若云 ,
  • 肖力争
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  • 1(湖南农业大学, 茶学教育部重点实验室,湖南 长沙,410128)
    2(湖南农业大学, 国家植物功能成分利用工程技术研究中心,湖南 长沙,410128)
    3(湖南农业大学, 植物功能成分利用省部共建协同创新中心,湖南 长沙,410128)
硕士研究生(肖力争教授为通信作者,E-mail:1369949056@qq.com)

收稿日期: 2021-05-04

  修回日期: 2021-07-04

  网络出版日期: 2022-04-25

基金资助

湘财农指(【2020】65号)

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Dynamic changes of aroma components and related enzyme activities during Huangjincha black tea processing

  • GONG Lianjin ,
  • BO Jiahui ,
  • ZAHNG Tiantian ,
  • SUN Hongyu ,
  • CHEN Yiqin ,
  • PEI Ruoyun ,
  • XIAO Lizheng
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  • 1(Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China)
    3(Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China)

Received date: 2021-05-04

  Revised date: 2021-07-04

  Online published: 2022-04-25

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摘要

为探究黄金茶红茶在萎凋、揉捻、发酵等加工工序中β-葡萄糖苷酶(β-glucosidase,β-GC)、醇脱氢酶(alcohol dehydrogenase,ADH)、脂肪氧合酶(lipoxygenase,LOX)和主要香气成分的动态变化,该研究以黄金茶一芽二叶为原料,按照红茶工艺进行加工,测定其加工过程中β-GC、ADH、LOX的活性及香气组分的变化规律。结果表明,β-GC、ADH、LOX 3种酶的活性均在萎凋工序中达到最高,随后在揉捻和发酵工序中持续下降;共检测到263种香气组分,包括53种醇、53种烯烃、70种烷烃、36种酯、14种酮、17种醛和20种其他类化合物,其中醇类和酯类物质的相对含量均远高于其他香气种类。此外,相对含量较高的香气组分有苯乙醇、香叶醇、反式-橙花叔醇、芳樟醇、水杨酸甲酯、(4E)-4E-己酸己酯、二氢猕猴桃内酯、苯甲醛、反-2-辛烯醛、庚二烯醛、β-环柠檬醛、α-法尼烯、(-)-α-荜澄茄油烯、顺茉莉酮、β-紫罗酮等,且黄金茶红茶香型可能属于芳樟醇及其氧化物主导型香型。该研究结果丰富了黄金茶红茶风味品质的化学基础理论,并为生产优质黄金茶红茶提供了科学依据。

关键词： 黄金茶红茶; 香气; β-葡萄糖苷酶; 脂肪氧合酶; 醇脱氢酶

本文引用格式

宫连瑾 , 薄佳慧 , 张天天 , 孙红玉 , 陈义琴 , 裴若云 , 肖力争 . 黄金茶红茶加工过程中香气成分及其相关酶活性的动态变化[J]. 食品与发酵工业, 2022 , 48(6) : 204 -209 . DOI: 10.13995/j.cnki.11-1802/ts.027870

Abstract

In order to explore the dynamic changes of β-glucosidase(β-GC), alcohol dehydrogenase(ADH), lipoxygenase(LOX) and main aroma components in the processing of withering, rolling, and fermentation of Huangjincha black tea, this study used Huangjincha with one bud and two leaves as raw materials and processed according to black tea technology, and then the activities of β-GC, ADH, LOX and the changeable regularities of aroma components during the processing were measured. The results showed that the activities of β-GC, ADH, and LOX all reached the highest in the withering processing, and then continued to decline in rolling and fermentation. Two hundreds and sixty-three kinds of aroma components were detected, including 53 alcohols, 53 alkenes, 70 alkanes, 36 esters, 14 ketones, 17 aldehydes and 20 other compounds, among which the relative contents of alcohols and esters were much higher than those of other aroma types. In addition, aroma components with relatively high content were pheneylethanol, geraniol, trans-nerolidol, linalool, methyl salicylate, (4E)-4E-hexyl hexanoate, dihydroactinidiolide, benzaldehyde, (E)-oct-2-enal, heptadienal, β-cyclocitral, α-farnesene, (-)-α-cubebene, cis-jasmone, and β-ionone. The fragrance of Huangjincha black tea belonged to linalool and its oxide-dominated fragrance. The results enriched the basic chemical theory of the flavor quality of Huangjincha black tea, and provided a scientific evidence for the production of high-quality Huangjincha black tea.

Key words： Huangjincha black tea; aroma; β-glucosidase; lipoxygenase; alcohol dehydrogenase

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