食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 281 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032247

分析与检测

不同处理方法茶叶提取液香气成分分析

  • 袁华伟 ,
  • 张敏琴 ,
  • 刘钰洁 ,
  • 戴秋涟 ,
  • 张立强 ,
  • 尹礼国 ,
  • 魏琴 ,
  • 陈静 ,
  • 李莉 ,
  • 陈兴明 ,
  • 沈才洪 ,
  • 王松涛
展开
  • 1(宜宾学院 质量管理与检验学部/固态发酵资源利用四川省重点实验室/香料植物资源开发与利用四川省高校重点实验室,四川 宜宾,644000)
    2(泸州品创科技有限公司/国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者:博士,研究员(李莉讲师和王松涛正高级工程师为共同通信作者,E-mail:lilijc201109@163.com;wangst@lzlj.com)

收稿日期: 2022-05-07

  修回日期: 2022-06-07

  网络出版日期: 2023-08-07

基金资助

国家固态酿造工程技术研究中心项目(2020-80,2021-130);固态发酵资源利用四川省重点实验室开放基金资助项目(2018GTJ003,2018GTJ005,2018GTJ014);香料植物资源开发与利用四川省高校重点实验室开放基金资助项目(2018XLZ00402,2020XLZ005);宜宾学院科研项目(2020YY04,2018RC15);泸州市酒城科技英才计划“泸州老窖果露酒泸州市科技创新团队”

收起

Analysis and comparison of aroma components of tea extracts based on different treatment methods

  • YUAN Huawei ,
  • ZHANG Minqin ,
  • LIU Yujie ,
  • DAI Qiulian ,
  • ZHANG Liqiang ,
  • YIN Liguo ,
  • WEI Qin ,
  • CHEN Jing ,
  • LI Li ,
  • CHEN Xingming ,
  • SHEN Caihong ,
  • WANG Songtao
Expand
  • 1(Facuity of Quality Management and Inspection Quarantine/Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province/Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin 644000, China)
    2(Luzhou Pinchuang Technology Co.Ltd.,National Solid State Brewing Engineering Technology Research Center, Luzhou 646000, China)

Received date: 2022-05-07

  Revised date: 2022-06-07

  Online published: 2023-08-07

Fold

摘要

为探究不同处理方法对茶叶提取液香气成分的影响,分别采用超声波和β-葡萄糖苷酶、纤维素酶、果胶酶辅助提取,结合GC-MS技术和感官评价对茶叶提取液进行香气特征和组分分析,利用气味活度值(odor activity value, OAV) 结合主成分分析探讨提取液中关键香气物质。GC-MS结果显示,不同处理方法的茶叶提取液香气成分组成和含量有一定差异,共鉴定出87种化合物,共有香气物质58种,其中醇类物质最丰富,含量最高。OAV结果表明,β-紫罗兰酮、香叶醇、芳樟醇是主要的关键香气物质,以花香为主体香,反,反-2,4-癸二烯醛还赋予纤维素酶提取液浓郁的脂香。主成分分析发现,因关键香气物质不同使得4种提取液香气差异较大。感官评价表明,β-葡萄糖苷酶提取液的香气浓郁且持久性好,协调度高,层次感丰富。香气物质组成和含量的不同造成香气差异较大,以β-葡萄糖苷酶提取液的整体香气最佳。

关键词： 茶叶提取液; 处理方法; 香气; 感官评价; 气相色谱-质谱联用; 气味活度值; 主成分分析

本文引用格式

袁华伟 , 张敏琴 , 刘钰洁 , 戴秋涟 , 张立强 , 尹礼国 , 魏琴 , 陈静 , 李莉 , 陈兴明 , 沈才洪 , 王松涛 . 不同处理方法茶叶提取液香气成分分析[J]. 食品与发酵工业, 2023 , 49(13) : 281 -287 . DOI: 10.13995/j.cnki.11-1802/ts.032247

Abstract

The composition and characteristics of tea aroma extracted by different methods were explored. Ultrasonic-assisted extraction and β-glucosidase, cellulase, and pectinase enzyme-assisted extraction were used to extract aroma substances from tea, respectively. The aroma characteristics and components of the extracts were compared with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. Odor activity value (OAV) and principal component analysis were used to investigate the key aroma substances. The GC-MS results showed that there were some differences in the composition and content of aroma components extracted by the four methods. A total of 87 compounds were identified, and 58 aroma substances were shared, among which alcohols were the most abundant and the content was the highest. OAV results showed that β-ionone, geraniol, and linalool were the main aroma substances, so the main aroma was floral fragrance, and trans-2, 4-sebacdienal also endowed the cellulase extract with rich lipid aroma. Principal component analysis showed that the aroma of the four extracts differed greatly due to the different characteristic aroma substances. The sensory evaluation showed that the aroma of β-glucosidase extract was strong and durable, with high coordination and a rich sense of hierarchy. The difference in composition and content of aroma compounds resulted in a great difference in aroma, and the overall aroma of β-glucosidase extract was the best.

Key words： tea extracts; treatment methods; aroma; sensory evaluation; GC-MS; odor activity value; principal component analysis

参考文献

[1] 刘仲华, 张盛, 刘昌伟, 等.茶叶功能成分利用“十三五”进展及“十四五”发展方向[J].中国茶叶, 2021, 43(10):1-9.
LIU Z H, ZHANG S, LIU C W, et al.Tea functional ingredients utilization progress during the 13th five-year plan period and development direction in the 14th five-year plan[J].China Tea, 2021, 43(10):1-9.
[2] 王国庆. 苦丁茶香气组成分析及抑菌作用的研究[D].杭州:浙江大学, 2006.
WANG G Q.Study on the chemical fingerprint of aroma of Ilex latifolia Thunb and inhibiting bacteriae effect of some peculiar components[D].Hangzhou:Zhejiang University, 2006.
[3] 夏云敏. 树脂吸附和渗透汽化富集红茶香气的研究[D].福州:福州大学, 2019.
XIA Y M.Enrichment of black tea aroma by resin adsorption or pervaporation[D].Fuzhou:Fuzhou University, 2019.
[4] 袁杰. 铁观音香气化学成分及活性研究[D].泉州:华侨大学, 2014.
YUAN J.Research on chemical constituents and activities of aroma from Tieguanyin[D].Quanzhou:Huaqiao University, 2014.
[5] 赵欣, 李贵节.四川蒙顶地区老鹰茶香气成分分析和体外功能性效果研究[J].食品工业科技, 2014, 35(7):83-86.
ZHAO X, LI G J.Study on component analysis and in vitro functional effects of aroma components of Hawk tea in Sichuan Mengding region[J].Science and Technology of Food Industry, 2014, 35(7):83-86.
[6] 李德国, 冯黎, 奚安, 等.祁门红茶烟用香料的制备[J].香料香精化妆品, 2014(3):22-25.
LI D G, FENG L, XI A, et al.Study on the preparation of Qimen black tea flavor used in cigarette[J].Flavour Fragrance Cosmetics, 2014(3):22-25.
[7] 操晓亮, 张峰, 柴国璧, 等.基于感官导向的铁观音茶叶特征香气的分析、重构及在卷烟加香中的应用[J].中国烟草学报,2021, 27(4):10-19.
CAO X L, ZHANG F, CHAI G B, et al.Analysis and reconstitution of characteristic aromas in Tie Guanyin tea based on sensory-oriented separation and its application in cigarette flavoring[J].Acta Tabacaria Sinica, 2021, 27(4):10-19.
[8] 舒心, 高彦祥.茶叶挥发性成分提取及其香气特征分析研究进展[J].食品工业科技, 2022, 43(15):469-480.
SHU X, GAO Y X.Research progress on extraction of volatile components from tea and analysis of its aroma characteristics[J].Science and Technology of Food Industry, 2022, 43(15):469-480.
[9] ZHANG Q, HUO R Y, MA Y B, et al.A novel microwave-assisted steam distillation approach for separation of essential oil from Tree peony (Paeonia suffruticosa Andrews) petals:Optimization, kinetic, chemical composition and antioxidant activity[J].Industrial Crops and Products, 2020, 154:112669.
[10] 夏涛, 时思全, 宛晓春.微波、超声波浸提对茶汤香气的影响[J].南京农业大学学报, 2004, 27(3):99-102.
XIA T, SHI S Q, WAN X C.The effects of microwave and ultrasonic extraction on the aroma production of tea liquors[J].Journal of Nanjing Agricultural University, 2004, 27(3):99-102.
[11] WINTERHALTER P, SKOUROUMOUNIS G K. Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation[M]//Advances in Biochemical Engineering/Biotechnology. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997.
[12] ZHU J C, NIU Y W, XIAO Z B.Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)[J].Food Chemistry, 2021, 339:128136.
[13] 刘晓辉, 吴函殷, 刘雪娇, 等.分析比较两种不同方式制备的无色茶香提取物风味成分[J].食品安全质量检测学报, 2020, 11(13):4371-4378.
LIU X H, WU H Y, LIU X J, et al.Analytical comparison on flavor components of colorless tea extracts prepared from two different methods[J].Journal of Food Safety and Quality,2020, 11(13):4371-4378.
[14] 国家质量监督检验检疫总局, 中国国家标准化管理委员会.茶叶感官审评方法:GB/T 23776—2018[S].北京:中国标准出版社, 2018.
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China.GB/T 23776—2018, Methods of tea sensory evaluation[S].Beijing:Standards Press of China, 2018.
[15] 曹晓念, 周志磊, 刘青青, 等.基于香气成分的红茶品种比较分析[J].食品与发酵科技, 2020, 56(3):118-122.
CAO X N, ZHOU Z L, LIU Q Q, et al.The characteristics analysis of black tea based on kinds and aroma components[J].Food and Fermentation Science & Technology, 2020, 56(3):118-122.
[16] 徐元骏, 何靓, 贾玲燕, 等.不同地区及特殊品种红茶香气的差异性[J].浙江大学学报(农业与生命科学版), 2015, 41(3):323-330.
XU Y J, HE L, JIA L Y, et al.Differentiation of aroma composition in different regions and special varieties of black tea[J].Journal of Zhejiang University (Agriculture and Life Sciences), 2015, 41(3):323-330.
[17] 李晓朋, 曾欢, 林柳, 等.不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性[J].食品与发酵工业, 2021, 47(7):251-259.
LI X P, ZENG H, LIN L, et al.Volatile compounds of puffer fish soup prepared with different frying oils[J].Food and Fermentation Industries, 2021, 47(7):251-259.
[18] 邵淑贤, 王淑燕, 王丽, 等.基于ATD-GC-MS技术的不同品种白牡丹茶香气成分分析[J].食品工业科技, 2022, 43(1):261-268.
SHAO S X, WANG S Y,WANG L, et al.Analysis of aroma components of different cultivars of White Peony tea based on ATD-GC-MS[J].Science and Technology of Food Industry, 2022, 43(1):261-268.
[19] 王奕, 罗红玉, 袁林颖, 等.不同干燥方式对夏季绿茶香气品质的影响[J].食品工业科技, 2021, 42(9):1-9.
WANG Y, LUO H Y, YUAN L Y, et al.Effects of drying methods on volatile components of summer green tea[J].Science and Technology of Food Industry, 2021, 42(9):1-9.
[20] 孙宝国, 陈海涛.食用调香术[M].3版.北京:化学工业出版社, 2016.
SUN B G,CHEN H T.Food Perfumery Technology[M].3rd ed.Beijing:Chemical Industry Press, 2016.
[21] 里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社, 2015.
VAN GEMERT L J.Compilations of Flavour Threshold Values in Water and Other Media[M].Beijing:Science Press, 2015.
[22] 马士成, 王梦琪, 刘春梅, 等.六堡茶挥发性成分中关键香气成分分析[J].食品科学, 2020, 41(20):191-197.
MA S C, WANG M Q, LIU C M, et al.Analysis of volatile composition and key aroma compounds of Liupao tea[J].Food Science, 2020, 41(20):191-197.
[23] 郭丽, 杜正花, 姚丽鸿, 等.铁观音乌龙茶和红茶的香气化学特征分析[J].食品科学, 2021, 42(10):255-261.
GUO L, DU Z H, YAO L H, et al.Chemical characterization of the aroma of Tieguanyin oolong tea and black tea[J].Food Science, 2021, 42(10):255-261.
[24] 郭惜雅, 张丽玲, 黄鹭强.固相微萃取—气质联用分析杨桃酒的主要香气成分[J].农产品加工(学刊), 2011(5):92-94;99.
GUO X Y, ZHANG L L, HUANG L Q.Analysis of aroma components in carambola wine by SPME-GC/MS[J].Academic Periodical of Farm Products Processing, 2011(5):92-94;99.
[25] 康受姈. 不同茶树品种、生产季节和加工方法对茶叶挥发性化合物的影响[D].杭州:浙江大学, 2016.
KANG S Y.Effects of tea cultivar, growing season and processing method on volatiles of tea leaves[D].Hangzhou:Zhejiang University, 2016.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司