食品与发酵工业 >

2024 , Vol. 50 >Issue 12: 159 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035935

研究报告

不同配比陈皮-蜜橘皮茶汤品质分析

  • 李晓华 ,
  • 徐玉娟 ,
  • 刘雯雯 ,
  • 余元善 ,
  • 温靖 ,
  • 辜青青 ,
  • 傅曼琴
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  • 1(江西农业大学 农学院,江西 南昌,330001)
    2(广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州,510610)
    3(广东省农业科学院农业质量标准与监测技术研究所,广东 广州,510640)
第一作者：硕士研究生(辜青青教授和傅曼琴研究员为共同通信作者,E-mail:qingqinggu2006@126.com;fumanqin84@126.com)

收稿日期: 2023-04-23

  修回日期: 2023-05-29

  网络出版日期: 2024-07-11

基金资助

广东省农业科学院食品营养与健康研究中心建设运行经费(XTXM202205);广东省自然科学基金项目(2021A1515011049);广州市科技计划项目(2023B03J1370);广东省农业科学院人才项目(R2020PY-JX011);广东省农业科学院学科团队建设项目(202109TD)

收起

Quality analysis of Pericarpium Citri Reticulatae-Citrus Unshiu peel tea soups with different proportions

  • LI Xiaohua ,
  • XU Yujuan ,
  • LIU Wenwen ,
  • YU Yuanshan ,
  • WEN Jing ,
  • GU Qingqing ,
  • FU Manqin
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  • 1(Agricultural College, Jiangxi Agricultural University, Nanchang 330001, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    3(Institute of Quality Standard and Morning Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)

Received date: 2023-04-23

  Revised date: 2023-05-29

  Online published: 2024-07-11

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摘要

为了解陈皮、蜜橘皮以及两者不同配比合煎所得茶汤的汤色、风味感官以及活性成分等品质变化规律,以10年新会陈皮、温州蜜橘皮为研究对象,采用高效液相色谱法测定茶汤中的主要黄酮类化合物,顶空固相微萃取结合气相色谱-质谱联用技术测定其挥发性成分。结果表明,陈皮茶汤的感官评价综合得分、总黄酮、川陈皮素、橘皮素、总酚含量和抗氧化能力(DPPH法、ABTS法、FRAP法)均显著高于蜜橘皮茶汤,而蜜橘皮茶汤的橙皮苷和香蜂草苷含量显著高于陈皮茶汤;陈皮茶汤的主要挥发性成分是2-(甲氨基)苯甲酸甲酯、(-)-4-萜品醇、百里醌等,蜜橘皮茶汤的主要挥发性成分是(1R,5R)-rel-香芹醇、4-乙烯基-2-甲氧基苯酚、芳樟醇等;陈皮-蜜橘皮的不同质量比(5∶5、3∶7、2∶8、1∶9)茶汤中,随着陈皮比例的下降,除橙皮苷和香蜂草苷含量之外,其余相应的活性成分含量和抗氧化能力均随之降低,其中5∶5能够全面地凸显两者的优点。该研究明确了新会陈皮、温州蜜橘皮以及两者不同配比茶汤的品质变化规律,为陈皮、蜜橘皮的综合利用及精深加工提供理论基础。

关键词： 新会陈皮; 温州蜜橘皮; 茶汤; 黄酮类化合物; 挥发性成分

本文引用格式

李晓华 , 徐玉娟 , 刘雯雯 , 余元善 , 温靖 , 辜青青 , 傅曼琴 . 不同配比陈皮-蜜橘皮茶汤品质分析[J]. 食品与发酵工业, 2024 , 50(12) : 159 -169 . DOI: 10.13995/j.cnki.11-1802/ts.035935

Abstract

To understand the quality changes of the tea soups made from Pericarpium Citri Reticulatae(PCR), Citrus Unshiu peel (CUP), and the tea soups with their different proportions, the main flavonoids in the tea soup were determined by high-performance liquid chromatography and the volatile components were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GS-MS).Results showed that the comprehensive score of sensory evaluation, the contents of total flavonoids, pericarpine, citrinin, total phenols and antioxidant capacity (DPPH assay, ABTS assay, and FRAP assay) of PCR tea soup were significantly higher than those of CUP tea soup, while the hesperidin and didymin contents of CUP tea soup were significantly higher than those of PCR tea soup.The main volatile component of PCR tea soup was methyl 2-(methylamino)benzoate, (-)-4-terpineol, thymoquinone, etc.And the main volatile component of CUP tea soup was (1R,5R)-rel-carvacrol, 2-methoxy-4-vinylphenol, linalool, etc.In the tea soups with different mass ratios of PCR and CUP (5∶5, 3∶7, 2∶8, and 1∶9), with the decrease of the ratio of PCR, except the contents of hesperidin and didymin, the contents of other corresponding active ingredient content and antioxidant capacity decreased, among which 5∶5 could fully highlight the advantages of both.This study clarified the quality changes of PCR, CUP, and tea soups with different ratios, which provided a theoretical basis for the comprehensive utilization and deep processing of PCR and CUP.

Key words： Pericarpium Citri Reticulatae; Citrus Unshiu peel; tea soup; flavonoid; volatile component

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