微波、超声波浸提对茶汤香气的影响  

The effects of microwave and ultrasonic extraction on the aroma production of tea liquors

作　　者：夏涛[1] 时思全[1] 宛晓春[1] 

机构地区：[1]安徽农业大学农业部茶叶生物化学与生物技术重点开放实验室,安徽合肥230036

出　　处：《南京农业大学学报》2004年第3期99-102,共4页Journal of Nanjing Agricultural University

基　　金：教育部重点科研项目 (0 2 0 67);安徽省优秀青年基金;自然科学基金资助(2 0 0 1kj0 89zd)

摘　　要：采用L9( 34)正交试验 ,得到微波最佳浸提工艺参数 :时间 3 5min ,茶样粉碎度 2 4～ 4 0目 ,茶水比 1∶10 0 ;超声波最佳浸提工艺参数 :功率 2 5 0W ,温度 6 0℃ ,时间 4 0min。研究了不同浸提方式对茶汤香气品质和键合态糖苷类香气前体浸出的影响。结果显示 ,微波和超声波浸提茶汤中香气精油总量和香气组分均高于常规浸提茶汤 ,分别为18 82 8、 17 0 85、 16 343和 6 0、 5 2、 4 0种 ,香气指数分别达到常规浸提法的 1 6 7倍和 1 80倍 ;微波和超声波浸提可提高茶叶中键合态糖苷类香气前体的浸出量。感官评审表明 。The effect of microwave and ultrasonic extraction on the aroma production of tea liquors were investigated.By L 9( 3 4)orthogonal design.The optimum parameters of microwave extraction were determined as 3 5 min,tea crash degree 2440 mesh and ratio of tea to water 1∶100.The optimum parameters of ultrasonic extraction were determined as power 250 W,60 ℃ and 40 min.The results indicated that the total amounts of essential oil were 18 828,17 085,16 343 and kinds of essential oil were 60,52,40,with microwave,ultrasonic and normal extracting methods respectively.Compared with normal extracting method,the flavor index(FI)of microwave extracting and ultrasonic extracting tea liquors were increased 167% and 180% respectively.The microwave and ultrasonic extraction could promote the extraction of glycosidical aroma precursors.The aroma qualities of tea liquors with microwave and ultrasonic extracting were better than that with normal extracting.

关 键 词：微波 超声波 茶汤 香气 品质 浸提 

分 类 号：TS272[农业科学—茶叶生产加工]