普洱茶中丙烯酰胺含量检测与生成机理研究  

Survey of Acrylamide Contents in Pu-erh Tea and Study on Its Formation Mechanism

作　　者：李蕾[1] 张涛[2] 孙志健[1] 陈芳[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学动物科技学院,北京100094

出　　处：《农业机械学报》2012年第3期123-129,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：云南省科技计划项目(20050019002)

摘　　要：对50份普洱茶样进行了检测,表明普洱茶样中丙烯酰胺(AA)含量总体较低(2.05～91.95 ng/g)。通过对渥堆茶样中AA生成量与蔗糖、葡萄糖、果糖含量进行相关性分析,得出蔗糖含量与AA生成量相关系数最大(R2=0.577 6),果糖次之(R2=0.497 7),葡萄糖相关性最小(R2=0.256 7)。渥堆普洱茶样中天冬酰胺含量低于检测限,无法检出。同时结合文献推测认为普洱茶渥堆发酵过程中AA主要是通过丙烯醛途径生成,天冬酰胺途径贡献很小。Fifty Pu-erh tea samples were investigated for acrylamide （AA） contents. The results showed that the AA contents in tea samples were generally low, 2.05 -91.95 ng/g. Based on the correlation analysis between sugar contents and the amount of AA, it was found there was the highest correlation coefficient between the sucrose content and AA （R2 = 0. 577 6）, followed by fructose （R2 = 0. 497 7） , glucose was the least （R2 =0. 256 7）. The asparagine contents of wet-stored Pu-erh tea samples could not detected. In combination with literature records, it could be concluded that AA mainly generated through acrolein way during the fermentation of Pu-erh tea. There was a very small contribution of asparagine way.

关 键 词：普洱茶 丙烯酰胺 生成机理 渥堆发酵 

分 类 号：S571.1[农业科学—茶叶生产加工] TS201.6[农业科学—作物学]