绿茶粉对馒头制作过程中挥发性风味物质的变化研究  

Research on the Change of Volatility Flavour Compounds of Steamed Bread Adding Green Tea Powder

作　　者：蒋玉兰[1] 王彬[1] 宋华平[1,2] 毛银[1,3] 左茜[1,3] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江经贸职业技术学院,浙江杭州310018 [3]江南大学,江苏无锡214000

出　　处：《中国茶叶加工》2011年第4期42-46,共5页China Tea Processing

基　　金：科研院所技术开发研究专项(2010EG163313)

摘　　要：运用顶空固相微萃取技术(HS-SPME)提取,采用气相色谱-质谱(GC-MS)联用仪进行检测分析,研究绿茶馒头面团中的风味物质。结果表明:发酵前绿茶馒头面团中挥发性风味物质主要以芳香阈值较高的烃类物质为主,一级风味物质含量合计约65%,二级风味物质含量约为15%。发酵后3-甲基丁醇等芳香阈值低的醇类物质含量增加显著,一级风味物质含量升高至83%。蒸制后成品馒头中的风味物质仍以芳香阈值较低的醇类为主,正戊醇含量为20.4%,一级风味物质含量约为85%,绿茶粉的添加可适当改善馒头品质。The flavour in green tea steamed bread dough in different fermentation stageswas investigated by SPME and GC-MS. Result showed that the main flavour before fermentation is hydrocarbon with high aromatic threshold, the content of stair special flavour is about 65%, the secondary is about 15%. After fermentation, the main flavour is alcohols material as 3-mehtyl butanol Increased significantly, the content of stair special flavour reached 83%. The finished green tea steamed bread still contains alcohols material after Cooking , the content of n-amyl alcohol is 20.4%, stair special flavour is 85%. The addition of green tea powder can improve the quality of the steamed bread appropriately.

关 键 词：绿茶馒头 固相微萃取 GC-MS 挥发性风味物质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]