绿茶酒发酵工艺优化及主要成分变化分析  

Optimization of Fermentation Conditions of Green Tea Wine and Changes in Its Main Components during Fermentation

作　　者：赵小月[1] 徐怀德[1] 杨荣香[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2014年第5期169-175,共7页Food Science

摘　　要：目的:研究绿茶发酵酒工艺优化及发酵过程中茶多酚、儿茶素、香气成分含量的变化分析。方法:采用正交试验优化绿茶酒发酵工艺,利用高效液相色谱、气相色谱-质谱法测定儿茶素和香气成分变化。结果:绿茶酒发酵工艺参数为:绿茶用量4 g/L、蔗糖20%、蜂蜜50 g/L、葡萄酒酵母接种量5 g/L,发酵温度28℃,发酵10 d后过滤陈酿得绿茶酒;绿茶酒发酵过程中6种儿茶素组分含量均有所增加,表没食子儿茶素、没食子儿茶素没食子酸酯、没食子酸、表儿茶素增加较为缓慢,儿茶素和表没食子儿茶素没食子酸酯增加迅速,分别增加了10.88倍和17.33倍;发酵初始、发酵结束及陈酿的绿茶酒分别检测出香气成分87、88种和94种,各占检测出挥发性成分相对含量的92.93%、98.26%和91.87%;香气成分种类和相对含量在发酵过程中均变化明显,体现绿茶酒由茶香到酒香的变化。结论:绿茶可以发酵茶酒,发酵后绿茶酒的保健成分儿茶素含量增加,酒体醇香。Purpose： To optimize the fermentation process of green tea wine and investigate the changes in polyphenols, catechins and aroma components during fermentation. Methods： Orthogonal array experiments were used to optimize the fermentation process. The changes in catechins and aroma components were determined by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry （GC-MS）. Results： The optimal fermentation parameters were determined as follows： 4 g/L green tea infusion with 20% glucose and 50 g/L honey added, 5 g/L wine yeast inoculum size, and fermentation at 28 ~C for 10 days. The contents of six catechins were increased during fermentation. Specifically, the contents of （--）-epigallocatechin （EGC）, （--）-gallocatechin gallate （GCG）, epicatechin gallate （ECG）, and epicatechin （EC） were slightly increased; however, the contents of catechin （C） and epigallocatechin-3-gallate catechin （EGCGC） were increased by 10.88 and 17.33-folds, respectively. These results indicate that the increase of catechins plays an important role in the health-promoting function of green tea wine. There were 87, 88 and 94 aroma components in the wine at the initial and the last stages of fermentation and the aged wine, which accounted for 92.93%, 98.26% and 91.87% of the total volatile components, respectively. The significant differences in the types and amounts of aroma components indicate the transition from the tea flavor to the wine aroma components. Conclusions： Green tea can be fermented into wine; the health-promoting components （catechins） of green tea are increased to different extents and the green tea wine is mellow.

关 键 词：绿茶酒 发酵 儿茶素 香气成分 变化 

分 类 号：TS261.4[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]