不同加工方式对水芹挥发性成分的影响  

The Effect of Different Processing Methods on Volatile Compounds of Water Dropwort

作　　者：章宏慧[1] 程焕[1] 陈况况[1] 叶兴乾[1] 刘东红[1] 陈健初[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心,杭州310058

出　　处：《中国食品学报》2014年第10期274-279,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2014BAD04B01)

摘　　要：为分析不同茶叶加工方式对水芹挥发性成分的影响,采用固相微萃取结合气质联机(SPME-GC-MS)对对照组、水芹绿茶、水芹红茶、水芹黑茶4种样品的挥发性风味成分进行分析。试验结果表明:从4种样品中共鉴定出47种物质,其中萜烯类16种,烯烃类8种,酮类4种,醇类4种,烷烃类6种。从对照样品中鉴定出挥发性成分25种,水芹黑茶中21种,水芹绿茶中23种,水芹红茶中的挥发性成分最多,达到33种。4种样品共有的成分有10种。不同加工工艺的水芹茶挥发性成分种类和含量差异较大,4种样品的挥发性成分以萜烯类物质为主,其中β-金合欢烯、α-香柑油烯、α-蒎烯含量比较高。本研究结果对水芹茶的加工工艺选择以及相关产品开发具有一定的指导作用。In order to analyze the effect of different processing methods on volatile compounds in water dropwort,four different samples were analyzed by SPME-GC-MS, in which the control group was original water dropwort without any treatment, and the other three samples are green tea, black tea, and dark tea. Total of 47 components were identified, including 16 terpenes, 8 olefins, 4 ketones, 4 alcohols, 6 alkanes and so on. As to each sample, 25 components in control group, 21 components in dark tea, 33 components in black tea and 23 components in green tea were identified. However, only 10 components were identified in all of four samples. Processing methods have great influence on types and contents of volatile compounds in water dropwort. The main volatile compounds were terpenes and β-Farnesene, α-Bergsmotene, α-Pinene were the largest amount components. All these results would offer guide to choose proper processing methods and for the development of water dropwort teas.

关 键 词：固相微萃取 气质联用 水芹 茶叶 挥发性组分 

分 类 号：R284[医药卫生—中药学] O657.63[医药卫生—中医学]