速溶绿茶的速溶性研究与香气成分分析  

Study on the Instant of the Instant Green Tea and Analysis of Aroma Components

作　　者：宋小宁[1] 李桢[1] 赵军[1] 李玉锋[1] 

机构地区：[1]西华大学,成都610039

出　　处：《食品工业》2016年第5期287-291,共5页The Food Industry

基　　金：西华大学研究生创新基金(ycjj2015145)

摘　　要：绿茶在制备成速溶绿茶的过程中会散失一部分的香气成分。试验通过添加β-环糊精进行包埋,保证了速溶茶的香气品质。通过湿润下沉试验检测速溶茶的速溶性。并通过GC-MS对速溶绿茶进行香气分析。结果表明,未添加β-环糊精的速溶性好。未添加β-环糊精的样品定性出47种香气成分,其中碳氢类化合物、醇类、酯类、醛类、酮类、酚类、含氮化合物和酸类各占总香气成分的29.05%,25.25%,3.31%,17.93%,4.54%,18.65%,1.06%和0.02%。添加8%β-环糊精的样品定性出60种香气成分,其中碳氢类化合物,醇类,酯类,醛类,酮类,酚类,含氮化合物和酸类各占总香气成分的24.12%,21.66%,5.26%,20.71%,3.10%,10.93%,14.05%和0.18%。说明添加8%β-环糊精的速溶绿茶比未添加β-环糊精的速溶绿茶香气成分多13种,更接近原料茶的香气。Green tea prepared from the process of instant green tea will lost a part of the aroma components, the experiment ensure the aroma quality of instant tea by adding β-cyclodextrin. Instant was tested by moist sinking test. And aroma of instant Green Tea was analyzed by the GC-MS. The results show that instant was good without the addition of β-cyclodextrin. No β-cyclodextrin sample measured out 47 kinds of aroma components, which hydrocarbons, alcohols, esters, aldehydes, ketones, phenols, nitrogen and acids each accounted for the total aroma components of 29.05%, 25.25%, 3.31%, 17.93% and 4.54%, 18.65%, 1.06% and 0.02%. Add 8% β-cyclodextrin sample measured out 60 kinds of aroma components, which hydrocarbons, alcohols, esters, aldehydes, ketones, phenols, nitrogen and acids each accounted for the total aroma components of 24.12%, 21.66%, 5.26%, 20.71%, 3.10%, 10.93%, 14.05% and 0.18%. Aroma components of adding 8% β-cyclodextrin instant green tea than aroma components of no β-cyclodextrin instant green tea more than 13, closer to the aroma of tea raw materials.

关 键 词：速溶绿茶 香气成分 GC-MS Β-环糊精 

分 类 号：TS272.51[农业科学—茶叶生产加工]