茶叶中键合态香气前驱物的利用  

The utilization of bound aroma precursors in tea

作　　者：龙丹 刘晓辉 吴函殷 刘盼盼 罗龙新 

机构地区：[1]深圳市深宝实业股份有限公司,广东深圳518040 [2]深圳市深宝华城科技有限公司,广东深圳518115

出　　处：《食品与发酵工业》2016年第12期120-124,共5页Food and Fermentation Industries

基　　金：深圳市战略新兴产业发展专项(CXZZ20120612142335998)

摘　　要：基础研究表明,茶叶中的香气物质绝大部分是以键合态的糖苷类香气前体存在,难以被开发利用。为了有效将对香气贡献极微的前体物质有效转化为可挥发性香气物质,该文采用正交试验优化酸解时间、酸解温度、酸解p H值、提香酶添加量和酶解时间等因素。研究结果表明,对挥发性香气物质总量影响因素从强到弱依次为:酸解时间、酶解时间、酶用量、酸解温度、酸解p H值。获得最多量的茶叶挥发性香气总量的最优参数为:在温度为60℃、p H=3.0条件下酸解0.5 h,随后添加质量分数0.5%的提香酶在45℃中处理0.5 h。对比空白组,处理组的挥发性香气总量提升89%,其中萜烯醇类糖苷物质提升11.1倍。Most of the tea aroma substances are bound glycosidic precursors that are difficult to be utilized. To transform unscented aroma precursors into volatile aroma substances, we optimized parameters such as the time, pH, temperature of acid hydrolysis and the time, addition of enzyme hydrolysis by orthogonal array design. Our study found that the factors influencing on total volatile aroma substances were as follows in order of strong to weak ： acid hy- drolysis time, enzyme hydrolysis time, enzyme addition amount, acid hydrolysis temperature and acid hydrolysis pH. For obtaining most of total tea aroma substances, the optimal treatments were 30 min infusion at 60 ℃ and pH = 3.0, and then 30 rain enzymolysis with 0. 5% （w/w） flavor-enhancing enzyme at 45 ℃. Compared to that of the control sample, the volatile aroma content increased 89% after treatment, terpene glycosides increasing 11.1 fold.

关 键 词：茶叶 键合态香气前驱物 酸解 酶解 正交设计 

分 类 号：TS272.5[农业科学—茶叶生产加工]