维吾尔调和茶营养成分及香气成分的研究  

Research on nutrient content and aroma components in Uighur medicinal tea

作　　者：张良 胡卫成[2] 陆银银 张建梅 张琦 冯作山 沈婷[2] 白羽嘉 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]淮阴师范学院生命科学学院,江苏省环洪泽湖生态农业生物技术重点实验室,淮安223300

出　　处：《食品科技》2018年第1期60-66,共7页Food Science and Technology

基　　金：国家科技支撑计划课题(2015BAD29B04)

摘　　要：以印度豆蔻、红花、玫瑰花、丁香、薄荷、小茴香、甘草、干姜、姜黄、茯砖茶配制的维吾尔调和茶作为研究对象,测定其基础营养成分;对其氨基酸进行分析;采用同时蒸馏萃取法(SDE)收集其挥发性成分,使用GC-MS对香气组成进行分析。结果表明,配制的维吾尔保健茶多酚类化合物5.92%,总糖7.92%,粗脂肪6.29%,粗蛋白16.381%,氨基酸12.67%,粗纤维20.97%,灰分8.45%,水分11.14%,水浸出物23.47%。实验总共检测了17种氨基酸,必需氨基酸占总氨基酸含量的36.84%,药效氨基酸占总氨基酸的62.19%,比例较高;对氨基酸进行评价,甲硫氨酸(Met)+胱氨酸(Cys)含量为推荐值的30.35%,是第一限制性氨基酸。GC-MS香气分析结果表明,共检出72种香气成分,酚类41.91%,醇类11.48%,碳氢化合物8.87%,酮类8.4%,酯类3.37%,酸类2.04%,醛类0.7%。The research object of Uighur medicinal tea is consisted of plenty of qualities characteristics, which includes green cardamom, safflower, rose, clove, peppermint, fennel, licorice, ginger, turmeric and Fu brick tea. The aim of this study is to investigate the fundamental nutrient components, amino acids as well as volatile constituents by combined simultaneous distillation and extraction（SDE） and aroma compositions were analyzed by GS-MS techniques. Result indicated that the Uighur medicinal tea contained 5.92% of polyphenol, 7.92% of soluble sugar, 6.29% of crude fat, 16.381% of crude protein, 12.67% of amino acids, 20.97% of crude fiber, 8.45% of ash, and 11.14% of moisture. Moreover, the yield for water extract was up to 23.47%. Apart from that, a total of 17 amino acids were detected, which contains 36.84% essential amino acids and 62.19% of pesticide effect amino acids. The amino acids analysis showed that the content of Met＋Cys was 30.35% of recommendation value, which were the first limiting amino acids. Last but not the least, GC-MS analysis illustrated that the phenols were the highest（41.91%）, followed by alcohols（11.48%）, hydrocarbons（8.87%）, ketones（8.4%）, esters（3.37%）, acids（2.01%）, and aldehydes（0.7%） for about 72 fragrant components.

关 键 词：维吾尔调和茶 营养成分 氨基酸 香气成分 

分 类 号：TS272.55[农业科学—茶叶生产加工]