外源β-胡萝卜素对茶提取物提香作用的研究  

Aroma enhancement of exogenous β-carotene in tea extracts

作　　者：龙丹 刘晓辉 罗龙新 吴函殷 

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

出　　处：《食品安全质量检测学报》2017年第11期4394-4401,共8页Journal of Food Safety and Quality

基　　金：深圳市创业资助项目(CYZZ20170327145804274)~~

摘　　要：目的研究茶叶浸提阶段添加外源β-胡萝卜素对茶提取物的香气提升效果。方法在绿茶、红茶、乌龙茶浸提阶段,添加一定量的外源β-胡萝卜素,利用热氧化或复合氧化2种方式促进其降解释香,运用顶空固相微萃取接气质联用(head space-solid phase micro extraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)的方法,检测茶提取物的香气总量和组分。结果外源β-胡萝卜素在茶叶浸提热氧化作用或复合氧化作用下均能有效降解,有利于绿茶、红茶、乌龙茶提取物香气总量的提高。另外,复合氧化作用能促进茶提取物中醛类香气物质的大量生成。结论β-胡萝卜素有望作为天然风味调节剂,用于茶提取物及茶饮料的香气提升。Objective To study the aroma enhancement of exogenous β-carotene in tea extracts. Methods β-carotene was separately added at the leaching stage of green tea, black tea and Oolong tea, and released volatile aroma through the thermal oxidation or composite oxidation. The total volume and components of volatile aroma in tea extracts were detected by head space-solid phase micro extraction coupled with gas chromatography-mass spectrometry（HS-SPME-GC-MS）. Results Exogenous β-carotene could effectively degrade and promote the total aroma of green tea extracts, black tea extracts and oolong tea extracts through the thermal oxidation or composite oxidation. In addition, aldehyde type aroma were generated observably by composite oxidation. Conclusion β-carotene is prospectively applied for aroma enhancement in tea extracts and tea beverage as a natural flavour enhancer.

关 键 词：Β-胡萝卜素 茶提取物 香气提升 

分 类 号：TS264.3[轻工技术与工程—发酵工程]