加工工艺对绿茶丙烯酰胺生成的影响  

Effect of Processing Conditions on Acrylamide Formation in Green Tea

作　　者：王彬[1,2] 刘青茹[2] 叶兴乾[1] 张晓伟 刘婧[2] 汪辉 WANG Bin;LIU Qingru;YE Xingqian;ZHANG Xiaowei;LIU Jing;WANG Hui(College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310013, China;Hangzhou Tea Research Institute, All-China Federation of Supply and Marketing Cooperatives, Hangzhou 310016, China;Yantai Northern Tea Promotion Center, Yantai 264009, China;Zhejiang Yuansheng Tea Industry Co. Ltd., Hangzhou 311121, China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310013 [2]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [3]烟台北方茶叶推广中心,山东烟台264009 [4]浙江远圣茶业有限公司,浙江杭州311121

出　　处：《食品科学》2017年第8期220-224,共5页Food Science

基　　金：杭州市科技发展计划项目(20140432B31)

摘　　要：目的:研究杀青、揉捻、干燥等工艺对绿茶丙烯酰胺生成的影响。方法:利用三重串联四极杆液相色谱-质谱联用仪定量,对比杀青方式、揉捻时间、干燥方式等对丙烯酰胺生成的影响规律,并进行正交试验设计,得出减少丙烯酰胺生成量的最佳加工方式。结果:通过L_9(3~4)正交试验,对绿茶中丙烯酰胺含量的影响程度排序为热风干燥温度>揉捻时间>滚筒杀青温度,滚筒杀青温度150℃、揉捻时间30 min、热风干燥温度150℃为优选工艺。结论:茶叶加工过程中,常规热处理方式较微波热处理方式更不利于丙烯酰胺的生成;其中,随着滚筒杀青温度的升高丙烯酰胺的生成量增加,揉捻时间延长和热风干燥温度升高则丙烯酰胺的生成量降低。Objective:To examine the effect of processing conditions on the formation of acrylamide in green tea.Methods:The quantitative analysis of acrylamide was conducted by liquid chromatography-triple quadrupole mass spectrometry(LCTQ-MS).The optimization of the processing conditions with respect to fixation methods,rolling time and drying methods was investigated for reduced formation of acrylamide using an L9(34)orthogonal array design.Results:Hot air drying temperature was found to have the greatest influence on acrylamide formation,followed sequentially by rolling time and fixing temperature,and the optimal values of these variables were150℃,30min and150℃,respectively.Conclusions:Microwave treatment was more conducive to the formation of acrylamide in green tea than conventional heat treatment.More acrylamide was formed with increasing fixing temperature,and less acrylamide was formed with increasing drying temperature and rolling time.

关 键 词：绿茶 丙烯酰胺 杀青 揉捻 干燥 

分 类 号：S571.1[农业科学—茶叶生产加工]