分析比较两种不同方式制备的无色茶香提取物风味成分  

Analytical comparison on flavor components of colorless tea extracts prepared from two different methods

作　　者：刘晓辉 吴函殷 刘雪娇 罗龙新 LIU Xiao-Hui;WU Han-Yin;LIU Xue-Jiao;LUO Long-Xin(Shenzhen Shenbaohuacheng Sci-Tech.Co.,Ltd.,Shenzhen 518057,China;Wuyuan Jufangyong Tea Co.,Ltd.,Wuyuan 333320,China)

机构地区：[1]深圳市深宝华城科技有限公司,深圳518057 [2]婺源县聚芳永茶业有限公司,婺源333200

出　　处：《食品安全质量检测学报》2020年第13期4371-4378,共8页Journal of Food Safety and Quality

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

摘　　要：目的分析比较膜过滤、减压蒸馏两种方式制备的无色茶香近水饮料的理化及风味品质。方法采用不同孔径膜过滤、减压蒸馏两种方式制备得到3个无色茶香水提取物,通过对其香气组分、咖啡因、茶多酚等风味品质理化分析并结合感官评定,寻找最合适的无色茶香近水饮料的制备方法。结果经分析鉴定,3个样品共鉴定出44种香气成分,膜过滤方式中共检出26种、蒸馏方式中检测有28种。其中样品1香气成分以醇类和酮类为主,两者占总香气量的80.79%;样品2和样品3以酯类和醇类香气物质为主,这两类物质占总香气比分别为90.74%和91.60%。另外茶多酚、咖啡因和儿茶素在样品2中含量最高,样品1其次,样品3中均未检出。结论通过指标分析并结合感官风味评审发现,无色透明提取物样品2中含有较高的茶特性性成分,香气浓郁带有茉莉花香,滋味饱满带回甘,在3个试样中评价最优。综合评估认为采用膜过滤方式并选择适当孔径的膜及处理工艺,可以得到风味与品质兼备的无色茶香提取物。Objective To analyze and compare the physicochemical and flavor quality of colorless tea-aroma near-water beverage prepared by membrane filtration and vacuum distillation. Methods Three colorless tea aroma water extracts were prepared by different pore diameter membrane filtration and vacuum distillation. Through physical and chemical analysis of their aroma components, caffeine, tea polyphenols and other flavor qualities and sensory evaluation, the most suitable preparation method of colorless tea aroma near-water beverage was found. Results After analysis and identification, 44 kinds of aroma components were identified in 3 samples, 26 kinds were detected by membrane filtration and 28 kinds were detected by distillation. Among them, the aroma components of sample 1 were mainly alcohols and ketones, accounting for 80.79% of the total aroma. Samples 2 and 3 were mainly composed of esters and alcohols, which accounted for 90.74% and 91.60% of the total aroma respectively. In addition, tea polyphenols, caffeine and catechin are the highest in sample 2, followed by sample 1 and not detected in sample 3. Conclusion Through index analysis and sensory flavor evaluation, it was found that colorless and transparent extract sample 2 contained high tea characteristic components, rich aroma with jasmine fragrance, full taste and sweet aftertaste, and was evaluated best among the three samples. Comprehensive evaluation shows that colorless tea aroma extract with both flavor and quality can be obtained by membrane filtration and membrane treatment and technology with appropriate pore size.

关 键 词：近水饮料 无色茶香提取物 膜过滤 蒸馏 固相微萃取-气相色谱-质谱联用技术 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]