烘焙对福建水仙乌龙茶中糖氨Maillard反应的影响  

Effects of Maillard Reaction between Substrates and Ammonia during Baking on Fujian Shuixian Oolong Teas

作　　者：陈泉宾[1] CHEN Quan-bin(Tea Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,Fujian,China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013

出　　处：《食品研究与开发》2020年第21期81-86,共6页Food Research and Development

基　　金：福建省公益类科研院所基本科研专项(2016R1011-6);福建省科技重大专项专题(2017NZ0002-1);福建省农业科学院创新团队项目(STIT2017-1-3)。

摘　　要：研究福建水仙乌龙茶在不同烘焙温度和时间下还原糖与氨基酸美拉德反应的变化规律。结果显示:随着烘焙温度的增加,反应程度逐步提高,氨基酸总量、茶氨酸、天冬氨酸含量均低于对照,且相同温度下随烘焙时间延长呈下降趋势,相同时间下随温度升高,含量下降。还原糖含量有高有低,呈不同变化趋势;蔗糖含量均低于对照,葡萄糖、果糖快速反应完全。反应中间产物5-羟甲基糠醛含量在低温(110、120℃)、中温(130℃)下随烘焙时间延长呈先升高后下降再升高趋势,在高温(140、150℃)下呈先升至最高点后下降趋势。The changing law for the Maillard reactions of reducing sugar and ammonia involved in temperature and time of baking in Fujian Shuixian Oolong tea were investigated in this present study.The results showed that when temperature and time increased,the content of total amino acids、theanine and aspartate were lower than CK in different treatment.There was a downward trend as time increased under same temperature,and the reduction of content was significantly as baking temperature increased under same time.The contents of reducing sugar were complicated,and showed different trends.The contents of sucrose were lower than CK.The contents of glucose and fructose were reacted completely.The content of the 5-hydroxymethyl furaldehyde(5-HMF),one of Maillard reaction products showed rising and falling and rising trend at during baking(110,120,130℃),was at the peak and subsequently declined at during baking(140,150℃).

关 键 词：烘焙 乌龙茶 美拉德反应 生化成分 5-羟甲基糠醛 

分 类 号：TS272.59[农业科学—茶叶生产加工]