柠檬绿茶复合袋泡茶的开发与品质研究  

Development and Quality Study of Compound Lemon and Green Tea Bag

作　　者：周彬彬 毕小朋 方佳兴 黄家红 李琳 于筱雨 林洪斌 ZHOU Binbin;BI Xiaopeng;FANG Jiaxing;HUANG Jiahong;LI Lin;YU Xiaoyu;LIN Hongbin(School of Food and Biological Engineering,Xihua University,Chengdu 610039,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《食品科技》2021年第2期78-85,共8页Food Science and Technology

基　　金：四川省科技计划项目(2016FZ0019);教育部春晖计划项目(z2017063);四川省科技创新苗子工程项目(2019083)。

摘　　要：该研究开发了一种柠檬绿茶复合袋泡茶,以黄酮、抗坏血酸、茶多酚结合感官评价确定了柠檬绿茶袋泡茶的粉碎粒径、复配比例等关键指标,并对开发产品进行了品质评价。研究结果表明:柠檬与绿茶复配后的功能性物质含量优于纯柠檬,柠檬粉最佳目数为20~40目,当柠檬与绿茶的配比为1:1时,茶汤中抗坏血酸、类黄酮、茶多酚含量较高,分别为14.369 mg/100 g、0.93 mg/100 g、0.66%,此时的茶汤感官评价汤色明亮、滋味浓郁;结合电子鼻和气相色谱-质谱联用仪(GC-MS),分析复合柠檬绿茶袋泡茶茶汤的挥发性物质,电子鼻对茶汤中挥发性物质的响应强烈,GC-MS获得柠檬绿茶香气成分共有40种,且茶汤中的挥发性物质主要成分为烯烃、醇、醛、酮、酯类化合物。In this study,a compound tea bag with lemon and green tea was developed,and the key indexes such as particle size and compound ratio of lemon and green tea were determined on flavonoid,ascorbic acid and tea polyphenols combined with sensory evaluation,and the quality of the developed product was evaluated.The research results show that:Functional substance content in lemon and green tea blends is better than that of pure lemon,the best mesh number of lemon powder is 20~40 mesh,when the ratio of lemon and green tea is 1:1,ascorbic acid and flavonoids,tea polyphenol content in tea liquor is higher,respectively was 14.369 mg/100 g,0.93 mg/100 g,0.66%,the sensory evaluation of tea liquor bright and full-bodied.Combined with the electronic nose and gas chromatography/mass spectrometry(GC-MS),the volatile substances of compound lemon green tea bag tea liquor was analyzed,electronic nose has a strong response to volatile substances in tea liquor.There are 40 kinds of aroma constituents of lemon green tea obtained by GC-MS,and the main constituents of volatile substances in tea liquor are olefins,alcohols,aldehydes,ketones and esters.

关 键 词：柠檬 绿茶 袋泡茶 配比 电子鼻 GC-MS 

分 类 号：TS272.59[农业科学—茶叶生产加工]