赶黄草茎苦味物质基础及茎茶脱苦工艺对其风味、功效成分的影响研究  

Bitter Compounds in Penthorum Chinense Pursh Stem and the Influence of Debittering Processing on Its Flavonoids and Functional Ingredients

作　　者：王星月[1] 杨潇然 贾利蓉[1,2] 曾里[1,2] 高鸿[1,2] 段飞霞[1,2] WANG Xingyue;YANG Xiaoran;JIA Lirong;ZENG Li;GAO Hong;DUAN Feixia(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;The Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川大学食品科学与技术四川省高校重点实验室,四川成都610065

出　　处：《食品科技》2021年第4期51-56,共6页Food Science and Technology

基　　金：四川省重大科技专项(2018SCDZX0005);(川大—泸州)科技创新研发(2020)项目(2020CDLZ-13)。

摘　　要：食品新原料赶黄草茎泡饮具有护肝解酒作用,常采用制茶工艺脱苦增香,但其功效及风味成分变化机制不明。文章采用氨基酸分析仪、HS-SPME-GC-MS和HPLC等仪器,分析了赶黄草茎及茎茶中游离氨基酸、没食子酸、挥发性成分、总黄酮、槲皮素、乔松素含量变化,发现赖氨酸和没食子酸为赶黄草茎主要苦味贡献成分,其在茎茶中含量明显降低;茎原料以壬醛、反式-2-壬醛、癸醛、1-辛烯-3-醇、月桂醛为主要挥发性成分,呈现强烈的草青味、药味和橙油味,而茎茶中上述成分显著减少,苯甲醛、6-甲基-3,5-庚二烯-2-酮、2-戊基呋喃含量增加,故药味、草青味和橙油味变弱,以清香、果香和豆香为主体香气。此外,赶黄草茎茶对槲皮素、乔松素等主要功效成分的溶出无明显影响。Penthorum chinense Pursh (PCP) stem,as a novel functional plant food material,is historically consumed as herbal tea.Nowadays,the green tea-commonly used processes,including steaming,rolling and parching,were applicated for PCP herbal tea debittering and favoring.However,the influence of these processes on the functional ingredients in PCP stem remains unknown.In the present work,the free amino acid composition,gallic acid contents,volatile components,total flavonoids,quercetin and pinocembrin in PCP stem and PCP stem tea were detected,using amino acid analyzer,HS-SPME-GC-MS and HPLC.The results suggested that lysine and gallic acid were the main bitter components in PCP stem,which decreased significantly in stem tea.Besides,PCP stem showed nonanal,(2E)-2-nonenal,decanal,1-octen-3-ol and lauraldehyde as its main volatile components,smelling like herbal medicine and grass,while PCP stem tea smelled with stronger flower and fruit fragrance rather than grass and herbal,with the decrease of (2E)-2-nonenal,decanal,1-octen-3-ol and lauraldehyde and increase of benzaldehyde,6-methyl-3,5-heptadiene-2-one and 2-amylfuran.Furthermore,the result of HPLC suggested that no significant influence of tea preparation in this work on the dissolution of the crucial functional ingredients in PCP stem,mainly including quercetin and pinocembrin.

关 键 词：赶黄草 代用茶 挥发性风味物质 苦味氨基酸 没食子酸 赖氨酸 功效成分 

分 类 号：TS272.55[农业科学—茶叶生产加工]