酶法辅助提取信阳毛尖香气成分  

Enzymatic Extraction of Aromatic Components from Xinyang Maojian Tea

作　　者：陈玲[1] 王学方 李智宁 范毅[1] 宁二娟 李健[1] 李晓[1] CHEN Ling;WANG Xue-fang;LI Zhi-ning;FAN Yi;NING Er-juan;LI Jian;LI Xiao(Henan Biotechnology Development Center,Henan Natural Product Biotechnology Corportion Limited,Henan Academy of Sciences,Zhengzhou 450008,Henan,China)

机构地区：[1]河南省科学院河南省生物技术开发中心,河南省纳普生物技术有限公司,河南郑州450008

出　　处：《食品研究与开发》2021年第13期91-97,共7页Food Research and Development

基　　金：河南省科学院助推科技成果转化项目(200213014)。

摘　　要：以信阳毛尖为研究对象,采用同时蒸馏萃取法(simultaneous distillation and extraction,SDE)提取,气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)进行检测,考察β-葡萄糖苷酶、果胶酶、中性蛋白酶及纤维素酶辅助对信阳毛尖香气成分提取的影响。结果表明,4种酶均可以提高信阳毛尖香气成分中醇类、萜烯类、酸类、酮类及其它成分个数及其相对含量,其中中性蛋白酶辅助提取的香气成分种类最多。β-葡萄糖苷酶辅助提取信阳毛尖香气成分得率最高,其次是中性蛋白酶。因此在信阳毛尖香气成分提取时添加β-葡萄糖苷酶和中性蛋白酶,既可以增加香气成分种类,又可以提高香气成分得率。Xinyang Maojian tea was evaluated by performing simultaneous distillation extraction(SDE)and gas chromatography-mass spectrometry(GC-MS)to determine the effects ofβ-glucosidase,pectinase,neutral pro-tease,and cellulase on the extraction of aromatic components.All four enzymes were found to increase the diver-sity and relative content of alcohols,terpenes,acids,ketones,and other aromatic components.Neutral protease produced the greatest variety of aromatic components,while assisted extraction withβ-glucosidase produced the highest yield,followed by neutral protease.This study encourages the addition ofβ-glucosidase and neutral pro-tease to increase the types and yields of aromatic components from Xinyang Maojian tea.

关 键 词：酶法 信阳毛尖 香气成分 同时蒸馏萃取法 

分 类 号：O657.63[理学—分析化学] TS272.7[理学—化学]