外源酶提高铁观音杀青叶香气的工艺研究  

Research on Improvement of aroma of enzym-denatured leaves from Tieguanyin by exogenous enzymes

作　　者：张峰 薛婉茹 陈小明 谢李玲 李斌 孟春[2] 郭松斌 谢金栋 洪晶[2] ZHANG Feng;XUE Wanru;CHEN Xiaoming;XIE Liling;LI Bin;MENG Chun;GUO Songbin;XIE Jindong;HONG Jing(Technology Center,China Tobacco Fujian Industrial Co.,Ltd.,Xiamen 361021,China;College of Biological Science and Technology,Fuzhou University,Fuzhou 350108,China)

机构地区：[1]福建中烟工业有限责任公司技术中心,福建厦门361022 [2]福州大学生物科学与工程学院,福建福州350108

出　　处：《茶叶通讯》2022年第1期80-87,共8页Journal of Tea Communication

基　　金：福建中烟工业有限责任公司项目(FJZYKJJH2020021)。

摘　　要：为了提高铁观音杀青叶烟用香料中香气物质的得率,采用生物酶对原料进行酶解增香后再提取。采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术分析挥发性香气成分含量并进行感官评定。结果表明,先加入柠檬酸酸解再加入复合酶(纤维素酶0.03%、果胶酶0.03%和β-葡萄糖苷酶0.03%)酶解后,芳樟醇、香叶醇、苯乙醇、二氢芳樟醇、α-松油醇和水杨酸甲酯等挥发性香气成分含量显著增加,香气成分的总量也增加,感官品质显著提升。In order to improve the yield of aroma in Tieguanyin enzyme-denatured leaves,exogenous enzyme was applied and then it was extracted afterwards.The volatile compounds and aroma intensity were evaluated using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation.The results indicated that the content of volatile aroma components,such as linalool,geraniol,phenylethanol,dihydrolinal linalool,α-pinoresinol and methyl salicylate,increased significantly after acid digestion by adding citric acid and enzymolysis by enzyme complex (cellulase 0.03%,pectinase 0.03% and β-glucosidase 0.03%).Moreover,the total amount of aroma in leaves increased and the sensory quality improved significantly.

关 键 词：铁观音 杀青叶 外源酶 顶空固相微萃取 气质联用仪 增香 香气成分 茶叶 

分 类 号：S571.1[农业科学—茶叶生产加工]