不同处理方法茶叶提取液香气成分分析  

Analysis and comparison of aroma components of tea extracts based on different treatment methods

作　　者：袁华伟 张敏琴 刘钰洁 戴秋涟 张立强 尹礼国[1] 魏琴[1] 陈静 李莉 陈兴明 沈才洪 王松涛 YUAN Huawei;ZHANG Minqin;LIU Yujie;DAI Qiulian;ZHANG Liqiang;YIN Liguo;WEI Qin;CHEN Jing;LI Li;CHEN Xingming;SHEN Caihong;WANG Songtao(Facuity of Quality Management and Inspection Quarantine/Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province/Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education,Yibin University,Yibin 644000,China;Luzhou Pinchuang Technology Co.Ltd.,National Solid State Brewing Engineering Technology Research Center,Luzhou 646000,China)

机构地区：[1]宜宾学院质量管理与检验学部/固态发酵资源利用四川省重点实验室/香料植物资源开发与利用四川省高校重点实验室,四川宜宾644000 [2]泸州品创科技有限公司/国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品与发酵工业》2023年第13期281-287,共7页Food and Fermentation Industries

基　　金：国家固态酿造工程技术研究中心项目(2020-80,2021-130);固态发酵资源利用四川省重点实验室开放基金资助项目(2018GTJ003,2018GTJ005,2018GTJ014);香料植物资源开发与利用四川省高校重点实验室开放基金资助项目(2018XLZ00402,2020XLZ005);宜宾学院科研项目(2020YY04,2018RC15);泸州市酒城科技英才计划“泸州老窖果露酒泸州市科技创新团队”。

摘　　要：为探究不同处理方法对茶叶提取液香气成分的影响,分别采用超声波和β-葡萄糖苷酶、纤维素酶、果胶酶辅助提取,结合GC-MS技术和感官评价对茶叶提取液进行香气特征和组分分析,利用气味活度值(odor activity value,OAV)结合主成分分析探讨提取液中关键香气物质。GC-MS结果显示,不同处理方法的茶叶提取液香气成分组成和含量有一定差异,共鉴定出87种化合物,共有香气物质58种,其中醇类物质最丰富,含量最高。OAV结果表明,β-紫罗兰酮、香叶醇、芳樟醇是主要的关键香气物质,以花香为主体香,反,反-2,4-癸二烯醛还赋予纤维素酶提取液浓郁的脂香。主成分分析发现,因关键香气物质不同使得4种提取液香气差异较大。感官评价表明,β-葡萄糖苷酶提取液的香气浓郁且持久性好,协调度高,层次感丰富。香气物质组成和含量的不同造成香气差异较大,以β-葡萄糖苷酶提取液的整体香气最佳。The composition and characteristics of tea aroma extracted by different methods were explored.Ultrasonic-assisted extraction andβ-glucosidase,cellulase,and pectinase enzyme-assisted extraction were used to extract aroma substances from tea,respectively.The aroma characteristics and components of the extracts were compared with gas chromatography-mass spectrometry(GC-MS)and sensory evaluation.Odor activity value(OAV)and principal component analysis were used to investigate the key aroma substances.The GC-MS results showed that there were some differences in the composition and content of aroma components extracted by the four methods.A total of 87 compounds were identified,and 58 aroma substances were shared,among which alcohols were the most abundant and the content was the highest.OAV results showed thatβ-ionone,geraniol,and linalool were the main aroma substances,so the main aroma was floral fragrance,and trans-2,4-sebacdienal also endowed the cellulase extract with rich lipid aroma.Principal component analysis showed that the aroma of the four extracts differed greatly due to the different characteristic aroma substances.The sensory evaluation showed that the aroma ofβ-glucosidase extract was strong and durable,with high coordination and a rich sense of hierarchy.The difference in composition and content of aroma compounds resulted in a great difference in aroma,and the overall aroma ofβ-glucosidase extract was the best.

关 键 词：茶叶提取液 处理方法 香气 感官评价 气相色谱-质谱联用 气味活度值 主成分分析 

分 类 号：TS272.7[农业科学—茶叶生产加工]