发芽黑麦茶制备过程中营养素及茶风味变化  

Changes of nutrients and tea flavor during the preparation of germinated rye tea

作　　者：魏楷东 陆晨浩 邢常瑞 李光磊 李彭 袁建 WEI Kai-Dong;LU Chen-Hao;XING Chang-Rui;LI Guang-Lei;LI Peng;YUAN Jian*(College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grain and Oil Quality Control and Deep Processing Technology,Nanjing 210023,China)

机构地区：[1]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏省粮油品质控制及深加工技术重点实验室,南京210023

出　　处：《食品安全质量检测学报》2023年第16期77-85,共9页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2022YFD2100202);江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：目的研究发芽黑麦茶制备的工艺条件和加工过程对其营养素及茶风味的影响。方法以黑麦为原料,经发芽、烘烤后制备成发芽黑麦茶,分析发芽过程中黑麦的营养物质变化,即黄酮、蛋白质、可溶性糖与植酸含量的变化,探究烘烤后发芽黑麦茶茶汤中的营养成分,即茶水浸出物、游离氨基酸、水溶性蛋白质及总酚含量的变化。并采用顶空固相微萃取-气相色谱-质谱法(head space-solid phase micro-extraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)、电子鼻和电子舌等感官技术对发芽黑麦茶的挥发性物质和茶风味进行检测。结果发芽过程中黑麦蛋白含量减少,可溶性糖及黄酮含量上升。在烘焙阶段,以水溶性蛋白质和游离氨基酸含量作为茶汤营养物质的主要参照指标,确定发芽黑麦茶的最佳工艺条件为:黑麦浸泡8 h,发芽3 d,140℃烘烤40 min。电子鼻和电子舌显示出一定的辨别不同发芽时间黑麦茶的能力。GC-MS结果表明:发芽黑麦茶中的挥发性物质主要为醛类、杂环化合物和一些醇类。结论发芽和烘烤过程会显著改变黑麦中营养素和挥发性化合物的组成和含量,研究结果可为发芽黑麦茶中风味物质的形成机制和黑麦的进一步加工提供参考数据。Objective To study the effect of germinated rye tea processing technology and preparation on the nutrients and tea flavor.Methods Germinated rye tea was prepared from rye as raw material after sprouting and baking.The changes of flavone,protein,soluble sugar content and antinutritive phytic acid content during germination were analyzed.The content of tea extract,free amino acid,water-soluble protein and total phenol of sprouted rye tea after baking were also analyzed.The volatile components and flavor of germinated rye tea were determined by head space-solid phase micro-extraction gas chromatography-mass spectrometry(HS-SPME-GC-MS),electronic nose and electronic tongue.Results During germination,rye protein content decreased,while soluble sugar and flavonoids content increased.In the baking stage,the content of water-soluble protein and free amino acids were taken as the main reference indexes of tea soup nutrients,and the optimum technological conditions were determined as follows:Rye soaked for 8 h,germinated for 3 d,and baked at 140℃for 40 min.Electronic nose and electronic tongue showed a certain ability to distinguish rye tea with different germination time.The results of GC-MS showed that the volatile substances in germinated rye tea were mainly aldehydes,heterocyclic compounds and some alcohols.Conclusion The germination and baking process will significantly change the composition and content of nutrients and volatile compounds in rye.The research results can provide reference data for the formation mechanism of flavor substances in germinated rye tea and the further processing of rye.

关 键 词：黑麦茶 发芽工艺 烘烤工艺 营养物质 风味评价 

分 类 号：TS272.5[农业科学—茶叶生产加工]