不同杀青方式对刺梨叶茶风味物质的影响  

Effects of different fixation methods on flavoring substances of Rosa roxburghii Tratt leaves tea

作　　者：涂青 陈秋慧 穆先 卢红梅[1,2] 杨双全 陈莉[1,2] 黄永光[2] TU Qing;CHEN Qiuhui;MU Xian;LU Hongmei;YANG Shuangquan;CHEN Li;HUANG Yongguang(Guizhou Key Lab of Fermentation and Biological Pharmacy,Guizhou University,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;School of Chemistry and Chemical Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《食品与发酵工业》2023年第20期140-150,共11页Food and Fermentation Industries

基　　金：贵州省科技支撑计划(黔科合支撑[2019]2317);贵州省科技平台及人才团队计划项目(黔科合平台人才[2018]5251)。

摘　　要：刺梨叶茶是以刺梨树春季嫩叶为原料,采用绿茶工艺制备而成的代用茶,具有良好的口感和保健功效。为探究不同杀青工艺对刺梨叶茶风味物质的影响,采用顶空固相微萃取-气相色谱-质谱技术,结合电子舌分析,研究微波杀青(WB)、蒸汽杀青(ZQ)、热力杀青(RL)3种不同杀青方式制作的刺梨叶茶的风味物质的差异。结果表明,WB样品的苦味、鲜味、咸味最强,酸味、涩味最弱,ZQ样品酸味、涩味、鲜味、咸味适中,苦味最弱,RL样品的酸味、涩味最强,苦味适中,鲜味、咸味最弱。从不同杀青方式制作的刺梨叶茶中分别检测鉴定出213(WB)、205(ZQ)、209(RL)种挥发性风味物质,以醛类化合物、烷类化合物和醇类化合物为主。基于香气活性值分析,筛选出35种对刺梨叶茶香气有较大影响的呈香物质,通过对35种主要呈香物质的主成分分析,确定了十二醇是WB样品的关键香气成分,苯乙酮是ZQ样品的关键香气成分,芳樟醇、乙醛是RL样品的关键香气成分。综合各项研究结果来看,微波杀青方式更适合用于刺梨叶茶的制备。研究结果为刺梨叶茶的风味化学研究及产品开发提供理论参考。Rosa roxburghii Tratt leaves contain a variety of nutritional functional components,which have good development and utilization value.Rosa roxburghii Tratt leaves tea is a substitute tea prepared by green tea technology from the spring leaves of Rosa roxburghii Tratt leaves.It has good taste and health care effects.The flavor of the tea is one of the main sensory characteristics to reflect the quality of tea,and the production technology will have a certain influence on the formation of tea flavor substances.To explore the influence of different fixation methods on the flavor substances of Rosa roxburghii Tratt leaves tea,headspace solid phase microextraction-gas chromatography-mass spectrometry and electronic tongue were used to study the differences of flavor substances in three different fixation methods,including microwave fixation(WB),steam fixation(ZQ),and thermal fixation(RL).Results showed that WB samples had the strongest bitter,umami,and saltiness,and the weakest sour and astringent taste.ZQ samples had moderate sour,astringent,umami,and saltiness,and the weakest bitter taste.RL samples had the strongest sour and astringent taste,moderate bitter taste,and the weakest umami and saltiness.213(WB),205(ZQ),and 209(RL)volatile flavor compounds were identified from Rosa roxburghii Tratt leaves tea prepared by different fixation methods,and aldehydes,alanes,and alcohols were the main flavor compounds.Based on odor activity value analysis,35 aroma compounds were selected that had a great impact on the aroma of Rosa roxburghii Tratt leaves tea.Through principal component analysis of 35 aroma substances,it was determined that dodecyl alcohol was the key aroma component of WB sample,acetophenone was the key aroma component of ZQ sample,linalool and acetaldehyde were the key aroma component of RL sample.According to the results of various studies,microwave fixation is more suitable for the preparation of Rosa roxburghii Tratt leaves tea.The results provided a theoretical reference for flavor chemistry research and

关 键 词：刺梨叶茶 风味物质 杀青方式 电子舌 顶空固相微萃取-气相色谱-质谱 

分 类 号：TS272.4[农业科学—茶叶生产加工]