基于GC-MS法对茶叶蛋中调味包的香气成分测定  

Determination of Aroma Components in Seasoning Packet of Tea Eggs Based on GC-MS

作　　者：谢善慈[1] 吴玉琼 黄玮婧 XIE Shan-ci;WU Yu-qiong;HUANG Wei-jing(Minbei Vocational and Technical College,Nanping 353000,China;College of Tea and Food Science,Wuyi University,Wuyishan 354200,China)

机构地区：[1]闽北职业技术学院,福建南平353000 [2]武夷学院茶与食品学院,福建武夷山354200

出　　处：《中国调味品》2023年第12期166-169,共4页China Condiment

基　　金：福建省中青年教师教育科研项目(JAT220742)。

摘　　要：茶叶蛋是一种具有特殊风味的鸡蛋,由调味包和茶叶混合加工后制成,深受消费者喜爱。该研究通过SPME-GC-MS法对茉莉花茶茶叶蛋和绿茶茶叶蛋的调味包中香气成分进行分析。研究结果表明,茶叶蛋类制品的调味包中主要包括烃类化合物(31.92%~49.29%)、醛类化合物(7.18%~11.94%)、环苯类化合物(9.03%~10.67%)、萜烯类化合物(0.62%~7.12%)和醇类化合物(0.35%~4.63%);其中,脂肪烃类化合物含量最高,但脂肪烃类化合物没有特殊气味,对茶叶蛋的香气成分没有贡献;酯类、醇类和苯环类化合物的阈值较高,对茶叶蛋的香气成分贡献较小;醛类化合物的香气阈值较低,是茶叶蛋香气成分的主要来源。该研究为提高茶叶蛋的品质奠定了基础。Tea egg is a kind of egg with special flavor,which is made by mixing seasoning packets and tea leaves and is loved by consumers.In this study,SPME-GC-MS method is used to analyze the aroma components of seasoning packets in jasmine tea eggs and green tea eggs.The research results show that the seasoning packets of tea egg products mainly include hydrocarbons(31.92%~49.29%),aldehydes(7.18%~11.94%),cyclobenzenes(9.03%~10.67%),terpenes(0.62%~7.12%)and alcohols(0.35%~4.63%),among which,the content of aliphatic hydrocarbons is the highest,but aliphatic hydrocarbons have no special flavor and do not contribute to the aroma components of tea eggs.Esters,alcohols and benzene compounds have higher threshold values and make little contribution to the aroma components of tea eggs.Aldehydes have lower aroma threshold values,and they are the main sources of the aroma components of tea eggs.This study has laid a foundation for improving the quality of tea eggs.

关 键 词：茶叶蛋 SPME-GC-MS法 香气成分 调味包 

分 类 号：TS264.2[轻工技术与工程—发酵工程]