俄色菊花复合饮料配方研究及香气成分分析  

Study on Compound Formulation and Aroma Component Analysis of Russian Chamomile Chrysanthemum Tea Beverage

作　　者：邓静[1] 罗晶晶 朱开宪 雷敏 彭毅秦 易宇文[1] 吴华昌[1] DENG Jing;LUO Jingjing;ZHU Kaixian;LEI Min;PENG Yiqin;YI Yuwen;WU Huachang(Sichuan Tourism University,Chengdu,Sichuan 610100,China;Luhuo Snow Russe Co.,Ltd.,Ganzi,Sichuan 626000,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]炉霍雪域俄色有限责任公司,四川甘孜626000

出　　处：《农产品加工》2024年第3期1-4,14,共5页Farm Products Processing

基　　金：四川省教育厅科技创新团队项目(18TD0043)。

摘　　要：以俄色茶叶及菊花为主料研制俄色菊花茶复合饮料,基于单因素试验,以感官评分为评价指标,通过正交试验确定俄色菊花茶复合饮料的最佳配方。经顶空固相微萃取气相色谱质谱法(Headspace solid-phase micro-extraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析复合饮料香气成分。结果表明,影响复合饮料感官品质的因素排序为俄色茶与菊花茶汤体积比(A)>白砂糖添加量(B)>苹果酸添加量(D)>D-异抗坏血酸钠添加量(C);俄色菊花茶复合饮料的最佳配方为俄色茶与菊花茶汤体积比4∶1,白砂糖添加量8%,D-异抗坏血酸钠添加量0.30%,苹果酸添加量0.03%;复合饮料含有42种挥发性化合物,其中酯类和酸类物质种类及含量最多,为复合饮料的主要增香物质。Russian chamomile tea complex drink was developed with Russian chamomile tea and chrysanthemum as main materials.Based on single factor experiment and sensory score as evaluation index,the best formula of Russian chamomile tea complex drink was determined by orthogonal experiment.The aroma components of compound beverage were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry.The order of factors affecting the sensory quality of the complex beverage were as follows:volume ratio of Russian tea to chrysanthemum tea soup(A)>white sugar content(B)>malic acid(D)>D-isoascorbate sodium(C).The optimal formula of Russian chamomile tea complex drink was:the volume ratio of Russian tea and chrysanthemum tea soup 4∶1,the amount of sugar added 8%,the amount of D-isoascorbate sodium added 0.30%,and the amount of edible flavor added 0.03%.There were 42 kinds of volatile compounds in complex drinks,among which esters and acids were the main flavoring substances in complex drinks.

关 键 词：俄色茶 菊花 正交试验 气相色谱-质谱法 香气物质 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]