不同饮用水对香椿发酵茶茶汤品质和抗氧化活性的影响  

Impact of Different Brewing Water on the Quality and Antioxidant Activity of Toona sinensis Fermented Tea Infusions

作　　者：蒋鹏飞 赵甜甜 史冠莹 张乐 赵丽丽 王继红 赵妍 王赵改 JIANG Pengfei;ZHAO Tiantian;SHI Guanying;ZHANG Le;ZHAO Lili;WANG Jihong;ZHAO Yan;WANG Zhaogai(Agricultural Products Processing Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2024年第15期91-99,共9页Science and Technology of Food Industry

基　　金：中原科技创新领军人才项目(234200510004);河南省农业科学院新兴学科发展专项(2023XK06);河南省科技攻关项目(232102110128,232102110153)。

摘　　要：水是茶汤品质呈现的介质,对茶性的发挥至关重要。选用自来水、矿泉水、纯净水冲泡香椿发酵茶,利用紫外分光光度计、电子舌和气相色谱-质谱联用技术分析3种水样茶汤的理化指标、生化成分、抗氧化活性及风味物质,以期阐明水质对香椿发酵茶茶汤品质的影响机理。结果表明,不同饮用水对香椿发酵茶茶汤品质和抗氧化活性具有显著影响(P<0.05)。pH呈弱酸性、电导率接近于1μS/cm的纯净水茶汤的茶多酚(669.45 mg/L)、总黄酮(645.83 mg/L)、可溶性糖(731.91 mg/L)和游离氨基酸(2738.96 mg/L)含量最高,清除DPPH自由基能力(IC_(50)为0.17 mg/mL)和总还原能力最强。自来水茶汤中咖啡碱含量最高(67.98 mg/L),清除羟基自由基能力最强(IC_(50)为12.27 mg/mL)。电子舌能够快速区分不同水样冲泡的香椿发酵茶茶汤,其中纯净水茶汤的味感最为丰富,与苦味、苦味回味、甜味及丰富度相关。利用GC-MS共鉴别出29种挥发性物质,含硫类和醛类是香椿发酵茶茶汤的主体挥发性成分,占50%以上。自来水、矿泉水、纯净水茶汤分别检出24种、17种和16种,其中自来水茶汤的香气组成最为丰富,纯净水茶汤花果香明显。综合分析纯净水最适宜冲泡香椿发酵茶,茶汤整体品质最优。本研究初步明确了水质对香椿发酵茶茶汤生化成分、抗氧化活性及风味物质的影响,为香椿发酵茶的科学冲泡及香椿发酵茶饮品的开发提供理论依据。Water is the important medium of the tea infusions,which plays a crucial role in the development of tea quality.Tooma sinensis(TS)fermented tea was brewed with tap water,mineral water and purified water.The physicochemical indexes,biochemical components,antioxidant activity and flavor compounds of three types tea infusions were analyzed using ultraviolet spectrophotometer,electronic tongue and gas chromatography-mass spectrometry(GC-MS)to elucidate the influence of different brewing water on the quality of TS fermented tea infusions.The results demonstrated that the quality and antioxidant activity of TS fermented tea infusions were significant influenced by different brewing water(P<0.05).Among the three samples,the purified water tea infusion with weak acidity and conductivity close to 1μS/cm exhibited superior characteristics,including the highest levels of tea polyphenols(669.45 mg/L),total flavonoids(645.83 mg/L),soluble sugar(731.91 mg/L)and free amino acids(2738.96 mg/L).Additionally,it demonstrated the strongest scavenging capacity of DPPH free radicals(IC_(50)was 0.17 mg/mL)and total reducing ability.Moreover,tap water tea infusions showed the highest caffeine content(67.98 mg/L)and the significant OH radical scavenging ability with IC_(50)value of 12.27 mg/mL.The electronic tongue effectively discriminated between TS fermented teas prepared using different brewing water,with the tea infusions made from pure water exhibiting the most abundant taste profile characterized by bitterness,bitter aftertaste,sweetness and richness.A total of 29 volatile components were identified using GC-MS,with sulfur-containing compounds and aldehydes were found to be the predominant volatile components in the TS fermented tea infusions,accounts for more than 50%of the total.24,17 and 16 volatile components were detected in tap water,mineral water and purified water tea infusions,respectively.The aroma components of tap water tea infusions exhibited the most abundant,and purified water tea infusions displayed obvious floral

关 键 词：饮用水 香椿发酵茶 生化成分 抗氧化活性 挥发性成分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]