浸提工艺对普洱熟茶膏香气成分组成的影响  

Effect of Extraction Technology on Aroma Composition of Pu'Er Ripe Tea Paste

作　　者：李佳 郑健 蓝琳舒 朱立书 杨斌 LI Jia;ZHENG Jian;LAN Linshu;ZHU Lishu;YANG Bin(Yuxi Agricultural Vocational and Technical College,Yuxi 653100,China;Yunnan Yongqian Biotechnology Co.,Ltd.,Yuxi 653100,China)

机构地区：[1]玉溪农业职业技术学院,云南玉溪653100 [2]云南涌乾生物科技有限公司,云南玉溪653100

出　　处：《现代食品》2024年第16期190-192,共3页Modern Food

基　　金：云南省教育厅科学研究基金项目(批准号:2020J0856)。

摘　　要：本研究采用响应面分析法(RMA)分析了不同浸提工艺参数进行浸提所制备的普洱熟茶膏的香气感官差异,并应用顶空固相微萃取技术提取普洱熟茶膏香气成分。实验结果表明,浸提温度和茶水比对香气成分有显著影响。在85℃浸提温度、12.5 min浸提时间、1∶12茶水比的条件下,浸提得到的普洱熟茶膏香气品质最佳,香气成分为雪松醇以及其他多种具有特殊香气的成分。In this study,response surface analysis(RMA)was used to analyze the aroma and sensory differences of Pu'er ripe tea paste prepared by different extraction parameters.Aroma components of Pu'er ripe tea paste were extracted by headspace solid phase microextraction.The experimental results showed that the extraction temperature and tea water ratio had significant effects on the aroma components.Under the conditions of 85℃ extraction temperature,12.5 min extraction time and 1∶12 tea-water ratio,the aroma quality of Pu'er ripe tea paste obtained by extraction was the best,and the aroma components were cedarol and other special aroma components.

关 键 词：普洱熟茶膏 响应面分析 浸提工艺 香气成分 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]