过氧化氢酶、多酚氧化酶及其组合对白芽奇兰速溶茶粉香气品质的影响  

Effects of Catalase and/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder

作　　者：刘谢缘 马莹 曾琪 翁淑燚 李利君[1,4] 倪辉 陈峰[6] LIU Xieyuan;MA Ying;ZENG Qi;WENG Shuyi;LI Lijun;NI Hui;CHEN Feng(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Xiamen Customs Technology Center,Xiamen 361021,China;Zhibenqingyuan(Putian)Food Technology Co.Ltd.,Putian 351100,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Xiamen Ocean Vocational College,Xiamen 361021,China;Department of Food,Nutrition and Package Sciences,Clemson University,Clemson 29634,USA)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]厦门海关技术中心,福建厦门361021 [3]植本清源(莆田)食品科技有限公司,福建莆田351100 [4]福建省食品微生物与酶工程重点实验室,福建厦门361021 [5]厦门海洋职业技术学院,福建厦门361021 [6]美国克莱姆森大学食品科学、营养与包装科学系,美国克莱姆森29634

出　　处：《食品科学》2024年第22期146-153,共8页Food Science

基　　金：中央引导地方科技发展专项(2022L3057);国家自然科学基金面上项目(31871765)。

摘　　要：本研究采用顶空固相微萃取-气相色谱-质谱联用技术和香气活性值(odor activity value,OAV)分析,探究过氧化氢酶、多酚氧化酶及复合酶处理对特色乌龙茶白芽奇兰速溶茶粉香气成分的影响。结果表明,经过氧化氢酶、多酚氧化酶及复合酶处理后,白芽奇兰速溶茶粉的香气成分和含量均发生了显著变化。过氧化氢酶处理组的香气成分含量最高且OAV提高最多,新生成了反式芳樟醇氧化物(呋喃糖)、顺式-己酸-3-己烯基酯和反式-β-法呢烯,且与未经处理的茶样相比反式-2-壬烯醛、β-环柠檬醛、反式-2-癸烯醛和反式香叶基丙酮的OAV均显著增加;多酚氧化酶处理组新生成了顺式-己酸-3-己烯基酯、反式-β-法呢烯、反式-β-紫罗兰酮和β-环氧紫罗兰酮,且反式-2-壬烯醛、芳樟醇和反式-β-紫罗兰酮的OAV显著增加;过氧化氢酶和多酚氧化酶复合处理组的香气成分种类最多,新生成了顺式-3-己烯-1-醇、反,反-2,4-庚二烯醛、顺式-β-罗勒烯、反式-2-辛烯醛、反,反-3,5-辛二烯-2-酮、壬醛、5-乙基-6-甲基-3-庚烯-2-酮、丁酸己酯、戊酸叶醇酯、2-甲基丁酸己酯、顺式-己酸-3-己烯基酯、己酸己酯、反式-β-法呢烯和反式-β-紫罗兰酮,且芳樟醇的OAV显著增加。这些酶处理引起的香气成分变化可能与类胡萝卜素氧化降解、脂质过氧化、萜醇类前体糖苷键断裂等机制相关。本研究发现了过氧化氢酶和多酚氧化酶复合处理对白芽奇兰速溶茶粉香气具有协同增效作用,可为提高速溶茶粉的香气品质提供理论依据。In this study,headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and odor activity value(OAV)techniques were used to investigate the effects of catalase and/or polyphenol oxidase on the aroma components in instant Baiyaqilan tea powder.The results showed that all three enzymatic treatments led to significant changes in the types and contents of aroma components in Baiyaqilan instant tea powder.Catalase treatment resulted in the highest amount of aroma components and the highest increase in OAV,as well as the formation of new compounds such as trans-linalool oxide(furanose),cis-caproic acid-3-hexenyl ester and trans-β-farnesene,and it significantly increased the OAV of trans-2-nonenal,β-cyclocitral,trans-2-decenal and trans-geranylacetone when compared with untreated tea samples.Polyphenol oxidase treatment led to the formation of new compounds such as cis-3-hexenyl hexanoate,trans-β-farnesene,trans-β-ionone andβ-epoxyviniferone,and significantly increased the OAVs of trans-2-nonenal,linalool and trans-β-ionone.The combined treatment group contained the greatest number of aroma components,including the newly formed compounds cis-3-hexen-1-ol,trans,trans-2,4-heptadienal,cis-β-ocimene,trans-2-octenal,trans,trans-3,5-octadien-2-one,nonanal,5-ethyl-6-methyl-3-hepten-2-one,hexyl butyrate,Z-3-hexenyl valerate,hexyl 2-methylbutanoate,cis-hexanoic acid-3-hexenyl ester,hexyl hexanoate,trans-β-farnesene and trans-β-ionone,and showed a significant increase in the OAV of linalool.The mechanisms behind the changes in the aroma of instant Baiyaqilan tea powder induced by polyphenol oxidase and/or catalase treatments might be related to oxidative degradation of carotenoids,lipid peroxidation,and glycosidic bond rupture of terpene alcohol precursors.This study reveals a synergistic effect of combined treatment with catalase and polyphenol oxidase on the aroma of instant Baiyaqilan tea powder,which provides an important basis for improving the aroma quality of instant te

关 键 词：速溶茶粉 过氧化氢酶 多酚氧化酶 复合酶 香气成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]