过氧化氢酶对白芽奇兰茶叶香气成分转化的影响  

Effect of Catalase on the Transformation of Volatile Components in Baiyaqilan Tea

作　　者：吴云迪 刘谢缘 李利君[1,2,3] 倪辉 WU Yundi;LIU Xieyuan;LI Lijun;NI Hui(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;College of Marine Biology,Xiamen Ocean Vocational College,Xiamen 361021,China)

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]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]厦门市食品生物工程技术研究中心,福建厦门361021 [4]厦门海洋职业技术学院海洋生物学院,福建厦门361021

出　　处：《食品科学》2024年第22期164-172,共9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：本研究以乌龙茶新品类白芽奇兰茶叶为研究对象,通过气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)和香气活性值(odor activity value,OAV)分析等方法,探究过氧化氢酶对茶叶香气成分转化的影响。结果表明,过氧化氢酶处理使得白芽奇兰茶叶挥发性香气成分种类发生变化,在加酶处理前,白芽奇兰茶叶中共有17种成分OAV≥1;在过氧化氢酶处理后,共有23种成分OAV≥1。主成分分析结果显示,过氧化氢酶处理前后的白芽奇兰茶叶香气贡献成分具有明显区别。其中,反式-2-壬烯醛、芳樟醇、反式-香叶基丙酮、β-环柠檬醛等香气成分在过氧化氢酶处理后OAV显著增加,而顺式-芳樟醇氧化物在过氧化氢酶处理后OAV显著降低,这些成分变化说明过氧化氢酶对白芽奇兰茶叶香气的影响与儿茶素氧化分解、萜烯醇水解、糖苷类香气前体水解、脂质氧化、类胡萝卜素氧化降解及氨基酸氧化脱氨等转化反应有关。本研究阐释了过氧化氢酶对白芽奇兰茶叶香气影响的成分转化机制,有助于丰富对茶叶香气形成的理解,同时可为茶叶产品香气提升提供技术参考。In this study,the effect of catalase on the transformation of aroma components in Baiyaqilan tea,a new type of oolong tea was investigated by gas chromatography-mass spectrometry(GC-MS)and odor activity value(OAV).The results showed that the types of volatile aroma components in Baiyaqilan tea changed after catalase treatment.A total of 17 and 23 components with OAV≥1 were identified in Baiyaqilan tea before and after catalase treatment,respectively.Principal component analysis(PCA)performed on the aroma composition data showed a good discrimination between Baiyaqilan tea before and after catalase treatment.The OAV of aroma components such as trans-2-nonenal,linalool,trans-geranylacetone,andβ-cyclocitral increased significantly after catalase treatment,while those of cis-linalool oxides decreased significantly.The changes of these components indicated that the effect of catalase on the aroma of Baiyaqilan tea was related to transformation reactions such as the oxidative decomposition of catechins,the hydrolysis of terpene alcohols,the hydrolysis of glycosidic aroma precursors,lipid oxidation,oxidative degradation of carotenoids,and oxidative deamination of amino acids.This study helps to enrich the understanding of the aroma formation of tea and provides technical references for enhancing the aroma of tea products.

关 键 词：茶叶 香气 过氧化氢酶 气相色谱-质谱 成分转化 

分 类 号：TS272.5[农业科学—茶叶生产加工]