不同干燥方式对速溶普洱晒红茶香气成分的影响  

Effects of Different Drying Methods on the Aroma-Active Components of Instant Pu'er Sun-dried Black Tea

作　　者：刘聪 钱磊 龚婉莹 郑婷婷 林珊 张文杰 LIU Cong;QIAN Lei;GONG Wanying;ZHENG Tingting;LIN Shan;ZHANG Wenjie(College of Tea,West Yunnan University of Applied Sciences,Pu'er,Yunnan 665000,China;Pu’er Institute of Pu-erh Tea,Pu’er,Yunnan 665000,China;Pu’er Green Food Development Center,Pu’er,Yunnan 665000,China)

机构地区：[1]滇西应用技术大学普洱茶学院,云南普洱665000 [2]普洱茶研究院,云南普洱665000 [3]普洱市绿色食品发展中心,云南普洱665000

出　　处：《热带农业科学》2024年第9期84-91,共8页Chinese Journal of Tropical Agriculture

基　　金：云南省科技特派员项目(No.202104BK090533,No.202104BK090523)。

摘　　要：为探究不同干燥方式对速溶普洱晒红茶香气成分的影响,采用顶空固相微萃取(headspacesolid-phasemicroextraction,HS-SPME)结合气相色谱—嗅闻法(gaschromatography-olfactometry,GC-O)和气相色谱—质谱法(gas chromatography-massspectrometry,GC-MS)对冷冻干燥和喷雾干燥制备的速溶普洱晒红茶及普洱晒红茶原料的香气物质进行鉴别、分析和比较。结果表明:GC-MS分别从冷冻干燥速溶普洱晒红茶(freeze-drying instant Pu-erh sun-dried black tea,FISBT)、喷雾干燥速溶普洱晒红茶(spray-drying instant Pu-erh sun-dried black tea, SISBT)和普洱晒红茶(Pu-erh sun-dried black tea, SBT)原料中鉴定出30、21和30种香气化合物。其中,FISBT中气味强度(odor intensity, OIs)大于5(代表GC-O评价中等气味强度)的化合物有11种,SISBT中OIs大于5的化合物有6种,SBT中OIs大于5的化合物有14种,即SBT原料经过萃取干燥处理后OIs大于5的化合物减少。比较FISBT、SISBT和SBT的香气化合物气味活力值(aroma activity values, OAVs),确定FISBT、SISBT和SBT中OAVs≥1的关键香气成分分别有20、15、23种。在FISBT、SISBT和SBT中OAVs值最大的化合物均为β-大马酮、β-紫罗兰酮和二氢-β-紫罗兰酮。相比于SBT,FISBT和SISBT中关键香气成分的个数分别减少约13%和35%;相比于FISBT,SISBT中关键香气成分含量损失67.84%。采用冷冻干燥技术对制备速溶滇红茶香气影响相对较小,该研究为高品质速溶普洱晒红茶的生产提供理论基础。To study the effects of different drying methods on the aroma-active components of instant Pu’er sun-dried black tea,the aroma-active compounds of instant Pu’er sun-dried black tea prepared by freeze-drying and spray-drying and their raw materials were identified,analyzed,and compared via headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-olfactometry(GC-O)and gas chromatography-mass spectrometry(GC-MS).The results showed that a total of 30,21,and 30 aroma-active compounds were identified in freeze-dried instant Pu’er sun-dried black tea(FISBT),spray-dried instant Pu’er sun-dried black tea(SISBT),and Pu’er sun-dried black tea,respectively.There were 11 kinds of compounds with odor intensities(OIs)greater than 5(representing moderate odor intensity according to the GC-O evaluation)in FISBT,and only six kinds and 14 kinds of compounds with OIs greater than 5 in SISBT and SBT,respectively.That is,after extraction and drying of the SBT raw materials,the number of compounds with OIs greater than 5 was decreased.By comparing the aroma activity values(OAVs)of FISBT,SISBT,and SBT,20,15,and 23 kinds of critical aroma components with OAVs≥1 in FISBT,SISBT,and SBT,respectively,were determined.The critical aroma-active compounds with the largest OAV values in FISBT,SISBT,and SBT wereβ-damascenone,β-ionone,and dehydro-β-ionone,respectively.However,compared with those in SBT,the number of critical aroma-active compounds in FISBT and SISBT decreased by approximately 13%and 35%,respectively;compared with that in FISBT,the total content of critical aroma-active compounds in FISBT decreased by 67.84%.The use of freeze-drying technology has relatively little impact on the aroma-active compounds of instant Pu'er sun-dried black tea,and this study provides a theoretical basis for producing high-quality instant Pu'er sun-dried black tea.

关 键 词：速溶普洱晒红茶 不同干燥方式 气相色谱-嗅闻法 气味活力值 香气成分 

分 类 号：S533[农业科学—作物学]