摘要
以金观音茶鲜叶为研究对象,通过不同水浴条件下静态顶空固相微萃取方式提取茶青香气挥发物,并利用气相色谱质谱法对香气组分进行半定量分析,在不同水浴温度下同时测定脂氧合酶、β-葡萄糖苷酶和多酚氧化酶等酶促反应活力。结果表明:茶青香味主要由花香、果香、木香和青香组成,花香气味在茶青不同萃取温度过程中对其香味的贡献均超过其他类型气味;茶青产香酶促反应最适温度区间在40~60℃;在萃取茶青香气挥发物过程中,大部分花香型挥发物气味在60℃以上具有较高活性,且具有高温高活性度的特点,木香型和青香型挥发物气味活性度分别具有高温高活性和低温高活性的特点;从不同香型挥发性化合物对茶青香味形成贡献上看,(E)-β-紫罗兰酮、柠檬烯、L-α-蒎烯分别对茶青花香味、果香味和木香味具有重要贡献,青香味起主要作用的物质为(Z)-3-己烯醇和(E)-2-己烯醛。本研究对茶叶做青阶段不同香气型态建成上具有一定参考意义。
Volatiles in fresh tea leaves from Jinguanyin cultivar were collected by extraction from hot water at different temperatures using static headspace solid-phase micro-extraction(HSPME),then semi-quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS)for the purpose of understanding the enzymatic activities(lipoxygenase,β-glucosidase and polyphenol oxidase)at various temperatures.Interestingly,floral odor,one of the four major fragrances(floral,fruity,woody and green)in fresh tea leaves,consistently contributed more to the fragrance than the other odor types at the range of extraction temperatures.The optimum temperature range for the related enzymatic reactions proved to be 40-60℃,but stronger floral odor activities were observed when the temperatures were above 60℃.To our surprise,the odor activities behaved differently for woody and green fragrances,with enhancements for the former at high temperature and the latter at low temperature,respectively.(E)-β-ionone,limonene and L-α-pinene contributed significantly to the floral,fruity and woody flavor of tea,respectively,and both(Z)-3-hexenol and(E)-2-hexenal play a major role in green.It is of great reference for guiding the formation of different tea aromas structures tea in tea-making process.
作者
蒋宇航
林小琴
许艺娜
江文甲
林生
林文雄
JIANG Yuhang;LIN Xiaoqin;XU Yina;JIANG Wenjia;LIN Sheng;LIN Wenxiong(College of Agriculture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Key Laboratory of Fujian Province for Agroecological Process and Safety Monitoring,College of Life Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;School of Resource Engineering,Longyan University,Longyan,364000,China;Anxi College of Tea Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《生物加工过程》
CAS
2023年第6期691-701,共11页
Chinese Journal of Bioprocess Engineering
基金
国家重点研发计划(2016YFD0200900)
福建省教育厅中青年教师教育科研项目(JT180140)
福建省重大农技推广服务试点项目(KNJ-153015)。
关键词
茶青
花香
气味活性
萃取温度
静态顶空固相微萃取
fresh tea leaves
floral
odor activity
extraction temperature
static headspace solid-phase micro-extraction
