摘要
为提高铁观音杀青物的香气物质得率,采用单因素和正交试验对铁观音杀青物的复合酶酶解工艺进行优化,采用顶空固相微萃取结合气相色谱仪-质谱联用对香气成分进行检测。最佳的复合酶增香工艺为:料液比1∶20 g/mL,酸解后加入0.1%的复合酶,调节pH至4.5,60℃酶解3 h。酶解最佳增香样品的香气物质总量达到3926.52μg/L,比空白增长12.63倍。不同酶解工艺条件下香气物质的种类和含量有一定的差异,增香后的香气物质具有突出的铁观音香气特征,整体香味和谐。研究结果可对茶叶香气提取工艺的研究、茶叶深加工、茶叶香精的调配和食品调香及相关茶产业的发展等提供理论指导。
To improve the yield of aroma substances,the enzymatic hydrolysis process of Tieguanyin fixation was optimized by single-factor and orthogonal tests.The aroma components of Tieguanyin fixation were analyzed by headspace solid-phase micro-extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC�MS).The optimum aroma-enhancing process conditions were as follows:material-liquid ratio 1∶20 g/mL,0.1%of complex enzyme after acid digestion,pH adjusted to 4.5,and enzymatic hydrolysis at 60℃for 3 h.Under the above conditions,the total amount of aroma substances reached 3926.52μg/L,which was 12.63 times higher than that of the blank group.There were some differences in aroma types and contents under different enzymatic hydrolysis process.After enzymatic hydrolysis process,the aroma substances of Tieguanyin showed outstanding aroma characteristics and overall harmonious fragrance.The study provides theoretical guidance for the research of tea aroma extraction technology,the deep processing of tea,tea flavors blending,food flavoring and the development of tea industries.
作者
操晓亮
薛婉茹
庄志雄
谢李玲
周培琛
伊勇涛
张峰
洪晶
CAO Xiaoliang;XUE Wanru;ZHUANG Zhixiong;XIE Liling;ZHOU Peichen;YI Yongtao;ZHANG Feng;HONG Jing(Technology Center,China Tobacco Fujian Industrial Co.,Ltd.,Xiamen 361022;College ofBiological Science and Engineering,Fuzhou University,Fuzhou 350108)
出处
《中国食品添加剂》
CAS
2024年第3期88-95,共8页
China Food Additives
基金
国家自然科学基金(31700656,31000335)
福建省自然科学基金(2022J01560)。
关键词
铁观音杀青物
酶解
气相色谱-质谱联用
香气
Tieguanyin fixation
enzymatic hydrolysis
gas chromatography-mass spectroscopy
aroma
