摘要
采用常规分析法与高效液相色谱、气相色谱-质谱分析法相结合对蒙顶甘露茶的主要滋味成分、游离氨基酸组分和香气组分进行检测,并就内含成分与品质风味的关系进行探究。结果表明,主要滋味成分茶多酚、儿茶素、咖啡碱、可溶性糖和氨基酸的全含量为(23.98±0.26)%、(17.52±0.05)%、(4.26±0.21)%、(4.85±0.12)%和(4.66±0.16)%,酚氨比值为3.95~7.43;日常饮茶冲泡时,第2次泡滋味感官评分(28.9±0.2)最高,品质风味好,其主要成分包括茶多酚、咖啡碱、可溶性糖和游离氨基酸,浸出质量浓度分别为262.2、63.9、66.5 mg/250 m L和89.3 mg/250 m L,酚氨比值较小,为2.93;蒙顶甘露茶中含有18种游离氨基酸组分,其中茶氨酸高达20.46 mg/g,占51.5%;蒙顶甘露茶中酯型儿茶素组分表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯的含量分别为3.39%、6.97%;检测到51种香气组分,主要是醇类(12种)和酯类(9种),其中芳樟醇、β-紫罗兰酮、橙花叔醇和反-橙花叔醇含量较高,这些组分共同成为嫩香持久馥郁的香气物质基础。
The major flavor and aroma components of Mengding Ganlu tea were analyzed by combined use of conventional analysis, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The free amino acid composition and aroma compounds were examined for their relationships with the quality and flavor. The results showed that the major flavor compounds of Mengding Ganlu tea included polyphenols, catechins, caffeine, soluble sugars and amino acids with values of (23.98 ± 0.26)%, (17.52 ± 0.05)%, (4.26 ± 0.21)%, (4.85 ± 0.12)% and (4.66 ± 0.16)%, respectively, and the phenol/ammonia ratio was 3.95–7.43. The tea infusion from the second brewing scored highest (28.9±0.2) in sensory quality and mainly contained polyphenols (262.2 mg/250 m L), caffeine (63.9 mg/250 m L), soluble sugars (66.5 mg/250 m L) and free amino acids (89.3 mg/250 m L) with a small phenol/ammonia ratio of 2.93. Mengding Ganlu tea contained 18 kinds of amino acids, with theanine accounting for 20.46 mg/g of the total amount. The contents of ECG and EGCG in the tea were 3.39% and 6.97%, respectively. Totally 51 kinds of aroma components in the tea were detected, mainly including alcohols (12) and ester (9), with linalool, β-ionone, nerolidol and trans-nerolidol being the major compounds. These components contributed to the lasting delicate aroma.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第24期158-163,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2013BAD20B07)
关键词
蒙顶甘露
滋味
香气
物质基础
Mengding Ganlu tea
flavor
aroma
material basis
