作　　者： ; ; ;

机构地区： 华南农业大学园艺学院

出　　处： 《食品安全质量检测学报》 2015年第4期1257-1264,共8页

摘　　要： 目的研究不同外源酶处理对金观音红茶香气组分的影响,确定在萎凋过程中添加外源酶与红茶香气组分的关系。方法采用顶空-固相微萃取技术提取金观音红茶的香气成分,探讨在萎凋过程中添加木聚糖酶、纤维素酶、木瓜蛋白酶处理后金观音红茶香气成分的变化,经气质联用分析确定不同外源酶添加后金观音红茶的香气组分的变化。结果 4种茶样共鉴定出29种挥发性物质,其中醇类物质5种、烯烃类物质13种、烷烃类物质4种、酮酯类物质3种以及其他类物质4种。对照样鉴定出23种香气化合物,3种外源酶处理的样品均鉴定出29种香气化合物。4种处理茶样均含有的主要香气组分为反-α,α-5-三甲基-5-乙烯基四氢化-2-呋喃甲醇、顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇、1-石竹烯、芳樟醇氧化物II和杜松烯等。结论 3种酶处理的茶样香气物质种类较未经酶处理的茶样要有所增加。另外,3种外源酶处理的香气组分的相对含量均较对照组的要高,其中纤维素酶处理的香气组分最高,达到86.19%。 Objective To research the effects of different enzymatic treatments on the aromatic components of Jinguanyin black tea, and establish the relationship between enzymatic treatments and aromatic components of Jinguanyin black tea. Methods The volatiles in Jinguanyin black tea were determined by the headspace solid-phase micro extraction(HS-SPME) and capillary gas chromatography-mass spectrometry(GC-MS). Changes in aroma components of Jinguanyin black tea treated by xylanase, cellulase and papain in the withering process were discussed and analyzed by gas chromatography–mass spectrometry(GC-MS). Results A total of 29 volatile components were identified in the 4 samples, including 5 alcohols, 13 alkenes, 4 alkanes, 3 ketonic esters and 4 others. 23 kinds of volatile compounds were identified in the tea sample treated by vacancy, and 29 kinds of volatile compounds were identified in the tea sample treated by xylanase, cellulase and papain. The main aroma components contained in 4 tea included trans-α,α-5-trimethyl-5-vinyltetrahydronaphthalene-2-furyl methanol, cis-α,α-5-trimethyl-5-vinyl-tetrahydronaphthalene-2-methanol, l-caryophyllene, linalool oxide II, d-cadinenethe, and so on. Conclusion The kinds of aromatic components of the tea samples treated by enzymes are increased slightly compared to control. In addition, the enzymatic treatments improve the contents of volatile compounds, and the content of volatile compounds is the highest, which is treated with cellulose, and reaches 86.19%.

关 键 词： 金观音 顶空 固相微萃取 木聚糖酶 纤维素酶 木瓜蛋白酶 香气成分

领　　域： [农业科学] [轻工技术与工程] [轻工技术与工程]