摘要
以湖北青砖茶为研究对象,比较了固相微萃取头种类、萃取温度、萃取时间、顶空体积、茶水比及电解质浓度对青砖茶香气物质萃取效果的影响,探索萃取青砖茶香气物质的适宜参数,并开展青砖茶香气成分分析。结果表明,采用50/30μm DVB/CAR/PDMS固相微萃取头,茶水比为1∶20(g∶mL),顶空体积为40 mL,在70℃下吸附60 min能达到最佳萃取效果。在该条件下,鉴定出青砖茶挥发性物质55种,其中醛类21种,酮类12种,酯类4种,醇类3种,烯类2种,其他类13种。香气强度值分析结果表明,6-甲基-5-庚烯-2-酮、壬醛、藏红花醛、癸醛、反-2-壬烯醛、β-紫罗酮是青砖茶的特征风味成分。
Hubei Qingzhuan tea samples were used as materials and the optimal conditions including the type of extraction fiber,the extraction temperature,the extraction time,the headspace volume,the brewing proportion of tea and water and electrolyte concentration were selected by comparing the extraction effect of different conditions.Then the aroma components of Qingzhuan tea were analyzed.Results indicated that the optimal extraction conditions of Hubei Qingzhuan tea were as follows:extraction fiber 50/30μm DVB/CAR/PDMS,extraction temperature at 70℃,extraction time for 60 min,brewing proportion of tea and water for 1∶20(g∶mL),headspace volume for 40mL.Under these conditions,55 volatile components were identified,including 21 aldehydes,12 ketones,4 esters,3 alcohols,20 alkenes,and 13 others.Aroma intensity values showed that 6-methyl-5-heptene-2-one,nonanal,safranal,decanal,trans-2-nonenal andβ-ionone were the characteristic of Qingzhuan tea flavor components.
作者
刘盼盼
常泽睿
冯琳
高士伟
王胜鹏
桂安辉
滕靖
王雪萍
郑琳
郑鹏程
LIU Pan-pan;CHANG Ze-rui;FENG Lin;GAO Shi-wei;WANG Sheng-peng;GUI An-hui;TENG Jing;WANG Xue-ping;ZHENG Lin;ZHENG Peng-cheng(Institute of Fruit and Tea,Hubei Academy of Agricultural Sciences/Hubei Qingzhuan Tea Engineering Research Centre,Wuhan 430064,China)
出处
《湖北农业科学》
2022年第S01期333-338,355,共7页
Hubei Agricultural Sciences
基金
国家自然科学基金青年基金项目(31902081)
国家现代农业(茶叶)产业技术体系专项(CARS-19)
武汉市知识创新专项曙光计划项目
关键词
青砖茶
挥发性成分
顶空固相微萃取
气相色谱-质谱-嗅闻仪
正交试验
Qingzhuan tea
volatile compounds
headspace solid-phase microextraction(HS-SPME)
gas chromatography-mass spectrometry-olfactometry(GC-MS-O)
orthogonal test
