红茶中香气物质的形成及工艺对其影响的研究进展
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摘要
香气是影响红茶品质的重要因素,它的形成与加工工艺密切相关。在红茶加工中,香气物质主要经过糖苷类水解、氨基酸的斯却克尔(Strecker)降解、美拉德反应、脂肪酸的氧化以及β-胡萝卜素降解等反应生成。这些反应在萎凋、揉捻、发酵、干燥工序中综合作用形成了红茶丰富多样的香型。本文主要从红茶香气物质形成的反应类型以及加工工艺对香气物质形成的影响两个方面进行阐述,旨在为红茶加工提供理论基础。
Aroma is an important factor affecting the quality of black tea. Its formation is closely related to the processing technology. In the processing of black tea,the formation of aroma is mainly caused by hydrolysis of glycosides,Strecker degradation of amino acids,Maillard reaction,oxidation of fatty acids,and degradation of β-carotene. It is the reactions that coordinate and cooperate with each other at the withering,rolling fermentation,and drying stage,resulting in a rich and various flavor of black tea. This paper mainly expounds the reaction type of black tea aroma substance formation and the influence of processing technology on aroma substance formation,and aims to provide a theoretical basis for black tea processing.
Aroma is an important factor affecting the quality of black tea. Its formation is closely related to the processing technology. In the processing of black tea,the formation of aroma is mainly caused by hydrolysis of glycosides,Strecker degradation of amino acids,Maillard reaction,oxidation of fatty acids,and degradation of β-carotene. It is the reactions that coordinate and cooperate with each other at the withering,rolling fermentation,and drying stage,resulting in a rich and various flavor of black tea. This paper mainly expounds the reaction type of black tea aroma substance formation and the influence of processing technology on aroma substance formation,and aims to provide a theoretical basis for black tea processing.
引文
[1]方骏婷.祁门红茶加工过程中主要化学成分分析[D].合肥:安徽农业大学,2016.
[2]李丽霞,罗学平,李清,等.不同季节四川工夫红茶香气成分的SPME-GC-MS分析[J].福建农业学报,2016(7):737-742.
[3]郭雯飞,吕毅,江元勋.正山小种和烟山小种红茶的香气组成[J].中国茶叶加工,2005(4):18-22.
[4]Yang Z,Baldermann S,Watanabe N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.
[5]Xin M,Liu X,Ying Z,et al.Formation and emission of linalool in tea(Camellia sinensis)leaves infested by tea green leafhopper(Empoasca(Matsumurasca)onukii Matsuda)[J].Food Chemistry,2017,237:356-363.
[6]Shi J,Wang L,Ma C Y,et al.Aroma changes of black tea prepared from methyl jasmonate treated tea plants[J].J Zhejiang Univ Sci B,2014,15(4):313-321.
[7]苗爱清,江和源,李家贤,等.黄棪原料香气与糖苷类香气前体的分布研究[J].茶叶科学,2003(2):159-162.
[8]廖书娟.不同茶树品种脂肪酸和糖苷类香气前体物质的研究[D].重庆:西南大学,2006.
[9]张正竹,宛晓春,施兆鹏,等.茶鲜叶在不同季节及绿茶加工贮藏过程中糖苷类香气前体含量变化研究[J].食品与发酵工业,2003(3):1-4.
[10]Ying Z,Zeng L,Gui J,et al.Functional characterizations of β-glucosidases involved in aroma compound formation in tea(Camellia sinensis)[J].Food Research International,2017,96:206-214.
[11]Gui J,Fu X,Zhou Y,et al.Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong Tea manufacturing process?[J].Journal of Agricultural & Food Chemistry,2015,63(31):6905-6914.
[12]Rather M Y,Mishra S.β-Glycosidases:An alternative enzyme based method for synthesis of alkyl-glycosides[J].Sustainable Chemical Processes,2013,1(1):7.
[13]王金虎.葡萄糖苷酶催化机理及几类新型药物作用机制的理论研究[D].济南:山东大学,2012.
[14]潘利华,罗建平.β-葡萄糖苷酶的研究及应用进展[J].食品科学,2006(27):803-807.
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[17]Yang Z Y,Kinoshita T,Tanida A,et al.Analysis of coumarin and its glycosidically bound precursor in Japanese green tea having sweet-herbaceous odour.[J].Food Chemistry,2009,114(1):289-294.
[18]祁岩龙,冯怀章,于洋,等.美拉德反应研究进展及在食品工业中的应用[J].食品工业,2018(3):248-252.
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[21]Ho C T,Zheng X,Li S.Tea aroma formation[J].Food Science & Human Wellness,2015,4(1):9-27.
[22]Hidalgo F J,Delgado R M,Zamora R.Intermediate role of α-keto acids in the formation of Strecker aldehydes.[J].Food Chemistry,2013,141(2):1140-1146.
[23]Wang Y,Ho C T.Dicarbonyl intermediates:a control factor in the maillard reaction[J].Acs National Meeting Book of Abstracts,2010,238:27-34.
[24]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013(7):1-5.
[25]黄福平,陈伟,陈荣冰,等.乌龙茶做青过程脂质过氧化作用及其对茶叶品质的影响[J].茶叶科学,2002(2):147-151.
[26]Mosblech A,Feussner I,Heilmann I.Oxylipins:structurally diverse metabolites from fatty acid oxidation[J].Plant Physiol Biochem,2009,47(6):511-517.
[27]Cheong J J,Yang D C.Methyl jasmonate as a vital substance in plants[J].Trends in Genetics,2003,19(7):409-413.
[28]Ravichandran R,Parthiban R.Lipid occurrence,distribution and degradation to flavour volatiles during tea processing[J].Food Chemistry,2000,68(1):7-13.
[29]刘昆言.红条茶加工过程中香气品质形成机制研究[D].长沙:湖南农业大学,2015.
[30]李志芬.β-胡萝卜素的降解工艺及机理研究[D].郑州:郑州大学,2013.
[31]Ravichandran R.Carotenoid composition,distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma[J].Food Chemistry,2002,78(1):23-28.
[32]刘飞,王云,张厅,等.红茶加工过程香气变化研究进展[J].茶叶科学,2018(1):9-19.
[33]Walter M H,Strack D.Carotenoids and their cleavage products:Biosynthesis and functions[J].Natural Product Reports,2011,28(4):663-692.
[34]Bouvier F,Suire C,Mutterer J,et al.Oxidative remodeling of chromoplast carotenoids:identification of the carotenoid dioxygenase CsCCD and CsZCD genes involved in Crocus secondary metabolite biogenesis[J].Plant Cell,2003,15(1):47-62.
[35]朱明明,樊明涛,何鸿举.类胡萝卜素降解方式的研究进展[J].食品科学,2017(11):308-317.
[36]刘晓庚.类胡萝卜素的氧化降解及其对面粉品质的影响[J].食品科学,2010(19):457-460.
[37]任洪涛,周斌,方林江,等.云南红茶加工过程中香气成分的变化[J].食品与发酵工业,2013(3):187-191.
[38]范仕胜,晋秀,杨清,等.人工光照萎凋对茶叶主要品质成分与酶活性的影响[J].湖北农业科学,2012(6):1152-1155.
[39]张贝贝.不同光质萎凋对红茶品质的影响[D].武汉:华中农业大学,2013.
[40]张贝贝,艾仄宜,曲凤风,等.黄光萎凋对红茶品质的影响[J].华中农业大学学报,2016(2):108-114.
[41]项丽慧,林馥茗,孙威江,等.LED黄光对工夫红茶萎凋过程香气相关酶基因表达及活性影响[J].茶叶科学,2015(6):559-566.
[42]张雁飞,李立祥,张小福,等.冷冻对红茶品质的影响[J].茶叶科学,2013,33(4):370-376.
[43]夏涛,童启庆.冷冻萎凋对茶叶多酚氧化酶和β-葡萄糖苷酶活性的影响初探[J].浙江农业大学学报,1997(1):111-113.
[44]黄建琴,杰王文,袁丁勇,等.冷冻萎凋对工夫红茶品质的影响[J].中国茶叶,2005.
[45]黄福平,陈伟,陈荣冰,等.乌龙茶做青过程脂质过氧化作用及其对茶叶品质的影响[J].茶叶科学,2002(2):147-151.
[46]雷攀登,周汉琛,吴琼,等.做青工艺对夏季祁门红茶品质形成影响[J].食品工业科技,2017(8):108-112.
[47]潘一斌.花果香型工夫红茶香气特征及关键工艺研究[D].福州:福建农林大学,2014.
[48]崔继来.糖苷类香气前体对乌龙茶和红茶香气形成的贡献[D].重庆:西南大学,2016.
[49]朱宏凯,何华锋,叶阳,等.温度对工夫红茶揉捻理化品质的影响[J].现代食品科技,2017(5):168-175.
[50]蒋金星.揉捻温度对工夫红茶品质的影响研究[D].重庆:西南大学,2017.
[51]Selvendran R R,Reynolds J,Galliard T.Production of volatiles by degradation of lipids during manufacture of black tea[J].Phytochemistry,1978,17(2):233-236.
[52]魏志文,李大祥,张华艳,等.红绿茶加工工艺对茶鲜叶香气和糖苷类香气前体的影响[J].中国农学通报,2007(11):109-112.
[53]方世辉,王先锋,汪惜生.不同发酵温度和程度对工夫红茶品质的影响[J].中国茶叶加工,2004(2):19-21.
[54]冯林.工夫红茶通气氧发酵技术及其化学成分变化研究[D].重庆:西南大学,2012.
[55]潘科,沈强,申东,等.红茶通氧发酵过程中发酵叶相变化分析[J].食品科学,2014(15):198-201.
[56]孙西杰,陆国富,徐乾,等.轻萎凋与轻发酵工艺对祁门红茶感官品质的影响[J].中国茶叶加工,2013(4):27-28.
[57]古能平.红茶加工过程中干燥工艺对其主要挥发性物质的影响[J].食品工业,2018(10):78-81.
[58]Polat A,?at ■ G,Ilgaz ?.Comparison of black tea volatiles depending on the grades and different drying temperatures[J].Journal of Food Processing and Preservation,2018:e13653.
[2]李丽霞,罗学平,李清,等.不同季节四川工夫红茶香气成分的SPME-GC-MS分析[J].福建农业学报,2016(7):737-742.
[3]郭雯飞,吕毅,江元勋.正山小种和烟山小种红茶的香气组成[J].中国茶叶加工,2005(4):18-22.
[4]Yang Z,Baldermann S,Watanabe N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.
[5]Xin M,Liu X,Ying Z,et al.Formation and emission of linalool in tea(Camellia sinensis)leaves infested by tea green leafhopper(Empoasca(Matsumurasca)onukii Matsuda)[J].Food Chemistry,2017,237:356-363.
[6]Shi J,Wang L,Ma C Y,et al.Aroma changes of black tea prepared from methyl jasmonate treated tea plants[J].J Zhejiang Univ Sci B,2014,15(4):313-321.
[7]苗爱清,江和源,李家贤,等.黄棪原料香气与糖苷类香气前体的分布研究[J].茶叶科学,2003(2):159-162.
[8]廖书娟.不同茶树品种脂肪酸和糖苷类香气前体物质的研究[D].重庆:西南大学,2006.
[9]张正竹,宛晓春,施兆鹏,等.茶鲜叶在不同季节及绿茶加工贮藏过程中糖苷类香气前体含量变化研究[J].食品与发酵工业,2003(3):1-4.
[10]Ying Z,Zeng L,Gui J,et al.Functional characterizations of β-glucosidases involved in aroma compound formation in tea(Camellia sinensis)[J].Food Research International,2017,96:206-214.
[11]Gui J,Fu X,Zhou Y,et al.Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong Tea manufacturing process?[J].Journal of Agricultural & Food Chemistry,2015,63(31):6905-6914.
[12]Rather M Y,Mishra S.β-Glycosidases:An alternative enzyme based method for synthesis of alkyl-glycosides[J].Sustainable Chemical Processes,2013,1(1):7.
[13]王金虎.葡萄糖苷酶催化机理及几类新型药物作用机制的理论研究[D].济南:山东大学,2012.
[14]潘利华,罗建平.β-葡萄糖苷酶的研究及应用进展[J].食品科学,2006(27):803-807.
[15]Ijima Y,Ogawa K,Watanabe N,et al.Characterization of beta-primeverosidase,being concerned with alcoholic aroma formation in tea leaves to be processed into black tea,and preliminary observations on its substrate specificity.[J].Journal of Agricultural & Food Chemistry,1998,46(5):1712-1718.
[16]Wang D,Kurasawa E,Yamaguchi Y,et al.Analysis of glycosidically bound aroma precursors in tea leaves.2.changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process[J].Journal of Agricultural & Food Chemistry,2001,49(4):1900-1903.
[17]Yang Z Y,Kinoshita T,Tanida A,et al.Analysis of coumarin and its glycosidically bound precursor in Japanese green tea having sweet-herbaceous odour.[J].Food Chemistry,2009,114(1):289-294.
[18]祁岩龙,冯怀章,于洋,等.美拉德反应研究进展及在食品工业中的应用[J].食品工业,2018(3):248-252.
[19]Yaylayan V A.Recent advances in the chemistry of strecker degradation and amadori rearrangement:implications to aroma and color formation[J].Food Science & Technology Research,2003,9(1):1-6.
[20]梁志理.食品美拉德反应过程中吡咯素的形成规律及其机理研究[D].广州:华南理工大学,2016.
[21]Ho C T,Zheng X,Li S.Tea aroma formation[J].Food Science & Human Wellness,2015,4(1):9-27.
[22]Hidalgo F J,Delgado R M,Zamora R.Intermediate role of α-keto acids in the formation of Strecker aldehydes.[J].Food Chemistry,2013,141(2):1140-1146.
[23]Wang Y,Ho C T.Dicarbonyl intermediates:a control factor in the maillard reaction[J].Acs National Meeting Book of Abstracts,2010,238:27-34.
[24]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013(7):1-5.
[25]黄福平,陈伟,陈荣冰,等.乌龙茶做青过程脂质过氧化作用及其对茶叶品质的影响[J].茶叶科学,2002(2):147-151.
[26]Mosblech A,Feussner I,Heilmann I.Oxylipins:structurally diverse metabolites from fatty acid oxidation[J].Plant Physiol Biochem,2009,47(6):511-517.
[27]Cheong J J,Yang D C.Methyl jasmonate as a vital substance in plants[J].Trends in Genetics,2003,19(7):409-413.
[28]Ravichandran R,Parthiban R.Lipid occurrence,distribution and degradation to flavour volatiles during tea processing[J].Food Chemistry,2000,68(1):7-13.
[29]刘昆言.红条茶加工过程中香气品质形成机制研究[D].长沙:湖南农业大学,2015.
[30]李志芬.β-胡萝卜素的降解工艺及机理研究[D].郑州:郑州大学,2013.
[31]Ravichandran R.Carotenoid composition,distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma[J].Food Chemistry,2002,78(1):23-28.
[32]刘飞,王云,张厅,等.红茶加工过程香气变化研究进展[J].茶叶科学,2018(1):9-19.
[33]Walter M H,Strack D.Carotenoids and their cleavage products:Biosynthesis and functions[J].Natural Product Reports,2011,28(4):663-692.
[34]Bouvier F,Suire C,Mutterer J,et al.Oxidative remodeling of chromoplast carotenoids:identification of the carotenoid dioxygenase CsCCD and CsZCD genes involved in Crocus secondary metabolite biogenesis[J].Plant Cell,2003,15(1):47-62.
[35]朱明明,樊明涛,何鸿举.类胡萝卜素降解方式的研究进展[J].食品科学,2017(11):308-317.
[36]刘晓庚.类胡萝卜素的氧化降解及其对面粉品质的影响[J].食品科学,2010(19):457-460.
[37]任洪涛,周斌,方林江,等.云南红茶加工过程中香气成分的变化[J].食品与发酵工业,2013(3):187-191.
[38]范仕胜,晋秀,杨清,等.人工光照萎凋对茶叶主要品质成分与酶活性的影响[J].湖北农业科学,2012(6):1152-1155.
[39]张贝贝.不同光质萎凋对红茶品质的影响[D].武汉:华中农业大学,2013.
[40]张贝贝,艾仄宜,曲凤风,等.黄光萎凋对红茶品质的影响[J].华中农业大学学报,2016(2):108-114.
[41]项丽慧,林馥茗,孙威江,等.LED黄光对工夫红茶萎凋过程香气相关酶基因表达及活性影响[J].茶叶科学,2015(6):559-566.
[42]张雁飞,李立祥,张小福,等.冷冻对红茶品质的影响[J].茶叶科学,2013,33(4):370-376.
[43]夏涛,童启庆.冷冻萎凋对茶叶多酚氧化酶和β-葡萄糖苷酶活性的影响初探[J].浙江农业大学学报,1997(1):111-113.
[44]黄建琴,杰王文,袁丁勇,等.冷冻萎凋对工夫红茶品质的影响[J].中国茶叶,2005.
[45]黄福平,陈伟,陈荣冰,等.乌龙茶做青过程脂质过氧化作用及其对茶叶品质的影响[J].茶叶科学,2002(2):147-151.
[46]雷攀登,周汉琛,吴琼,等.做青工艺对夏季祁门红茶品质形成影响[J].食品工业科技,2017(8):108-112.
[47]潘一斌.花果香型工夫红茶香气特征及关键工艺研究[D].福州:福建农林大学,2014.
[48]崔继来.糖苷类香气前体对乌龙茶和红茶香气形成的贡献[D].重庆:西南大学,2016.
[49]朱宏凯,何华锋,叶阳,等.温度对工夫红茶揉捻理化品质的影响[J].现代食品科技,2017(5):168-175.
[50]蒋金星.揉捻温度对工夫红茶品质的影响研究[D].重庆:西南大学,2017.
[51]Selvendran R R,Reynolds J,Galliard T.Production of volatiles by degradation of lipids during manufacture of black tea[J].Phytochemistry,1978,17(2):233-236.
[52]魏志文,李大祥,张华艳,等.红绿茶加工工艺对茶鲜叶香气和糖苷类香气前体的影响[J].中国农学通报,2007(11):109-112.
[53]方世辉,王先锋,汪惜生.不同发酵温度和程度对工夫红茶品质的影响[J].中国茶叶加工,2004(2):19-21.
[54]冯林.工夫红茶通气氧发酵技术及其化学成分变化研究[D].重庆:西南大学,2012.
[55]潘科,沈强,申东,等.红茶通氧发酵过程中发酵叶相变化分析[J].食品科学,2014(15):198-201.
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