蒸青绿茶浓缩液加工过程中香气成分变化研究
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摘要
目的探索蒸青绿茶浓缩液加工过程中各阶段香气成分变化,优化加工工艺。方法采用顶空固相微萃取法(headspace solid-phase microextraction, HS-SPME)提取各加工阶段试样的香气成分,并用气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)对其进行分析,同时对各试样进行感官评定。结果经分析鉴定,各阶段共鉴定出25种香气成分,其中醇类3种、醛类11种、酮类5种、烯类2种、其他类4种。原茶叶的香气组分以β-紫罗酮、二甲硫、D-柠檬烯、癸醛、β-环柠檬醛、己醛等为主,香气青香带栗香。浓缩灭菌后浓缩液的香气组分以芳樟醇、D-柠檬烯、癸醛、β-环柠檬醛、二甲硫、σ-杜松烯等为主,香气栗香为主带花香和青香。醇类和烯类相对含量增加,醛类、酮类和其他类香气组分相对含量降低,其中醇类增幅最大25.89%,醛类降幅最大,降低18.09%。在各香气组分中芳樟醇相对含量增加最多25.41%,其次σ-杜松烯、癸醛等,β-紫罗酮的相对含量降低最多,下降9.85%,二甲硫其次,下降5.42%。结论由原茶叶到浓缩液香气类型由青香带栗香变为栗香带青香花香,香气强度减弱,香气持久性增强。在加工过程中对浓缩液香气变化影响最显著的工艺是提取和浓缩,各香气组分相对含量的变化是浓缩液与原茶叶香气差异的主要原因。
Objective To explore the changes in aroma components at various stages in the processing of steamed green tea concentrates, and optimize the processing. Methods The aroma components of the samples at each processing stage were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry(HS-SPME-GC-MS), and the samples were subjected to sensory evaluation.Results After analysis and identification, a total of 25 aroma components were identified, including 3 kinds of alcohols, 11 kinds of aldehydes, 5 kinds of ketones, 2 kinds of olefins and 4 kinds of other types. The aroma components of the original tea were mainly β-ionone, dimethyl sulfide, D-limonene, furfural, β-ring citral, hexanal,etc., and the aroma was green and fragrant. The main aroma components of the concentrated and sterilized solution were mainly linalool, D-limonene, furfural, β-ring citral, dimethyl sulfide, σ-jussonene, etc., and the aroma was mainly composed of floral and green scent. The relative content of alcohols and alkenes increased, and the relative content of aldehydes, ketones and other aroma components decreased. Among them, the maximum increase of alcohol was 25.89%, and the decrease of aldehydes was the largest, which was 18.09%. The relative content of linalool increased by 25.41% in each aroma component, followed by σ-juniperene, furfural, etc., the relative content of β-ionone decreased the most, decreased by 9.85%, followed by dimethyl sulfide, decreased by 5.42%. Conclusion From the original tea to the concentrated tea, the aroma type changes from green fragrant chestnut to chestnut scent with green scent, the aroma intensity is weakened, and the persistence of aroma is enhanced. The most significant processes affecting the aroma change of the concentrate during the processing are extraction and concentration. The main reason for the difference between the concentrated tea and the original tea aroma is the change of the relative content of each aroma component.
Objective To explore the changes in aroma components at various stages in the processing of steamed green tea concentrates, and optimize the processing. Methods The aroma components of the samples at each processing stage were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry(HS-SPME-GC-MS), and the samples were subjected to sensory evaluation.Results After analysis and identification, a total of 25 aroma components were identified, including 3 kinds of alcohols, 11 kinds of aldehydes, 5 kinds of ketones, 2 kinds of olefins and 4 kinds of other types. The aroma components of the original tea were mainly β-ionone, dimethyl sulfide, D-limonene, furfural, β-ring citral, hexanal,etc., and the aroma was green and fragrant. The main aroma components of the concentrated and sterilized solution were mainly linalool, D-limonene, furfural, β-ring citral, dimethyl sulfide, σ-jussonene, etc., and the aroma was mainly composed of floral and green scent. The relative content of alcohols and alkenes increased, and the relative content of aldehydes, ketones and other aroma components decreased. Among them, the maximum increase of alcohol was 25.89%, and the decrease of aldehydes was the largest, which was 18.09%. The relative content of linalool increased by 25.41% in each aroma component, followed by σ-juniperene, furfural, etc., the relative content of β-ionone decreased the most, decreased by 9.85%, followed by dimethyl sulfide, decreased by 5.42%. Conclusion From the original tea to the concentrated tea, the aroma type changes from green fragrant chestnut to chestnut scent with green scent, the aroma intensity is weakened, and the persistence of aroma is enhanced. The most significant processes affecting the aroma change of the concentrate during the processing are extraction and concentration. The main reason for the difference between the concentrated tea and the original tea aroma is the change of the relative content of each aroma component.
引文
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[13]张远志,欧阳小江,逯河元.反渗透膜浓缩绿茶汁的研究[J].食品科学,2004,25(6):127-129.Zhang ZY,Ouyang XJ,Lu HY.Study on reverse osmosis membrane technology for green tea infusion[J].Food Sci,2004,25(6):127-129.
[14]岳鹏翔,王继先.纳滤膜浓缩绿茶提取液的研究[J].农业工程学报,200l,17(4):107-1l0.Yue PX,Wang JX.Study on concentration of green tea extractive liquor using nanofiltration membrane[J].Trans Chin Soc Agric Eng,200l,17(4):107-1l0.
[15]文军,刘仲华,龚志华.茶叶深加工中膜法浓缩技术研究[J].膜科学与技术,2006,26(1):55-59.Wen J,Liu ZH,Gong ZH.Study on concentration technology for tea comprehensive processing by membrane system[J].Membrane Sci Technol,2006,26(1):55-59.
[16]王华夫.用反渗透法浓缩茶汁的研究[J].茶叶科学,1991,11(2):171-172.Wang HF.Study on concentration of tea juice by reverse osmosis[J].J Tea Sci,1991,11(2):171-172.
[17]罗龙新,尹军峰,钱晓军,等.茶汁膜分离浓缩工艺与热蒸发浓缩工艺的比较研究[J].茶叶科学,2000,20(1):30-35.Luo LX,Yi JF,Qian XJ,et al.Comparative study on the membrane separation and heating evaporation concentrating processes of tea juice[J].J Tea Sci,2000,20(1):30-35.
[2]权启爱,杨钟鸣,尹军峰,等.茶浓缩汁加工关键技术与装备的研究[J].茶叶科学,2003,23(S):63-67.Quan QA,Yang ZM,Ying JF,et al.Study on the key technique of tea juice concentrating and its processing equipments[J].J Tea Sci,2003,23(S):63-67.
[3]李兰,郭丹钊,常景玲,等.绿茶原汁浓缩工艺参数的确定[J].食品工业科技,2007,(4):135-138.Li L,Guo DZ,Chang JL,et al.Determination of processing parameters for concentrating crude green tea liquor[J].Sci Technol Food Ind,2007,(4):135-138.
[4]顾正荣,董坤,孟烨,等.绿茶提取液的纳滤浓缩工艺研究[J].食品工业科技,2006,(5):139-141.Gu ZR,Dong K,Meng Y,et al.Study on concentration of green tea extract by nanofiltration[J].Sci Technol Food Ind,2006,(5):139-141.
[5]胡雄飞.绿茶浓缩汁沉淀调控技术研究[D].杭州:浙江工商大学,2015.Hu XF.Study on the control technique of the sediments in green tea concentrate[D].Hangzhou:Zhejiang Gongshang University,2015.
[6]周绍迁,郭洪涛,郭振忠,等.醇香酶解绿茶浓缩液工艺研究[J].饮料工业,2012,(8):6-12.Zhou SQ,Guo HT,Guo ZZ,et al.Research on enzymolysis of a mellow green tea concentrate[J].Beverag Ind,2012,(8):6-12.
[7]李春美,窦宏亮,党美珠,等.绿茶茶汤香气成分提取方法的比较研究[J].食品科技,2009,34(10):99-108.Li CM,Dou HL,Dang MZ,et al.Comparative studies on the extracting methods of aroma compounds from green tea liquid[J].Food Sci Technol,2009,34(10):99-108.
[8]张超,卢艳李,李冀新,等.茶叶香气成分以及香气形成的机理研究进展[J].福建茶业,2005,(3):17-19.Zhang C,Lu YL,Li JX,et al.Research progress in fragrance component and aroma-forming mechanism in tea products[J].Tea Fujian,2005,(3):17-19.
[9]罗仓学,李政浩.甘薯浓缩汁的研制[J].食品科技,2009,34(9):98-100.Luo CX,Li ZH.Research of sweet potato juice concentrate[J].Food Sci Technol,2009,34(9):98-100.
[10]郭衍银,朱艳红,陈忠升.菊芋浓缩汁制作工艺研究[J].食品工业科技,2008,(4):234-242Guo YY,Zhu YH,Chen ZS.Study on processing technology of Jerusalem artickoke concentration juice[J].Sci Technol Food Ind,2008,(4):234-242
[11]冯毅,唐伟强,宁方芹.冷冻浓缩提取新鲜茶浓缩液工艺的研究[J].农业机械学报,2006,37(8):66-72.Feng Y,Tang WQ,Ning FQ.Study on concentration process of fresh tea juice based on freeze concentration[J].Trans Chin Soc Agric Mach,2006,37(8):66-72.
[12]孔祥建,蒋和体,杜庆.膜分离技术在果蔬汁加工中的应用进展[J].饮料工业,2008,11(4):9-13.Kong XJ,Jang HT,Du Q.Progress in application of membrane separation technologies to processing of fruit and vegetable juices[J].Beverag Ind,2008,11(4):9-13.
[13]张远志,欧阳小江,逯河元.反渗透膜浓缩绿茶汁的研究[J].食品科学,2004,25(6):127-129.Zhang ZY,Ouyang XJ,Lu HY.Study on reverse osmosis membrane technology for green tea infusion[J].Food Sci,2004,25(6):127-129.
[14]岳鹏翔,王继先.纳滤膜浓缩绿茶提取液的研究[J].农业工程学报,200l,17(4):107-1l0.Yue PX,Wang JX.Study on concentration of green tea extractive liquor using nanofiltration membrane[J].Trans Chin Soc Agric Eng,200l,17(4):107-1l0.
[15]文军,刘仲华,龚志华.茶叶深加工中膜法浓缩技术研究[J].膜科学与技术,2006,26(1):55-59.Wen J,Liu ZH,Gong ZH.Study on concentration technology for tea comprehensive processing by membrane system[J].Membrane Sci Technol,2006,26(1):55-59.
[16]王华夫.用反渗透法浓缩茶汁的研究[J].茶叶科学,1991,11(2):171-172.Wang HF.Study on concentration of tea juice by reverse osmosis[J].J Tea Sci,1991,11(2):171-172.
[17]罗龙新,尹军峰,钱晓军,等.茶汁膜分离浓缩工艺与热蒸发浓缩工艺的比较研究[J].茶叶科学,2000,20(1):30-35.Luo LX,Yi JF,Qian XJ,et al.Comparative study on the membrane separation and heating evaporation concentrating processes of tea juice[J].J Tea Sci,2000,20(1):30-35.