茶叶中类胡萝卜素香气前体研究进展
|
摘要
茶叶中的类胡萝卜素参与茶叶色泽及香气的形成,其氧化降解产生的β-紫罗兰酮、β-大马烯酮、茶螺烯酮、橙花叔醇等占到成品茶香气总量的4.3%～46.5%,是茶叶香气的重要组成部分。文中对茶叶中类胡萝卜素的氧化降解机理、类胡萝卜素及其香气衍生物定性定量的方法、茶树品种和加工工艺等对类胡萝卜素含量的影响等方面进行总结,旨在为茶叶中类胡萝卜素对香气的影响提供参考。
Carotenoids in tea participate in forming the color and aroma of tea. β-ionone, β-damascenone, theaspirone, and nerolidol produced by oxidative degradation of carotenoids account for 4.3%-46.5% of the total aroma content of finished tea, which are important parts of tea aroma. This paper summarized the mechanisms of oxidative degradation of carotenoids in tea, the qualitative and quantitative analysis methods of carotenoids and their aroma derivatives, as well as the effects of tea varieties and processing techniques on the contents of carotenoids etc. It provides a useful reference for researches on the effects of carotenoids on tea aroma.
Carotenoids in tea participate in forming the color and aroma of tea. β-ionone, β-damascenone, theaspirone, and nerolidol produced by oxidative degradation of carotenoids account for 4.3%-46.5% of the total aroma content of finished tea, which are important parts of tea aroma. This paper summarized the mechanisms of oxidative degradation of carotenoids in tea, the qualitative and quantitative analysis methods of carotenoids and their aroma derivatives, as well as the effects of tea varieties and processing techniques on the contents of carotenoids etc. It provides a useful reference for researches on the effects of carotenoids on tea aroma.
引文
[1]HO C T,ZHENG X,LI S M.Tea aroma formation[J].Food Science and Human Wellness,2015,4(1):9-27.
[2]KAWAKAMI M.Carotenoid-Derived Aroma Compounds in Tea[M].Washington:Oxford University Press Inc,2002:145-159.
[3]刘晓瑞.一株鞘氨醇杆菌合成类胡萝卜素的分子机制和代谢杂环的氧化压力研究[D].上海:上海交通大学,2013:10-15.
[4]PREEDY V R.Tea in Health and Disease Prevention[M].San Diego:Elsevier Science Publishing Co Inc,2012:207-212.
[5]SUZUKI Y,SHIOI Y.Identification of chlorophylls and carotenoids in major teas by high-performance liquid chromatography with photodiode array detection[J].Journal of Agricultural and Food Chemistry,2003,51(18):5 307-5 314.
[6]BORTHAKUR D.茶树类胡萝卜素累积及其相关基因表达模式研究[D].杭州:浙江大学,2008.
[7]林鹤松.茶叶中的类胡萝卜素[J].茶业通报,1980(1):50-54;56.
[8]VENKATAKRISHNA S,PREMACHANDRA B R,CAMA HR,et al.类胡萝卜素在茶叶中的分布[J].茶叶通讯,1927(4):64-66.
[9]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,2017,38(11):308-317.
[10]SCHUH C,SCHIEBERLE P.Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:Quantitative differences between tea leaves and infusion[J].Journal of Agricultural and Food Chemistry,2006,54(3):916-924.
[11]由淑贞,杨洪强.类胡萝卜素裂解双加氧酶及其生理功能[J].西北植物学报,2008,28(3):630-637.
[12]YANG Z,BALDERMANN S,WATANABE N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.
[13]VOGEL J T,TAN B C,MCCARTY D R,et al.The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity,cleaving multiple carotenoids at two different bond positions.[J].Journal of Biological Chemistry,2008,283(17):11 364-11 373.
[14]WINTERHALTER P.Carotenoid-derived aroma compounds:An overview[J].Acs National Meeting Book of Abstracts,2000,219:U25-U25.
[15]何承刚,曾旭波.烤烟香气物质的影响因素及其代谢研究进展[J].中国烟草科学,2005,26(2):40-43.
[16]MUTTI F G,LARA M,KROUTIL M,et al.Ostensible enzyme promiscuity:alkene cleavage by peroxidases[J].Chemistry,2010,16(47):14 142-14 148.
[17]SANDERSON G W,H C O,GONZALEZ J G.Biochemistry of tea fermentation:the role of carotenes in black tea aroma formation[J].Journal of Food Science,1971,36(2):231-236.
[18]SANDERSON G W,GRAHAMM H N.Formation of black tea aroma[J].Journal of Agricultural and Food Chemistry,1973,21(4):576-585.
[19]HUANG F C,HORVT G,MOLNR P,et al.Substrate promiscuity of Rd CCD1,a carotenoid cleavage oxygenase from Rosa damascena[J].Phytochemistry,2009,70(4):457-464.
[20]BEZMAN Y,BILKIS I,WINTERHALTER P,et al.Thermal oxidation of 9’-cis-Neoxanthin in a model system containing peroxyacetic acid leads to the potent odorantβ-Damascenone[J].Journal of Agricultural and Food Chemistry,2005,53(23):9 199-9 206.
[21]KANASAWUD P,CROUZET J C.Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium.I.beta-carotene degradation[J].Journal of Agricultural and Food Chemistry,1990,38(5):380-383.
[22]BALDERMANN S,KATO M,KUROSAWA M,et al.Functional characterization of a carotenoid cleavage dioxygenase 1 and its relation to the carotenoid accumulation and volatile emission during the floral development of Osmanthus fragrans Lour[J].Journal of Experimental Botany,2010,61(11):2 967-2 977.
[23]KAWAKAMI M.Ionone series compounds from beta-carotene by thermal degradation in aqueous medium[J].Nippon Nogeikagaku Kaishi,1982,56(10):917-921.
[24]KANASAWUD P,CROUZET J C.Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium.I.β-carotene degradation[J].Journal of Agricultural and Food Chemistry,1990,38(5):380-383.
[25]HANDELMAN G J,KUIJK F J,CHATTERJEE A,et al.Characterization of products formed during the autoxidation ofβ-carotene[J].Free Radical Biology and Medicine,1991,10(6):427.
[26]吉宏武,王增盛,施兆鹏.茶类胡萝卜素的高效液相色谱测定法[J].茶叶科学,1997(2):225-230.
[27]翟婷婷,王海媛,刘静,等.响应面法优化超声辅助提取普洱茶中类胡萝卜素工艺研究[J].应用化工,2013,42(9):1 667-1 671.
[28]杨丽飞,邓宇.叶黄素提取工艺的初步研究[J].现代食品科技,2004,20(1):45-47.
[29]李全顺.从龙井茶中提取β-胡萝卜素的实验研究[J].沈阳大学学报(社会科学版),2002,4(3):117-118.
[30]李晓丽,许凯雯,何勇.基于拉曼光谱技术的茶树叶片中类胡萝卜素含量的无损快速检测[J].光谱学与光谱分析,2017,37(11):3 465-3 470.
[31]KAWAKAM M,GANGULY S N,BANERJEE J,et al.Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma.[J].Journal and Agricultural and Food Chemistry,1995,43(1):200-207.
[32]KAWAKAM M,YAMANISHI T.Flavor constituents of longjing tea[J].Journal of the Agricultural Chemical Society of Japan,1983,47(9):2 077-2 083.
[33]李季,肖凌,陆昌琪,等.溶剂辅助风味蒸发-气相色谱-质谱联用法分析普洱茶干茶与茶汤的挥发性成分[J].食品安全质量检测学报,2017,8(6):2 238-2245.
[34]WEI X,HOU Y J,YE Y L,et al.Determination of carotenoid contents in 31 elite Chinese tea[Camellia sinensis(L.)O.Kuntze]cultivars[J].Academia Journal of Agricultural Research,2016,4(8):525-533.
[35]WANG X C,CHEN L,MA C L,et al.Genotypic variation ofβ-carotene and lutein contents in tea germplasms,Camellia sinensis(L.)O.Kuntze[J].Journal of Food Composition and Analysis,2010,23(1):9-14.
[36]DU Y Y,SHIN S,WANG K R,et al.Effect of temperature on the expression of genes related to the accumulation of chlorophylls and carotenoids in albino tea[J].Journal of Pomology and Horticultural Science,2009,84(3):365-369.
[37]FENG L,GAO M J,HOU R Y,et al.Determination of quality constituents in the young leaves of albino tea cultivars[J].Food Chemistry,2014,155(11):98-104.
[38]李娜娜.新梢白化茶树生理生化特征及白化分子机理研究[D].杭州:浙江大学,2015.
[39]王峰,陈玉真,王秀萍,等.茶树不同叶位叶片功能性状与光合特性研究[J].茶叶科学,2016(1):77-84.
[40]OLIVEIRA R J D,SILVA J E C D,CHAGAS D B D.Seasonal variation of chlorophyll and carotenoids in leaves of hancornia speciosa in three central areas of the cerrado of the state of tocantins,brazil[J].Journal of Agricultural Science,2018,10(3):344.
[41]COGGON P,JRR L,SANDERSON G W.Extraction,purification,and partial characterization of a tea metalloprotein and its role in the formation of black tea aroma constituents.[J].Journal of Agricultural and Food Chemistry,1977,25(2):278-283.
[42]YANG Z,BALDERMANN S,WATANABE N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.
[43]KUMAZAWA K,MASUDA H.Identification of potent odorants in Japanese green tea(Sen-cha)[J].Journal of Agricultural and Food Chemistry,1999,47(12):5 169-5 172.
[44]IKEDA G,NAGAI H,SAGARA Y.Development of food kansei model and its application for designing tastes and flavors of green tea beverage.[J].Food Science and Technology Research,2004,10(4):396-404.
[45]SCHUH C,SCHIEBERLE P.Characterization of the key aroma compounds in the beverage prepared from darjeeling black tea:Quantitative differences between tea leaves and infusion[J].Journal of Agricultural and Food Chemistry,2006,54(3):916.
[46]孙琳,李瑞利,周雪芳,等.气相色谱-嗅觉测量技术及其在茶叶活性香气化合物检测中应用的研究进展[J].食品工业科技,2012,33(16):396-399.
[47]HAZARIKA M,MAHANTA P K.Some studies on carotenoids and their degradation in black tea manufacture[J].Journal of the Science of Food and Agriculture,2010,34(12):1 390-1 396.
[48]LV H P,ZHONG Q S,ZHI L,et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry,2012,130(4):1 074-1 081.
[2]KAWAKAMI M.Carotenoid-Derived Aroma Compounds in Tea[M].Washington:Oxford University Press Inc,2002:145-159.
[3]刘晓瑞.一株鞘氨醇杆菌合成类胡萝卜素的分子机制和代谢杂环的氧化压力研究[D].上海:上海交通大学,2013:10-15.
[4]PREEDY V R.Tea in Health and Disease Prevention[M].San Diego:Elsevier Science Publishing Co Inc,2012:207-212.
[5]SUZUKI Y,SHIOI Y.Identification of chlorophylls and carotenoids in major teas by high-performance liquid chromatography with photodiode array detection[J].Journal of Agricultural and Food Chemistry,2003,51(18):5 307-5 314.
[6]BORTHAKUR D.茶树类胡萝卜素累积及其相关基因表达模式研究[D].杭州:浙江大学,2008.
[7]林鹤松.茶叶中的类胡萝卜素[J].茶业通报,1980(1):50-54;56.
[8]VENKATAKRISHNA S,PREMACHANDRA B R,CAMA HR,et al.类胡萝卜素在茶叶中的分布[J].茶叶通讯,1927(4):64-66.
[9]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,2017,38(11):308-317.
[10]SCHUH C,SCHIEBERLE P.Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:Quantitative differences between tea leaves and infusion[J].Journal of Agricultural and Food Chemistry,2006,54(3):916-924.
[11]由淑贞,杨洪强.类胡萝卜素裂解双加氧酶及其生理功能[J].西北植物学报,2008,28(3):630-637.
[12]YANG Z,BALDERMANN S,WATANABE N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.
[13]VOGEL J T,TAN B C,MCCARTY D R,et al.The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity,cleaving multiple carotenoids at two different bond positions.[J].Journal of Biological Chemistry,2008,283(17):11 364-11 373.
[14]WINTERHALTER P.Carotenoid-derived aroma compounds:An overview[J].Acs National Meeting Book of Abstracts,2000,219:U25-U25.
[15]何承刚,曾旭波.烤烟香气物质的影响因素及其代谢研究进展[J].中国烟草科学,2005,26(2):40-43.
[16]MUTTI F G,LARA M,KROUTIL M,et al.Ostensible enzyme promiscuity:alkene cleavage by peroxidases[J].Chemistry,2010,16(47):14 142-14 148.
[17]SANDERSON G W,H C O,GONZALEZ J G.Biochemistry of tea fermentation:the role of carotenes in black tea aroma formation[J].Journal of Food Science,1971,36(2):231-236.
[18]SANDERSON G W,GRAHAMM H N.Formation of black tea aroma[J].Journal of Agricultural and Food Chemistry,1973,21(4):576-585.
[19]HUANG F C,HORVT G,MOLNR P,et al.Substrate promiscuity of Rd CCD1,a carotenoid cleavage oxygenase from Rosa damascena[J].Phytochemistry,2009,70(4):457-464.
[20]BEZMAN Y,BILKIS I,WINTERHALTER P,et al.Thermal oxidation of 9’-cis-Neoxanthin in a model system containing peroxyacetic acid leads to the potent odorantβ-Damascenone[J].Journal of Agricultural and Food Chemistry,2005,53(23):9 199-9 206.
[21]KANASAWUD P,CROUZET J C.Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium.I.beta-carotene degradation[J].Journal of Agricultural and Food Chemistry,1990,38(5):380-383.
[22]BALDERMANN S,KATO M,KUROSAWA M,et al.Functional characterization of a carotenoid cleavage dioxygenase 1 and its relation to the carotenoid accumulation and volatile emission during the floral development of Osmanthus fragrans Lour[J].Journal of Experimental Botany,2010,61(11):2 967-2 977.
[23]KAWAKAMI M.Ionone series compounds from beta-carotene by thermal degradation in aqueous medium[J].Nippon Nogeikagaku Kaishi,1982,56(10):917-921.
[24]KANASAWUD P,CROUZET J C.Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium.I.β-carotene degradation[J].Journal of Agricultural and Food Chemistry,1990,38(5):380-383.
[25]HANDELMAN G J,KUIJK F J,CHATTERJEE A,et al.Characterization of products formed during the autoxidation ofβ-carotene[J].Free Radical Biology and Medicine,1991,10(6):427.
[26]吉宏武,王增盛,施兆鹏.茶类胡萝卜素的高效液相色谱测定法[J].茶叶科学,1997(2):225-230.
[27]翟婷婷,王海媛,刘静,等.响应面法优化超声辅助提取普洱茶中类胡萝卜素工艺研究[J].应用化工,2013,42(9):1 667-1 671.
[28]杨丽飞,邓宇.叶黄素提取工艺的初步研究[J].现代食品科技,2004,20(1):45-47.
[29]李全顺.从龙井茶中提取β-胡萝卜素的实验研究[J].沈阳大学学报(社会科学版),2002,4(3):117-118.
[30]李晓丽,许凯雯,何勇.基于拉曼光谱技术的茶树叶片中类胡萝卜素含量的无损快速检测[J].光谱学与光谱分析,2017,37(11):3 465-3 470.
[31]KAWAKAM M,GANGULY S N,BANERJEE J,et al.Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma.[J].Journal and Agricultural and Food Chemistry,1995,43(1):200-207.
[32]KAWAKAM M,YAMANISHI T.Flavor constituents of longjing tea[J].Journal of the Agricultural Chemical Society of Japan,1983,47(9):2 077-2 083.
[33]李季,肖凌,陆昌琪,等.溶剂辅助风味蒸发-气相色谱-质谱联用法分析普洱茶干茶与茶汤的挥发性成分[J].食品安全质量检测学报,2017,8(6):2 238-2245.
[34]WEI X,HOU Y J,YE Y L,et al.Determination of carotenoid contents in 31 elite Chinese tea[Camellia sinensis(L.)O.Kuntze]cultivars[J].Academia Journal of Agricultural Research,2016,4(8):525-533.
[35]WANG X C,CHEN L,MA C L,et al.Genotypic variation ofβ-carotene and lutein contents in tea germplasms,Camellia sinensis(L.)O.Kuntze[J].Journal of Food Composition and Analysis,2010,23(1):9-14.
[36]DU Y Y,SHIN S,WANG K R,et al.Effect of temperature on the expression of genes related to the accumulation of chlorophylls and carotenoids in albino tea[J].Journal of Pomology and Horticultural Science,2009,84(3):365-369.
[37]FENG L,GAO M J,HOU R Y,et al.Determination of quality constituents in the young leaves of albino tea cultivars[J].Food Chemistry,2014,155(11):98-104.
[38]李娜娜.新梢白化茶树生理生化特征及白化分子机理研究[D].杭州:浙江大学,2015.
[39]王峰,陈玉真,王秀萍,等.茶树不同叶位叶片功能性状与光合特性研究[J].茶叶科学,2016(1):77-84.
[40]OLIVEIRA R J D,SILVA J E C D,CHAGAS D B D.Seasonal variation of chlorophyll and carotenoids in leaves of hancornia speciosa in three central areas of the cerrado of the state of tocantins,brazil[J].Journal of Agricultural Science,2018,10(3):344.
[41]COGGON P,JRR L,SANDERSON G W.Extraction,purification,and partial characterization of a tea metalloprotein and its role in the formation of black tea aroma constituents.[J].Journal of Agricultural and Food Chemistry,1977,25(2):278-283.
[42]YANG Z,BALDERMANN S,WATANABE N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.
[43]KUMAZAWA K,MASUDA H.Identification of potent odorants in Japanese green tea(Sen-cha)[J].Journal of Agricultural and Food Chemistry,1999,47(12):5 169-5 172.
[44]IKEDA G,NAGAI H,SAGARA Y.Development of food kansei model and its application for designing tastes and flavors of green tea beverage.[J].Food Science and Technology Research,2004,10(4):396-404.
[45]SCHUH C,SCHIEBERLE P.Characterization of the key aroma compounds in the beverage prepared from darjeeling black tea:Quantitative differences between tea leaves and infusion[J].Journal of Agricultural and Food Chemistry,2006,54(3):916.
[46]孙琳,李瑞利,周雪芳,等.气相色谱-嗅觉测量技术及其在茶叶活性香气化合物检测中应用的研究进展[J].食品工业科技,2012,33(16):396-399.
[47]HAZARIKA M,MAHANTA P K.Some studies on carotenoids and their degradation in black tea manufacture[J].Journal of the Science of Food and Agriculture,2010,34(12):1 390-1 396.
[48]LV H P,ZHONG Q S,ZHI L,et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry,2012,130(4):1 074-1 081.