摘要
目的提升有益内含香气成分和降低茶叶"烟味"杂异味以及提高生茶整体品质。方法采用蒸馏萃取法(simultaneous distillation extraction,SDE)富集其香气物质,并采用气相色谱-质谱联用法对负氧离子仓储前后普洱生茶进行香气成分对比和分析。结果 2003年的龙记生饼和2005年的古道生饼香气物质含量呈现很大差异。其中正己醛、莰烯、苯甲醛、苯甲醇、α-蒎烯、脱氢芳樟醇、异龙脑、萘、苯乙醛、藏花醛、3-蒈烯、2-甲基萘、吲哚、1-甲基萘、2-乙烯基萘、1,3-二甲基萘、二氢猕猴桃内酯、菲、萘、α-法呢烯、正二十烷、乙酸冰片酯、十四烷、烯萜类等物质存在"烟味",芳樟醇及其氧化物突出。经过负氧离子仓储后,"烟味"等杂异物质有所下降,整体口感明显提升。结论负氧离子仓储可改善普洱生茶品质。
Objective To improve the beneficial content of tea leaves and reduce the content of smoke substances,so as to improve the quality and taste of Pu-erh raw tea.Methods The aroma components were enriched by the simultaneous distillation extraction.The aroma components of Pu-erh raw tea before and after the negative oxygen ion storage were compared and analyzed by gas chromatography-mass spectroscopy.Results The content of aroma components showed significant differences between Gudao and Longji Pu-erh raw tea.The aroma components having ＂smell of cigarettes＂ included hexanal,camphene,benzaldehyde,benzyl alcohol,α-pinene,hotrienol,isoborneol,naphthalene,benzeneacetaldehyde,safranal,3-carene,2-methyl naphthalene,indole,1-methyInaphthalene,2-vinyl naphthalene,1,3-dimethyl naphthalene,dihydroactinidiolide,phenanthrene,naphthalene,α-farnesene,icosane,bornyl acetate,n-tetradecane,ene terpenoids and so on,especially the linalool and its oxides.After the negative oxygen ion storage,the smoke substances descend obviously,which could significantly improve the overall taste.Conclusion The negative oxygen ion storage can significantly improve the quality of Pu-erh raw tea.
出处
《食品安全质量检测学报》
CAS
2016年第10期4010-4015,共6页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31260197)
云岭产业技术领军人才项目([2014]1782)~~
关键词
普洱生饼
负氧离子
仓储
香气成分
气相色谱-质谱联用法
Pu-erh raw tea
negative oxygen ion
storage
aroma components
gas chromatography-mass spectroscopy
