摘要
为了探明杀青工艺对荷叶茶品质的影响,以感官品质及活性成分、香气成分为评价指标,对采用3种杀青方式(蒸汽、滚筒、微波)加工的荷叶茶进行分析比较。微波杀青处理的荷叶茶总酚、总黄酮及荷叶碱含量最高,蒸汽杀青处理的游离氨基酸和可溶性总糖含量最高,滚筒杀青处理的感官品质最佳。荷叶茶香气成分分析结果表明,3种杀青方式对香气组分影响明显,其中滚筒杀青茶样中香气物质种类最多,其主要的芳香物质种类为醇类、醛类、酮类、酯类及烷类,其中反-2-甲基-环戊醇(9.26%)、苯乙醇(7.96%)、(E)-2-己烯醛(6.21%)和6-甲基-5-庚烯-2-酮(4.30%)是其主要挥发性成分。杀青方式对荷叶茶品质具有一定的影响,生产上可以根据品质需求选择适宜的杀青方式。研究结果将为荷叶茶的生产加工和品质提升提供一定的理论依据。
The present study aimed to investigate the effect of the fixation methods on the quality of lotus leaf tea.The sensory quality,active components and aroma components of lotus leaf tea processed by three kinds of fixation methods,including steaming,rolling stir-frying and microwaving were compared.The contents of total phenolics,total flavonoids and alkaloids in lotus leaf tea treated by microwaving were the highest among the three fixation method.The contents of free amino acids and total soluble sugars in lotus leaf tea treated by steaming were the highest.While,the sensory quality of lotus leaf tea treated by rolling stir-frying was the best.The fixation methods also had a significant impact on the aroma components in the lotus leaf tea.The lotus leaf tea treated by rolling stir-frying owned the greatest varieties of aroma components,which were mainly divided into alcohols,aldehydes,ketones,esters and alkanes.The main volatile components were trans-2-methyl-cyclopentanol(9.26%),phenylethanol(7.96%),(E)-2-hexenal(6.21%) and 6-methyl-5-hepten-2-one(4.30%).These results indicated that fixation technology had notable effects on the quality of lotus leaf tea,therefore,the appropriate fixation methods could be selected according to the quality requirement.The results will provide a theoretical basis for the production and quality improvement of lotus leaf tea.
作者
黄金枝
王军文
杜贤明
叶川
童忠飞
俞燕芳
HUANG Jinzhi;WANG Junwen;DU Xianming;YE Chuan;TONG Zhongfei;YU Yanfang(Jiangxi Economic Crop Research Institute,Nanchang 330202,China;Research Center for Silk and Mulberry Engineering&Technology in Jiangxi,Nanchang 330202,China)
出处
《食品科技》
CAS
北大核心
2023年第5期64-70,共7页
Food Science and Technology
基金
江西省重点研发计划项目(20203BBGL73213)
江西省产业技术体系建设专项(JXARS-23)
国家现代农业产业技术体系专项(CARS-18)。
关键词
荷叶
杀青
香气成分
品质
lotus leaf
fixation
aroma components
quality
