摘要
采用烘制和烤制2种不同加工工艺制备黄精茶,并对其质构特性、挥发性成分、感官品质及抗氧化作用进行对比分析。结果表明,不同加工工艺对黄精茶色泽影响较大,但对其复水比、皱缩比及微观组织结构等质构特性影响不显著。固相微萃取/气相色谱-质谱联用(solid phase microextraction combined with gas chromatography-mass spectrometry, SPME/GC-MS)分析结果表明,烘制和烤制黄精茶的主要呈香物质相似但含量不同,以烷类及芳香族化合物为主,而苯乙醇、甲基丁香酚、桉叶油醇可能是黄精茶特征性风味物质。感官品质以烘制黄精茶相对较好。与烤制黄精茶相比,烘制黄精茶更好地保留了总酚、总黄酮等生物活性物质,并具有更为显著的ABTS阳离子自由基、DPPH自由基清除作用。该研究为黄精的有效开发与利用提供了理论参考。
Polygonati rhizoma tea was prepared by two different processing techniques of hot air drying and baking,and the texture properties,volatile components,sensory evaluation,and antioxidant activities were compared and analyzed.It was found that the different processing techniques had a great effect on the color parameters but had no significant effect on the rehydration rates,shrinkage rates,and microstructure.The results of solid-phase microextraction combined with gas chromatography-mass spectrometry(SPME/GC-MS)analysis showed that the main volatile components of dried and baked Polygonati rhizoma tea were similar but different in contents.The volatile components were mainly alkanes and aromatic compounds,and phenethyl alcohol,methyl eugenol,and eucalyptol might be the characteristic flavor substances.The sensory quality,total polyphenols,flavonoid contents,and ABTS cationic radical and DPPH free radical scavenging activities of Polygonati rhizoma tea processed by hot air drying were relatively better.This research can provide a theoretical basis for the effective development and utilization of Polygonati rhizoma.
作者
吴永祥
秦梦思
华春
李晨
王法骞
郭鑫
万志兵
佘新松
WU Yongxiang;QIN Mengsi;HUA Chun;LI Chen;WANG Faqian;GUO Xin;WAN Zhibing;SHE Xinsong(College of Life and Environment Science,Huangshan University,Huangshan 245041,China;School of Agriculture and Forestry Sciences,Qinghai University,Xining 810016,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第14期199-206,I0005,I0006,共10页
Food and Fermentation Industries
基金
黄山学院校地合作科研项目(xdhz202001)
黄山学院校级科研平台(kypt202105)
中央财政林业科技推广示范项目(Z175070050002)
安徽省高校优秀人才支持计划项目(gxyqZD2021016)
安徽省大学生创新创业项目(202310375061)。
关键词
黄精
品质
挥发性成分
生物活性物质
抗氧化
Polygonati rhizoma
quality
volatile components
bioactive substance
antioxidant
