摘要
为了解陈皮、蜜橘皮以及两者不同配比合煎所得茶汤的汤色、风味感官以及活性成分等品质变化规律,以10年新会陈皮、温州蜜橘皮为研究对象,采用高效液相色谱法测定茶汤中的主要黄酮类化合物,顶空固相微萃取结合气相色谱-质谱联用技术测定其挥发性成分。结果表明,陈皮茶汤的感官评价综合得分、总黄酮、川陈皮素、橘皮素、总酚含量和抗氧化能力(DPPH法、ABTS法、FRAP法)均显著高于蜜橘皮茶汤,而蜜橘皮茶汤的橙皮苷和香蜂草苷含量显著高于陈皮茶汤;陈皮茶汤的主要挥发性成分是2-(甲氨基)苯甲酸甲酯、(-)-4-萜品醇、百里醌等,蜜橘皮茶汤的主要挥发性成分是(1 R,5 R)-rel-香芹醇、4-乙烯基-2-甲氧基苯酚、芳樟醇等;陈皮-蜜橘皮的不同质量比(5∶5、3∶7、2∶8、1∶9)茶汤中,随着陈皮比例的下降,除橙皮苷和香蜂草苷含量之外,其余相应的活性成分含量和抗氧化能力均随之降低,其中5∶5能够全面地凸显两者的优点。该研究明确了新会陈皮、温州蜜橘皮以及两者不同配比茶汤的品质变化规律,为陈皮、蜜橘皮的综合利用及精深加工提供理论基础。
To understand the quality changes of the tea soups made from Pericarpium Citri Reticulatae(PCR),Citrus Unshiu peel(CUP),and the tea soups with their different proportions,the main flavonoids in the tea soup were determined by high-performance liquid chromatography and the volatile components were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(GS-MS).Results showed that the comprehensive score of sensory evaluation,the contents of total flavonoids,pericarpine,citrinin,total phenols and antioxidant capacity(DPPH assay,ABTS assay,and FRAP assay)of PCR tea soup were significantly higher than those of CUP tea soup,while the hesperidin and didymin contents of CUP tea soup were significantly higher than those of PCR tea soup.The main volatile component of PCR tea soup was methyl 2-(methylamino)benzoate,(-)-4-terpineol,thymoquinone,etc.And the main volatile component of CUP tea soup was(1R,5R)-rel-carvacrol,2-methoxy-4-vinylphenol,linalool,etc.In the tea soups with different mass ratios of PCR and CUP(5∶5,3∶7,2∶8,and 1∶9),with the decrease of the ratio of PCR,except the contents of hesperidin and didymin,the contents of other corresponding active ingredient content and antioxidant capacity decreased,among which 5∶5 could fully highlight the advantages of both.This study clarified the quality changes of PCR,CUP,and tea soups with different ratios,which provided a theoretical basis for the comprehensive utilization and deep processing of PCR and CUP.
作者
李晓华
徐玉娟
刘雯雯
余元善
温靖
辜青青
傅曼琴
LI Xiaohua;XU Yujuan;LIU Wenwen;YU Yuanshan;WEN Jing;GU Qingqing;FU Manqin(Agricultural College,Jiangxi Agricultural University,Nanchang 330001,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Institute of Quality Standard and Morning Technology for Agro-products of Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第12期159-169,共11页
Food and Fermentation Industries
基金
广东省农业科学院食品营养与健康研究中心建设运行经费(XTXM202205)
广东省自然科学基金项目(2021A1515011049)
广州市科技计划项目(2023B03J1370)
广东省农业科学院人才项目(R2020PY-JX011)
广东省农业科学院学科团队建设项目(202109TD)。
关键词
新会陈皮
温州蜜橘皮
茶汤
黄酮类化合物
挥发性成分
Pericarpium Citri Reticulatae
Citrus Unshiu peel
tea soup
flavonoid
volatile component
