摘要
旨在探讨不同浸泡温度(70℃、80℃、90℃、100℃)对维吾尔调和茶的抗氧化能力和香气成分的影响.结果显示,浸泡温度在70℃时,茶汤具有最高的·OH自由基清除率(P<0.05).茶汤的DPPH自由基清除率在80℃浸泡时达到最高(P<0.05).调和茶中挥发性化合物主要包括酚类、醇类、酯类、醛类等物质.PLS-DA分析结果表明,70℃时,反式-β-萜品醇、4-异丙烯基甲苯、水芹烯、邻苯二甲酸二丁酯、β-蒎烯对茶汤香气贡献最为显著;80℃时为α-香柠檬烯和反-2-辛烯醛;而90℃时则为十五烷、异丁酸异丁酯、橙花醇;在100℃时是糠醛、3-甲基水合莰烯醇、异丁酸2-苯乙酯.感官评价表明,90℃浸泡时,调和茶带有纯正独特的草药香气,色泽澄清透亮,呈微黄色,滋味清香可口,口感宜人,更适宜作为维吾尔调和茶的最佳浸泡温度.
The objective of this study was to investigate the effect of different steeping temperatures(70℃,80℃,90℃,and 100℃)on the antioxidant capacity and aroma profile of Uyghur medicinal tea.The results showed that the tea broth exhibited the highest·OH scavenging activity(P<0.05)at 70℃.The highest DPPH scavenging activity of the tea broth was obtained at 80℃(P<0.05).The volatile compounds were predominantly belonging to phenols,alcohols,esters and aldehydes.PLS-DA model indicated that trans-β-terpineol,4-isopropenyltoluene,phellandrene,dibutyl phthalate,andβ-pinene were the most important contributors to the aroma of the medicinal tea at 70℃.In addition,α-bergamotene and(E)-oct-2-enal were the most important contributors to the aroma of the medicinal tea at 80℃.Pentadecane,isobutyl isobutyrate,and nerol were the most important contributors to the aroma of the medicinal tea at 90℃.Moreover,furfural,3-methylcamphenilanol,and phenethyl isobutyrate were the most important contributors to the aroma of the medicinal tea at 100℃.At 90℃,the tea broth of the medicinal tea exhibited pure and distinctive herbal aroma,clear and transparent color,slight yellow hue,and fresh,delicious,and pleasant taste.In conclusion,90℃could be considered as the best temperature for steeping Uyghur medicinal tea,giving its favorable sensory profile.
作者
周秉德
王晨烁
马玉言
蔡自建
朱成林
ZHOU Bing-de;WANG Chen-shuo;MA Yu-yan;CAI Zi-jian;ZHU Cheng-lin(School of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China)
出处
《西南民族大学学报（自然科学版）》
CAS
2024年第5期482-491,共10页
Journal of Southwest Minzu University(Natural Science Edition)
基金
四川省自然科学基金面上项目(2024NSFSC0364)。
关键词
浸泡温度
调和茶
抗氧化能力
挥发性化合物
steeping temperature
medicinal tea
antioxidant ability
volatile compound
