脱咖啡因工艺对绿茶挥发性成分的影响
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摘要
为了解脱咖啡因工艺对绿茶挥发性成分的影响,运用气相色谱-质谱联用仪(GC-MS)技术分析绿茶对照样品、绿茶咖啡因水提取液、绿茶水提取液及脱咖啡因绿茶水提取液的挥发性物质。结果共鉴定出42种挥发性物质,包括醛类17种,醇类9种,酮类5种,萜烯类5种,酯类2种和其它类4种。其中,在绿茶对照样品和3种提取液中分别检测出挥发性物质36,36,30种和16种。脱咖啡因绿茶水提取液与绿茶对照样品相比,损失的挥发性物质主要是醛类、醇类和萜烯类。绿茶对照样品和3种提取液的总香气强度值(OAV)分别为4836.6,4472.5,1779.5和1698.9,并且绿茶对照样品和绿茶咖啡因提取液的OAV值构成以花香、果香和草香为主,绿茶水提取液的OAV值构成以花香和甜香为主,脱咖啡因绿茶提取液的OAV值构成以花香为主。以上结果说明脱咖啡因工艺及水提取工艺都对茶叶挥发性成分具有显著影响,导致脱咖啡因绿茶提取液的风味轮廓与绿茶对照样品存在显著差异,对绿茶提取物加工具有良好的参考作用。
To investigate the effect of decaffeination on the volatile components of green tea, gas chromatographymass spectrometry(GC-MS) was used to analyze the volatile constituents of green tea, the caffeine extract, water extract and decaffeinated water extract of green tea. Totally 42 kinds of volatile compounds, including 17 aldehydes, 9 alcohols,5 ketones, 5 terpenes, 2 esters and 4 other chemicals were identified. Green tea and 3 extracts had 36, 36, 30 and 16 volatiles, respectively. Compared with green tea, decaffeinated water-extract of green tea lost most of aldehydes, alcohols, and terpenes. The total odour activity value(OAV) of green tea and 3 extracts were 4836.6, 4472.5, 1779.5 and1698.9, respectively. Moreover, OAVs of green tea and its caffeine extract were mainly consisting of the chemicals giving floral, fruity and fragrant grassy; the OVA contribution of water extract were mainly the volatiles possessing flowery and sweet smell; and the decaffeinated water extract had its major OAVs contributors with flowery notes. These results indicate both decaffeination and water extraction processes have significant influence on the volatile constituent of green tea,which lead to markedly difference in the aroma profile, having great signification in producing extract of green tea.
To investigate the effect of decaffeination on the volatile components of green tea, gas chromatographymass spectrometry(GC-MS) was used to analyze the volatile constituents of green tea, the caffeine extract, water extract and decaffeinated water extract of green tea. Totally 42 kinds of volatile compounds, including 17 aldehydes, 9 alcohols,5 ketones, 5 terpenes, 2 esters and 4 other chemicals were identified. Green tea and 3 extracts had 36, 36, 30 and 16 volatiles, respectively. Compared with green tea, decaffeinated water-extract of green tea lost most of aldehydes, alcohols, and terpenes. The total odour activity value(OAV) of green tea and 3 extracts were 4836.6, 4472.5, 1779.5 and1698.9, respectively. Moreover, OAVs of green tea and its caffeine extract were mainly consisting of the chemicals giving floral, fruity and fragrant grassy; the OVA contribution of water extract were mainly the volatiles possessing flowery and sweet smell; and the decaffeinated water extract had its major OAVs contributors with flowery notes. These results indicate both decaffeination and water extraction processes have significant influence on the volatile constituent of green tea,which lead to markedly difference in the aroma profile, having great signification in producing extract of green tea.
引文
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[18]张超,卢艳,李冀新,等.茶叶香气成分以及香气形成的机理研究进展[J].福建茶叶, 2005, 27(3):17-19.
[19]魏志文,李大祥,张华艳,等.红绿茶加工工艺对茶鲜叶香气和糖苷类香气前体的影响[J].中国农学通报, 2007, 23(11):109-112.
[20]王力,林智,吕海鹏,等.茶叶香气影响因子的研究进展[J].食品科学, 2010, 31(15):293-298.
[21] GUTH H. Quantitation and sensory studies of character impact odorants of different white wine varieties[J]. Journal of Agricultural&Food Chemistry,1997, 45(8):3027-3032.
[22] DU X, FINN C E, QIAN M C. Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries[J]. Food Chemistry, 2010, 119(3):1127-1134.
[23] ELENA N, ELENA G, LAURA V, et al. Volatile composition of functional ‘a la Piedra’ turron with propolis[J]. International Journal of Food Science&Technology, 2010, 45(3):569-577.
[24] GIRI A, OSAKO K, OKAMOTO A, et al. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce,fermented soy paste and sauce products[J]. Food Research International, 2010, 43(4):1027-1040.
[2] BUTT M S, AHMAD R S, SULTAN M T, et al.Green tea and anticancer perspectives:updates from last decade[J]. Critical Reviews in Food Science&Nutrition, 2015, 55(6):792-805.
[3]曾敏,刘伟,龚正礼.用鲜叶加工低咖啡因速溶绿茶的工艺研究[J].食品工业科技, 2014, 35(16):286-289.
[4]吴劼.高咖啡碱速溶茶粉的膜分离制备及其能量饮料开发[J].茶叶科学技术, 2014, 42(3):34-37.
[5]张婉婷,张灵枝,王登良.加工工艺对乌龙茶香气成分影响的研究进展[J].中国茶叶, 2010, 32(4):10-13.
[6]施梦南,龚淑英.茶叶香气研究进展[J].茶叶,2012, 38(1):19-23.
[7] DOOL H V D, KRATZ P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J]. Journal of Chromatography A, 1963, 11(C):463-471.
[8]李立祥,童梅英.固样方法对茶叶化学成份及品质的影响[J].安徽农业大学学报, 2000, 27(4):394-399.
[9] KASALI A A, LAWAL O A, ABANIKANNDA O T F, et al. Citrus essential oil of Nigeria Part IV:volatile constituents of leaf oils of mandarins(Citrus Reticulata Blanco)from Nigeria[J]. Records of Natural Products, 2010, 4(3):156-162.
[10] TONTUL I, TORUN M, DINCER C, et al. Comparative study on volatile compounds in Turkish green tea powder:Impact of tea clone, shading level and shooting period[J]. Food Research International, 2013, 53(53):744-750.
[11] KIM Y, GOODNER K L, PARK J D, et al.Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation[J]. Food Chemistry, 2011, 129(4):1331-1342.
[12] SCIARRONE D, SCHIPILLITI L, RAGONESE C,et al. Thorough evaluation of the validity of conventional enantio-gas chromatography in the analysis of volatile chiral compounds in mandarin essential oil:A comparative investigation with multidimensional gas chromatography[J]. Journal of Chromatography A,2010, 1217(7):1101-1105.
[13]尹军峰,汪芳,沈丹玉.杭州市场茶饮料产品感官品质及理化成分分析[J].中国茶叶, 2007, 29(3):21-23.
[14] LEI Z, ZENG Z, ZHAO C, et al. A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis[J]. Journal of Chromatography A, 2013, 1313(20):245-252.
[15]孙艳娟,张士康,朱跃进.膜技术结合冷冻干燥制备速溶茶的研究[J].中国茶叶加工, 2009, 16(3):13-15.
[16]罗龙新.速溶茶和茶饮料生产中香气的损失及改善技术[J].中国茶叶, 2006, 28(6):12-14.
[17]郭丽,余方林,林智,等.颗粒形绿茶的关键加工工艺参数优化[J].食品科技, 2015, 40(5):90-93.
[18]张超,卢艳,李冀新,等.茶叶香气成分以及香气形成的机理研究进展[J].福建茶叶, 2005, 27(3):17-19.
[19]魏志文,李大祥,张华艳,等.红绿茶加工工艺对茶鲜叶香气和糖苷类香气前体的影响[J].中国农学通报, 2007, 23(11):109-112.
[20]王力,林智,吕海鹏,等.茶叶香气影响因子的研究进展[J].食品科学, 2010, 31(15):293-298.
[21] GUTH H. Quantitation and sensory studies of character impact odorants of different white wine varieties[J]. Journal of Agricultural&Food Chemistry,1997, 45(8):3027-3032.
[22] DU X, FINN C E, QIAN M C. Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries[J]. Food Chemistry, 2010, 119(3):1127-1134.
[23] ELENA N, ELENA G, LAURA V, et al. Volatile composition of functional ‘a la Piedra’ turron with propolis[J]. International Journal of Food Science&Technology, 2010, 45(3):569-577.
[24] GIRI A, OSAKO K, OKAMOTO A, et al. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce,fermented soy paste and sauce products[J]. Food Research International, 2010, 43(4):1027-1040.
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