• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
徐艳群,黄静,吴梓青,等. 羟丙基-β-环糊精对肉桂乌龙茶香气的保护[J]. 食品工业科技,2024,45(16):129−137. doi: 10.13386/j.issn1002-0306.2023110258.
引用本文: 徐艳群,黄静,吴梓青,等. 羟丙基-β-环糊精对肉桂乌龙茶香气的保护[J]. 食品工业科技,2024,45(16):129−137. doi: 10.13386/j.issn1002-0306.2023110258.
XU Yanqun, HUANG Jing, WU Ziqing, et al. Preservation of Aroma in Rougui Oolong Tea by Hydroxypropyl-β-cyclodextrin[J]. Science and Technology of Food Industry, 2024, 45(16): 129−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110258.
Citation: XU Yanqun, HUANG Jing, WU Ziqing, et al. Preservation of Aroma in Rougui Oolong Tea by Hydroxypropyl-β-cyclodextrin[J]. Science and Technology of Food Industry, 2024, 45(16): 129−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110258.

羟丙基-β-环糊精对肉桂乌龙茶香气的保护

Preservation of Aroma in Rougui Oolong Tea by Hydroxypropyl-β-cyclodextrin

  • 摘要: 乌龙茶因香气浓郁而深受消费者喜爱,然而乌龙茶产品等在加工贮藏中香气损耗严重,亟需开发对应的香气分子稳态化技术。本研究采用旋转锥体柱蒸馏技术萃取了肉桂乌龙茶中的挥发性有机化合物(volatile organic compounds,VOCs),利用气相色谱-离子迁移谱检测技术,探究了羟丙基-β-环糊精对肉桂乌龙茶VOCs萃取液贮藏过程中香气损耗的抑制作用。结果表明,乌龙茶VOCs萃取液在常温(25 ℃)贮藏7、21、42 d后,添加羟丙基-β-环糊精的样品(处理组)中分别有39、37、35种VOC含量显著(P<0.05)高于未添加的样品(对照组)。其中,处理组中反式-2-己烯醛、2-庚酮和2-己酮等21种VOCs含量高出对照组2倍以上。此外,热重分析发现,羟丙基-β-环糊精包埋延缓了样品中关键香气成分2-甲基丁醛和乙酸己酯在30~100 ℃条件下的损耗,同时提高α-蒎烯的热稳定性,说明该稳态化技术对于热加工过程中的乌龙茶的香气分子也具有保护作用。研究利用肉桂乌龙茶VOCs萃取液证实羟丙基-β-环糊精是乌龙茶水基产品中香气分子的有效保香剂。

     

    Abstract: Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize aroma molecules. Addressing this, this study investigated the stabilization of aroma compounds in Rougui Oolong tea. Employing spinning cone column distillation, volatile organic compounds (VOCs) were extracted from the tea. The effect of Hydroxypropyl-β-cyclodextrin on inhibiting the aromatic loss of these extracted VOCs during storage was assessed using gas chromatography-ion mobility spectrometry. Results revealed that after 7, 21, and 42 days of storage at room temperature (25 ℃), the samples treated with Hydroxypropyl-β-cyclodextrin (experimental group) consistently contained significantly higher quantities of VOCs compared to the untreated controls (P<0.05), which were 39, 37, and 35 types, respectively. Notably, 21 VOCs, including trans-2-Hexenal, 2-Heptanone, and 2-Hexanone were present at more than double the concentration in the experimental group relative to the control. Furthermore, thermogravimetric analysis indicated that Hydroxypropyl-β-cyclodextrin encapsulation slowed the loss of key aroma compounds, specifically 2-Methylbutanal and Hexyl acetate, and enhanced the thermal stability of α-Pinene between 30~100 ℃, suggesting its protective effect on aroma molecules during thermal processing of Oolong tea. This study demonstrates, using VOC extracts from Rougui Oolong tea, that Hydroxypropyl-β-cyclodextrin serves as an effective aroma-preserving agent in water-based Oolong tea products.

     

/

返回文章
返回