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安溪铁观音加工过程中影响色、香、味的成分变化

康育鑫 陈永快 肖两德 廖水兰 赵健

康育鑫,陈永快,肖两德,等. 安溪铁观音加工过程中影响色、香、味的成分变化[J]. 食品工业科技,2022,43(12):291−298. doi:  10.13386/j.issn1002-0306.2021090283
引用本文: 康育鑫,陈永快,肖两德,等. 安溪铁观音加工过程中影响色、香、味的成分变化[J]. 食品工业科技,2022,43(12):291−298. doi:  10.13386/j.issn1002-0306.2021090283
KANG Yuxin, CHEN Yongkuai, XIAO Liangde, et al. Changes of Components Affecting Color, Aroma and Taste during the Processing of Anxi Tieguanyin[J]. Science and Technology of Food Industry, 2022, 43(12): 291−298. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090283
Citation: KANG Yuxin, CHEN Yongkuai, XIAO Liangde, et al. Changes of Components Affecting Color, Aroma and Taste during the Processing of Anxi Tieguanyin[J]. Science and Technology of Food Industry, 2022, 43(12): 291−298. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090283

安溪铁观音加工过程中影响色、香、味的成分变化

doi: 10.13386/j.issn1002-0306.2021090283
基金项目: “5511”协同创新工程“福建省数字农业协同创新中心”项目(XTCXGC2021021);“5511”协同创新工程“福建省特色农业产业数字化关键技术”项目(XTCXGC2021015);福建省智慧农业科技创新团队项目(CXTD2021013-1)。
详细信息
    作者简介:

    康育鑫(1987−),男,硕士,研究方向:农产品加工自动化、智能化、信息化,E-mail:kangyuxin369@163.com

    通讯作者:

    赵健(1973−),男,博士,研究员,研究方向:数字农业与数字乡村应用技术研究与应用示范工作,E-mail:zhaojian@faas.cn

  • 中图分类号: TS272

Changes of Components Affecting Color, Aroma and Taste during the Processing of Anxi Tieguanyin

  • 摘要: 研究不同加工工序对安溪铁观音香气及品质成分的影响,以期为改进铁观音加工工艺及进一步开发利用铁观音香气及品质成分提供一定科学依据。本文按照安溪铁观音制作工艺进行加工,研究了香气成分、茶多酚、咖啡碱、游离氨基酸、黄酮、茶色素等铁观音重要内含成分的变化,发现铁观音加工过程中重要内含成分产生明显差异,茶多酚、咖啡碱含量总体呈现下降趋势,整个加工过程茶多酚含量下降了68.52%,咖啡碱含量下降了47.74%,而氨基酸、黄酮类含量总体呈现上升趋势,整个加工过程氨基酸含量上升了59.67%,黄酮类含量上升了1.62倍,茶色素含量无明显变化规律。其中,在加工过程中杀青工序对铁观音色香味成分影响最大,经过杀青工序之后茶多酚含量下降了40.66%,黄酮类含量显著增加到6.93 mg/g,是关键加工工序节点。此外,晒青、摇青及凉青也是影响铁观音香气及品质成分的重要工序。本文为安溪铁观音品质提升及工艺优化提供了科学依据。
  • 图  1  不同加工工序铁观音茶多酚变化情况

    Figure  1.  Changes of Tieguanyin tea polyphenols in different processing procedures

    图  2  不同加工工序铁观音咖啡碱变化情况

    Figure  2.  Changes of Tieguanyin caffeine in different processing procedures

    图  3  不同加工工序铁观音氨基酸变化情况

    Figure  3.  Changes of Tieguanyin amino acids in different processing procedures

    图  4  不同加工工序铁观音黄酮类变化情况

    Figure  4.  Changes of Tieguanyin flavonoids in different processing procedures

    图  5  不同加工工序铁观音茶色素变化情况

    Figure  5.  Changes of Tieguanyin tea pigment in different processing procedures

    表  1  铁观音加工过程中香气成分数量的变化情况

    Table  1.   Changes in the quantity of aroma components during the processing of Tieguanyin

    工序香气成分数量(个)工序香气成分数量(个)
    茶青46凉青349
    晒青48杀青51
    摇青147揉捻54
    凉青148包揉145
    摇青251包揉255
    凉青249包揉358
    摇青348毛茶58
    下载: 导出CSV

    表  2  铁观音加工过程中关键香气成分的变化情况

    Table  2.   Changes of key aroma components during the processing of Tieguanyin

    序号化合物名称保留时间(min)不同加工工序关键香气成分相对含量(%)
    茶青晒青摇青1凉青1摇青2凉青2摇青3凉青3杀青揉捻包揉1包揉2包揉3毛茶香气描述
    1芳樟醇15.5424.02±0.04a20.55±0.17b19.59±0.12c18.54±0.08d15.97±0.18f16.80±0.22e14.2±0.28g6.65±
    0.23j
    3.04±0.23m5.95±0.25k5.32±0.26l6.33±0.24j7.93±0.14i10.19±0.17h铃兰花香
    2(E)-3-己烯-1-醇乙酸酯11.9421.38 ±0.19b19.45±0.23c22.44±0.20a15.12±0.17e17.65±0.19d7.95±0.16g11.25±0.18f
    花香
    3水杨酸甲酯18.9519.25±0.24c20.31±0.19b18.57±0.24d23.54±0.19a13.06±0.19f14.60±0.22e9.80±0.22g3.34±0.17i1.54±0.20k2.29±0.18j3.25±0.23i2.38±0.11j3.28±0.21i4.27±0.19h冬青油香
    4香叶醇20.976.99±0.18c7.65±0.21b7.12±0.21c10.71±0.22a6.62±0.16d7.03±0.16c2.74±0.17f1.26±0.14h1.25±0.19h2.00±0.17g2.68±0.20f1.84±0.15g2.01±0.18g3.35±0.19e
    玫瑰花香
    52-甲基丁酸-3-己烯醇酯18.63.93±0.14c3.62±0.21d4.62±0.17b3.23±0.18e6.84±0.19a4.44±0.16b0.06±0.02i1.73±0.13f0.31±0.12h0.72±0.10g0.36±0.15h0.41±0.10h0.36±0.18h0.38±0.14h青香、果香
    6(Z)-己酸-3-己烯酯25.233.76±0.21f3.87±0.16f6.96±0.16d5.33±0.16e12.31±0.18a9.60±0.19c10.75±0.15b3.83±0.16f3.17±0.22g3.04±0.19g2.25±0.21h2.36±0.23h1.65±0.14i1.85±0.18i/
    72-已烯醛6.532.31±0.16a0.07±0.01c0.04±0.02c0.06±0.02c1.15±0.16b0.03±0.02c/
    8叶醇6.651.36±0.15a1.06±0.17b0.93±0.18bc0.57±0.17d0.69±0.15cd0.66±0.14cd青香、绿叶香
    9Z,Z-3-己烯酸-3-己烯酯25.351.24±0.14b0.82±0.14c1.05±0.17bc0.57±0.14d1.72±0.14a0.03±0.01e薄荷油香味
    10顺-α,α-5-三甲基-5-乙烯基
    四氢化呋喃-2-甲醇
    14.91.23±0.15b0.74±0.14c1.15±0.14b1.13±0.14b1.47±0.19a1.06±0.16b0.52±0.15cd0.23±0.12e0.13±0.11e0.50±0.17cd0.24±0.15e0.32±0.15de0.58±0.12cd1.08±0.15b/
    11α-法呢烯29.131.16±0.15i1.81±0.17h0.55±0.17j0.75±0.16j1.65±0.17h2.60±0.19g2.57±0.16g0.03±0.01k15.81±0.14b11.73±0.15e16.34±0.12a12.37±0.14d14.38±0.15c11.04±0.16f清香、萜香
    12β-石竹烯26.491.13±0.14a0.64±0.16b0.82±0.14b1.27±0.15a0.76±0.16b0.64±0.19b0.35±0.15c0.14±0.08c0.17±0.09c0.26±0.15c0.22±0.11c0.23±0.11c0.24±0.14c0.27±0.16c丁香
    13反-橙花叔醇30.8290.32±0.11m0.39±0.10m0.69±0.11l4.1±0.12j7.75±0.09h1.41±0.08k7.01±0.10i17.39±0.08e29.43±0.09a18.49±0.12d24.56±0.09b19.51±0.08c17.18±0.09f14.74±0.09g橙花香
    14吲哚22.5060.06±0.01l0.13±0.06l1.15±0.04k1.54±0.08j4.59±0.08g1.12±0.09k4.02±0.07i4.17±0.07h19.47±0.09b18.87±0.12c18.52±0.11d19.64±0.12a17.41±0.13e14.36±0.13f樟脑味
    注:同行数据后不同字母表示差异显著(P<0.05);气味描述由相关文献[31]得到。
    下载: 导出CSV
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  • 收稿日期:  2021-09-24
  • 网络出版日期:  2022-05-16
  • 刊出日期:  2022-06-08

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