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负氧化还原电位电解水冷泡绿茶茶汤理化特性、抗氧化性能及香气成分研究

夏瑞 钟耕 李恬 杨万富 高羽歌

夏瑞,钟耕,李恬,等. 负氧化还原电位电解水冷泡绿茶茶汤理化特性、抗氧化性能及香气成分研究[J]. 食品工业科技,2022,43(15):89−97. doi:  10.13386/j.issn1002-0306.2021100243
引用本文: 夏瑞,钟耕,李恬,等. 负氧化还原电位电解水冷泡绿茶茶汤理化特性、抗氧化性能及香气成分研究[J]. 食品工业科技,2022,43(15):89−97. doi:  10.13386/j.issn1002-0306.2021100243
XIA Rui, ZHONG Geng, LI Tian, et al. Study on the Physicochemical Properties, Antioxidant Properties and Aroma Components of Cold Brewing Green Tea in Negative Oxidation-reduction Potential Electrolyzed Water[J]. Science and Technology of Food Industry, 2022, 43(15): 89−97. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100243
Citation: XIA Rui, ZHONG Geng, LI Tian, et al. Study on the Physicochemical Properties, Antioxidant Properties and Aroma Components of Cold Brewing Green Tea in Negative Oxidation-reduction Potential Electrolyzed Water[J]. Science and Technology of Food Industry, 2022, 43(15): 89−97. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100243

负氧化还原电位电解水冷泡绿茶茶汤理化特性、抗氧化性能及香气成分研究

doi: 10.13386/j.issn1002-0306.2021100243
基金项目: 2021年国家级大学生创新创业训练计划项目(编号:202110635096)。
详细信息
    作者简介:

    夏瑞(1997−),女,硕士研究生,研究方向:食品加工与安全,E-mail:xiaruiruiy@163.com

    通讯作者:

    钟耕(1964−),男,博士,教授,研究方向:粮食工程、现代食品加工理论与技术、生物资源开发与利用等,E-mail:980360686@qq.com

  • 中图分类号: TS275.2

Study on the Physicochemical Properties, Antioxidant Properties and Aroma Components of Cold Brewing Green Tea in Negative Oxidation-reduction Potential Electrolyzed Water

  • 摘要: 以瓶装饮用天然水冷泡绿茶和常规热泡绿茶作为对比,探讨负氧化还原电位电解水对冷泡绿茶茶汤品质的影响,以期为得到活性成分含量高及抗氧化活性强的冷泡绿茶饮品提供新选择。通过调节电解饮用水时间电解生成不同负氧化还原电位电解水1和2;通过紫外分光光度法、高效液相色谱法以及顶空固相微萃取与气相色谱-质谱联用法测定并比较负氧化还原电位电解水、瓶装饮用天然水冷泡绿茶和常规热泡绿茶茶汤基本理化指标、主要活性成分含量、抗氧化性、感官品质和香气成分。结果表明,负氧化还原电位电解水冷泡绿茶茶汤pH呈弱碱性,氧化还原电位为负值,可溶性固形物含量及茶汤浸提率显著高于瓶装饮用天然水冷泡绿茶(P<0.05),与常规热泡茶相当;电解水制得茶汤色度黄绿明亮,汤色品质高;电解水茶汤多酚含量显著高于瓶装饮用天然水冷泡,且电解水样2显著高于常规热泡(P<0.05),游离氨基酸总量显著高于瓶装饮用天然水冷泡以及常规热泡(P<0.05),咖啡碱含量低于常规热泡,儿茶素类含量均高于瓶装饮用天然水冷泡,除EGCG和EGC外均高于常规热泡;电解水冷泡茶茶汤抗氧化能力显著高于其他两种绿茶茶汤(P<0.05);电解水冷泡茶汤感官评分最高且茶汤香气成分最为丰富醇和。实验初步验证了负氧化还原电位电解水用作冷泡绿茶加工用水可行性,且筛选出电解水样2制得绿茶茶汤生化成分高、抗氧化活性强且感官评价得分高、香气清香持久。
  • 图  1  绿茶茶汤茶多酚含量

    Figure  1.  Content of tea polyphenols in green tea soup

    注:不同小写字母表示差异显著,P<0.05;图2~图4同。

    图  2  绿茶茶汤游离氨基酸总量

    Figure  2.  Total free amino acids in green tea soup

    图  3  绿茶茶汤咖啡碱含量

    Figure  3.  Caffeine content in green tea soup

    图  4  绿茶茶汤感官评价得分

    Figure  4.  Sensory evaluation score of green tea soup

    表  1  绿茶茶汤感官评价表

    Table  1.   Sensory evaluation of green tea soup

    项目评分标准(分)
    汤色
    (30分)
    明亮(具原茶应有液色,清澈明亮,无混浊沉淀)(21~30)
    尚明亮(具原茶应有液色,尚清亮,不混,稍有沉淀)(10~20)
    欠明亮(具原茶应有液色,不清亮)(5~9)
    不清亮,混浊,有沉淀(0~4)
    香气
    (30分)
    纯正(具原茶应有茶香)(21~30)
    尚纯正(10~20)
    欠纯正,稍有异味(5~9)
    异味重(0~4)
    滋味
    (40分)
    醇和(醇正,有原茶应有风味)(31~40)
    平和或尚醇正(平和有原茶应有风味)(20~30)
    欠醇正,稍有异味(15~19)
    滋味较苦涩,不爽口,不具有原茶应用风味(8~14)
    滋味苦涩有其他不良异味(0~8)
    下载: 导出CSV

    表  2  绿茶茶汤理化指标

    Table  2.   Physical and chemical indexes of green tea soup

    水质pHORP(mV)TDS(%)浸提率(%)
    电解水样17.03±0.06b−11.67±0.47b0.46±0.05a25.44±0.01a
    电解水样27.22±0.03a−45.33±1.25c0.53±0.05a25.77±0.13a
    瓶装饮用天然水6.07±0.08c29.33±0.47a0.37±0.05b24.50±0.02b
    常规热泡5.96±0.04c34.50±1.22a0.48±0.01a25.63±0.10a
    注:同列不同小写字母表示具有显著性差异(P<0.05),表3~表5同。
    下载: 导出CSV

    表  3  绿茶茶汤色度值

    Table  3.   Color value of green tea

    水质L*a*b*
    电解水样195.34±0.13c−3.04±0.02c9.52±0.11b
    电解水样295.80±0.04a−3.21±0.03d10.56±0.07a
    瓶装饮用天然水95.58±0.13b−1.50±0.03b5.23±0.07c
    常规热泡94.08±0.01d−1.26±0.01a5.04±0.08d
    下载: 导出CSV

    表  4  绿茶茶汤儿茶素类含量

    Table  4.   Content of catechins in green tea soup

    水质EGC(mg/L)C(mg/L)EGCG(mg/L)ECG(mg/L)EC(mg/L)
    电解水样1166.49±0.86c78.28±0.87b229.78±4.96bc68.15±0.36b155.12±1.12b
    电解水样2183.76±2.17b89.32±0.74a247.26±0.50a70.16±0.43a169.11±3.21a
    瓶装饮用天然水101.08±2.19d73.11±2.98c218.62±5.83c65.10±0.15c152.06±1.41b
    常规热泡191.93±4.32a72.22±2.64c235.42±4.27b59.29±0.40d151.38±1.36b
    下载: 导出CSV

    表  5  绿茶茶汤体外抗氧化活性

    Table  5.   Antioxidant activity of green tea soup in vitro

    水质ABTS自由基清除率
    (μg VC·mL−1
    羟自由基清除率
    (μg VC·mL−1
    超氧阴离子自由基清除率
    (μg VC·mL−1
    电解水样11337.46±37.46b3.37±0.10bc131.43±0.12b
    电解水样21378.75±37.46a8.59±0.17a134.24±0.15a
    瓶装饮用天然水1330.58±56.19b3.12±0.20c129.68±0.20c
    常规热泡1332.23±36.22b3.60±0.20b129.83±0.71c
    下载: 导出CSV

    表  6  绿茶茶汤主要香气成分及相对含量

    Table  6.   Main aroma components and relative content of green tea soup

    序号保留时间(min)化合物名称香气特征[30-33]相对含量(μg/mL)
    电解水样2瓶装饮用天然水常规热泡
    15.865庚醛油脂味0.0080.0060.045
    27.830苯甲醛特殊的杏仁气味0.0960.0890.109
    38.4411-辛烯-3-醇薰衣草、玫瑰、干草香0.0390.017
    49.185正辛醛略带辛辣味0.0590.0420.191
    59.455(E,E)-2,4-庚二烯醛青香、果香0.0630.0440.014
    69.970(+)-柠檬烯鲜橙、柠檬香0.0240.0180.017
    710.0602-乙基己醇柑橘香、青香、花香、甜香0.018
    810.370苯乙醛蜂蜜香、果香0.0240.012
    910.970异佛尔酮0.0250.013
    1011.210苯乙酮山楂香气0.030
    1111.3053,5-辛二烯-2-酮奶油香0.2250.2110.099
    1211.545辛醇青香0.1820.1710.152
    1312.445芳樟醇花香、果香、木香、柑橘类香气0.8960.8550.861
    1412.6403,7-二甲基-1,5,7-三烯-3-醇花香、果香0.197
    1512.975苯乙醇甜香、玫瑰花香0.075
    1613.8402,6,6-三甲基-2-环己烯-1-甲醛甜香0.504
    1714.600乙酸苄酯茉莉花型香0.0690.062
    1815.500(Z)-2-甲基丙酸-3-己烯酯清香、薄荷香0.0080.007
    1915.625水杨酸甲酯薄荷味0.0250.023
    2015.8352,3-二氢-2,2,6-三甲基苯甲醛花香0.0470.037
    2116.225癸醛甜香、花香0.0250.022
    2216.505β-环柠檬醛甜香、果香、草本香0.0920.0840.090
    2318.1852-十三烯醛柑橘香味0.008
    2418.365柠檬醛柠檬香气0.0250.017
    2518.790十一醛花香0.004
    2619.030茴香烯甜香、茴香似香气0.0050.003
    2719.230吲哚花香0.0840.0660.041
    2821.030α-荜澄茄油烯木香、果香、花香0.0170.0150.014
    2921.7352-十一烯醛烘烤味0.014
    3021.7702-甲基癸醇0.005
    3122.250己酸叶醇酯果香味0.0250.024
    3222.785己酸环己酯0.015
    3323.180十二醛甜香、花香、柑橘香0.1410.1310.102
    3423.540α-紫罗酮紫罗兰香0.0410.035
    3524.455香叶基丙酮板栗香、青香、果香0.0760.005
    3625.515β-紫罗酮紫罗兰香0.026
    3726.842十三醛0.003
    3827.130二氢猕猴桃内酯青香、柑橘香0.0800.033
    3928.655反式-橙花叔醇略带橙花和甜味0.0230.019
    4029.950月桂酸乙酯果香味0.008
    4130.655桃醛果香味0.0620.005
    4231.036二苯甲酮甜味、玫瑰香味0.020
    4333.240肉豆蔻醇蜡质气味0.0130.0120.011
    4437.044苯乙酸乙酯甜味0.011
    4538.010水杨酸辛酯花香0.1800.1760.169
    4638.760十六醛0.0160.0110.006
    4739.130咖啡因0.2110.2020.236
    4839.735植酮花香0.033
    4940.160邻苯二甲酸二异丁酯花香0.2120.2010.221
    5041.315十九烷醇0.0310.006
    5143.100棕榈酸甲酯果香0.0260.0250.011
    5243.990邻苯二甲酸二丁酯0.3030.2470.438
    5344.635豆蔻酸0.066
    5445.440棕榈酸乙酯蜡香、果香、奶油香气0.0110.004
    5546.390棕榈酸异丙酯0.0120.065
    5648.3405-十二烷基二氢-2(3H)-呋喃酮0.005
    5748.445油酸甲酯0.0140.004
    5849.141丁位十六内酯轻微的气味0.003
    5950.149硬脂酸不愉快油脂味0.117
    6050.592亚油酸蜡油味0.147
    6153.195对甲氧基肉桂酸辛酯0.0080.130
    6257.645顺-9-十六烯醛0.002
    下载: 导出CSV
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  • 收稿日期:  2021-10-25
  • 网络出版日期:  2022-06-17
  • 刊出日期:  2022-08-03

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