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中国精品科技期刊2020
潘冠均,封娇,段淋渊,等. 不同单株枸杞芽叶茶风味品质分析[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2023080144.
引用本文: 潘冠均,封娇,段淋渊,等. 不同单株枸杞芽叶茶风味品质分析[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2023080144.
PAN Guanjun, FENG Jiao, DUAN Linyuan, et al. Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080144.
Citation: PAN Guanjun, FENG Jiao, DUAN Linyuan, et al. Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080144.

不同单株枸杞芽叶茶风味品质分析

Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf

  • 摘要: 为探明枸杞单株芽叶的适制茶类,本研究将2种枸杞单株芽叶分别用绿茶和白茶加工工艺,制成4种枸杞芽叶茶,并采用顶空固相微萃取-气相色谱-飞行时间质谱联用技术(HS-SPME-GC-TOF-MS)、生化成分分析和感官审评法,结合主成分分析(principal component analysis,PCA)、香气活度值(odor activity value,OAV)及多元统计分析4种枸杞芽叶茶的风味特征。结果表明,M单株加工的绿茶感官品质得分最高,其次是M和A单株分别加工的白茶,而A单株加工的绿茶得分最低。M单株加工的绿茶类黄酮含量最高,A单株加工的绿茶水浸出物含量最高。4种茶中共检测出58种挥发性物质,其中香叶基丙酮、正己醇、二氢猕猴桃内酯、苯乙醇、苯甲醇、萘、α-松油醇为AB、MB呈现花香、清香的特征香气成分;1-辛烯-3-醇为AL呈现果香的特征香气成分;2,5-二甲基吡嗪、3,5-辛二烯-2-酮、β-环柠檬醛、苯甲醛、乙酸叶醇酯、乙酸己酯为ML呈现花果香、清香的特征香气成分。可见M单株适制绿茶、白茶,A单株适制白茶,A、M单株加工白茶呈花香、清香的风味特征,A单株加工绿茶呈果香的风味特征,M单株加工绿茶呈花果香、清香的风味特征。本研究明确了枸杞A、M单株适制茶类及枸杞芽叶茶的风味特征,为枸杞芽叶茶的利用提供参考。

     

    Abstract: In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology. Headspace solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS), biochemical compositional analysis and sensory evaluation combined with principal component analysis (PCA), aroma activity value (OAV) and multivariate statistical analysis were used to analyze the flavor characteristics of the four types of wolfberry tea processed from bud and leaf. The results showed that green tea processed by M plant had the highest sensory quality score, followed by white tea processed by M and A plant respectively, and green tea processed by A plant had the lowest score. The highest flavonoid contents were found in green tea processed by M, meanwhile, the highest water extracts were found in green tea processed by A. A total of 58 volatiles were detected in the four teas, among which geranylacetone, n-hexanol, dihydrokiwi lactone, phenylethanol, benzyl alcohol, naphthalene, and α-pinitol were the characteristic aroma components of AB and MB presenting sweet floral and light aroma. 1-octen-3-ol was the characteristic aroma component of AL presenting fruity aroma. And 2,5-dimethylpyrazine, 3,5-octadien-2-one, β-cyclic citral, benzaldehyde, foliate acetate, and hexyl acetate were the characteristic aroma components of ML presenting floral, fruity and light aroma. It can be seen that M plant was suitable for green tea and white tea, A plant was suitable for white tea, A and M processed white tea were floral, light flavor characteristics, A plant processed green tea was fruity flavor characteristics, M plant processed green tea was floral, fruity, light flavor characteristics. This study clarified the suitable tea types of wolfberry A and M plant and the flavor characteristics of wolfberry buds and leaves tea, and provided reference for the excavation and utilization of wolfberry buds and leaves tea.

     

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