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中国精品科技期刊2020
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

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。

     

    Abstract: The effects of different processing procedures on the aroma and quality components of Anxi Tieguanyin were studied, to provide a certain scientific basis for improving further development of Tieguanyin. In this study, Tieguanyin was processed according to the production process of Anxi Tieguanyin. The changes of aroma components, tea polyphenols, caffeine, free amino acids, flavonoids, tea pigments and other important internal components of Tieguanyin were investigated. Significant differences of the component contents were observed in different processing stages. The content of tea polyphenols and caffeine showed an overall downward trend. The content of tea polyphenols and caffeine were decreased by 68.52% and 47.74% during the entire processing process, while the content of amino acids and flavonoids showed an overall upward trend. The amino acids content during the entire processing process was increased by 59.67% and the flavonoids content was increased by 1.62 times. The content of tea pigments showed no obvious changes. Among them, the Shaqing process had the greatest impact on the color and fragrance components of Tieguanyin during the processing. After the Shaqing process, the content of tea polyphenols was decreased by 40.66%, and the content of flavonoids significantly was increased to 6.93 mg/g, which was the key processing node. In addition, Shaiqing, Yaoqing and Liangqing were also important processes that affected the aroma and quality of Tieguanyin. This article provided scientific basis for the quality improvement and process optimization of Anxi Tieguanyin.

     

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