重庆工夫红茶加工过程中生化成分及香气组分变化
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摘要
为探究重庆工夫红茶的品质特性,本实验以四川群体品种的一芽二叶鲜叶为原料,并按照重庆工夫红茶的制茶工艺进行加工,检测分析了其加工过程中主要生化成分和香气组分的变化规律。结果表明,水浸出物和茶多酚含量总体上呈降低趋势,游离氨基酸、可溶性糖和咖啡碱含量则是先升后降,最终趋于稳定,茶色素含量从萎凋至发酵结束均显著上升(p<0.05),此后也逐渐保持稳定。经顶空固相微萃取和气相色谱质谱联用仪检测分析,重庆工夫红茶加工过程中共检测到58种香气组分,其中醇类15种、酯类12种、萜烯类16种、醛类5种、酮类5种、其它组分5种,且醇类(23.52%～52.08%)和酯类(29.29%～61.73%)的相对含量均远高于其他类型组分;此外相对含量较高的香气成分主要有芳樟醇及其氧化物(2.87%～21.36%)、香叶醇(1.92%～15.14%)、苯乙醇(4.83%～7.11%)、脱氢芳樟醇(0.24%～5.16%)、水杨酸甲酯(11.44%～56.25%)、δ-杜松烯(0.62%～4.56%)等,且重庆工夫红茶的香型可能属于芳樟醇及其氧化物占优势型。
To explore the quality characteristics of Chongqing congou,one bud with two leaves of Sichuan groups was selected as raw material to process with Chongqing congou technologies,and changes of main biochemical components and aroma components during processing were analyzed. The results showed that the contents of water extracts and tea polyphenols went a downtrend;contents of free amino acids,soluble sugars and caffeine went upwards first then decreased to a stable level;contents of tea pigments increased significantly to a stable level during withering and fermentation. According to headspace solid phase microextraction and gas chromatography-mass spectrometer analysis,58 kinds of aroma were detected during the process of Chongqing congou,including 15 kinds of alcohols,12 kinds of esters,16 kinds of terpenes,5 kinds of aldehydes,5 kinds of ketones and 5 others,and the contents of alcohols(23.52%～52.08%)and esters(29.29%～61.73%)were far more than the others. Besides,contents of linalool and its oxidation(2.87%～21.36%),geraniol(1.92%～15.14%),phenethyl alcohol(4.83%～7.11%),hotrienol(0.24%～5.16%),methyl salicylate(11.44%～56.25%),δ-cadinene(0.62%～4.56%)were comparatively higher. In addition,linalool and its oxidation might dominated the aroma type of Chongqing congou.
To explore the quality characteristics of Chongqing congou,one bud with two leaves of Sichuan groups was selected as raw material to process with Chongqing congou technologies,and changes of main biochemical components and aroma components during processing were analyzed. The results showed that the contents of water extracts and tea polyphenols went a downtrend;contents of free amino acids,soluble sugars and caffeine went upwards first then decreased to a stable level;contents of tea pigments increased significantly to a stable level during withering and fermentation. According to headspace solid phase microextraction and gas chromatography-mass spectrometer analysis,58 kinds of aroma were detected during the process of Chongqing congou,including 15 kinds of alcohols,12 kinds of esters,16 kinds of terpenes,5 kinds of aldehydes,5 kinds of ketones and 5 others,and the contents of alcohols(23.52%～52.08%)and esters(29.29%～61.73%)were far more than the others. Besides,contents of linalool and its oxidation(2.87%～21.36%),geraniol(1.92%～15.14%),phenethyl alcohol(4.83%～7.11%),hotrienol(0.24%～5.16%),methyl salicylate(11.44%～56.25%),δ-cadinene(0.62%～4.56%)were comparatively higher. In addition,linalool and its oxidation might dominated the aroma type of Chongqing congou.
引文
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[2]曾亮,王杰,柳岩,等.小种红茶与工夫红茶品质特性的比较分析[J].食品科学,2016,37(20):51-56.
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[19]王伟伟,江和源,江用文,等.红茶萎凋处理温湿度条件对PPO、POD及茶多酚和色素的影响[J].食品工业科技,2013,34(13):86-90.
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[23]宁井铭,方骏婷,朱小元,等.基于代谢谱分析的祁门红茶加工过程中儿茶素及芳香类物质变化[J].食品工业科技,2016,37(9):127-133.
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[25]王自琴,唐茜,陈玖琳,等.四川引进茶树品种茗科1号,铁观音,黄棪的红茶适制性与香气成分分析[J].食品与发酵工业,2015,41(9):192-197.
[26]杨春,郭燕,周顺珍,等.3个茶树品种(品系)鲜叶香气特征及萜烯指数分析[J].信阳师范学院学报:自然科学版,2015,28(4):501-506.
[27]Du L,Li J,Li W,et al.Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Research International,2014,57(1):61-70.
[28]孙慕芳,郭桂义,张洁.蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析[J].食品科学,2014,35(12):151-155.
[29]Zepka L Q,Garruti D S,Sampaio K L,et al.Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model[J].Food Research International,2014,56:108-114.
[30]任洪涛,周斌,秦太峰,等.基于多元统计分析的云南红茶香气质量评价[J].现代食品科技,2013,29(12):3006-3013.
[2]曾亮,王杰,柳岩,等.小种红茶与工夫红茶品质特性的比较分析[J].食品科学,2016,37(20):51-56.
[3]尹杰,范仕胜,宋勤飞,等.工夫红茶加工过程中的品质变化[J].湖北农业科学,2013,52(21):5279-5282.
[4]俞露婷,袁海波,王伟伟,等.红茶发酵过程生理生化变化及调控技术研究进展[J].中国农学通报,2015,31(22):263-269.
[5]Cui J,Katsuno T,Totsuka K,et al.Characteristic fluctuations in glycosidically bound volatiles during tea processing and identification of their unstable derivatives[J].Journal of Agricultural and Food Chemistry,2016,64(5):1151-1157.
[6]Zhou Y,Liu R,Tan T,et al.Methods evaluation on Gongfu black tea aroma clustering in different procession by the electronic nose analysis[J].Journal of Food Safety and Quality,2015,6(5):1611-1618.
[7]刘飞,王云,张厅,等.红茶加工过程香气变化研究进展[J].茶叶科学,2018,38(1):9-19.
[8]林瑜玲,郭雅玲,赖凌凌,等.红茶发酵化学与品质控制研究进展[J].食品安全质量检测学报,2014,5(11):3699-3704.
[9]Lee L S,Kim Y C,Park J D,et al.Changes in major polyphenolic compounds of tea(Camellia sinensis)leaves during the production of black tea[J].Food Science and Biotechnology,2016,25(6):1523-1527.
[10]Obanda M,Owuor P O,Mang’oka R.Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature[J].Food Chemistry,2001,75(4):395-404.
[11]罗理勇,曾亮,李洪军.川红工夫加工过程多酚类物质及其相关酶的变化规律[J].食品科学,2015,36(3):57-62.
[12]郭颖,陈琦,黄峻榕,等.茶叶滋味与其品质成分的关系[J].茶叶通讯,2015,42(3):13-15.
[13]杨娟,袁林颖,钟应富,等.工夫红茶色泽与品质相关性研究[J].西南农业学报,2014,27(6):2605-2610.
[14]Musci M,Yao S.Optimization and validation of Folin-Ciocalteu method for the determination of total polyphenol content of Pu-erh tea[J].International Journal of Food Sciences and Nutrition,2017,68(8):913-918.
[15]刘东娜,郑晓娟,卿钰,等.蒙顶山名茶游离氨基酸总量及组分的测定分析[J].四川农业大学学报,2012,30(2):190-194.
[16]傅博强,谢明勇,聂少平,等.茶叶中多糖含量的测定[J].食品科学,2001,22(11):69-73.
[17]林郑和,严兰芳.紫外分光光度法测定茶叶中的咖啡碱[J].茶叶科学技术,2001(4):20-21.
[18]赵国飞,罗理勇,常睿,等.离体茉莉花释香过程的香气成分特征[J].食品科学,2015,36(18):120-126.
[19]王伟伟,江和源,江用文,等.红茶萎凋处理温湿度条件对PPO、POD及茶多酚和色素的影响[J].食品工业科技,2013,34(13):86-90.
[20]徐奕鼎,雷攀登,丁勇,等.名优祁红初制中的主要生化成分变化[J].安徽农业科学,2015,43(34):68-70.
[21]顾谦,陆锦时,叶宝存,等.茶叶化学[M].合肥:中国科学技术大学出版社,2002:288-326.
[22]宛晓春.茶叶生物化学(第三版)[M].北京:中国农业出版社,2003:40-48.
[23]宁井铭,方骏婷,朱小元,等.基于代谢谱分析的祁门红茶加工过程中儿茶素及芳香类物质变化[J].食品工业科技,2016,37(9):127-133.
[24]Leffingwell J C,Leffingwell D.GRAS flavor chemicals-detection thresholds[J].Perfumer and Flavorist,1991,16(1):1-19.
[25]王自琴,唐茜,陈玖琳,等.四川引进茶树品种茗科1号,铁观音,黄棪的红茶适制性与香气成分分析[J].食品与发酵工业,2015,41(9):192-197.
[26]杨春,郭燕,周顺珍,等.3个茶树品种(品系)鲜叶香气特征及萜烯指数分析[J].信阳师范学院学报:自然科学版,2015,28(4):501-506.
[27]Du L,Li J,Li W,et al.Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Research International,2014,57(1):61-70.
[28]孙慕芳,郭桂义,张洁.蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析[J].食品科学,2014,35(12):151-155.
[29]Zepka L Q,Garruti D S,Sampaio K L,et al.Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model[J].Food Research International,2014,56:108-114.
[30]任洪涛,周斌,秦太峰,等.基于多元统计分析的云南红茶香气质量评价[J].现代食品科技,2013,29(12):3006-3013.