农业机械学报2012，Vol.43Issue(3)：123-129,7.DOI:10.6041/j.issn.1000-1298.2012.03.024
普洱茶中丙烯酰胺含量检测与生成机理研究
Survey of Acrylamide Contents in Pu-erh Tea and Study on Its Formation Mechanism
摘要
Abstract
Fifty Pu-erh tea samples were investigated for acrylamide ( AA) contents. The results showed that the AA contents in tea samples were generally low, 2. 05 ~91. 95 ng/g. Based on the correlation analysis between sugar contents and the amount of AA, it was found there was the highest correlation coefficient between the sucrose content and AA ( R2 =0. 577 6 ) , followed by fructose (R2 =0. 497 7 ) , glucose was the least ( R =0.256 7). The asparagine contents of wet-stored Pu-erh tea samples could not detected. In combination with literature records, it could be concluded that AA mainly generated through acrolein way during the fermentation of Pu-erh tea. There was a very small contribution of asparagine way.关键词
普洱茶/丙烯酰胺/生成机理/渥堆发酵Key words
Pu-erh tea/Acrylamide/Formation mechanism/Wet-stored fermentation分类
农业科技引用本文复制引用
李蕾,张涛,孙志健,陈芳,胡小松..普洱茶中丙烯酰胺含量检测与生成机理研究[J].农业机械学报,2012,43(3):123-129,7.基金项目
云南省科技计划项目(20050019002) （20050019002）
