生物加工过程2023，Vol.21Issue(6)：691-701,11.DOI:10.3969/j.issn.1672-3678.2023.06.013
水浴静态顶空固相微萃取温度控制对新鲜茶青香气组分及其气味活性的影响
Effects of temperature control on aroma components and odor activity of fresh tea leaves by headspace solid phase micro-extraction and water bath
摘要
Abstract
Volatiles in fresh tea leaves from Jinguanyin cultivar were collected by extraction from hot water at different temperatures using static headspace solid-phase micro-extraction(HSPME),then semi-quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS)for the purpose of understanding the enzymatic activities(lipoxygenase,β-glucosidase and polyphenol oxidase)at various temperatures.Interestingly,floral odor,one of the four major fragrances(floral,fruity,woody and green)in fresh tea leaves,consistently contributed more to the fragrance than the other odor types at the range of extraction temperatures.The optimum temperature range for the related enzymatic reactions proved to be 40-60℃,but stronger floral odor activities were observed when the temperatures were above 60 ℃.To our surprise,the odor activities behaved differently for woody and green fragrances,with enhancements for the former at high temperature and the latter at low temperature,respectively.(E)-β-ionone,limonene and L-α-pinene contributed significantly to the floral,fruity and woody flavor of tea,respectively,and both(Z)-3-hexenol and(E)-2-hexenal play a major role in green.It is of great reference for guiding the formation of different tea aromas structures tea in tea-making process.关键词
茶青/花香/气味活性/萃取温度/静态顶空固相微萃取Key words
fresh tea leaves/floral/odor activity/extraction temperature/static headspace solid-phase micro-extraction分类
轻工纺织引用本文复制引用
蒋宇航,林小琴,许艺娜,江文甲,林生,林文雄..水浴静态顶空固相微萃取温度控制对新鲜茶青香气组分及其气味活性的影响[J].生物加工过程,2023,21(6):691-701,11.基金项目
国家重点研发计划(2016YFD0200900) （2016YFD0200900）
福建省教育厅中青年教师教育科研项目(JT180140) （JT180140）
福建省重大农技推广服务试点项目(KNJ-153015) （KNJ-153015）
