食品工业科技2024，Vol.45Issue(12)：275-284,10.DOI:10.13386/j.issn1002-0306.2023100030
不同杀青方式对多花黄精嫩芽茶品质的影响
Effects of Different Fixation Methods on the Quality of Polygonatum cyrtonema Tender Bud Tea
摘要
Abstract
With Polygonatum cyrtonema tender buds as subjects,Polygonatum cyrtonema tender bud tea was prepared using the technology for processing flat green tea after fixation by microwave,pan frying and steaming,respectively.The effects of different fixation methods on the quality of Polygonatum cyrtonema tender bud tea was then explored through physicochemical composition,color and gloss of tea broth,volatile aroma component analysis and organoleptic evaluation.The results showed that the Polygonatum cyrtonema tender bud tea prepared by microwave fixation not only presented good organoleptic properties,but also had the highest contents of water extract,soluble sugar,tea polyphenols and total flavonoids,48.04％,14.49％,1.32％and 1.66％,respectively.A total of 84 volatile olfactory compounds were detected in Polygonatum cyrtonema tender bud tea prepared by the three different fixation methods,mainly consisting of aldehydes(12 types),ketones(11 types),olefins(10 types),alcohols(8 types)and esters(8 types).There were 10,12 and 7 key aroma components in Polygonatum cyrtonema tender bud tea with microwave,pan frying and steaming fixation,respectively.Among them,ethyl butyrate was a unique key aroma component to microwave fixation,while heptanal,pentanal,hexanal and 1-pentanol were the key aroma components unique to pan frying fixation.Overall,there are differences in the quality of Polygonatum cyrtonema tender bud tea prepared by different fixation methods,among which microwave fixation is more suitable for the preparation of Polygonatum cyrtonema tender bud tea.关键词
多花黄精/嫩芽/杀青/代用茶/挥发性成分Key words
Polygonatum cyrtonema/tender bud/fixation/substitute tea/volatile components分类
轻工纺织引用本文复制引用
马佳丽,张厅,赵文慧,刘运腾,张一弛,马泽强,王成,王剑波..不同杀青方式对多花黄精嫩芽茶品质的影响[J].食品工业科技,2024,45(12):275-284,10.基金项目
四川省科技厅重点研发项目(2021YFN0093) （2021YFN0093）
四川中医药省级发展专项资金(川中医药办发[2020]39号). （川中医药办发[2020]39号）
