食品与发酵工业2024，Vol.50Issue(12)：159-169,11.DOI:10.13995/j.cnki.11-1802/ts.035935
不同配比陈皮-蜜橘皮茶汤品质分析
Quality analysis of Pericarpium Citri Reticulatae-Citrus Unshiu peel tea soups with different proportions
摘要
Abstract
To understand the quality changes of the tea soups made from Pericarpium Citri Reticulatae(PCR),Citrus Unshiu peel(CUP),and the tea soups with their different proportions,the main flavonoids in the tea soup were determined by high-performance liquid chromatography and the volatile components were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(GS-MS).Results showed that the comprehensive score of sensory evaluation,the contents of total flavonoids,peri-carpine,citrinin,total phenols and antioxidant capacity(DPPH assay,ABTS assay,and FRAP assay)of PCR tea soup were significantly higher than those of CUP tea soup,while the hesperidin and didymin contents of CUP tea soup were significantly higher than those of PCR tea soup.The main volatile component of PCR tea soup was methyl 2-(methylamino)benzoate,(-)-4-terpineol,thymoquinone,etc.And the main volatile component of CUP tea soup was(1R,5R)-rel-carvacrol,2-methoxy-4-vinylphenol,linalool,etc.In the tea soups with different mass ratios of PCR and CUP(5∶5,3∶7,2∶8,and 1∶9),with the decrease of the ratio of PCR,except the contents of hesperidin and didymin,the contents of other corresponding active ingredient content and antioxidant capacity decreased,among which 5∶5 could fully highlight the advantages of both.This study clarified the quality changes of PCR,CUP,and tea soups with different ratios,which provided a theoretical basis for the comprehensive utilization and deep processing of PCR and CUP.关键词
新会陈皮/温州蜜橘皮/茶汤/黄酮类化合物/挥发性成分Key words
Pericarpium Citri Reticulatae/Citrus Unshiu peel/tea soup/flavonoid/volatile component引用本文复制引用
李晓华,徐玉娟,刘雯雯,余元善,温靖,辜青青,傅曼琴..不同配比陈皮-蜜橘皮茶汤品质分析[J].食品与发酵工业,2024,50(12):159-169,11.基金项目
广东省农业科学院食品营养与健康研究中心建设运行经费(XTXM202205) （XTXM202205）
广东省自然科学基金项目(2021A1515011049) （2021A1515011049）
广州市科技计划项目(2023B03J1370) （2023B03J1370）
广东省农业科学院人才项目(R2020PY-JX011) （R2020PY-JX011）
广东省农业科学院学科团队建设项目(202109TD) （202109TD）
