食品工业科技2024，Vol.45Issue(15)：264-273,10.DOI:10.13386/j.issn1002-0306.2023080144
不同单株枸杞芽叶茶风味品质分析
Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf
摘要
Abstract
In order to investigate the suitable tea types of wolfberry,this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology.Headspace solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC-TOF-MS),biochemical compos-itional analysis and sensory evaluation combined with principal component analysis(PCA),aroma activity value(OAV)and multivariate statistical analysis were used to analyze the flavor characteristics of the four types of wolfberry tea processed from bud and leaf.The results showed that green tea processed by M plant had the highest sensory quality score,followed by white tea processed by M and A plant respectively,and green tea processed by A plant had the lowest score.The highest flavonoid contents were found in green tea processed by M,meanwhile,the highest water extracts were found in green tea processed by A.A total of 58 volatiles were detected in the four teas,among which geranylacetone,n-hexanol,dihydrokiwi lactone,phenylethanol,benzyl alcohol,naphthalene,and α-pinitol were the characteristic aroma components of AB and MB presenting sweet floral and light aroma.l-octen-3-ol was the characteristic aroma component of AL presenting fruity aroma,and 2,5-dimethylpyrazine,3,5-octadien-2-one,β-cyclic citral,benzaldehyde,foliate acetate and hexyl acetate were the characteristic aroma components of ML presenting floral,fruity and light aroma.It could be seen that M plant was suitable for green tea and white tea,A plant was suitable for white tea,A and M processed white tea were floral,light flavor characteristics,A plant processed green tea was fruity flavor characteristics,M plant processed green tea was floral,fruity,light flavor characteristics.This study clarified the suitable tea types of wolfberry A and M plant and the flavor characteristics of wolfberry buds and leaves tea,and provided reference for the excavation and utilization of wolfberry buds and leaves tea.关键词
枸杞芽叶茶/挥发性成分/生化成分/顶空固相微萃取-气相色谱-飞行时间质谱联用技术(HS-SPME-GC-TOF-MS)/香气活度值(OAV)Key words
wolfberry tea processed from bud and leaf/volatile component/biochemical composition/headspace solid phase microextraction-gas chromatography-time of flight mass spectrometry(HS-SPME-GC-TOF-MS)/aroma activity value(OAV)分类
轻工纺织引用本文复制引用
潘冠均,封娇,段淋渊,张炫鹂,戴国礼,帅平,秦垦,郝志龙,张波..不同单株枸杞芽叶茶风味品质分析[J].食品工业科技,2024,45(15):264-273,10.基金项目
宁夏回族自治区重点研发计划课题"基于茶饮品质的茎叶用枸杞评价体系构建"(2022BBF02003) （2022BBF02003）
福建张天福茶叶发展基金会科技创新基金(FJZTF01-FJZTF03). （FJZTF01-FJZTF03）
