轻工学报2024，Vol.39Issue(4)：9-16,8.DOI:10.12187/2024.04.002
山茱萸山药复合袋泡茶配方优化及挥发性风味成分分析
Optimization of formulation and analysis of volatile flavor components of Cornus officinalis and Dioscorea opposita compound bagged tea
摘要
Abstract
Cornus officinalis and Dioscorea opposita were used as raw materials,and oolong tea powder,peach powder and mango powder were used as auxiliary ingredients to make C.officinalis and D.opposita compound bagged tea,and polysaccharide content and sensory scores were used as the indexes of examination,the formulation was optimized by single factor test combined with orthogonal test,and the volatile flavor components were extracted in the tea broth by the solvent extraction(methylene chloride extraction)method,and the volatile flavor components were analyzed by the electronic nose technique combined with the gas chromatography-mass spectrometry(GC-MS)method.The results showed that the optimal formulation of C.officinalis and D.opposita compound bagged tea was 12 g of C.officinalis powder,30 g of D.opposita powder,10 g of oolong tea powder,14 g of mango powder,14 g of peach powder,and the polysaccharide content of the product was(1.25±0.74)mg/3 g,the organoleptic score was(83.83±4.56),and the overall score was 91.91.The tea bags maintained their integrity and did not disintegrate after brewing,the tea broth was delicate,sweet and sour,clari-fied and transparent without precipitation,and the smell was fresh and fragrant.There were sulfide,aromatic com-ponents,nitrogen oxides and other flavor substances in the tea broth,and a total of 53 volatile flavor components were further identified,including 40 alkanes,4 esters,2 alcohols,2 aldehydes,2 ketones,and 3 other types,of which alkanes,esters,alcohols,aldehydes,and ketones were the typical aroma components.关键词
山茱萸/山药/袋泡茶/配方优化/挥发性风味成分Key words
Cornus officinalis/Dioscorea opposita/bagged tea/formulation optimization/volatile flavor component分类
轻工纺织引用本文复制引用
杨菊花,张宇佳,唐碧华,李常学,余东梅,田韦韦,刘俐,华桦..山茱萸山药复合袋泡茶配方优化及挥发性风味成分分析[J].轻工学报,2024,39(4):9-16,8.基金项目
四川省中医药科技产业创新团队专项项目(2022C009) （2022C009）
