香气提取方法对绿茶主要生化成分的影响

Affects on the Main Biochemical Compounds of Green Tea by Different Aroma Extraction Methods

分别对同时蒸馏萃取法 (SDE法 )、顶空吸附法 (HSA法 )和减压蒸馏萃取法 (VDE法 )提取绿茶香气后茶汤的主要生化成分进行了分析研究 .结果表明 :香气提取方法不同程度地影响绿茶和速溶绿茶主要生化成分的含量 ,其中 SDE法和 HSA法的影响较大 ,SDE法引起儿茶素异构和降解 ,HSA法影响可溶性单糖和游离氨基酸的含量 ,但 VDE法对绿茶主要生化成分的影响较小 .感官审评结果也表明 :经 SDE法提取香气后的茶汤已完全没有原茶的滋味 ,其次是 HSA法 ,而 VDE法提取香气后的茶汤尚有茶的滋味 .

The main biochemical compounds of tea liquid were analysed after aroma extraction by SDE method,headspace absorb (HSA) method, vacuum distillation extraction (VDE) method.The results show that biochemical compounds of green tea or instant green tea were affected by extraction methods in varying degrees,especially by SDE method and HSA method.SDE method could result in isomerization and degradation of tea catechins.HSA method could affect the contents of soluble monoses and free amino acids.But VDE method only slightly affects the main biochemical characteristics of green tea.Tea taste also showed that there was no green tea flavor after aroma extraction by SDE method,and HSA method and some tea flavour by VDE method.