摘要
采用一定加工工艺制作山楂茶,测定其营养功能成分含量,并采用顶空固相微萃取与气相色谱-质谱联用技术检测香气成分,探讨其加工适宜性。结果表明:经传统绿茶加工工艺后,山楂茶保持较高黄酮含量(24.3 mg/g)及多酚含量(15.4 mg/g),与山楂鲜叶相比下降不明显,能够有效保留活性成分;山楂茶氨基酸总量为121.16 mg/g,经加工后比原叶提高33.08%,营养价值提高;香气成分分析表明山楂茶中共检测出43种香气物质,其中含量较高的成分为紫罗酮、丁香酚、苯乙醛、香叶基丙酮、芳樟醇、叶绿醇、壬醛等,这些成分均为绿茶特征香气成分,形成山楂茶独特的风味。该实验结果为山楂茶的加工适宜性提供一定的数据支撑。
This study aimed to discuss the processing suitability of hawthorn tea. The contents of nutritional and functional components of hawthorn tea were determined and its aroma components were detected by headspace-solid phase microextraction combined with gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS). The results showed that hawthorn tea had high contents of flavonoid(24.3 mg/g) and polyphenol(15.4 mg/g). Compared with fresh hawthorn leaves, the changes in flavonoid and polyphenol contents of hawthorn tea, produced using the same procedure as for green tea, were not significant. Amino acid analysis showed that total amino acid content of hawthorn tea was 121.16 mg/g, which was 33.08% higher than that of hawthorn leaves. Analysis of aroma components showed that hawthorn tea contained 43 volatile components and ionone, eugenol, hyacinthin, geranyl acetone, linalool, phytol, nonanal and so on, the characteristic aroma substances of green tea, also primarily contributed to the unique flavor of hawthorn tea. These results can provide data support for the processing suitability of hawthorn tea.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第20期115-119,共5页
Food Science
基金
公益性行业(农业)科研专项
大宗水果加工副产物与残次果综合利用技术研究与示范项目(201303076)
关键词
山楂茶
顶空固相微萃取
功能成分
氨基酸
香气成分
hawthorn tea
headspace-solid phase microextration
functional components
amino acid
aroma components