正交试验优选脉冲电场提高晒青茶醇类香气的参数研究

Optimization Parameters of Orthogonal Experimental Research on Improving Alcohols Aroma of Unfermented Pu'er Tea by High Voltage Pulse Electric Field

为探究高压脉冲电场(High Voltage Pulsed Electric Field,HPEF)对普洱晒青茶香气的影响,利用3个参数水平——电压(U)、频率(F)和时间(T),建立正交试验,采用9组不同参数组合的HPEF分别处理普洱晒青茶,沸水冲泡后经电子鼻PN3对茶样香气进行检测。数据分析知:与对照(Control Check,CK)相比,经过其中3组HPEF(12kV/120 Hz/30 min,18 kV/120 Hz/45 min和26 kV/150 Hz/30 min)处理的晒青茶,其醇类香气对电子鼻中传感器的灵敏度高于CK,即HPEF对其醇类香气的提升有极显著作用;由t-检验并分析可知,各处理参数对晒青茶醇类香气的影响程度依次为F,T和U;HPEF最佳参数组合是:12 kV/120 Hz/30 min。试验为提高晒青茶香气提供了一种新的预处理方法,在一定程度上缩短了普洱茶陈化时间,具有较好的创新性和经济价值。

In order to explore the effect of high voltage pulsed electric field （HPEF） on the aroma of unfermented Pu＇er tea, with voltage （U）, frequency （F） and time of action （7） as the factors of the orthogonal test, use 9 different parameter combinations of HPEF to process unfermented Pu＇er tea respectively, then by boiling and developed the aroma for quantitative detection by electronic nose PN3. The data analyzed that compared with the control check （CK）, through these three groups HPFE （12 kV/120 Hz/30 min, 18 kV/120 Hz/45 min and 26 kV/150 Hz/30 min） processing unfermented Pu＇er tea, its alcohol aroma sensitivity to electronic nose sensors was higher than the CK, in other words, HPFE had very significant effects in promoting alcohol aroma. By t-test and analysis, the effect degree of the handle parameters on unfermented Pu＇ er tea＇s alcohol aroma was frequency, time and voltage; The best parameter combination of HPEF was voltage 12 kV, frequency 120 Hz, time 30 min. This study provided a new preprocessing method for improving the aroma of unfermented Pu＇er tea. To a certain extent, it shortened the aging time of Pu＇er tea and had a good innovation and economic value.