莓茶茯砖主要品质成分及其抗氧化性研究

Study on Main Quality Components and Antioxidant Activities of Meicha-Fu Brick Tea

为探究不同拼配比的莓茶茯砖品质差异及其抗氧化性变化。采用感官审评、理化分析、顶空固相微萃取-气质联用法(Headspace solid phase microextraction/Gas chromatography-mass spectrometry,HS-SPME/GC-MS)分析不同配比莓茶茯砖品质特征,DPPH法和ABTS法测定抗氧化活性。结果显示,莓茶茯砖添加15%、20%、25%的莓茶时审评得分均在90分以上,以20%的添加量审评得分最高,具有浓醇回甘、菌花香带花果香的特点;水浸出物、茶多酚、游离氨基酸、可可碱、二氢杨梅素和杨梅素含量与纯茯砖茶相比显著增加,儿茶素、没食子酸、咖啡碱含量显著下降;纯茯砖茶发花后,二氢杨梅素含量明显升高,说明发花可促进二氢杨梅素转化生成;苯甲醇、苯乙醇、β-环柠檬醛、苯甲醛、苯乙醛、植醇等具有花香、果香、铃兰香特征的化合物含量增加;随着莓茶添加量的增加,DPPH自由基清除活性和ABTS阳离子清除力越强。综合分析可知,黑毛茶与莓茶以80%:20%为最佳复配比。该研究结果丰富了复合型茯砖风味品质的化学基础理论,为生产高品质莓茶茯砖提供了理论参考。

To explore the quality differences and antioxidant changes of vine tea(Ampelopsis grossedentata)-Fu brick with different mixing ratio.Sensory evaluation,physical and chemical analysis,headspace solid phase microextraction and GC-MS were used to analyze the quality characteristics of different proportion of vine tea-Fu brick tea,and the antioxidant activity was determined by DPPH method and ABTS method.The results showed that when adding 15%,20%and 25%of vine tea,the evaluation score was more than 90 points,and the evaluation score was the highest when adding 20%,which had the characteristics of mellow and sweet,fungus flower fragrance and flower and fruit fragrance.Compared with pure Fu brick tea,the contents of water extract,tea polyphenols,free amino acids,theobromine,dihydromyricetin and myricetin increased significantly,while the contents of catechin,gallic acid and caffeine decreased significantly;The content of dihydromyricetin in pure Fu brick tea increased significantly after fermentation,indicating that Eurotium cristatum can promote the transformation of dihydromyricetin.The contents of benzyl alcohol,phenylethanolβ-cyclocitral,benzaldehyde,phenylacetaldehyde,phytol and other compounds with the characteristics of flower,fruit and lily of the valley increased;With the increase of vine tea addition,DPPH radical scavenging activity and ABTS cation scavenging power were stronger.Comprehensive analysis shows that the best compound ratio of primary dark tea and vine tea is 80%:20%.The research results enrich the chemical basic theory of flavor quality of compound Fu brick and provide a theoretical reference for the production of high-quality vine tea-Fu brick tea.