藤茶传统炒青工艺条件优化及其香气成分HS-SPME-GC-MS分析

Optimization of Traditional Stir-frying Process of Vine Tea and Analysis ofits Aroma Components by HS-SPME-GC-MS

为优化藤茶传统炒青工艺条件,提高藤茶感官品质。通过单因素试验和Box-behnken中心组合设计试验,以感官评分为响应值对藤茶传统炒青工艺条件进行优化;采用HS-SPME-GC-MS法分析藤茶样品挥发性香气成分。结果表明,炒青优化工艺条件为炒青时间20 min,炒青温度210℃,揉捻时间31 min;优化工艺条件下所得藤茶样品共检测出七大类共33种挥发性香气物质,其中烯烃类物质10种、烷烃类6种、醇类4种、酮类1种、酯类3种、醛类2种、其他类7种(烷烃杂环化合物),其相对含量占比分别为22.4%,35.2%,4.3%,0.3%,16.0%,2.3%,19.5%。在检出的组分中β-紫罗兰酮、壬醛、反式-2-己烯醛、1-辛烯-3-醇属于藤茶的特征香气成分。这些成分构成了藤茶的花香和果香风味。藤茶传统炒青优化工艺条件可行,所得藤茶品质优良,可为藤茶深加工利用提供科学依据。

To optimize the traditional frying process of Vine tea and improve the sensory quality of Vine tea.The traditional frying process conditions of Vine tea were optimized by single factor experiment and Box-behnken central combination design experiments,with the sensory score as the response value.The volatile aroma components of Vine tea samples were analyzed by HS-SPME-GC-MS method.The results showed that the optimized frying process conditions were frying time of 20 min,frying temperature of 210℃,and kneading time of 31 min.Under the optimized process conditions,a total of 33 volatile aroma substances were detected in the Vine tea samples,including 10 types of alkenes,6 types of alkanes,4 types of alcohols,1 type of ketone,3 types of esters,2 types of aldehydes,and 7 other types(alkane heterocyclic compounds),with the relative contents of 22.4%,35.2%,4.3%,0.3%,16.0%,2.3%,and 19.5%,respectively.Among the detected components,β-ionone,nonanal,trans-2-hexenal,and 1-octen-3-ol belong to the characteristic aroma components of Vine tea.These ingredients made up the floral and fruity flavor of Vine tea.The optimized traditional frying process conditions of Vine tea are feasible,and the quality of the obtained Vine tea was excellent,which provides a scientific basis for the deep processing and utilization of Vine tea.