普洱茶冷凝回流茶香水挥发性物质解析及萃取条件优化

doi:10.19640/j.cnki.jtau.2023.03.007

天津农学院学报 ›› 2023, Vol. 30 ›› Issue (3): 32-39.doi: 10.19640/j.cnki.jtau.2023.03.007

普洱茶冷凝回流茶香水挥发性物质解析及萃取条件优化

石禾云¹, 张娅², 杨豆豆¹, 王超³, 张军^{1,通信作者}

1.天津农学院食品科学与生物工程学院,天津 300392;
2.天士力控股集团有限公司研究院,天津 300410;
3.湖南农业大学园艺学院,长沙 410125

收稿日期:2022-08-24 出版日期:2023-06-30 发布日期:2023-09-06
通讯作者: 张军（1980—）,男,教授,博士,研究方向：食品产品研究与开发。E-mail：zjaiwa@163.com。
作者简介:石禾云（1995—）,女,硕士在读,研究方向：食品加工与安全。E-mail：2778358251@qq.com。
基金资助:
国家自然科学基金青年基金项目（32102004）; 天津市特支计划青年拔尖人才项目（TJTZJHQNBTRC-1-19）; 中国博士后基金资助项目（2021M701169）

Analysis of volatile compounds and optimization of extraction conditions in perfume of Pu-erh tea condensed reflux tea

Shi Heyun¹, Zhang Ya², Yang Doudou¹, Wang Chao³, Zhang Jun^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. The Institute of Tasly Holding Group Co. Ltd., Tianjin 300410, China;
3. College of Horticulture, Hunan Agricultural University, Changsha 410125, China

Received:2022-08-24 Online:2023-06-30 Published:2023-09-06

摘要/Abstract

摘要： 随着速溶茶等茶饮料的兴起,茶香气回收技术也成为现阶段研究的一个热点。香气的富集是目前研究的一个难点,本文以普洱茶为研究对象,采用冷凝回流的方式富集其中的香气成分,结合顶空固相微萃取（Headspace solid-phase microextraction, HS-SPME）技术对所富集的香气成分进行解析。以萃取时间、萃取温度、NaCl添加量为主要影响因素进行单因素试验,并在此基础上进行响应面分析,在响应面试验数据中筛选出31种被检出率大于50%的香气化合物,并获得普洱茶冷凝回流茶香水最优前处理条件。使用最优萃取条件检测普洱茶茶叶和从茶叶中提取出的冷凝回流茶香水,结果显示提取出的茶香水中挥发性化合物比茶叶原料多52种,且其主要香气物质与茶叶基本一致,含量最高的物质均为甲氧基苯类,在茶香水中以花香和果香为主的酮类物质与其他物质的相对含量增加了9.01倍,使回收的普洱茶香水具有陈香、药香、木香、花香、果香等特征香气。本研究有助于了解普洱茶冷凝回流茶香水的萃取条件、茶叶香气富集技术以及普洱茶冷凝回流茶香水的香气成分,为普洱茶香气回收应用以及后期普洱茶香气释放规律及香气释放的影响因素解析提供理论基础。

关键词: 普洱茶, 香气富集, 顶空固相微萃取, 气相色谱-质谱法, 响应面法

Abstract: With the rise of instant tea and other tea drinks, tea aroma recovery technology has also become a research hotspot at this stage. The enrichment of aroma is a difficulty in the current research. This paper takes Pu-erh tea as the research object, enriches the aroma components by condensation reflux, and analyzes the enriched aroma components by headspace solid-phase microextraction. Single-factor experiments were carried out with extraction time, temperature, and NaCl addition as the main influencing factors, and response surface analysis was carried out on this basis. 31 aroma compounds with a detection rate greater than 50% were screened out from the response surface experimental data, and the optimal pretreatment conditions for the condensation reflux tea perfume of Pu-erh tea were obtained. The optimal extraction conditions were used to detect Pu-erh tea leaves and condensed reflux tea perfume extracted from tea leaves. The results showed that there were 52 more volatile compounds in the extracted tea aroma water than in the tea raw material, and its main aroma compounds were the same as those of tea leaves. The highest content substances are methoxy benzene. The relative content of ketones and other substances in tea perfume increased by 9.01 times which make it have the characteristic aroma of Pu-erh tea perfume, such as stale fragrance, medicine fragrance, wood fragrance, flower fragrance, fruit fragrance, etc. This study is helpful for understanding the extraction conditions of Pu-erh condensed reflux tea perfume, the aroma enrichment technology of tea, and the aroma components of Pu-erh condensed reflux tea perfume. It provides a theoretical basis for the recovery and application of Pu-erh tea aroma and the analysis of the law of Pu-erh tea aroma release and the influencing factors of aroma release in the later stage.

Key words: Pu-erh tea, aroma enrichment, headspace solid-phase microextraction, gas chromatography-mass spectrometry, response surface methodology

中图分类号:

TS272

石禾云, 张娅, 杨豆豆, 王超, 张军. 普洱茶冷凝回流茶香水挥发性物质解析及萃取条件优化[J]. 天津农学院学报, 2023, 30(3): 32-39.

Shi Heyun, Zhang Ya, Yang Doudou, Wang Chao, Zhang Jun. Analysis of volatile compounds and optimization of extraction conditions in perfume of Pu-erh tea condensed reflux tea[J]. Journal of Tianjin Agricultural University, 2023, 30(3): 32-39.

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http://xuebao.tjau.edu.cn/CN/Y2023/V30/I3/32

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普洱茶冷凝回流茶香水挥发性物质解析及萃取条件优化

Analysis of volatile compounds and optimization of extraction conditions in perfume of Pu-erh tea condensed reflux tea

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