摘要
[目的]优化藤茶制备关键工艺条件,并确认其成品的风味特征。[方法]以藤茶样品黄酮含量与感官评分为评价指标,通过单因素试验与响应面试验分析藤茶杀青时间、杀青功率、发酵时间与发酵温度对藤茶品质的影响,采用顶空固相微萃取—气相色谱—质谱联用技术(HS-SPME-GC-MS)法对优化工艺样品中的挥发性香气成分进行检测。[结果]微波杀青最佳工艺条件为杀青时间16 min、功率490 W、发酵时间7.8 h、温度40℃。从藤茶成品中共鉴定出53种挥发性成分,包括19种烷类、13种烯类、3种醇类、6种醛类、1种酮类、5种酯类、1种酚类和5种环状化合物(萘、呋喃、苯),其中烷烃类(33.40%)、烯烃类(30.27%)、醛类(11.24%)和酯类(10.57%)物质相对含量较高。[结论]优化后的工艺条件可以在降低黄酮分解的同时保证藤茶的品质。
[Objective]To optimize the key process conditions for vine tea and confirm the flavor characteristics of its finished products.[Methods]The effect of de-enzyming time and power,as well as fermentation time and temperature on the quality of vine tea is analyzed through single-factor experiments and response surface experiments,with the flavonoid content and sensory score as evaluation indicators.The volatile aroma components in samples prepared by the optimized process are detected by the headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).[Results]The optimal process conditions for microwave de-enzyming are a de-enzyming time of 16 minutes,a power of 490 W,a fermentation time of 7.8 hours,and a temperature of 40℃.In the finished products,53 volatile components are identified,including 19 alkanes,13 alkenes,3 alcohols,6 aldehydes,1 ketone,5 esters,1 phenol,and 5 ring compounds(naphthalene,furan,and benzene).Among them,alkanes(33.40%),alkenes(30.27%),aldehydes(11.24%),and esters(10.57%)are relatively high in content.[Conclusion]With the optimized process conditions,the flavonoid decomposition can be reduced in the vine tea,while the quality can be ensured.
作者
邓建
唐政
万睿智
姚茂君
余佶
DENG Jian;TANG Zheng;WAN Ruizhi;YAO Maojun;YU Ji(College of Chemistry and Chemical Engineering,Jishou University,Jishou,Hunan 416000,China)
出处
《食品与机械》
北大核心
2025年第8期155-163,共9页
Food and Machinery
基金
湖南省重点研发计划项目(编号:2022NK2036)
吉首大学校企合作项目(编号:2023431415000404)
洞庭实验室专项经费项目(编号:2024-DTKF-008)。
