本文已被：浏览 5238次 下载 800次
投稿时间：2020-08-04
投稿时间：2020-08-04
中文摘要: 以信阳毛尖为研究对象，采用同时蒸馏萃取法（simultaneous distillation and extraction,SDE）提取，气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）进行检测，考察β-葡萄糖苷酶、果胶酶、中性蛋白酶及纤维素酶辅助对信阳毛尖香气成分提取的影响。结果表明，4种酶均可以提高信阳毛尖香气成分中醇类、萜烯类、酸类、酮类及其它成分个数及其相对含量，其中中性蛋白酶辅助提取的香气成分种类最多。β-葡萄糖苷酶辅助提取信阳毛尖香气成分得率最高，其次是中性蛋白酶。因此在信阳毛尖香气成分提取时添加β-葡萄糖苷酶和中性蛋白酶，既可以增加香气成分种类，又可以提高香气成分得率。
Abstract:Xinyang Maojian tea was evaluated by performing simultaneous distillation extraction（SDE） and gas chromatography-mass spectrometry（GC-MS）to determine the effects of β-glucosidase，pectinase，neutral protease，and cellulase on the extraction of aromatic components.All four enzymes were found to increase the diversity and relative content of alcohols，terpenes，acids，ketones，and other aromatic components.Neutral protease produced the greatest variety of aromatic components，while assisted extraction with β-glucosidase produced the highest yield，followed by neutral protease.This study encourages the addition of β-glucosidase and neutral protease to increase the types and yields of aromatic components from Xinyang Maojian tea.
keywords: enzymatic method Xinyang Maojian tea aroma components simultaneous distillation and extraction
文章编号：202113014 中图分类号： 文献标志码：
基金项目:河南省科学院助推科技成果转化项目（200213014）
引用文本：
津ICP备20000603号-1