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投稿时间：2020-11-06
投稿时间：2020-11-06
中文摘要: 以金丝枣核为主要原料，通过响应面优化试验对金丝枣核茶的制备工艺进行优化，并通过顶空固相微萃取结合气相色谱-质谱联用对产品进行挥发性成分分析。结果显示：金丝枣核茶最优制备工艺为熟化温度85℃、熟化时间8 h、冲泡液料比15∶1（mL/g）；产品检出54种挥发性成分，其中醇类12种、醛类10种、酯类11种、烯类4种、烷类4种、酮类7种、酸类2种、其它4种，产品风味较好，具有浓郁果仁香及枣香。
Abstract:Taking gold thread jujube stone as the main raw material，the preparation process of gold thread jujube stone tea was optimized by response surface methodology.Volatile components of the product were analyzed by headspace-solid phase microextraction，combined with gas chromatography-mass spectrometry（HS/SMPEGC/MS）.The optimum preparation process for gold thread jujube stone tea used a ripening temperature of 85 ℃，a ripening time of 8 h，and a liquid to material ratio of 15∶1（mL/g）.Fifty-four structurally orthologous volatile components were detected，including 12 alcohols，10 aldehydes，11 esters，4 olefins，4 alkanes，7 ketones，2 acids and 4 others.The product had a rich kernel and jujube flavor.
keywords: gold thread jujube stone tea process optimization gas chromatography-mass spectrometry volatile components
文章编号：202122013 中图分类号： 文献标志码：
基金项目:山东省重点研发计划项目（2019GNC106019）；山东省农业科技园区提升工程项目（2017YQ018）
| Author Name | Affiliation |
| ZHANG Yi-ming，GAO Ling，LI Gen，GE Bang-guo，HE Fa-tao | Jinan Fruit Research Institute，All China Federation of Supply& Marketing Co-operatives，Jinan 250014，Shandong，China |
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