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投稿时间：2025-07-28
投稿时间：2025-07-28
中文摘要: 茶酒是以茶叶为原料发酵而成的特色酒类，兼具茶香与酒体风味。该研究以红茶、绿茶、乌龙茶及茉莉花茶为原料制备4款茶酒，系统分析其理化特性、感官品质及功能性成分差异，并解析挥发性香气物质的组成特征。结果表明，所制得4款茶酒酒精度13.03% vol～22.13% vol，还原糖含量19.14～97.98 g/L，总酸含量1.20～2.87 g/L，pH2.83～3.34。感官评价结果显示，乌龙茶酒得分最高，风味协调性最佳；红茶酒呈现典型花香和油脂感；绿茶酒具有乳脂香、蜡质甜香；茉莉花茶酒突出花果香调；乌龙茶酒则以独特的奶油香和青草香为特色。绿茶酒功能性成分含量显著优于其他组，其总酚[（1 578.34±31.66）mg/L]、总黄酮[（8 343.33±20.82）mg/L]及总多糖[（55 229.27±3 315.24 ）mg/L]含量最高，且DPPH[（5 775.35±17.37） μg Trolox/mL]和ABTS+[（31.74±0.70） μg Trolox/mL]自由基清除能力最强；茉莉花茶酒羟自由基清除率最优，为（72.10±0.23）%。采用液液萃取法结合气相色谱-质谱联用仪共鉴定出130种挥发性香气物质，红茶酒中独有香气成分包括β-二氢紫罗兰酮、9-十六烯酸；绿茶酒中独有香气成分包括棕榈油酸、癸基油酸酯；茉莉花茶中独有香气成分包括邻氨基苯甲酸甲酯、乙酸苄酯；乌龙茶酒中独有香气成分包括亚麻酸乙酯、2-甲基-4-庚醇。
Abstract:Tea wine is a unique alcoholic beverage produced through the fermentation of tea leaves,integrating the aromatic characteristics of tea with the flavor profile of wine.Four distinct types of tea wine were prepared with black tea,green tea,oolong tea,and jasmine tea as raw materials.The samples were systematically analyzed in terms of their physicochemical properties,sensory attributes,functional components,and volatile aroma composition.The experimental results revealed that the four tea wine products had the alcohol content ranging from 13.03% vol to 22.13% vol,reducing sugar content varying between 19.14 g/L and 97.98 g/L,total acid content ranging from 1.20 g/L to 2.87 g/L,and pH2.83-3.34.The sensory evaluation results showed that oolong tea wine received the highest score and had the best flavor harmony.Black tea wine exhibited typical floral and oily aromas.Green tea wine had a creamy and waxy sweet aroma.Jasmine tea wine highlighted floral and fruity notes.Oolong tea wine was characterized by a unique buttery and grassy aroma.Green tea wine showed significantly higher levels of functional components than other products,including the highest content of total phenols [（1 578.34±31.66） mg/L],total flavonoids [（8 343.33±20.82） mg/L],and total polysaccharides[（55 229.27±3 315.24） mg/L].Moreover,it demonstrated the strongest DPPH [（5 775.35±17.37） μg Trolox/mL] and ABTS+ [（31.74±0.70） μg Trolox/mL] free radical scavenging activities.Jasmine tea wine exhibited the highest hydroxyl radical scavenging rate at （72.10±0.23）%.Through the liquid-liquid extraction （LLE）method combined with gas chromatography-mass spectrometry （GC-MS）,a total of 130 volatile aroma compounds were identified.The unique aroma components in black tea wine included β-dihydroperillyl ketone and 9-hexadecenoic acid,and those in green tea wine were palmitoleic acid and decyl palmitate.In jasmine tea wine,they were p-methoxybenzoic acid methyl ester and benzyl acetate,and in oolong tea wine,they were linoleic acid ethyl ester and 2-methyl-4-heptanol.
keywords: tea wine preparation process functional components antioxidant capacity volatile aroma compounds
文章编号：202524012 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32322068）
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