本文已被：浏览 137次 下载 2次
投稿时间：2025-12-29
投稿时间：2025-12-29
中文摘要: 为探究不同工艺条件对清香型乌龙茶饮料品质与风味的影响，深入解析其挥发性风味物质的变化及形成机制，以感官品质和理化指标作为综合评价指标，采用单因素和正交试验研究清香型乌龙茶饮料的生产工艺，并通过气相色谱-飞行时间质谱（gas chromatography tandem time-of-flight mass spectrometry，GC-TOFMS）对样品的挥发性风味物质组成及变化进行分析。结果表明，清香型乌龙茶最佳萃取方式为复焙温度为110 ℃，茶粉粒径配比为>1.25 mm的部分占26.09%，0.23～1.25 mm的占66.87%，<0.23 mm的占7.04%，萃取温度为90 ℃，料水比1∶50 （g/mL），萃取时间7 min，此时白利度（Brix）、总溶解固体（total dissolved solids，TDS）含量以及感官评分最高，分别为（0.20±0.02）%、（215.00±15.58） mg/L、91.00±2.94。添加剂β-环糊精添加量为1.5%时，茶多酚和Brix最高，分别为（3.00±0.07）g/kg和（2.50±0.06）%；单宁酶、半纤维素酶、蛋白酶添加量各0.2%时感官评分最高。最佳杀菌方式为超高温瞬时灭菌（ultra-high temperature instantaneous sterilization，UHT），Brix和感官评分分别为（0.20±0.01）%、91.00±2.16。采用GC-TOFMS对杀菌和复合酶处理前后样品的挥发性风味物质进行检测，分别鉴定出217种和343 种差异代谢物。75 种代谢物在杀菌后显著下调，187 种代谢物在酶处理后显著下调；54 种代谢物在杀菌后显著上调，42 种代谢物在酶处理后显著上调。杀菌和酶处理引起的代谢途径的变化，如脂肪酸代谢、芳香族化合物的合成与降解等，会显著改变样品的风味特征。
Abstract:To investigate the effects of different process conditions on the quality and flavor of fragrant oolong tea beverage and to deeply analyze the changes and formation mechanism of its volatile flavor compounds，the production process of fragrant oolong tea beverage was studied using single-factor and orthogonal experiments，with sensory quality and physicochemical indexes as comprehensive evaluation indicators.The composition and changes of volatile flavor compounds in the samples were analyzed by gas chromatography-time-of-flight mass spectrometry （GC-TOFMS）.The results showed that the optimal extraction conditions were as follows：reroasting temperature of 110 ℃，tea powder particle size proportion （26.09% for>1.25 mm，66.87% for 0.23-1.25 mm，and 7.04% for <0.23 mm），extraction temperature of 90 ℃，solid-liquid ratio of 1∶50 （g/mL），and extraction time of 7 min.Under these conditions，the Brix，total dissolved solids （TDS），and sensory score were the highest，reaching （0.20±0.02）%，（215.00±15.58） mg/L，and 91.00±2.94，respectively.Regarding additives，when the addition amount of β-cyclodextrin was 1.5%，the tea polyphenols and Brix were the highest，reaching（3.00±0.07） g/kg and （2.50±0.06）%，respectively.When the addition amounts of tannase，hemicellulase，and protease were each 0.2%，the sensory score was the highest.The optimal sterilization method was ultra-high temperature instantaneous sterilization （UHT），with Brix and TDS of （0.20±0.01）% and 91.00±2.16，respectively.The volatile flavor compounds of the samples before and after sterilization and complex enzyme treatment were detected by GC-TOFMS，and 217 and 343 differential metabolites were identified，respectively.After sterilization，75 metabolites were significantly down-regulated，and 54 metabolites were significantly up-regulated.After enzyme treatment，187 metabolites were significantly down-regulated，and 42 metabolites were significantly up-regulated.Sterilization and enzyme treatment caused changes in multiple metabolic pathways，such as fatty acid metabolism and the synthesis and degradation of aromatic compounds，significantly altering the flavor characteristics of the samples.
keywords: fragrant oolong tea beverage production process sterilization method enzyme treatment volatile flavor compound gas chromatography-time-of-flight mass spectrometry
文章编号：202610014 中图分类号： 文献标志码：
基金项目:内蒙古自治区自然科学基金项目（2023LHMS03039）；呼和浩特市基础研究与应用基础研究项目（2025-规-基-27）
引用文本：
津公网安备12011602301139号