山茱萸山药复合袋泡茶配方优化及挥发性风味成分分析

杨菊花; 张宇佳; 唐碧华; 李常学; 余东梅; 田韦韦; 刘俐; 华桦

doi:10.12187/2024.04.002

August 2024

Article Contents

YANG Juhua, ZHANG Yujia, TANG Bihua, et al. Optimization of formulation and analysis of volatile flavor components of Cornus officinalis and Dioscorea opposita compound bagged tea[J]. Journal of Light Industry, 2024, 39(4): 9-16. doi: 10.12187/2024.04.002

Citation: YANG Juhua, ZHANG Yujia, TANG Bihua, et al. Optimization of formulation and analysis of volatile flavor components of Cornus officinalis and Dioscorea opposita compound bagged tea[J]. Journal of Light Industry, 2024, 39(4): 9-16. doi: 10.12187/2024.04.002 shu

Optimization of formulation and analysis of volatile flavor components of Cornus officinalis and Dioscorea opposita compound bagged tea

YANG Juhua ¹ ,
ZHANG Yujia ¹ ,
TANG Bihua ² ,
LI Changxue ¹ ,
YU Dongmei ² ,
TIAN Weiwei ² ,
LIU Li ² ,
HUA Hua ²

1. College of Food and Bioengineering, Chengdu University, Chengdu 610106, China;
2. Key Laboratory of Biological Evaluation of Quality of Traditional Chinese Medicine, National Administration of Traditional Chinese Medicine/Key Laboratory of TCM Translational Medicine of Sichuan Province/Sichuan Engineering Research Center of Formation Principle and Ouality Evaluation of Daodi Medicine/Sichuan Daodi Medicine System Development Engineering Technology Research Center, Sichuan Institute for Translational Chinese Medicine, Chengdu 610041, China

Received Date: 2023-08-27
Accepted Date: 2023-11-20
Available Online: 2024-08-15

Abstract

Cornus officinalis and Dioscorea opposita were used as raw materials, and oolong tea powder, peach powder and mango powder were used as auxiliary ingredients to make C.officinalis and D.opposita compound bagged tea, and polysaccharide content and sensory scores were used as the indexes of examination, the formulation was optimized by single factor test combined with orthogonal test, and the volatile flavor components were extracted in the tea broth by the solvent extraction (methylene chloride extraction) method, and the volatile flavor components were analyzed by the electronic nose technique combined with the gas chromatography-mass spectrometry (GC-MS) method. The results showed that the optimal formulation of C.officinalis and D.opposita compound bagged tea was 12 g of C.officinalis powder, 30 g of D.opposita powder, 10 g of oolong tea powder, 14 g of mango powder, 14 g of peach powder, and the polysaccharide content of the product was (1.25±0.74) mg/3 g, the organoleptic score was (83.83±4.56), and the overall score was 91.91. The tea bags maintained their integrity and did not disintegrate after brewing, the tea broth was delicate, sweet and sour, clarified and transparent without precipitation, and the smell was fresh and fragrant. There were sulfide, aromatic components, nitrogen oxides and other flavor substances in the tea broth, and a total of 53 volatile flavor components were further identified, including 40 alkanes, 4 esters, 2 alcohols, 2 aldehydes, 2 ketones, and 3 other types, of which alkanes, esters, alcohols, aldehydes, and ketones were the typical aroma components.
- Cornus officinalis,
- Dioscorea opposita,
- bagged tea,
- formulation optimization,
- volatile flavor component
References
1. [1]
  国家质量监督检验检疫总局,中国国家标准化管理委员会.袋泡茶:GB/T 24690—2018[S].北京:中国标准出版社,2018.
2. [2]
  赵嘉祺,陈建萍,傅超美,等.中药袋泡茶剂的现代定位与关键问题分析[J].中药材,2017,40(12):2978-2983.
3. [3]
  徐颖,乔薪蓓,贾娟.我国袋泡茶的种类及发展对策[J].中国果菜,2022,42(7):80-84.
4. [4]
  本刊编辑部.原叶茶袋泡茶迎来发展黄金期[N].中华合作时报,2022-08-09(B02).
5. [5]
  陈梅楠,谭亚国,刘腾飞.桑叶复合袋泡茶的研制[J].落叶果树,2020,52(1):14-16.
6. [6]
  朱珍,吴晖,安辛欣,等.荷叶复合袋泡茶的研制[J].食品与机械,2009,25(4):141-143
  ,159.
7. [7]
  龙勇益,王琼琼,夷娜,等.核桃分心木、黄精、枸杞、山茱萸复合袋泡茶的研制[J].轻工科技,2020,36(9):1-4.
8. [8]
  NG K W,CAO Z J,CHEN H B,et al.Oolong tea:A critical review of processing methods,chemical composition,health effects,and risk[J].Critical Reviews in Food Science and Nutrition,2018,58(17):2957-2980.
9. [9]
  陈林,余文权,张应根,等.基于SDE和HS-SPME/GC-MS的乌龙茶香气组成特征分析[J].茶叶科学,2019,39(6):692-704.
10. [10]
  XIAO Z B,XIANG P,ZHU J C,et al.Evaluation of the perceptual interaction among sulfur compounds in mango by feller’s additive model, odor activity value, and vector model[J].Journal of Agricultural and Food Chemistry,2019,67(32):8926-8937.
11. [11]
  LIU H C,AN K J,SU S Q,et al.Aromatic characterization of mangoes (Mangifera indica L.) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analyses[J].Foods,2020,9(1):75.
12. [12]
  PANDIT S S,CHIDLEY H G,KULKARNI R S,et al.Cultivar relationships in mango based on fruit volatile profiles[J].Food Chemistry,2009,114(1):363-372.
13. [13]
  魏好程,汤凤霞,陈发河.采后桃果实风味物质研究进展[J].福建农业学报,2010,25(3):281-285.
14. [14]
  LI Q Q,YANG S P,ZHANG R,et al.Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress[J].Food Chemistry,2022,386:132720.
15. [15]
  翟娅菲,田佳丽,娄楷奇,等.芒果猕猴桃复合果酱工艺配方的优化[J].轻工学报,2021,36(3):12-19.
16. [16]
  崔燕,谭卓,宣晓婷,等.天然复合水蜜桃果汁配方优化及超高压对果汁品质的影响[J].食品工业科技,2021,42(6):151-158
  ,165.
17. [17]
  刘海鑫,李伟,乔雅诗,等.免疫调节性袋泡茶配方优化及功能性评价[J].食品工业科技,2023,44(12):388-396.
18. [18]
  白少伟,徐媛,庞文生,等.液态保健品中总多糖含量测定方法研究[J].中国民族民间医药,2014,23(7):26.
19. [19]
  纪宝玉,裴莉昕,陈随清,等.葛根不同生长期多糖含量的动态积累研究[J].中国实验方剂学杂志,2013,19(16):63-65.
20. [20]
  王梦琪,陈文婷,程金生,等.葛根袋泡茶研制及风味成分分析[J].食品研究与开发,2022,43(18):114-121.
21. [21]
  马会杰,蒋宾,潘玉兰,等.电子鼻对不同产地名优绿茶和红茶香气特征的判别研究[J].食品科技,2019,44(1):336-344.
22. [22]
  张欣,陈双宜,谷惠文,等.基于电子鼻技术的荆州鱼糕贮藏过程新鲜度预测[J].轻工学报,2022,37(3):17-25.
23. [23]
  STILO F,SEGURA BORREGO M D P,BICCHI C,et al.Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography[J].Journal of Chromatography A,2021,1650:462232.
24. [24]
  王君,陈新,张兆英,等.响应面法优化二色补血草总黄酮提取工艺及生理活性研究[J].饲料研究,2021,44(22):78-83.
25. [25]
  缪璐,何善廉,莫佳琳,等.电子鼻技术在朗姆酒分类及原酒识别中的应用研究[J].中国酿造,2015,34(8):106-110.
26. [26]
  付鑫,李海青,任明辉,等.整车气味溯源方法及应用[J].汽车零部件,2022(8):40-43.
27. [27]
  吴晴阳,周子维,武清扬,等.乌龙茶加工过程中α-法呢烯的形成关键调控基因的筛选与表达分析[J].食品工业科技,2020,41(15):135-142.
28. [28]
  张静,代新龙,刘晓博,等.3种不同等级遵义红茶香气成分差异分析[J].食品安全质量检测学报,2022,13(16):5097-5104.
29. [29]
  葛孟甜,李正荣,赖年悦,等.两种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响[J].渔业现代化,2018,45(3):66-74.
30. [30]
  BUTTERY R G,TERANISHI R,LING L C,et al.Quantitative and sensory studies on tomato paste volatiles[J].Journal of Agricultural and Food Chemistry,1990,38(1):336-340.
31. [31]
  MA L J,GAO M M,ZHANG L Q,et al.Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis[J].Food Chemistry,2022,378:132058.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(1243) PDF downloads(22) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Optimization of formulation and analysis of volatile flavor components of Cornus officinalis and Dioscorea opposita compound bagged tea

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com