山茱萸山药复合袋泡茶配方优化及挥发性风味成分分析
Optimization of formulation and analysis of volatile flavor components of Cornus officinalis and Dioscorea opposita compound bagged tea
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摘要: 以山茱萸、山药为原料,乌龙茶粉、蜜桃粉、芒果粉为辅料制作山茱萸山药复合袋泡茶,以多糖含量和感官评分为考查指标,通过单因素试验结合正交试验对配方进行优化,并采用溶剂萃取(二氯甲烷萃取)法提取茶汤中的挥发性风味成分,利用电子鼻技术结合气相色谱-质谱联用(GC-MS)法对挥发性风味成分进行分析。结果表明:山茱萸山药复合袋泡茶的最佳配方为山茱萸粉添加量12 g、山药粉添加量30 g、乌龙茶粉添加量10 g、芒果粉添加量14 g和蜜桃粉添加量14 g,在该条件下,产品的多糖含量为(1.25±0.74) mg/3 g,感官评分为(83.83±4.56) 分,综合评分为91.91 分,且茶包外形完整,冲泡后不溃散,茶汤口感细腻、酸甜,澄清透亮无沉淀,气味清香;茶汤中主要含有硫化物、芳香成分、氮氧化合物等风味物质,共鉴定出53 种挥发性风味成分,包括烷烃类化合物40种、酯类化合物4种、醇类化合物2种、醛类化合物2种、酮类化合物2种和其他类化合物3种,其中烷烃类、酯类、醇类、醛类和酮类化合物为其典型的香气成分。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.
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