| 不同酶处理对普洱茶香气成分的影响研究 |
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| 引用本文： | 林夏丹,李中皓,刘通讯,龙潜,黄惠仪. 不同酶处理对普洱茶香气成分的影响研究[J]. 现代食品科技, 2008, 24(5): 420-423 |
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| 作者姓名： | 林夏丹 李中皓 刘通讯 龙潜 黄惠仪 |
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| 作者单位： | 广东中烟工业有限责任公司,广东,广州,510145;华南理工大学轻工与食品学院蛋白质研究中心,广东,广州,510640 |
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| 基金项目： | 华南理工大学校科研和教改项目 |
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| 摘 要： | 采用顶空-固相微萃取技术提取普洱茶的香气成分,探讨了普洱茶经过过氧化物酶、风味蛋白酶、纤维素酶陈化处理后普洱茶香气成分的变化.经气质联用分析鉴定,除烷烃类化合物外,经过酶处理后的茶样香气物质种类较未经酶处理的茶样显著降低.空白样、过氧化物酶处理样、风味蛋白酶处理样、纤维素酶处理样分别鉴定出34种、21种、23种、24种香气化合物.另外,三种酶处理样品的香气成分中以甲氧基苯及其衍生物的显著增加为主要特征.
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| 关 键 词： | 外源酶 普洱茶 香气 顶空-固相微萃取 |
| 收稿时间： | 2008-01-23 |
Effects of Enzymatic Treatments on the Aromatic Components of Puer Tea |
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| LIN Xia-dan,LI Zhong-hao,LIU Tong-xun,LONG Qian,HUANG Hui-yi. Effects of Enzymatic Treatments on the Aromatic Components of Puer Tea[J]. Modern Food Science & Technology, 2008, 24(5): 420-423 |
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| Authors: | LIN Xia-dan LI Zhong-hao LIU Tong-xun LONG Qian HUANG Hui-yi |
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| Affiliation: | (1.China Tobacco Guangdong Industrial Corporation, Guangzhou 510145, China);(2.Protein Research center, College of Light and food Science, South China University of Technology, Guangzhou 510640, China) |
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| Abstract: | The effects of different enzymatic treatments on the aromatic components of Puer tea were investigated by the headspace solid-phase micro extraction (HS-SPME) and capillary gas chromatography-mass spectrometry (GC-MS) to determine the volatiles in Puer tea. Results indicated that the kinds of aromatic components of the tea samples treated by enzymes were significantly less than the untreated. 34, 21, 23 and 24 kinds of volatile compounds were identified in the tea samples treated by vacancy, peroxidase, flavourzyme and cellulase, respectively. In addition, the enzymatic treatments greatly improved the contents of methoxy benzene and their derivatives. |
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| Keywords: | enzymes puer tea aroma headspace solid phase micro-extraction |
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