为了探讨超高压处理对普洱茶香味成分的影响,将普洱茶在400 MPa压力、25℃温度条件下处理20 min后,经顶空固相微萃取与毛细管气相色谱-质谱联用技术检测超高压处理前后普洱茶香气成分的变化,并用面积归一化法测定了各种成分的质量分数。经与超高压处理前普洱茶的主要香气成分分析比较发现,超高压处理后普洱茶中主要特征香气成分的质量分数明显增加,其中β-紫罗兰酮、愈创木酚、柏木醇、香叶基丙酮、2,6-甲氧基苯酚、氧化芳樟醇、2,3-二甲氧基甲苯和二氢猕猴桃内酯等物质的质量分数分别增长了92.31%、80.77%、75.00%、73.08%、63.64%、54.92%、54.54%和34.92%,并且新增加了香叶醇(0.22%)、杜松醇(0.15%)和α-大马酮(0.15%)等香气成分;从感官审评结果来看,超高压处理后普洱茶的陈香特征增强,滋味陈纯,因此对普洱茶加工来说超高压处理是一种很有前景的加工技术。
The volatile compounds of ultra high pressure (UHP) (400 MPa, 25℃, 20 min) treated Pu’er tea were isolated by solid-phase microextraction and analyzed by capillary gas chromatography-mass spectrometry (GC-MS). The relative contents of constitutes were determined by area normalizing method. The results showed that the mass fraction of main aromatic compounds was increased obviously after UHP treatment. The mass fraction in the contents of β-Ionone, guaiacol, cedrol, geranyl acetone, 2,6-dimethoxyphenol, linalool oxide, 2,3-dimethoxytoluene and dihydroactinidiolide was increased 92.31%、80.77%、75.00%、73.08%、63.64%、54.92%、54.54% and 34.92% respectively, the geraniol (0.22%), cadinol (0.15%) and damascenone (0.15%) were only found in UHP treated Pu’er tea in compared with the sample before UHP treatment. The organoleptic results demonstrated that UHP process can increase the stale taste and enhance the pure stale characteristic aroma of Pu’er tea obviously. The authors regarded that UHP treatment is a potential technique in Pu’er tea processing.
[1] Aaila M, Garde S, Garcia E F, et al. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of Hispanico cheese: Correlation of volatile compounds and sensory analysis[J]. J Agric Food Chem, 2006, 54(2): 382~389.
[2] Baxter I A, Easton K, Schneebeli K, et al. High pressure processing of Australian navel orange juices: sensory analysis and volatile flavor profiling[J]. Innovative Food Sci Emgerging Tchnol, 2005, 6(2): 372~387.
[3] Yen G C, Lin H T.Changes in Volatile Flavor Components of Guava Juice with High-Pressure Treatment[J]. J Agric Food Chem. 1999, 47(5): 382~389.
[4] 励建荣, 王泓. 超高压技术在食品工业中的应用前景[J]. 现代食品科技, 2006, 22(1): 171~173.
[5] 杨公明,马成林.食品高压加工技术的最新发展[J]. 农业工程学报, 1995, 11: 101~104
[6] 马永昆, 周日型, 胡小松. 不同超高压处理压力对哈密瓜汁香气的影响[J]. 食品与发酵工业, 2004, 29(11): 14~19.
[7] 励建荣, 傅月华, 顾振宇, 等. 高压催陈黄酒的研究[J]. 食品与发酵工业, 1999, 25(3): 36~42.
[8] 李绍峰, 段旭昌, 刘树文, 等. 超高压处理对新鲜干红葡萄酒物理特性的影响[J]. 酿酒科技, 2005(8): 61~64.
[9] 叶盛权, 侯少波, 钟志华, 等. 高压均质处理白酒的研究[J]. 食品科技, 2004 (11): 87~88.
[10] 张峻松, 马林, 徐如彦, 等. 超高压处理对烟草香味成分的影响[J]. 烟草科技, 2007, (2): 26~29.
[11] 龚淑英, 周树红. 普洱茶贮藏过程中主要化学成分含量及感官品质变化的研究[J]. 茶叶科学, 2002, 22(1): 51~56.
[12] 林智, 吕海鹏. 普洱茶的抗氧化酚类化学成分的研究[J]. 茶叶科学, 2006, 26(2): 112~116.
[13] 朱旗, Clifford M N, 毛清黎, 等. LC-MS 分析普洱茶和茯砖茶与红茶成分的比较研究[J]. 茶叶科学, 2006, 26(3): 191~194.
[14] 张灵枝, 陈维信, 王登良, 等. 不同干燥方式对普洱茶香气的影响研究[J]. 茶叶科学, 2007, 27(1): 71~75.
[15] 周树红, 龚淑英. 不同辐照处理对普洱茶主要化学成分及感官品质的影响[J]. 茶叶科学, 2007, 27(1): 71~75.
[16] Kataoka H, Lord H L, Pawliszyn. Application of aolid-phase microextraction in food analysis[J]. J Chroma A, 2000, 880(1): 35~62.
[17] 苏新国, 蒋跃明, 汪晓红, 等. 固相微萃取法分析凤凰乌龙茶香气组分[J]. 食品科学, 2005, 26(11): 213~216.
浙公网安备 33019902000101号 
