对绿茶饮料在贮藏期间主要生化成分、芳香成分的变化及二者的相关性进行了研究。结果表明,绿茶饮料在贮藏期间总酚含量呈下降趋势,贮藏12月后总酚减少26.6%;主要儿茶素EGCG含量下降明显,贮藏6个月和12个月后,饮料中EGCG的损失率分别达57.2%和91.9%。茶饮料在储藏过程中有H2O2产生,且H2O2的含量呈动态变化;游离氨基酸在贮藏一个月后损失率约为68%,当贮藏4个月后,其总量又有所增加;绿茶饮料贮藏过程中香气成分的种类和含量均明显增加,饮料中典型的呈香物质,如芳樟醇、芳樟醇氧化物、香叶醇、β-紫罗兰酮、己醛、橙花醇、苯甲醛的含量均随贮藏时间的延长而增加;利用SAS软件进行相关性分析表明,生化成分的变化与典型香气成分变化呈正相关;其中,儿茶素氧化和H2O2含量变化导致芳樟醇、芳樟醇氧化物、香叶醇、β-紫罗兰酮、苯甲醛和橙花醇含量增加;氨基酸和H2O2的变化导致己醛含量增加。进一步采用多元逐步回归分析表明,儿茶素氧化是导致饮料香气成分发生变化的主导因素。
The change of the main biochemical and aroma components of green tea beverage as well as their correction were studied. Results showed that the main biochemical components of green tea beverage changed significantly during storage. The relative concentration of total polyphenols decreased 26.6% after 12 months storage. After storing for 6 and 12 months, about 57.2% and 91.9% of EGCG was lost respectively. During storage, H2O2 was produced in the beverage, and the concentration of H2O2 changed regularly. After storage for one month, about 68% of amino acid was lost. However, it was increased after 4th month of storage. The relative contents of the representative aromatic compounds including Linalool, Linalol oxide, Geraniol, β-Lonone, Hexanal, Benzaldehyde and Nerol in the beverage increased dramatically with the storage process. By using the sas software, the correlation analysis showed that change of the main biochemical components and the change of aroma were positively correlated. The oxidation of catechin and the change of H2O2 lead to the increase in concentration of Linalool, Linalol oxide, Geraniol, β-Lonone, Benzaldehyde and Nerol. The change of amino acid and H2O2 lead to the increase of Hexanal, besides, the oxidation of catechins was confirmed as a dominant factor which lead to the change of aroma in tea beverage during storage by multiple gradually regression analysis method.
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