中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 不同干燥方式对速溶青砖茶中儿茶素含量及香气成分的影响 湖北农业科学 2017 (13) 2485-2488
Position: Home > Articles > Effects of Different Drying Methods on the Content of Catechins and Aroma Components of Instant Qingzhuan Tea Powder Hubei Agricultural Sciences 2017 (13) 2485-2488

不同干燥方式对速溶青砖茶中儿茶素含量及香气成分的影响

作  者：
郑琳;龚自明;高士伟;刘盼盼;叶飞;郑鹏程;王雪萍;王胜鹏;滕靖
单  位：
湖北省农业科学院果树茶叶研究所
关键词：
青砖茶;干燥方式;儿茶素;香气成分
摘  要：
以湖北特色青砖茶为原料,经浸提、过滤、浓缩之后,研究热风干燥、真空冷冻干燥、离心喷雾干燥对速溶青砖茶中儿茶素含量及香气成分的影响。HPLC检测分析结果显示,速溶青砖茶粉相比原料,儿茶素及咖啡碱成分都有明显增加,其中真空冷冻干燥和离心喷雾干燥粉中儿茶素含量差异不大,但都明显高于热风干燥粉;GA、GC、EGC、C、Caf、EGCG和EC七种有效成分,真空冷冻干燥粉中含量较高;GCG、ECG和CG三种有效成分,离心喷雾干燥粉中含量较高。GC-MS检测分析结果显示,青砖茶原料、热风干燥粉、离心喷雾干燥粉和真空冷冻干燥粉各鉴定出33、19、39和29种挥发性香气成分,离心喷雾干燥对于速溶茶中的香气成分有更好的保留和增加效果,并且减少了部分对风味有反作用的物质。
译  名：
Effects of Different Drying Methods on the Content of Catechins and Aroma Components of Instant Qingzhuan Tea Powder
作  者：
ZHENG Lin;GONG Zi-ming;GAO Shi-wei;LIU Pan-pan;YE Fei;ZHENG Peng-cheng;WANG Xue-ping;WANG Sheng-peng;TENG Jing;Fruit and Tea Research Institute , Hubei Academy of Agricultural Sciences;
关键词：
Qingzhuan tea;;drying method;;catechins;;aroma components
摘  要：
Taking Qingzhuan tea as raw material, after extracting, filtrating and concentrating, the effects of different drying methods on the content of catechin and aroma components of instant Qingzhuan tea powder were studied. HPLC analysis results showed that,compared to raw materials,catechins and caffeine components in instant tea powder increased significantly,especially the difference of the catechin content between vacuum freeze drying powder and centrifugal spray dryingpowder was not significant, but significantly higher than that of hot air drying powder. The content of seven effective components including GA, GC, EGC, C, Caf, EGCG and EC in vacuum freeze drying powder was high. The content of three effective components including GCG, ECG and CG in centrifugal spray drying powder was high. GC-MS analysis results showed that,Qingzhuan tea and hot air drying powder, centrifugalspray drying powder and vacuumfreezedrying powder of each identified33, 19, 39 and 29 kinds of volatile aroma components, aroma components for centrifugalspray drying of instant tea has better retention and increase the effect, and reduce some of the flavor of a reaction substance.

相似文章

导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46