无子刺梨红茶复合饮料配方研究及其香气成分分析

Study on the compound beverage formula of Rosa sterilis and black tea and analysis of its aroma components

中文关键词:  无子刺梨  红茶  正交实验法  模糊数学法  顶空固相微萃取  气相色谱-质谱法

英文关键词:Rosa sterilis  black tea  orthogonal experiment method  fuzzy mathematics method  headspace solid-phase micro-extraction  gas chromatography-mass spectrometry

中文摘要:

      目的 以无子刺梨及红茶为主料研制无子刺梨红茶复合饮料, 确定最佳配方并探究其香气成分。方法 基于单因素实验, 以感官评分为评价指标, 通过正交实验结合模糊数学评价法对无子刺梨红茶复合饮料配方进行优化, 经顶空固相微萃取-气相色谱-质谱法(headspace solid-phase micro-extraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)分析复合饮料香气成分。结果 影响复合饮料感官品质的因素排序为: 无子刺梨原汁与红茶茶汤体积比>苹果酸添加量>柠檬酸添加量>白砂糖添加量, 最佳配方为: 无子刺梨原汁与红茶茶汤的体积比为1:45、白砂糖添加量为6.00%、柠檬酸添加量为0.10%、苹果酸添加量为0.01%。复合饮料包含挥发性成分31种, 邻苯二甲酸二异丁酯、壬醛、癸醛是饮料香味轮廓呈现柑橘香和红茶香韵的重要物质。结论 该复合饮料呈橙红色、酸甜适口, 具有无子刺梨的果香和红茶浓郁的茶香, 是一款适于消费者饮用的复合饮料。

英文摘要:

      Objective To prepare the compound beverage using Rosa sterilis and black tea as the main raw materials, and determine the optimum formula and explore its characteristic aroma. Methods The compound beverage formula of Rosa sterilis and black tea was optimized by a single factor experiment, orthogonal design test, and fuzzy mathematics method with sensory evaluation as the index. The aroma component of the compound beverage was analyzed by headspace solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results The order of factors affecting the sensory quality of compound beverage was: The volume ratio of Rosa sterilis and black tea soup>malic acid addition>citric acid addition>white granulated sugar addition, and the optimum formula was defined as 1:45 of the volume ratio of Rosa sterilis and black tea soup, 6.00% of white granule sugar, 0.10% of citric acid and 0.01% of malic acid. Under these conditions, 31 kinds of volatile components were detected in the compound beverage, and 1,2-benzenedicarboxylic acid, bis(2-methylpropyl) ester, nonanal, decanal were the important substances that contribute to citrus flavor and black tea flavor. Conclusion The compound beverage is orange red, sweet and sour, with the fruit aroma of Rosa sterilis and strong tea aroma of black tea, and it is a compound beverage suitable for consumers to drink.