刘 真,汤晓娟,王 彬,张吉方,董桂芝,雷胜明,刘云国.基于风味成分分析的不同干燥方式玫瑰花茶鉴别技术研究[J].食品安全质量检测学报,2022,13(12):3842-3849 |
基于风味成分分析的不同干燥方式玫瑰花茶鉴别技术研究 |
Study on identification technology of rose tea with different drying methods based on flavor compounds analysis |
投稿时间:2022-02-11 修订日期:2022-06-01 |
DOI: |
中文关键词: 玫瑰花茶 干燥方法 顶空气相色谱-离子迁移谱法 风味化合物 |
英文关键词:rose tea drying methods headspace-gas chromatography-ion mobility spectroscopy flavor compounds |
基金项目:山东省重点研发计划项目(2019YYSP026)、临沂大学高层次人才引进项目(LYDX2018BS032) |
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中文摘要: |
目的 基于风味成分分析对不同干燥方式玫瑰花茶鉴别技术进行研究。方法 基于顶空气相色谱-离子迁移谱法(headspace-gas chromatography-ion mobility spectroscopy, HS-GC-IMS)分析玫瑰花茶在热泵能低温干燥(RT1)、常温干燥(RT2)、真空低温干燥(RT3)和真空冷冻干燥(RT4) 4种不同干燥方法下的气味指纹图谱, 采用主成分分析法分析其风味物质的差异。结果 气相色谱-离子迁移谱法共鉴定出64个信号峰和53种挥发性化合物。玫瑰花茶中具有较高强度峰的化合物包括12种醇、20种醛、10种酮、6种酯、3种烯烃、1种呋喃和1种醚。不同干燥方式的玫瑰花茶中的总黄酮和总多酚含量具有差异。感官评价结果表明, RT4的玫瑰花茶形态最好, 茶汤呈橘黄色, 且较明亮, 香气浓郁、纯正, 滋味醇和、鲜爽。主成分分析结果表明, 前2个主成分的累计贡献率为82%, 能够很好地代表原始数据的特征。结论 不同干燥方式下玫瑰花茶风味物质含量差异较大, 其中, 真空冷冻干燥的玫瑰花茶样品中的风味物质更为丰富。HS-GC-IMS可以区分4种不同干燥方式的玫瑰花茶。 |
英文摘要: |
Objective To study the identification technology of rose tea with different drying methods based on flavor composition analysis. Methods The odor fingerprints of rose tea under 4 kinds of different drying methods, including heat pump low temperature drying (RT1), room temperature drying (RT2), vacuum low temperature drying (RT3) and vacuum freeze drying (RT4) were analyzed based on headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS). The differences of flavor substances were analyzed by principal component analysis. Results A total of 64 signal peaks and 53 kinds of volatile compounds were identified by gas chromatography-ion mobility spectroscopy. The compounds with high intensity peaks in rose tea included 12 kinds of alcohols, 20 kinds of aldehydes, 10 kinds of ketones, 6 kinds of esters, 3 kinds of olefins, 1 kind of furan and 1 kind of ether. The content of total flavonoids and total polyphenols were different in rose tea with different drying methods. The sensory evaluation results showed that the rose tea of RT4 had the best shape, the tea soup was orange and bright, the aroma was rich and pure, and the taste was mellow and fresh. The results of principal component analysis show that the cumulative contribution rates of the first 2 principal components was 82%, which could well represent the characteristics of the original data. Conclusion The content of flavor substances in rose tea varies greatly under different drying methods, among which the flavor substances in rose tea samples under vacuum freeze drying are more abundant. HS-GC-IMS can distinguish 4 kinds of rose tea with different drying methods. |
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