负氧离子在仓储过程中对普洱生茶挥发性成分的影响.pdf

第7卷第10期
食品安全质量检测学报
Vol. 7 No. 10
2016年10月
ournal of Food Safcty and Qualily
cL..2016
负氧离子在仓储过程中对普洱生茶挥发性
成分的影响
任丽,周红杰",许腾升,任洪涛2
(1.云南农业大学普洱茶学院、昆明650201:2.云南省香料研究开发中心,昆明650051)
摘要:目的提升有益内含香气成分和降低茶叶烟味”杂异味以及提高生茶整体品质。方法采用蒸馏萃取
法( simultaneous distillation extractio.SDE)富集其香气物质、并采用气相色谱-质谱联用法对负氧离子仓储前后
普洱生茶进行香气成分对比和分析。结果2003年的龙记生饼和2005年的古道生饼香气物质含量呈现很大差
异。其中正己醛、莰烯、苯甲醛、苯甲醇、蒎烯、脱氢芳樟醇、异龙脑、茶、苯乙醛、藏花醛、3-烯
甲基萘、吲哚、1-甲基萘、2-乙烯基萘、1,3-二甲基萘、二氢猕猴桃内酯、菲、禁、-法呢烯、正ニ十烷、乙
酸冰片酯、十四烷、烯萜类等物质存在“烟味”,芳樟醇及其氧化物突出。经过负氧离子仓储后、“烟味”等杂异
物质有所下降、整体口感明显提升。结论负氧离子仓储可改善普洱生茶品质
关键词:普洱生饼;负氧离子;仓储:香气成分;气相色谱-质谱联用法
Effects of the negative oxygen ions on the Pu-erh raw tea volatile component
during storage
REN Li, ZHOU Hong-jie",XU Teng-sheng, REN Hong-tao
College of Pu-erh ea, Yuman niversity, Kunming 650201, China: 2. Yunan Hlavor Fragrance
Research c evelopment Center, Kumming 650051. China
ABSTRA('I Ohjcctive I'o improve the beneficial content of Lca leaves and reduce the content of smoke
substances, so as to improve the quality and taste of Pu-erh raw tea. Methods The aroma components were enriched
by the simultaneous distillation extraction. The aroma components of Pu-erh raw tea before and after the negative
oxygen ion storaye were compared and analyzed by gas chromatography-mass spectroscopy. Results The contcnt
of aroma components showed significant differences between Gudao and Longji Pu-erh raw tea. The aroma
components having smell of cigarettes included hexanal, camphene, benzaldehyde, benzyl alcohol, -pinene,
hotricnol, isoborneol, naphthalene, ben/cncacclaldchyde, salranal, 3-carene, 2-mcthyl naphthalene, indole,
I-methylnaphthalene, 2-vinyl naphthalene, 1, 3-dimethyl naphthalene, dihydroactinidiolide, phenanthrene, naphthalene,
a-tamnesene, icosane, bornyl acetate, n-tetradecane, ene terpenoids and so on, especially the linalool and Its oxides
Ancr the negative oxygen ion storage, the smoke substances descend obviously, which could signilicantly improve
the overall taste. Conclusion The negative oxygen ion storage can significantly improve Lhe quality of Pu-erh raw
基金项目:国家自然科学基金项目(31260197)、云岭产业技术领军人オ项目(I201411782)
Iund: Supported by the National Natural Science I'oundation of China(32160197 )and Yunling Industry Ieading lalent Project(2014 1782
通讯作者:周红杰,教授,硕士生导师,主要研究方向为普洱茶加工和综合利用。T-mail:10511953)48qcom
Corresponding author: ZHOU Hon -Jic, Professor, Longquan Road, Anlong District, Yunnan Aricultural Univcrsity, Kunming 650201, China
E-mail:1051195348(cqq.com
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