【摘要】 为了探讨超高压处理对普洱茶香味成分的影响,将普洱茶在400MPa压力、25℃温度条件下处理20min后,经顶空固相微萃取与毛细管气相色谱-质谱联用技术检测超高压处理前后普洱茶香气成分的变化,并用面积归一化法测定了各种成分的质量分数。经与超高压处理前普洱茶的主要香气成分分析比较发现,超高压处理后普洱茶中主要特征香气成分的质量分数明显增加,其中β-紫罗兰酮、愈创木酚、柏木醇、香叶基丙酮、2,6-甲氧基苯酚、氧化芳樟醇、2,3-二甲氧基甲苯和二氢猕猴桃内酯等物质的质量分数分别增长了92.31%、80.77%、75.00%、73.08%、63.64%、54.92%、54.54%和34.92%,并且新增加了香叶醇(0.22%)、杜松醇(0.15%)和α-大马酮(0.15%)等香气成分;从感官审评结果来看,超高压处理后普洱茶的陈香特征增强,滋味陈纯,因此对普洱茶加工来说超高压处理是一种很有前景的加工技术。更多还原

【Abstract】 The volatile compounds of ultra high pressure (UHP) (400 MPa, 25℃, 20 min) treated Pu’er tea were isolated by solid-phase microextraction and analyzed by capillary gas chromatography-mass spectrometry (GC-MS). The relative contents of constitutes were determined by area normalizing method. The results showed that the mass fraction of main aromatic compounds was increased obviously after UHP treatment. The mass fraction in the contents of β-Ionone, guaiacol, cedrol, geranyl acetone, 2,6-dimethoxyphenol, linalool oxide, 2,3-dimethoxytoluene and dihydroactinidiolide was increased 92.31%、80.77%、75.00%、73.08%、63.64%、54.92%、54.54% and 34.92% respectively, the geraniol (0.22%), cadinol (0.15%) and damascenone (0.15%) were only found in UHP treated Pu’er tea in compared with the sample before UHP treatment. The organoleptic results demonstrated that UHP process can increase the stale taste and enhance the pure stale characteristic aroma of Pu’er tea obviously. The authors regarded that UHP treatment is a potential technique in Pu’er tea processing.更多还原