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普洱茶中丙烯酰胺含量检测与生成机理研究
Survey of Acrylamide Contents in Pu-erh Tea and Study on Its Formation Mechanism
【摘要】 对50份普洱茶样进行了检测,表明普洱茶样中丙烯酰胺(AA)含量总体较低(2.05～91.95 ng/g)。通过对渥堆茶样中AA生成量与蔗糖、葡萄糖、果糖含量进行相关性分析,得出蔗糖含量与AA生成量相关系数最大(R2=0.577 6),果糖次之(R2=0.497 7),葡萄糖相关性最小(R2=0.256 7)。渥堆普洱茶样中天冬酰胺含量低于检测限,无法检出。同时结合文献推测认为普洱茶渥堆发酵过程中AA主要是通过丙烯醛途径生成,天冬酰胺途径贡献很小。
【Abstract】 Fifty Pu-erh tea samples were investigated for acrylamide(AA) contents.The results showed that the AA contents in tea samples were generally low,2.05~91.95 ng/g.Based on the correlation analysis between sugar contents and the amount of AA,it was found there was the highest correlation coefficient between the sucrose content and AA(R2=0.577 6),followed by fructose(R2=0.497 7),glucose was the least(R2=0.256 7).The asparagine contents of wet-stored Pu-erh tea samples could not detected.In combination with literature records,it could be concluded that AA mainly generated through acrolein way during the fermentation of Pu-erh tea.There was a very small contribution of asparagine way.
【Key words】 Pu-erh tea； Acrylamide； Formation mechanism； Wet-stored fermentation；
- 【文献出处】 农业机械学报 ,Transactions of the Chinese Society for Agricultural Machinery , 编辑部邮箱 ,2012年03期
- 【分类号】TS272.7
- 【被引频次】8
- 【下载频次】286