食品科学 ›› 2022, Vol. 43 ›› Issue (4): 231-240.doi: 10.7506/spkx1002-6630-20201212-141

• 成分分析 • 上一篇    下一篇

工夫红茶加工过程中类胡萝卜素成分的动态变化

刘飞,叶阳,李春华,汪闵,唐晓波,张厅,王小萍,王云   

  1. (1.四川省农业科学院茶叶研究所,四川 成都 610066;2.中国农业科学院茶叶研究所,浙江 杭州 310008)
  • 出版日期:2022-02-25 发布日期:2022-03-08
  • 基金资助:
    四川省重点研发项目(2018NZ0031;2019YFN0178);四川省农业科学院优秀论文基金项目(2017LWJJ-016); 国家现代农业(茶)产业技术体系专项(CARS-19;CARS-23)

Dynamic Change of Carotenoid Compounds during Congou Black Tea Manufacturing Process

LIU Fei, YE Yang, LI Chunhua, WANG Min, TANG Xiaobo, ZHANG Ting, WANG Xiaoping, WANG Yun   

  1. (1. Tea Research Institute of Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; 2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China)
  • Online:2022-02-25 Published:2022-03-08

摘要: 采用液相色谱-串联质谱法测定工夫红茶加工在制品类胡萝卜素种类及含量,并对比分析所测类胡萝卜素组分随工夫红茶加工进程的动态变化。结果表明,工夫红茶加工在制品共检出类胡萝卜素组分24 种,其中胡萝卜素类3 种、叶黄素类10 种、类胡萝卜素酯类11 种;不同种类的类胡萝卜素在茶叶中的含量差异较大,其中以叶黄素(126.000 0±3.605 6)~(317.666 7±12.662 3)μg/g、β-胡萝卜素(31.533 3±1.365 0)~(70.166 7±1.650 3)μg/g含量较高;同一类胡萝卜素组分在加工过程中的变化存在较大差异,其中以叶黄素棕榈酸酯含量变异系数最大(130.85%)。同时,对比不同类胡萝卜素组分变化趋势,发现检出物质含量总体呈现3 种变化趋势,其中以发酵、干燥阶段叶黄素变化速率最大,分别为10.25、58.33 μg/(g·h);此外,研究发现持续中温、酶促氧化和剧烈湿热作用是引起类胡萝卜素变化的主要诱因,但各组分对其响应程度存在较大差异。研究结果将为红茶风味品质形成提供重要的科学依据。

关键词: 工夫红茶;类胡萝卜素;香气前体物质;含量;加工过程;动态变化

Abstract: In this paper, the composition and content of carotenoids in fresh tea leaves and intermediate products of Congou black tea manufacturing were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS), and the dynamic changes of different types of carotenoids during the manufacturing process were analyzed. Results showed that a total of 24 carotenoids were detected in all studied samples, including 3 carotenes, 10 lutein and 11 carotenoid esters. The contents of different types of carotenoids greatly differed, with the predominant ones being lutein, (126.000 0 ± 3.605 6)–(317.666 7 ± 12.662 3) μg/g, and β-carotene, (31.533 3 ± 1.365 0)–(70.166 7 ± 1.650 3) μg/g. The contents of some carotenoids components varied greatly during tea processing, and the variation coefficient of lutein palmitate content was the largest (130.85%) among them. Meanwhile, the contents of different carotenoids showed three overall trends, and the rates of change in lutein at the fermentation and drying stages were the largest, which were 10.25 and 58.33 μg/(g·h), respectively. In addition, continuous moderate temperature, enzymatic oxidation and intense moisture-heat conditions were found to be the major triggers for changes in carotenoid contents, but they had different impacts on different carotenoids. The results of this study will provide an important scientific basis for the formation of black tea flavor quality.

Key words: Congou black tea; carotenoids; aroma precursors; content; manufacturing process; dynamic change

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