摘要
旨在探讨不同浸泡温度(70℃、80℃、90℃、100℃)对维吾尔调和茶的抗氧化能力和香气成分的影响.结果显示,浸泡温度在70℃时,茶汤具有最高的·OH自由基清除率(P＜0.05).茶汤的DPPH自由基清除率在80 ℃浸泡时达到最高(P＜0.05).调和茶中挥发性化合物主要包括酚类、醇类、酯类、醛类等物质.PLS-DA分析结果表明,70 ℃时,反式-β-萜品醇、4-异丙烯基甲苯、水芹烯、邻苯二甲酸二丁酯、β-蒎烯对茶汤香气贡献最为显著;80 ℃时为α-香柠檬烯和反-2-辛烯醛;而90 ℃时则为十五烷、异丁酸异丁酯、橙花醇;在100℃时是糠醛、3-甲基水合莰烯醇、异丁酸2-苯乙酯.感官评价表明,90℃浸泡时,调和茶带有纯正独特的草药香气,色泽澄清透亮,呈微黄色,滋味清香可口,口感宜人,更适宜作为维吾尔调和茶的最佳浸泡温度.
Abstract
The objective of this study was to investigate the effect of different steeping temperatures(70 ℃,80 ℃,90 ℃,and 100 ℃)on the antioxidant capacity and aroma profile of Uyghur medicinal tea.The results showed that the tea broth exhibited the highest·OH scavenging activity(P＜0.05)at 70 ℃.The highest DPPH scavenging activity of the tea broth was obtained at 80 ℃(P＜0.05).The volatile compounds were predominantly belonging to phenols,alcohols,esters and aldehydes.PLS-DA model indicated that trans-β-terpineol,4-isopropenyltoluene,phellandrene,dibutyl phthalate,and β-pinene were the most impor-tant contributors to the aroma of the medicinal tea at 70 ℃.In addition,α-bergamotene and(E)-oct-2-enal were the most im-portant contributors to the aroma of the medicinal tea at 80 ℃.Pentadecane,isobutyl isobutyrate,and nerol were the most impor-tant contributors to the aroma of the medicinal tea at 90 ℃.Moreover,furfural,3-methylcamphenilanol,and phenethyl isobu-tyrate were the most important contributors to the aroma of the medicinal tea at 100℃.At 90℃,the tea broth of the medicinal tea exhibited pure and distinctive herbal aroma,clear and transparent color,slight yellow hue,and fresh,delicious,and pleasant taste.In conclusion,90 ℃ could be considered as the best temperature for steeping Uyghur medicinal tea,giving its favorable sensory profile.
基金项目
四川省自然科学基金面上项目(2024NSFSC0364)
维普
万方数据