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[1]李利君,李文静,于智超,等.5种黑曲霉粗酶液对乌龙茶溶液挥发性成分的影响[J].集美大学学报(自然科学版),2019,24(4):267-276.
　LI Lijun,LI Wenjing,YU Zhichao,et al.Effects of Five Crude Enzymes from Aspergillus niger on Volatiles of Oolong Tea Infusions[J].Journal of Jimei University,2019,24(4):267-276.
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5种黑曲霉粗酶液对乌龙茶溶液挥发性成分的影响(PDF)
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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第24卷
期数:
2019年第4期
页码:
267-276
栏目:
水产、食品与生物工程
出版日期:
2019-07-28

文章信息/Info

Title:
Effects of Five Crude Enzymes from Aspergillus niger on Volatiles of Oolong Tea Infusions
作者:
李利君1; 2; 李文静1; 2; 于智超2; 张婷1; 2; 李红1; 2; 倪辉1; 2
（1.集美大学食品与生物工程学院，福建 厦门 361021.2.福建省食品微生物与酶工程重点实验室，福建 厦门 361021）
Author(s):
LI Lijun1; 2; LI Wenjing1; 2; YU Zhichao2; ZHANG Ting1; 2; LI Hong1; 2; NI Hui1; 2
(1.College of Food and Biological Engineering，Jimei University，Xiamen 361021，China;2.Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province，Xiamen 361021，China)
关键词:
黑曲霉; 粗酶液; 乌龙茶; 挥发性成分; 香气活力值
Keywords:
Aspergillus niger; crude enzymes; oolong tea; volatile compounds; odour activity value
分类号:
-
DOI:
-
文献标志码:
A
摘要:
用5种不同培养基发酵制备的黑曲霉粗酶液处理乌龙茶水溶液，运用顶空固相微萃取（headspace solid phase microextraction，HS-SPME）结合气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）技术分析处理前后挥发性成分含量和香气强度的变化。结果表明，共鉴定出28种挥发性成分，包括酯类10种、醛类4种、醇类5种、烯烃类6种和其他类化合物3种，其中正己醛、橙花叔醇、p-伞花烃、反式-β-罗勒烯、α-法呢烯和吲哚是乌龙茶水溶液中含量较高的挥发性成分。察氏粗酶处理组和果胶粗酶处理组中，正己醛含量明显增加；麦麸粗酶处理组和柚皮粗酶处理组中，苯乙醇、橙花叔醇和α-法呢烯含量明显增加；麦麸粗酶处理组中新增加了苯甲醛、顺式-3-己烯醇和橙花醇；果胶粗酶处理组和柚皮粗酶处理组中新增加了顺式-3-己烯醇和橙花醇。香气活力值（odour activity value，OAV）表明，察氏粗酶处理组、果胶粗酶处理组、麦麸粗酶处理组和柚皮粗酶处理组中，苯乙醛（甜香）和橙花叔醇（花香）的OAV均显著增加，增强了乌龙茶水溶液的甜香和花香味。
Abstract:
Five different media were used to prepare crude enzymes from Aspergillus niger，which were submitted to treat olong tea infusion，followed by analyzing the volatile compounds and aroma intensity using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).As a result，28 volatile compounds，including 10 esters，4 aldehydes，5 alcohols，6 olefins and 3 other compounds were identified.Among them，hexanal，nerolidol，p-cymene，transβ-ocimene，α-farnesene and indole were the major volatile compounds in oolong tea infusions.The content of hexanal in the czapek’s-crude-enzymes treated sample and the pectin-crude-enzyme treated sample increased significantly.The content of phenylethyl alcohol，nerolidol and α-farnesene in the wheat-bran-crude-enzyme treated sample and the pomelo-peel-crude-enzyme treated sample increased significantly.After the treatment，benzaldehyde，cis-3-hexenol and nerol were detected in the wheat-bran-crude enzyme treated sample；and cis-3-hexenol and nerol were detected in the pectin-crude-enzyme treated sample and the pomelo-peel-crude-enzyme treated sample；these compounds were not detected in the non-treated sample.The odour activity value (OAV) indicated the OAV of phenylacetaldehyde (sweet) and nerolidol (floral) were significantly increased in the treatment of czapek’s-crude-enzyme，pectin crude-enzyme，wheat bran crude enzyme and pomelo peel crude enzyme，resulting in the promotion of the sweet and floral notes.

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更新日期/Last Update: 2019-08-31