不同酶处理对普洱茶香气成分的影响研究

Effects of Enzymatic Treatments on the Aromatic Components of Puer Tea

摘要:

采用顶空-固相微萃取技术提取普洱茶的香气成分，探讨了普洱茶经过过氧化物酶、风味蛋白酶、纤维素酶陈化处理后普洱茶香气成分的变化。经气质联用分析鉴定，除烷烃类化合物外，经过酶处理后的茶样香气物质种类较未经酶处理的茶样显著降低。空白样、过氧化物酶处理样、风味蛋白酶处理样、纤维素酶处理样分别鉴定出34种、21种、23种、24种香气化合物。另外，三种酶处理样品的香气成分中以甲氧基苯及其衍生物的显著增加为主要特征。

Abstract:

The effects of different enzymatic treatments on the aromatic components of Puer tea were investigated by the headspace solid-phase micro extraction (HS-SPME) and capillary gas chromatography-mass spectrometry (GC-MS) to determine the volatiles in Puer tea. Results indicated that the kinds of aromatic components of the tea samples treated by enzymes were significantly less than the untreated. 34, 21, 23 and 24 kinds of volatile compounds were identified in the tea samples treated by vacancy, peroxidase, flavourzyme and cellulase, respectively. In addition, the enzymatic treatments greatly improved the contents of methoxy benzene and their derivatives.