β-葡萄糖苷酶和α-L-鼠李糖苷酶对速溶绿茶粉水溶液香气的影响

Effects of β-Glucosidase and α-L-Rhamnosidase on the Aroma of Instant Green Tea Infusion

DOI：10.3969/j.issn.1673-1689.2019.01.006

中文关键词: 速溶绿茶粉 β-葡萄糖苷酶 α-L-鼠李糖苷酶 感官分析 挥发性化合物 香气强度值

英文关键词: Instant green tea power,β-glucosidase,α-L-rhamnosidase,volatile component,sensory evaluation,Odour active value

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中文摘要:

速溶茶粉是重要的茶叶深加工产品，酶工程技术是改良速溶茶粉及其加工产品风味的重要途径。为了解β-葡萄糖苷酶和α-L-鼠李糖苷酶对速溶绿茶粉水溶液香气的影响，运用感官检验、气相色谱-质谱联用（GC-MS）、香气强度值（OAV）方法对酶处理前后的速溶绿茶粉水溶液进行分析。感官评价和GC-MS分析发现，速溶绿茶粉水溶液主要呈焦糖香和甜香；β-葡萄糖苷酶处理后花香、甜香和青草香显著增强，焦糖香降低，顺式-3-己烯醇、香叶醇、己醇、水杨酸甲酯和苯甲醛这些重要的挥发性化合物的含量显著增加；α-L-鼠李糖苷酶处理后速溶绿茶粉水溶液中焦糖香显著降低；两种酶结合处理后青草香和甜香进一步增强，顺式-3-己烯醇和水杨酸甲酯的含量进一步增加。OAV分析发现，速溶绿茶粉水溶液主要香气贡献成分为3-甲基丁醛、2-甲基丁醛、2-乙基呋喃、柠檬烯和壬醛；β-葡萄糖苷酶处理后主要香气贡献成分为顺式-3-己烯醇、水杨酸甲酯、香叶醇和癸醛；α-L-鼠李糖苷酶对速溶绿茶粉水溶液各成分的OAV值没有显著影响；两种酶联合处理可进一步增强顺式-3-己烯醇的OAV值。以上研究表明β-葡萄糖苷酶可显著改变速溶绿茶粉水溶液的香气，且α-L-鼠李糖苷酶与β-葡萄糖苷酶对增强速溶绿茶粉水溶液的青草香具有协同增效作用，为改良速溶茶粉加工食品的风味提供了技术参考。

英文摘要:

Instant tea is the most important value-added tea product；and enzyme biotechnology is an important approach to improving the aroma of instant tea. To investigate the effect of β-glucosidase and α-L-rhamnosidase on the aroma profile of instant green tea infusion，sensory evaluation，gas chromatography-mass spectrometry（GC-MS） and OAV were used to analyze the instant green tea infusion and after enzyme-treated. Sensory evaluation and GC-MS analysis showed that the caramel and sweet notes were significantly in instant green tea infusion；the floral，sweet and grassy notes were significantly enhanced，caramel notes was reduced，cis-3-hexenol，geraniol，hexanol methyl salicylate and benzaldehyde were significantly increased by treated β-glucosidase；the caramel note were reduced by treated α-L-rhamnosidase；the notes of grass and sweet were further enhanced，and the contents of cis-3-hexenol and methyl salicylate were further increased by treated binding of β-glucosidase and α-L-rhamnosidase.OAV analysis found that 3-methylbutanal，2- methylbutanal，2-ethylfuran，limonene and nonanal were main aroma contribution component in instant green tea infusion；cis-3-hexenol，methyl salicylate，geraniol and furfural were main aroma contribution component by treatment with β-glucosidase；the main aroma contribution components was no significant effect by treatment with α-L-rhamnosidase；the OAV of cis-3-hexenol was further increased by treatment with β-glucosidase and α-L-rhamnosidase. These studies showed that β-glucosidase has significant effect on the aroma profile of instant green tea infusion and two enzymes have synergism to enhance green note，which provides a technological reference for improving the aroma quality of instant tea based foods.

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