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中国精品科技期刊2020
宋佳慧,夏熠珣,沈慧娟,等. 8种饮用菊茶汤的感官风味与活性成分比较[J]. 食品工业科技,2021,42(12):24−31. doi: 10.13386/j.issn1002-0306.2020090088.
引用本文: 宋佳慧,夏熠珣,沈慧娟,等. 8种饮用菊茶汤的感官风味与活性成分比较[J]. 食品工业科技,2021,42(12):24−31. doi: 10.13386/j.issn1002-0306.2020090088.
SONG Jiahui, XIA Yixun, SHEN Huijuan, et al. Comparison of the Sensory Quality and Active Ingredients of 8 Kinds of Chrysanthemum Tea Infusion [J]. Science and Technology of Food Industry, 2021, 42(12): 24−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090088.
Citation: SONG Jiahui, XIA Yixun, SHEN Huijuan, et al. Comparison of the Sensory Quality and Active Ingredients of 8 Kinds of Chrysanthemum Tea Infusion [J]. Science and Technology of Food Industry, 2021, 42(12): 24−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090088.

8种饮用菊茶汤的感官风味与活性成分比较

Comparison of the Sensory Quality and Active Ingredients of 8 Kinds of Chrysanthemum Tea Infusion

  • 摘要: 本研究对杭白菊、福白菊、祁白菊、贡菊、亳菊、怀菊、滁菊、无菌菊等8种菊花茶汤的感官品质和活性成分进行对比。结合专业评价小组、高精度分光测色仪、顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)对菊花茶汤的感官品质、挥发性成分进行了分析。结果表明,根据所建立的描述性感官评价分析,8种菊花茶可被分为四类。建立汤色与色度值的关系为:黄绿色= −32.274+0.324L*−0.564a*+0.084b*。利用偏最小二乘回归分析,确定了中药味与4-萜烯醇等6种物质相关、甜菜味与(e)-泰烯酮等13种物质相关、菜腥味与桃金娘烯醇等等14种物质相关。对总黄酮含量的分析表明,有机种植杭白菊中含量最高,祁白菊含量最低。通过超高效液相色谱(UPLC)分别在5种、7种、8种、4种和5种茶汤中检测出绿原酸、木犀草苷、木犀草素-7-O-β-葡萄糖醛酸苷、3, 5-O-二咖啡酰基奎宁酸、芹菜素-7-O-β-葡萄糖苷等活性成分,它们分别在祁白菊、贡菊、怀菊、祁白菊和福白菊中具有最高含量。

     

    Abstract: This research mainly compared the sensory quality and active ingredients of 8 kinds of Chrysanthemum tea infusion: Hangbaiju, Hangbaiju, Fubaiuu, Qibaiju, Gongju, Boju, Huaiju, Chuju, and Wujunju. The sensory properties and volatile component of the Chrysanthemum tea infusion were analyzed through the quantitative descriptive analysis, headspace - solid microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and colorimeter. The result showed that through the descriptive sensory evaluation, the Chrysanthemum tea could be divided into four categories. The relationship between infusion color and the results of the colorimeter was that: yellow-green color=−32.274+0.324L*−0.564a*+0.084b*. Through partial least squares regression analysis, it was determined that the flavor of traditional Chinese medicine was related to 6 components including terpinen-4-ol, the flavor of beet was related to 13 components including (E)-ocimenone, and the flavor of vegetable was related to 14 components including (1R)-(−)-myrtenol. The organic plant Chrysanthemum ‘Hangbaiju’ had the highest content of total flavonoids and the ‘Qibaiju’ Chrysanthemum had lowest content. Chlorogenic acid, cynaroside, luteolin-7-O-β-glucuronide, 3, 5-O-dicaffeoylquinic acid and apigenin-7-O-β-D-glucoside were detected in 5, 7, 8, 4 and 5 kinds of Chrysanthemum tea infusion by ultra-high performance liquid chromatography and their content were highest in ‘Qibaiju’, ‘Gongju’. ‘Huaiju’, ‘Qibaiju’, and ‘Fubaiju’ respectively.

     

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