不同加工方法对墨红玫瑰花茶产品质量指标及酶活的影响及相关性分析

郑新琰; 矣润梅; 许冬月; 左维刚; 李育川; 李艳琼; 刘贺

doi:10.13386/j.issn1002-0306.2022090328

不同加工方法对墨红玫瑰花茶产品质量指标及酶活的影响及相关性分析

doi: 10.13386/j.issn1002-0306.2022090328

1.
昆明学院农学与生命科学学院，云南昆明 650214
2.
红河职业技术学院农学院，云南红河 661199

基金项目: 国家青年基金项目（32001684）；云南省科技厅面上项目（202201AT070020）。

详细信息

作者简介:
郑新琰（2000−），女，本科，研究方向：功能性食品开发，E-mail：1275556532@qq.com

通讯作者:
刘贺（1986−），女，博士，副教授，研究方向：功能性食品开发，E-mail：britney198601@163.com

中图分类号: TS255.1
计量
- 文章访问数: 19
- HTML全文浏览量: 11
- PDF下载量: 1
- 被引次数: 0
出版历程
- 收稿日期: 2022-10-08
- 网络出版日期: 2023-06-19

Effect of Different Processing Methods on the Quality Indexes and Enzyme Activities of Rosa Crimson Glory Tea and Correlation Analysis

1.
College of Agricultural and Life Science, Kunming University, Kunming 650214, China
2.
College of Agricultural, Honghe Vocational and Technical College, Honghe 661199, China

摘要

摘要: 目前市面上玫瑰花茶存在加工方法单一，冲泡后香气损失大等问题。本研究参考茶叶加工，将新鲜墨红玫瑰（Rosa crimson glory）花瓣以常温干燥、萎凋发酵干燥、杀青干燥及杀青发酵干燥四种方法加工成花茶，对成品花茶质量指标如感官品质、香气成分、活性物质（总酚、总黄酮、花青素）含量进行对比分析，此外对成品中多酚氧化酶、过氧化物酶酶活进行测定，并将质量指标与两种酶的酶活进行相关性分析。结果表明，杀青发酵干燥法加工出的玫瑰花茶感官品评总分达75.00±8.30，显著高于其他方法加工出的花茶（P<0.05），各因子评分也较高；杀青干燥及杀青发酵干燥法制得的玫瑰花茶主体香气成分如香茅醇含量分别为20838.61±63.06和28218.71±14.95 μg/kg，显著高于萎凋发酵及常温干燥法制得的花茶（P<0.05），此外杀青发酵加工花茶中总酚（184.17±2.04 mg GAE/100 g DW）、黄酮（92.63±2.48 mg芦丁当量/100 g DW）含量较其他加工方式制得的花茶含量显著提高（P<0.05）。但萎凋发酵干燥、杀青干燥、杀青发酵干燥加工均不利于花青素的保留。质量指标与两种酶的酶活间相关性分析结果表明：过氧化物酶酶活与酯类、醛类、醇类、酸类、烷烃类香气成分间均存在负相关关系，而多酚氧化酶与醛类香气成分间存在正相关关系（r=0.602）；多酚氧化酶酶活与总酚、总黄酮、花青素等活性物质含量间存在负相关关系，而过氧化物酶则与花青素含量间存在正相关关系（r=0.202），采用杀青加工可有效抑制两种酶的酶活，尤其是多酚氧化酶酶活。总体而言，杀青加工方法制得的玫瑰花茶评分及主体香气成分含量均较高，其中杀青发酵加工方法制得的玫瑰花茶中总酚及总黄酮含量最高；酶活与花茶质量指标间的相关性分析结果可知通过加工方法调控酶活可提升花茶品质。
- 萎凋 /
- 杀青 /
- 玫瑰花茶 /
- 香气 /
- 活性成分
Abstract: At present, there are some problems in rose tea on the market, such as single processing method, large loss of aroma after brewing, etc. In this study, with reference to tea processing, fresh rose (Rosa crimson glory) petals were processed into scented tea by four methods: Room temperature-drying, withering-fermentation-drying, fixation-drying and fixation-fermentation-drying respectively. The quality indexes of scented tea such as sensory quality, aroma composition, and content of active substances (total phenols, total flavonoids, and anthocyanins) were compared and analyzed. In addition, the enzymatic activities of polyphenol oxidase and peroxidase in the scented tea were determined. Besides, the correlations between the quality indexes and the activities of the two enzymes were analyzed. The results showed that the total sensory evaluation score of rose tea processed by fixation-fermentation-drying treatment was 75.00±8.30, significantly higher than that of rose tea processed by other methods (P<0.05) and it performed better in all factors of sensory quality. The content of the main aroma components, such as citronellol content, in thr rose tea produced by the fixation-drying and fixation-fermentation-drying methods were 20838.61±63.06 and 28218.71±14.95 μg/kg respectively, which was significantly higher than those obtained by withering-fermentation and room-temperature drying methods (P<0.05). In addition, the content of total phenols (184.17±2.04 mg GAE/100 g DW) and flavonoids (92.63±2.48 mg rutin equivalent/100 g DW) in rose tea processed by fixation-fermentation-drying method was significantly increased compared to other processing methods (P<0.05). However, it was unfavorable to the retention of anthocyanins when processed by withering-fermentation-drying, fixation-drying and fixation-fermentation-drying methods. The correlation between the quality indexes and the enzyme activities of the two enzymes showed that there was a negative correlation between the peroxidase enzyme activity and the aroma components of esters, aldehydes, alcohols, acids and alkanes, while there was a positive correlation between the polyphenol oxidase enzyme and the aldehyde aroma components (r=0.602). There was a negative correlation between the polyphenol oxidase enzyme activity and the content of active substances as total phenols, total flavonoids, anthocyanins, while the peroxidase enzyme was negatively correlated with the content of anthocyanins (r=0.202). The enzyme activity of the two enzymes, especially polyphenol oxygenase activity, could be effectively inhibited by fixation processing. In general, the rose tea produced by the method of fixation possessed a higher score and higher main aroma component contents. The rose tea produced by the method of fixation-fermentation-drying method had the highest content of total phenols and flavonoids. The correlation analysis between the enzyme activities and the quality indexes of rose tea showed that the quality of rose tea could be improved by regulating the enzyme activities through processing methods.
- withering /
- fixation /
- rose tea /
- aroma /
- active substances contents

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图 1 不同加工方法制得玫瑰花茶成品图

Figure 1. Rose tea processed by different methods

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图 2 不同加工方法制得玫瑰花茶的总酚（a）及总黄酮含量（b）

Figure 2. Total phenol (a) and total flavonoid content (b) of rose tea processed by different methods

注：不同小写字母表示不同加工方法间差异显著，P<0.05；图3、图4同。

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图 3 不同加工方法制得玫瑰花茶的花青素含量（A₅₂₅）

Figure 3. Anthocyanin content of rose tea processed by different methods (A₅₂₅)

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图 4 不同加工方法制得玫瑰花茶的多酚氧化酶和过氧化物酶酶活

Figure 4. Polyphenol oxidase and peroxidase enzyme activities of rose tea processed by different methods

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表 1 外形评价特征及对应分值

Table 1. Appearance evaluation features and corresponding scores

外形评价特征	分值（分）
茶花瓣有一定色泽，茶条卷紧，大小一致，花瓣形完整，无细碎茶梗和碎末	21~30
茶花瓣有一定色泽，茶条卷紧，大小不一，花瓣形完整，有少量细碎茶梗	14~20
茶花瓣颜色较浅，大小不一，花瓣形稍破碎，有较多细碎茶梗	7~13
茶花瓣颜色很浅，茶条蓬松，大小不一，有明显细碎茶梗	<7

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表 2 内质因子分类及对应分值

Table 2. Internal feature factors classification and corresponding scores

内质因子	评分标准
汤色（10分）	汤色光亮，鲜明艳丽，呈现一定红褐色，茶汤中无悬浮物（7.6~10）	汤色光亮，透明度差，红褐色较浅，茶汤中有少量悬浮物（5.1~7.5）	茶汤色泽淡，有细碎茶梗和细末（2.5~5）	茶汤汤色混浊，辨别不出颜色，有沉于碗底的杂质（<2.5）
滋味（25分）	口感润滑，浓度适当，滑爽柔和，正常无异味（21~25）	口感润滑，入口浓，回味有粘稠感（16~20）	茶味平和，淡薄，无粗味，无异味（11~15）	茶味口感不顺，有厚舌阻滞感，稍涩或稍苦（5~10）
花瓣底（10分）	完整，开展匀整（7.6~10）	花瓣形较完整，较匀整，较舒张（5.1~7.5）	花瓣形欠舒张，欠匀称（2.5~5）	花瓣形仍卷曲不舒张（<2.5）
玫瑰花香气（25分）	很强（23~25）较强（20~22）强（17~19）中等（14~16）弱（11~13）较弱（8~10）很弱（3~7）

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表 3 感官品质评审结果

Table 3. Sensory quality assessment results

加工方法	外形特征（30分）	内质因子（70分）				总分（分）
加工方法	外形特征（30分）	汤色（10分）	滋味（25分）	花瓣底（10分）	香气（25分）	总分（分）
常温干燥	20.75±3.01^a	5.19±1.31^c	13.88±3.60^bc	6.94±1.27^a	13.63±2.26^b	60.38±5.42^b
萎凋发酵干燥	17.71±5.56^a	6.14±1.57^bc	12.43±4.93^c	5.43±2.07^a	19.43±3.36^a	61.14±11.13^b
杀青干燥	19.38±6.59^a	7.50±1.20^ab	17.63±3.81^ab	7.06±1.08^a	18.75±3.96^a	70.31±7.48^a
杀青发酵干燥	19.67±3.33^a	8.58±0.66^a	20.17±2.19^a	6.42±1.86^a	20.17±2.93^a	75.00±8.30^a
注：不同小写字母表示同列不同加工方法数据间差异显著，P<0.05。

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表 4 不同加工方法制得玫瑰花茶的主体香气成分含量比较（μg/kg）

Table 4. Comparison of the content of thematic aroma components of rose tea processed by different methods (μg/kg)

名称	常温干燥	萎凋发酵干燥	杀青干燥	杀青发酵干燥
乙酸甲酯	632.43±13.20	−	353.32±6.99	−
香叶酸甲酯	−	−	−	4043.1±15.13
（Z）-3,7-二甲基-2,6-辛二烯醛	556.55±8.12^c	612.96±11.97^b	934.12±7.23^a	−
（E）-3,7-二甲基-2,6-辛二烯醛	806.16±15.41^c	920.64±19.40^b	1445.64±39.99^a	−
糠醛	−	908.98±3.03	−	1176.20±1.77
3,7-二甲基-6-辛烯-1-醇（香茅醇）	9798.37±46.48^d	16340.97±56.51^c	20838.61±63.06^b	28218.71±14.95^a
3,7-二甲基-2,6-辛二烯-1-醇（橙花醇）	5995.96±129.94^d	10708.41±130.33^c	14061.33±76.74^b	15613.30±113.64^a
（E）-3,7-二甲基-2,6-辛二烯-1-醇（香叶醇）	15201.81±200.01^d	28068.69±77.54^c	38829.09±97.19^a	35961.43±72.35^b
苯甲醇	1797.41±116.39^c	3252.00±28.46^b	4447.45±59.89^a	920.92±3.49^d
苯乙醇	26763.80±297.37^a	40443.67±24.50^c	53323.68±82.82^b	70990.70±121.36^a
2,3-丁二醇	−	−	−	3673.62±4.84
二氢-β-紫罗兰醇	306.15±4.63^d	1573.49±6.25^c	2224.38±13.61^a	1926.81±1.18^b
γ-桉叶醇	−	573.59±3.02	890.13±8.94	−
苯甲酸	−	1512.09±2.55^c	1573.10±4.57^b	6246.66±18.99^a
苯乙酸	−	−	−	1883.00±5.81
乙酸	−	1013.42±19.28	−	−
辛酸	−	1030.11±6.58	−	−
壬酸	−	860.98±14.55	−	860.98±9.96
3,4-二乙基联苯	551.16±2.41^d	1365.17±15.19^c	1910.55±12.11^b	1970.66±2.59^a
正二十一烷	304.21±12.98^c	549.78±10.04^b	838.58±5.19^a	−
注：“−”表示化合物在此样品中检出频次≤1；同行不同小写字母表示不同加工方法数据间差异显著，P<0.05。

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表 5 多酚氧化酶、过氧化物酶酶活与玫瑰花茶香气成分含量间的相关分析结果

Table 5. Results of correlation analysis between polyphenol oxidase, peroxidase enzyme activity and aroma content of rose tea

	酯类	醛类	醇类	酸类	烷烃类
多酚氧化酶酶活	−0.797	0.602	−0.656	−0.422	−0.253
过氧化物酶酶活	−0.026	−0.163	−0.697	−0.066	−0.791

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表 6 多酚氧化酶、过氧化物酶酶活与玫瑰花茶活性成分含量间的相关分析结果

Table 6. Results of correlation analysis between polyphenol oxidase, peroxidase enzyme activity and the content of active ingredients in rose tea

	总酚含量	总黄酮含量	花青素含量
多酚氧化酶酶活	−0.720	−0.976^*	−0.255
过氧化物酶酶活	−0.043	−0.584	0.202
注：*表示在0.05级别双尾检验，相关性显著。

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