PDF《加工工艺对绿茶丙烯酰胺生成的影响》

220? 2017, Vol.

38, No.08 食品科学 工艺技术 加工工艺对绿茶丙烯酰胺生成的影响 王? 彬1,2 ,刘青茹2 ,叶兴乾1, *,张晓伟3 ,刘婧2 ,汪辉4 (1.浙江大学生物系统工程与食品科学学院,浙江 杭州 310013;

2.中华全国供销合作总社杭州茶叶研究院,浙江 杭州 310016;

3.烟台北方茶叶推广中心,山东 烟台 264009;

4.浙江远圣茶业有限公司,浙江 杭州 311121) 摘? 要:目的:研究杀青、揉捻、干燥等工艺对绿茶丙烯酰胺生成的影响.方法:利用三重串联四极杆液相色谱- 质谱联用仪定量,对比杀青方式、揉捻时间、干燥方式等对丙烯酰胺生成的影响规律,并进行正交试验设计,得 出减少丙烯酰胺生成量的最佳加工方式.结果:通过L9(34 )正交试验,对绿茶中丙烯酰胺含量的影响程度排序为 热风干燥温度>

揉捻时间>

滚筒杀青温度,滚筒杀青温度150 ℃、揉捻时间30 min、热风干燥温度150 ℃为优选工 艺.结论:茶叶加工过程中,常规热处理方式较微波热处理方式更不利于丙烯酰胺的生成;

其中,随着滚筒杀青温 度的升高丙烯酰胺的生成量增加,揉捻时间延长和热风干燥温度升高则丙烯酰胺的生成量降低. 关键词:绿茶;

丙烯酰胺;

杀青;

揉捻;

干燥 Effect of Processing Conditions on Acrylamide Formation in Green Tea WANG Bin1,2 , LIU Qingru2 , YE Xingqian1, *, ZHANG Xiaowei3 , LIU Jing2 , WANG Hui4 (1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310013, China;

2. Hangzhou Tea Research Institute, All-China Federation of Supply and Marketing Cooperatives, Hangzhou 310016, China;

3. Yantai Northern Tea Promotion Center, Yantai 264009, China;

4. Zhejiang Yuansheng Tea Industry Co. Ltd., Hangzhou 311121, China) Abstract: Objective: To examine the effect of processing conditions on the formation of acrylamide in green tea. Methods: The quantitative analysis of acrylamide was conducted by liquid chromatography-triple quadrupole mass spectrometry (LC- TQ-MS). The optimization of the processing conditions with respect to ?xation methods, rolling time and drying methods was investigated for reduced formation of acrylamide using an L9 (34 ) orthogonal array design. Results: Hot air drying temperature was found to have the greatest in?uence on acrylamide formation, followed sequentially by rolling time and ?xing temperature, and the optimal values of these variables were

150 ℃,30 min and

150 ℃, respectively. Conclusions: Microwave treatment was more conducive to the formation of acrylamide in green tea than conventional heat treatment. More acrylamide was formed with increasing ?xing temperature, and less acrylamide was formed with increasing drying temperature and rolling time. Key words: green tea;

acrylamide;

?xation;

rolling;

drying DOI:10.7506/spkx1002-6630-201708034 中图分类号:S571.1 文献标志码:A 文章编号:1002-6630(2017)08-0220-05 引文格式: 王彬, 刘青茹, 叶兴乾, 等. 加工工艺对绿茶丙烯酰胺生成的影响[J]. 食品科学, 2017, 38(8): 220-224. DOI:10.7506/ spkx1002-6630-201708034. http://www.spkx.net.cn WANG Bin, LIU Qingru, YE Xingqian, et al. Effect of processing conditions on acrylamide formation in green tea[J]. Food Science, 2017, 38(8): 220-224. (in Chinese with English abstract) DOI:10.7506/spkx1002-6630-201708034. http://www.spkx.net.cn 收稿日期:2016-10-20 基金项目:杭州市科技发展计划项目(20140432B31) 作者简介:王彬(1980―),男,副研究员,博士,研究方向为茶资源综合利用.E-mail:[email protected] *通信作者:叶兴乾(1962―),男,教授,博士,研究方向为农产品加工.E-mail:[email protected] 茶是世界三大饮料之一,不仅芳香、解渴,而且其 内含功能成分对人体具有较好保健功效,越来越受到人 们的青睐.随着人们生活水平的提高,茶叶的卫生、安 全也已成为消费者最关注的问题之一,某种程度上,安 全已成为茶叶质量最首要的条件[1] .对茶叶质量安全的研 究主要集中于生理性、化学性和生物性方面,对于茶叶 工艺技术 食品科学 2017, Vol.38, No.08 ?