贮藏条件对发芽大麦茶风味物质变化的影响-食品科学.PDF

76 2015, Vol.36, No.14 食品科学 ※成分分析 贮藏条件对发芽大麦茶风味物质变化的影响 陈 兵，张端莉，覃小丽，刘 雄* （西南大学食品科学学院，重庆 400715 ） 摘  要：采用感官评定方法和气相色谱-质谱技术，研究发芽大麦茶在不同贮藏温度（室温25 ℃、冷藏4 ℃、冻 藏－20 ℃）和贮藏时间（3、6、9 个月）条件下，主要风味物质的变化。结果表明：冷藏3 个月发芽大麦茶的感官 比其他贮藏条件较优，而且低温冷藏有利于形成和有效保留发芽大麦茶的香气成分；而发芽大麦茶在室温和冻藏条 件下的特征风味物质含量一直在降低，贮藏后期（6～9 个月）酸、醇、萘类物质增加，有不愉快的味道。发芽大 麦茶适宜的贮藏条件为冷藏（4 ℃）短期贮藏（0～3 个月）。 关键词：大麦茶；贮藏；风味物质；气相色谱-质谱 Effects of Storage Conditions on Flavor Compounds in Germinated Barley Tea * CHEN Bing, ZHANG Duanli, QIN Xiaoli, LIU Xiong (College of Food Science, Southwest University, Chongqing 400715, China) Abstract: Changes in aroma components in germinated barley tea stored at different temperatures (25, 4 ℃, and -20 ℃) for different periods (3, 6 and 9 months) were investigated by GC-MS and sensory evaluation. The results showed that germinated barley tea had the best sensory evaluation and aroma retention after refrigerated storage for three months, and refrigerated storage favored the formation and retention of characteristic flavor substances. The contents of characteristic flavor substances were reduced during storage at 4 ℃ or -20 ℃ and the contents of acids, alcohols and naphthalene, responsible for the unpleasant taste of germinated barely tea, were increased in the late stage of storage. The best storage condition for germinated barley tea was low-temperature (4 ℃), short-term storage (0–3 months). Key words: germinated barley tea; storage; flavor component; gas chromatography-mass spectrometry (GC-MS) 中图分类号：TS219 文献标志码：A 文章编号：1002-6630 （2015 ）14-0076-05 doi:10.7506/spkx1002-6630-201514015 大麦，别名饭麦、倮麦、赤膊麦，是最古老、分