摘要
比较不同栽培遮阴方式和加工方式对富硒抹茶营养成分的影响,探索和优化富硒抹茶的生产加工。测定富硒抹茶的功能因子成分,同时利用电子舌味觉指纹分析系统进行识别。结果表明:(1)蒸青富硒抹茶的硒元素、总糖含量和水浸出物均显著高于炒青富硒抹茶,而炒青富硒抹茶的茶氨酸、咖啡碱、可溶性蛋白等营养成分含量略高于蒸青富硒抹茶;(2)棚遮阴栽培,适度遮阴和控制遮光率有利于氨基酸,叶绿素等成分的积累;随着网遮阴时间的增加,蒸青富硒抹茶的基本营养成分会逐渐下降;(3)电子舌主成分分析(PCA分析)和DFA判别函数分析(DFA分析)分析均可较好的区分茶粉样品,其中PCA区别指数达到92,DFA累积区分指数为98.97%,DFA法对富硒抹茶样品组间差异有更好的区分度,并且同一样品组内的离散度也比PCA小,不同样品组间区分更明显。适当调节遮阴方法和杀青方式可提高抹茶主要的营养成分,同时基于电子舌技术的DFA分析能够更有效进行富硒抹茶生产加工和品质分析,可为富硒抹茶生产评价提供参考。
The effects of different cultivation ways and means of processing shade of selenium enriched green tea nutrients was compared, selenium enriched green tea production and processing was explored and optimized by determination of selenium enriched green tea functional factors and the use of electronic tongue taste fingerprint analysis system identification. Results showed as followings： （1） In steaming selenium enriched green tea of selenium, the content of total sugar and water extracts were significantly higher than that of selenium and nutritional components of roasted green tea, Se-enriched green tea ammonia content of roasted acid, caffeine, soluble protein is slightly higher than that of steaming selenium enriched green tea; （2） In shed shade cultivation, appropriate shading and shading rate control for amino acid, chlorophyll and other ingredients accumulation; with the increase of shading network time, basic nutrition steaming selenium enriched green tea will decrease; （3） The 3 principal component analysis, electronic tongue （PCA analysis） and DFA discriminant function analysis （DFA analysis） analysis can better differentiate tea powder samples, where PCA dif- ference index reached 92, DFA cumulative index was 98.97%, the DFA method has better distinguish the differences of the selenium enriched Maccha sample groups, and dispersion in the same sample in the group issmaller than PCA, more obvious distinction between groups of different samples. Conclusion is that proper adjustment of shading method and fixation methods can improve the Matcha nutritional components, at the same time, the electronic tongue based on DFA analysis can more effectively enriched green tea processing and quality of production analysis, which can provide reference for the evaluation of selenium enriched green tea production.
出处
《食品工业》
北大核心
2015年第7期204-208,共5页
The Food Industry
基金
上海市农业科技成果转化资金项目(143919N0502)
食品安全与营养创新团队(DXL123)
上海高校植物种质资源知识服务平台项目(B-6010-11-001)
关键词
栽培
加工工艺
磨茶
功能因子
指纹图谱
cultivation
processing technology
matcha
food active components
fingerprint
作者简介
通讯作者
