التفاصيل البيبلوغرافية
| العنوان: |
农药残留对普洱茶发酵中挥发性香气物质的影响. (Chinese) |
| Alternate Title: |
Effects of pesticide residues on volatile aroma substances during fermentation process of Pu-erh tea. (English) |
| المؤلفون: |
单治国, 黄红平, 满红平, 颜学行, 赵媛, 周红杰, 张乃明, 张春花 |
| المصدر: |
China Brewing; 2022, Vol. 41 Issue 12, p150-159, 10p |
| مصطلحات موضوعية: |
SOLID-state fermentation, GREEN tea, BIFENTHRIN, PENICILLIUM chrysogenum, PESTICIDE residues in food |
| Abstract (English): |
In order to explore the effects of bifenthrin residues on the volatile aroma components during probiotic fermentation process of sun-dried green tea, volatile aroma components in Pu-erh tea under four solid-state fermentation treatments with artificially inoculation of Aspergillus niger,Saccharomyces cerevisiae, Penicillium chrysogenum and control(without inoculation) after spraying bifenthrin for 2 h were analyzed by simultaneous distillation extraction(SDE) and GC-MS. The results showed that compared with control group, the 1-caryophyllene content could be effectively increased under three kinds of inoculation fermentation conditions, and the increase of yeast fermentation was the highest(192.4%), the decrease of linalool, epoxy linalool(linalool oxides I and II), and α-terpineol was the lowest(87.17%, 22.06%, 30.01%, and 91.40%). Pulegone and limonen-6-ol,pivalate were only detected in three kinds of Pu-erh teas with inoculation fermentation. Bifenthrin could not only affect the contents of volatile aroma substances in the sun-dried green tea, but also affect the formation and change of key aroma during the fermentation process. While, the inoculation of probiotics could improve and enhance the aroma of Pu-erh tea, among them, the Pu-erh tea with yeast inoculation had obvious floral and fruity aroma and the optimal aroma. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为了探究联苯菊酯农药残留对晒青毛茶益生菌发酵过程中挥发性香气物质的影响, 采用同时蒸馏萃取(SDE)和气质联用(GC-MS)法分析喷洒联苯菊酯后2 h, 人工接种黑曲霉(Aspergillus niger)、酿酒酵母(Saccharomyces cerevisiae)、产黄青霉(Penicillium chrysogenum)及对照(不接菌)4种固态发酵处理下普洱茶中挥发性香气成分。结果表明, 与对照组相比, 3种接种发酵条件下能有效增加1-石竹烯含量, 且酵母菌发酵其增加量最高(192.4%), 芳樟醇、环氧芳樟醇(芳樟醇氧化物Ⅰ、Ⅱ)、α-松油醇等含量下降量最低(87.17%、22.06%、30.01%、91.40%); 长叶薄荷酮和三甲基乙酸香芹烯酯仅在3种接种发酵普洱茶中检测出。联苯菊酯不仅能影响晒青毛茶内含挥发性香气物质, 还影响发酵过程中关键香气的形成和变化, 而接种益生菌能改善和提升普洱茶的香气, 其中接种酵母菌的普洱茶花果香显著, 香气最好。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |