| 加工方式对木姜叶柯甜茶速溶粉稳定同位素指纹的影响 |
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| 引用本文： | 刘宏艳,麦颖晖,刘毅,郭欢,夏宇,杨志玲,甘人友.加工方式对木姜叶柯甜茶速溶粉稳定同位素指纹的影响[J].核农学报,2020,34(Z1):21-27. |
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| 作者姓名： | 刘宏艳 麦颖晖 刘毅 郭欢 夏宇 杨志玲 甘人友 |
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| 作者单位： | 1中国农业科学院都市农业研究所植物与人类健康研究中心,四川 成都 610213;2国家成都农业科技中心,四川 成都 610213;3奥克兰大学化学科学学院,奥克兰 1142,新西兰;4中国林业科学研究院亚热带林业研究所,浙江 杭州 311400 |
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| 基金项目： | 国家成都农业科技中心地方财政专项(Y2020XK05),中国农业科学院基本科研业务费专项基金(Y2020XK05),中国农业科学院基本科研业务费专项基金(S2020003) |
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| 摘 要： | 为了研究加工方式对甜茶速溶粉稳定同位素指纹的影响,进而验证δ13 C、δ15 N用于甜茶及其速溶粉产地溯源的可行性,本试验分别以烘箱烘干和微波杀青2种烘干方式制备甜茶老叶和嫩叶4种原料,采用热水浸提、离心并干燥(喷雾干燥和冷冻干燥)的方法制备甜茶速溶粉,得到喷雾干燥速溶粉(ITSD)、冷冻干燥速溶粉(ITFD)和速溶粉副产物(ITBP)三类加工样品,并采用元素分析-同位素比率质谱仪(EA-IRMS)测定样品中的δ13C、δ15N值。结果表明,不同产地(湖南、四川、江西)甜茶杀青嫩叶δ13C、δ15N值存在显著差异(P<0.05),烘箱烘干法与微波杀青法制得的原料茶δ15N值存在差异,且 δ13C、 δ15N值在速溶粉加工产品(原料、速溶粉及副产物)间存在显著差异(P<0.05),但不同烘干原料制备的所有样品δ13 C、δ15N值之间存在极显著相关(P<0.01)。本研究结果为基于δ13C、δ15N溯源指纹进行甜茶原料或速溶茶粉的产地溯源提供了理论依据。
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| 关 键 词： | 产地溯源 甜茶 速溶茶 加工 |
| 收稿时间： | 2020-12-01 |
Effects of Processing on Stable Isotopic Fingerprints of Instant Sweet Tea [Lithocarpus litseifolius (Hance) Chun] |
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| LIU Hongyan,MAI Yinghui,LIU Yi,GUO Huan,XIA Yu,YANG Zhiling,GAN Renyou.Effects of Processing on Stable Isotopic Fingerprints of Instant Sweet Tea [Lithocarpus litseifolius (Hance) Chun][J].Acta Agriculturae Nucleatae Sinica,2020,34(Z1):21-27. |
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| Authors: | LIU Hongyan MAI Yinghui LIU Yi GUO Huan XIA Yu YANG Zhiling GAN Renyou |
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| Institution: | 1Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan 610213;2Chengdu National Agricultural Science & Technology Center, Chengdu, Sichuan 610213;3School of Chemical Science, University of Auckland,Auckland 1142, New Zealand;4Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400 |
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| Abstract: | In order to investigate the effects of processing methods on the stable isotopic fingerprints of instant sweet tea (Lithocarpus litseifolius (Hance) Chun), and to validate the feasibility of tracing the geographical origin of sweet tea and its instant tea by δ13C and δ15N, four raw materials of sweet teas including old leaves and young leaves were prepared by oven drying and microwave drying, respectively. The instant teas were further produced by hot water extraction, centrifugation, and drying (freeze-drying and spray-drying) to obtain spray-dried instant tea (ITSD), freeze-dried instant tea (ITFD), and instant tea by-products (ITBP). The δ13C and δ15N values of samples were determined using an element analysis-isotope ratio mass spectrometer (EA-IRMS). The results indicated that the δ13C and δ15N values had significant differences among different regions (Hunan, Sichuang, and Jiangxi) (P<0.05). Significant differences were also found between sweet tea raw materials prepared by oven drying and microwave drying (P<0.05), and among instant tea products (raw material, instant tea, and its product) (P<0.05). Whilst, highly significant correlations (P<0.01) were found among all samples by different drying methods. The results could provide theoretical basis for the geographical traceability of sweet tea raw materials or its instant tea using δ13C and δ15N fingerprints. |
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| Keywords: | geographical origin traceability sweet tea instant tea processing |
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