茶叶腌制过程中亚硝酸盐和游离氨基酸含量的动态变化分析

本实验以绿毛茶为原料进行腌制,分别对其安全性指标--亚硝酸盐含量,营养风味指标--游离氨基酸含量进行动态研究,结果发现:在3个月的腌制期间,亚硝酸盐与游离氨基酸的动态含量变化呈现相反的变化趋势;亚硝酸盐含量变化呈两度下降两度上升的总体下降趋势;游离氨基酸的含量呈三度上升三度下降的总体上升趋势.茶叶腌制后,并没有呈现一般果蔬类制品在腌制前期,亚硝酸盐含量快速上升的现象,却呈现亚硝酸盐含量总体下降的变化趋势,且远低于蔬菜<4 mg/g,酱腌菜<20 mg/g的国家安全控制标准.而游离氨基酸含量与果蔬腌制品一样呈现总体上扬的变化趋势.

Studies on Nitrite and Free Total Amino Acid Concentrations Dynamic Changes of Pickled and Salted Tea

The changes in concentrations of nitrite and total amino acids during pickling and salting process of green tea were studied.Results showed that the dynamic change trends of nitrite concentrations and free total amino acid concentrations were appeared as opposite diversifications in 3 months pickled and salted processing.The dynamic change trends of nitrite concentrations showed a "sharply decreasing slightly increasing sharply decreasing slightly increasing" pattern and the total nitrite concentration was decreasing as a whole.The dynamic change trends of total free amino acids showed a "slightly increasing slightly decreasing sharply increasing slightly decreasing sharply increasing slightly decreasing" pattern and the total free amino acids concentration was increasing as a whole.The nitrite concentrations in pickled and salted tea products were appeared as decreasing trends compared with tea raw materials.This diversification was different from fruits and greenstuffs that the nitrite concentrations in pickled and salted prophase were appeared as sharply increasing trends.The nitrite concentrations in pickled and salted tea products were far low than 4 mg/g for fresh greenstuffs,20 mg/g for pickled and salted greenstuffs,the national control standard levels.But,the total free amino acid concentrations in pickled and salted tea products showed a same trend as the pickled and salted fruits and greenstuffs.