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Method for extracting essences from tea leaves

A technology of tea and flavor, applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of low purity and quality of flavor, difficulty in meeting high-purity natural flavor, etc., and achieve short time consumption, less impurity content, and high purity of flavor high quality effect

Inactive Publication Date: 2012-06-20
中国测试技术研究院生物研究所
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the essence purity and quality obtained by the above method are not high, it is difficult to meet the demand of high-purity natural essence

Method used

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  • Method for extracting essences from tea leaves
  • Method for extracting essences from tea leaves
  • Method for extracting essences from tea leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 adopts the inventive method to extract essence from green tea

[0027] Green tea 1kg, source of green tea: purchased from Chongqing Tiangang Yuye Tea Industry Co., Ltd.

[0028] For green tea crushing, the charging requirement is 1kg / 100L supercritical CO 2 ; Supercritical CO 2 Extraction technical requirements: pressure is 20MPa, extraction temperature is 65°C, separation temperature is 70°C, extraction method: static extraction once, static extraction time is 60min. 4.5g of essence was extracted with an extraction rate of 0.45%. Through GC-MS analysis: the product is rich in more than 50 aroma components such as alcohols, ketones, aldehydes, ethers and esters, among which dimethyl sulfide, 2-methylbutyl The content of aldehyde and 1-penten-3-ol aroma components is higher, the results are as follows figure 1 and shown in Table 1.

[0029] GC-MS analysis conditions: Instruments: Agilent 7694 static headspace instrument, Agilent 6890-5973 gas chromatogra...

Embodiment 2

[0033] Embodiment 2 adopts the inventive method to extract essence from black tea

[0034] Black tea 20kg, source of black tea: purchased from Wukuaishi tea market in Chengdu.

[0035] Black tea is crushed, and the charging requirement is 20kg / 100L supercritical CO 2 ; Supercritical CO 2Extraction technical requirements: pressure is 30MPa, extraction temperature is 45°C, separation temperature is 80°C, extraction method: static extraction 5 times, each static extraction time is 10min. 142g of essence was obtained by extraction, with an extraction rate of 0.71%. Through GC-MS analysis: the product is rich in more than 60 aroma components such as alcohols, ketones, aldehydes, ethers and esters, among which dimethyl sulfide, 2-methyl-propane The content of aldehydes, 2-methylbutyraldehyde and dehydrolinalool aroma components is higher, the results are as follows: figure 2 and shown in Table 2.

[0036] GC-MS analysis conditions: Instruments: Agilent 7694 static headspace ins...

Embodiment 3

[0039] Embodiment 3 adopts the inventive method to extract essence from oolong tea

[0040] Oolong tea 10kg, source of oolong tea: purchased from Wukuaishi tea market in Chengdu.

[0041] Oolong tea is crushed, and the charging requirement is 10kg / 100L supercritical CO 2 ; Supercritical CO 2 Extraction technical requirements: pressure is 50MPa, extraction temperature is 35°C, separation temperature is 75°C, extraction method: static extraction 3 times, each static extraction time is 40min. 63g of essence was extracted with an extraction rate of 0.63%. According to GC-MS analysis, the product was rich in more than 60 aroma components such as alcohols, ketones, aldehydes, ethers and esters, among which dimethyl sulfide, dimethylpropanal, The content of 2-methylbutanol and linalol aroma components is higher, and the results are as follows: image 3 and shown in Table 3.

[0042] GC-MS analysis conditions: Instruments: Agilent 7694 static headspace instrument, Agilent 6890-597...

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Abstract

The invention relates to a method for extracting essences from tea leaves, which belongs to the technical field of separation and extraction. Essences with high purity can be obtained through the method. The method for extracting essences from tea leaves includes adopting supercritical CO2 extraction steps of the tea leaves, wherein pressure is from 20 MPa to 50 MPa when the tea leaves are extracted by supercritical CO2, extraction temperature ranges from 35 DEG C to 65DEG C, and separation temperature ranges from 70 DEG C to 80 DEG C.

Description

technical field [0001] The invention relates to a method for extracting essence from tea leaves, belonging to the technical field of separation and extraction. Background technique [0002] Flavors and fragrances are often used in food, cosmetics, medicine, detergent and other industries. Flavors can be divided into three types: natural flavors, natural equivalent flavors and artificial flavors. At present, only a small amount of commercially available flavors are extracted from natural animals and plants, and about 84% of the products are chemically synthesized in the presence of inorganic catalysts through traditional production methods, and their use effects and safety can no longer meet the requirements of modern food. The development needs of the flavor and fragrance industry, product safety cannot be guaranteed. Therefore, there is an urgent need to find a method for producing natural and safe flavors and fragrances. [0003] Currently, supercritical CO 2 The repor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
Inventor 谭和平李怀平管驰
Owner 中国测试技术研究院生物研究所
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