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Concentration method for Jinjunmei black tea aroma component

An aroma component, the technology of Jinjunmei, applied in the field of food science, can solve the problems of difficult analysis of trace components, easy loss of aroma substances, high experiment cost, etc., and achieve the effect of reduced loss, low cost and simple operation

Active Publication Date: 2015-12-23
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above problems in the prior art, the invention provides a method for concentrating the aroma components of Jinjunmei black tea. The method for concentrating the aroma components of black tea will solve the problem of the aroma components in the concentrated black tea aroma components in the prior art. Substances are easily lost, trace components are difficult to analyze, the operation is cumbersome, and the technical problems of high experimental costs

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  • Concentration method for Jinjunmei black tea aroma component
  • Concentration method for Jinjunmei black tea aroma component
  • Concentration method for Jinjunmei black tea aroma component

Examples

Experimental program
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Effect test

Embodiment 1

[0016] A method for concentrating the aroma components of Jinjunmei black tea, including the following steps:

[0017] 1) Crude extraction by water distillation: Take 40g of a commercially available Jinjunmei black tea in a sample bottle, measure 450mL of purified water in a decanter, heat the water to boil, and pass the water vapor through the tea. The aroma components of the tea follow the water vapor. It is distilled out and enters the condenser for condensation to obtain an aqueous solution containing aroma substances. Start timing until droplets drop in the condenser, the distillation process lasts for 30 minutes, and collect the distillate.

[0018] 2) Composite solvent extraction: Add a mixture of dichloromethane, ether and petroleum ether (volume ratio 3:2:2) to the distillate, and take 30mL, 30mL, and 30mL of the mixture of dichloromethane, ether and petroleum ether respectively. Extract three times, centrifuge the organic phase at 3500r / min for 20 minutes, take the upper...

Embodiment 2

[0031] A method for concentrating the aroma components of Jinjunmei black tea, including the following steps:

[0032] 1) Crude extraction by water distillation: Take 40g of a commercially available Jinjunmei black tea in a sample bottle, measure 450mL of purified water in a decanter, heat the water to boil, and pass the water vapor through the tea. The aroma components of the tea follow the water vapor. It is distilled out and enters the condenser for condensation to obtain an aqueous solution containing aroma substances. Start timing until droplets drop in the condenser, the distillation process lasts for 40 minutes, and collect the distillate.

[0033] 2) Composite solvent extraction: Add a mixture of dichloromethane, ether and petroleum ether to the distillate, divide the mixture 30mL, 30mL, 30mL, 30mL, 30mL for five consecutive extractions, and put the organic phase at 4000r / min Centrifuge for 15 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organ...

Embodiment 3

[0045] A method for concentrating the aroma components of Jinjunmei black tea, including the following steps:

[0046] 1) Crude extraction by water distillation: Take 40g of a commercially available Jinjunmei black tea in a sample bottle, measure 450mL of purified water in a decanter, heat the water to boil, and pass the water vapor through the tea. The aroma components of the tea follow the water vapor. It is distilled out and enters the condenser for condensation to obtain an aqueous solution containing aroma substances. Start timing until there are droplets in the condenser, the distillation process lasts for 50 minutes, and the distillate is collected.

[0047] 2) Composite solvent extraction: add a mixture of dichloromethane, ether and petroleum ether to the distillate, respectively take 30mL, 30mL, 30mL, 30mL of the mixture for four consecutive extractions, and centrifuge the organic phase at 4500r / min for 10 times Minutes, take the upper organic phase, add anhydrous sodium ...

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Abstract

The invention relates to a concentration method for a Jinjunmei black tea aroma component. Jinjunmei black tea is weighed and added into a reaction vessel, purified water is then added, distillation is then carried out, and distillate is collected; dichloromethane, aether and petroleum ether mixture is added into the distillate, extraction is carried out continuously for three to five times, the organic phase is centrifuged, the upper organic phase is taken out, moisture in the upper organic phase is removed, and a filter membrane is then used for filtration; mixed solution which is obtained after filter membrane filtration is injected into a distillation reactor, the distillation reactor is then put into a constant-temperature water bath kettle for fractionation concentration with a Vigreaux tube on a fractionation column, a termovap sample concentrator is used for concentrating the concentrated mixed solution, and thereby the concentrated Jinjunmei black tea aroma component is obtained. The concentration method is easy and convenient to operate, time and labor are saved, cost is low, the concentration method plays the role of enriching and concentrating the trace component, and is favorable for the qualitative and quantitative analysis of the trace substance, moreover, the loss of the volatile component is reduced effectively, and thereby the recovery rate of the aroma substance is increased.

Description

Technical field [0001] The invention belongs to the field of food science, and relates to a black tea aroma component, specifically a method for concentrating the aroma component of Jinjunmei black tea. Background technique [0002] Aroma is one of the factors that affect the quality of black tea. Through the analysis of the aroma components of Jinjunmei black tea, the identification of the characteristic aroma components of tea is of great significance for improving the quality of black tea. [0003] At present, the methods for concentrating the aroma components of black tea mainly include: nitrogen blowing method, rotary evaporation method, vacuum centrifugal concentration method and K-D concentration method. However, these methods have their own advantages and disadvantages. Because more organic solvents are used in tea extraction, such as the use of nitrogen blowing method and rotary evaporation method, the volatile aroma substances are easily lost, and the trace components ar...

Claims

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Application Information

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IPC IPC(8): G01N1/40
Inventor 肖作兵牛云蔚王红玲朱建才
Owner SHANGHAI INST OF TECH
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