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Concentration method for aroma components of West Lake Longjing Tea

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

Inactive Publication Date: 2016-01-20
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-mentioned problems in the prior art, the invention provides a method for concentrating the aroma components of Longjing green tea. The method for concentrating the aroma components of Longjing green tea solves the problem of aroma components in the method for concentrating the aroma components of green tea in the prior art. Substances are easy to lose, trace components are difficult to analyze, operations are cumbersome, and technical problems such as experimental components are high

Method used

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  • Concentration method for aroma components of West Lake Longjing Tea
  • Concentration method for aroma components of West Lake Longjing Tea
  • Concentration method for aroma components of West Lake Longjing Tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Crude extraction by water distillation: Take 30g of a commercially available West Lake Longjing green tea in a sample bottle, measure 400mL of pure water in the distillation bottle, heat the water to boil, pass the water vapor through the tea leaves, and the aroma components of the tea leaves will distill with the water vapor out, enter the condenser to condense, and obtain an aqueous solution containing aroma substances. Start timing until there are liquid droplets dripping in the condensation tube, the distillation process lasts for 30 minutes, and collect the distillate.

[0017] 2) Composite solvent extraction: add dichloromethane, diethyl ether and pentane to the distillate at a volume ratio of 1:1:1, extract three times (20mL, 20mL, 20mL) continuously, and extract the organic phase at 3500r / min Centrifuge for 20 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove water, and filter the organic phase with 0.22 μm fil...

Embodiment 2

[0029] 1) Crude extraction by water distillation: Take 30g of a commercially available West Lake Longjing green tea in a sample bottle, measure 400mL of pure water in the distillation bottle, heat the water to boil, pass the water vapor through the tea leaves, and the aroma components of the tea leaves will distill with the water vapor out, enter the condenser to condense, and obtain an aqueous solution containing aroma substances. Start timing until there are liquid droplets dripping in the condensation tube, the distillation process lasts for 40min, and collect the distillate.

[0030] 2) Composite solvent extraction: add dichloromethane, diethyl ether and pentane mixed liquid volume ratio 1:1:1 to the distillate, extract continuously five times (20mL, 20mL, 20mL, 20mL, 20mL), the organic phase in Centrifuge at 4000r / min for 15 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove water, and filter the organic phase with a 0.22 μm...

Embodiment 3

[0042] 1) Crude extraction by water distillation: Take 30g of a commercially available West Lake Longjing green tea in a sample bottle, measure 400mL of pure water in the distillation bottle, heat the water to boil, pass the water vapor through the tea leaves, and the aroma components of the tea leaves will distill with the water vapor out, enter the condenser to condense, and obtain an aqueous solution containing aroma substances. Start timing until there are liquid droplets dripping in the condensation tube, the distillation process lasts for 50min, and collect the distillate.

[0043] 2) Composite solvent extraction: add dichloromethane, diethyl ether and pentane mixed liquid volume ratio 1:1:1 to the distillate, extract continuously four times (20mL, 20mL, 20mL, 20mL), and the organic phase is mixed at 5000r / Centrifuge for 10 minutes under the condition of min, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove water, and filter the ...

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Abstract

The invention provides a concentration method for aroma components of the West Lake Longjing Tea. The method comprises the following steps: weighing the West Lake Longjing Tea, then taking purified water, adding the purified water into a distillation container, heating the purified water to allow the water to be boiling, allowing water vapor to pass through the tea so as to enable aroma components of the tea to be distilled off with the water vapor and enter a condenser for condensation, and collecting distillate; adding mixed liquor of dichloromethane, ether and pentane into the distillate, carrying out continuous extraction, taking an organic phase at an upper layer, removing water in the organic phase and carrying out filtering with a filter membrane; and adding a mixed solution obtained after filtering with the filter membrane into a Vigreux column, placing the Vigreux column in a water-bath pot with a constant temperature of 45 to 55 DEG C, carrying out Vigreux fractionation and concentration, taking out a mixed solution obtained after Vigreux fractionation and concentration and carrying out concentration by using a nitrogen blowing instrument so as to obtain the concentrated aroma components of the West Lake Longjing Tea. The method exerts enrichment and concentration effects on microcomponents, benefits qualitative and quantitative analysis of infinitesimal substances, effectively reduces loss of volatile components at the same time and improves the recovery rate of aroma substances.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a West Lake Longjing green tea, in particular to a method for concentrating aroma components of the West Lake Longjing green tea. Background technique [0002] Aroma is one of the factors that affect the quality of green tea. The analysis of aroma components of West Lake Longjing green tea can provide theoretical guidance for the replenishment of aroma in the production process of Longjing green tea, and is of great significance for improving the quality of green tea. [0003] At present, the aroma components concentration methods of green tea mainly include: nitrogen blowing method, rotary evaporation method, vacuum centrifugal concentration method and K-D concentration method, etc. However, these methods have their own advantages and disadvantages. Due to the use of more organic solvents during tea extraction, such as nitrogen blowing and rotary evaporation, the highly volatile aroma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
Inventor 肖作兵朱建才牛云蔚陈合兴
Owner SHANGHAI INST OF TECH
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