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Concentration method for aroma components of oolong tea Tie Guanyin

A technology of aroma components and oolong tea, 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., and 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] In view of the above-mentioned problems in the prior art, the present invention provides a method for concentrating the aroma components of Tieguanyin oolong tea, the method for concentrating the aroma components of Tieguanyin oolong tea solves the method for concentrating the aroma components of oolong tea in the prior art The medium aroma substances are easy to lose, the trace components are difficult to analyze, the operation is cumbersome, and the experimental components are high technical problems

Method used

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  • Concentration method for aroma components of oolong tea Tie Guanyin
  • Concentration method for aroma components of oolong tea Tie Guanyin
  • Concentration method for aroma components of oolong tea Tie Guanyin

Examples

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Effect test

Embodiment 1

[0016] 1) Crude extraction by water distillation: Take 30g of a commercially available Tieguanyin oolong tea in a sample bottle, measure 400mL of pure water in a 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 and petroleum ether mixture (volume ratio 3:1) to the distillate, extract continuously three times (20mL, 20mL, 20mL), and centrifuge the organic phase at 4500r / min for 10 Minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove moisture, and filter the organic phase with 0.22 μm filter membrane to remov...

Embodiment 2

[0030] 1) Crude extraction by water distillation: Take 30g of a commercially available Tieguanyin oolong tea in a sample bottle, measure 400mL of pure water in a 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.

[0031] 2) Composite solvent extraction: add dichloromethane and petroleum ether mixture to the distillate at a volume ratio of 2:1, extract five times (20mL, 20mL, 20mL, 20mL, 20mL), and extract the organic phase at 4000r / min Centrifuge 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 membrane to remove...

Embodiment 3

[0044] 1) Crude extraction by water distillation: Take 30g of a commercially available Tieguanyin oolong tea in a sample bottle, measure 400mL of pure water in a distillation bottle, heat the water to boil, pass the water vapor through the tea leaves, and the aroma components of the tea 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.

[0045] 2) Composite solvent extraction: add dichloromethane and petroleum ether mixed solution volume ratio 1:1 to the distillate, extract continuously four times (20mL, 20mL, 20mL, 20mL), and centrifuge the organic phase at 3500r / min After 20 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove moisture, and filter the organic phase with a 0.22 μm membrane to remove moi...

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Abstract

The invention provides a concentration method for aroma components of the oolong tea Tie Guanyin. The method comprises the following steps: weighing the oolong tea Tie Guanyin, then taking purified water, 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 and petroleum ether into the distillate, carrying out continuous extraction, taking an upper organic phase and filtering an organic phase without moisture by using a filter membrane; and filling a Vigreux column with a mixed solution obtained after filtering with the filter membrane, placing the Vigreux column in a water-bath pot with a constant temperature of 45 to 55 DEG C, carrying out Vigreux concentration, taking out a mixed solution obtained after fractionation and carrying out concentration by using a nitrogen blowing instrument so as to obtain the concentrated aroma components of the oolong tea Tie Guanyin. The method is simple and convenient to operate, labor-saving and time-saving, has low cost, 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 Tieguanyin oolong tea, in particular to a method for concentrating the aroma components of the Tieguanyin oolong tea. Background technique [0002] Aroma is one of the factors that affect the quality of tea. Through the analysis of the aroma components of Tieguanyin Oolong tea, the identification of the characteristic aroma components in the tea is of great significance for improving the quality of the tea. [0003] At present, the concentration methods of the aroma components of 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 substances are easily lost, and trace components are diffic...

Claims

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Application Information

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IPC IPC(8): G01N1/40G01N30/06
Inventor 肖作兵牛云蔚陈合兴朱建才
Owner SHANGHAI INST OF TECH
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