普洱茶冷凝回流茶香水挥发性物质解析及萃取条件优化

doi:10.19640/j.cnki.jtau.2023.03.007

Journal of Tianjin Agricultural University ›› 2023, Vol. 30 ›› Issue (3): 32-39.doi: 10.19640/j.cnki.jtau.2023.03.007

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Analysis of volatile compounds and optimization of extraction conditions in perfume of Pu-erh tea condensed reflux tea

Shi Heyun¹, Zhang Ya², Yang Doudou¹, Wang Chao³, Zhang Jun^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. The Institute of Tasly Holding Group Co. Ltd., Tianjin 300410, China;
3. College of Horticulture, Hunan Agricultural University, Changsha 410125, China

Received:2022-08-24 Online:2023-06-30 Published:2023-09-06

Abstract

Abstract: With the rise of instant tea and other tea drinks, tea aroma recovery technology has also become a research hotspot at this stage. The enrichment of aroma is a difficulty in the current research. This paper takes Pu-erh tea as the research object, enriches the aroma components by condensation reflux, and analyzes the enriched aroma components by headspace solid-phase microextraction. Single-factor experiments were carried out with extraction time, temperature, and NaCl addition as the main influencing factors, and response surface analysis was carried out on this basis. 31 aroma compounds with a detection rate greater than 50% were screened out from the response surface experimental data, and the optimal pretreatment conditions for the condensation reflux tea perfume of Pu-erh tea were obtained. The optimal extraction conditions were used to detect Pu-erh tea leaves and condensed reflux tea perfume extracted from tea leaves. The results showed that there were 52 more volatile compounds in the extracted tea aroma water than in the tea raw material, and its main aroma compounds were the same as those of tea leaves. The highest content substances are methoxy benzene. The relative content of ketones and other substances in tea perfume increased by 9.01 times which make it have the characteristic aroma of Pu-erh tea perfume, such as stale fragrance, medicine fragrance, wood fragrance, flower fragrance, fruit fragrance, etc. This study is helpful for understanding the extraction conditions of Pu-erh condensed reflux tea perfume, the aroma enrichment technology of tea, and the aroma components of Pu-erh condensed reflux tea perfume. It provides a theoretical basis for the recovery and application of Pu-erh tea aroma and the analysis of the law of Pu-erh tea aroma release and the influencing factors of aroma release in the later stage.

Key words: Pu-erh tea, aroma enrichment, headspace solid-phase microextraction, gas chromatography-mass spectrometry, response surface methodology

CLC Number:

TS272

Shi Heyun, Zhang Ya, Yang Doudou, Wang Chao, Zhang Jun. Analysis of volatile compounds and optimization of extraction conditions in perfume of Pu-erh tea condensed reflux tea[J]. Journal of Tianjin Agricultural University, 2023, 30(3): 32-39.

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Analysis of volatile compounds and optimization of extraction conditions in perfume of Pu-erh tea condensed reflux tea

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