Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 20, Issue -, Pages S240-S253Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2017.1295256
Keywords
Essential oils; Extraction process; Extraction rate; Gas chromatography-mass spectrometry (GC-MS); Volatile compounds
Categories
Funding
- National Natural Science Foundation of China [31460228]
- Yunnan Province department of education [2014Y089]
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Pu-erh ripe tea is one of the main tea products in China, which has a unique woody, chestnut fragrance flavour, distinct from other teas. Because of the largely excessive production capacity, it is now possible and necessary to utilise it to produce tea essential oil. In this study, the extraction efficiency of Soxhlet extraction (Soxhlet), ultrasonic-assisted extraction (UAE), simultaneous distillation extraction (SDE), and steam distillation extraction (SD) for extraction oil of Pu-erh ripe tea was investigated. GC-MS and HS-SPME/GC-MS were then applied to identify the volatile compounds in the essential oils and tea samples. The results showed that the extraction ratios of the essential oil were 0.81 +/- 0.01 g/kg (Soxhlet), 0.36 +/- 0.01 g/kg (UAE), 0.11 +/- 0.01 g/kg (SDE), and 0.59 +/- 0.01 g/kg (SD). GC-MS identified 40, 38, 35, and 47 volatile compounds in the essential oils extracted by the different methods, whereas 55 compounds were identified by HS-SPME/GC-MS. Therefore, when both the essential oil extraction rate and oil flavour are considered, the best method is SD.
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