2种萃取法在滇红茶成分萃取中的差异性分析及应用

Comparative analysis of two extraction ways on Yunnan black tea fragrance composition and its industrial application

采用可在工业生产上应用的水蒸气蒸馏法(Water Steam Distillation,WSD)和纺锤锥体柱蒸馏法(Spinning Cone Column Distillation,SCCD),提取了滇红茶的香气物质,经气相色谱质谱联用(Gas Chromatography-Mass Spectrometer,GC/MS)分析,结果显示水蒸气蒸馏法获得滇红茶特征香气成分23种,而纺锤锥体柱蒸馏法获得滇红茶特征香气成分42种,表明纺锤锥体柱蒸馏法较水蒸气蒸馏法更能完整、有效地获得茶中的香气成分。将2种蒸馏萃取方法获得的萃取液添加至茶饮料半成品,配制成2种不同的滇红茶饮料成品,经感官测试分析其品质,结果表明回填纺锤锥体柱蒸馏抽提液的茶饮料在色泽、口感、茶香气、茶饱满程度、整体香味等各方面均优于回填水蒸气蒸馏抽提液的茶饮料,说明利用纺锤锥体柱蒸馏法获得的萃取液添加于茶饮料中可以获得品质更佳的产品。

Water steam distillation（WSD） and spinning cone column distillation（SCCD） which could be used in industrial production are applied to extract fragrance from Yunnan black tea, and analyzed by gas chromatography-mass spectrometer（GC/MS）. The result indicated that 23 types of fragrance with nature of Yunnan black tea were obtained by WSD, while 42 types were obtained by SCCD, which meaned that SCCD could obtain fragrance from team in a more thorough and effective way. Add extract liquors from two methods into tea beverage semi-finished products, to prepare two different Yunnan black tea beverages. Quality was analyzed via sensory test. The result indicated that SCCD distillate backfilled tea beverage perform better than WSD one on color, taste, tea fragrance, tea fullness, and overall fragrance, etc, which indicated that adding extract liquor from SCCD in tea beverage could obtain products with better quality.