普洱茶茶梗发酵香料制备及成分对比分析

Preparation and composition analysis of fermented flavor of Pu-erh tea stem

以普洱茶茶梗为原料,基于烟草中分离获得3株菌株发酵制备烟用香料。采用同时蒸馏萃取结合气相色谱-质谱联用技术对茶梗发酵香料进行提取分析,通过GC/MS成分分析发现发酵物中苯乙醇、植醇、棕榈酸等部分香气成分增加,并采用发酵物对卷烟进行加香评吸,发现对卷烟抽吸感官有着明显的提升。通过烟草分离出来的菌株能对茶梗进行很好的产香并改善卷烟感官品质,该文可为进一步研究发酵香料提供理论参考。

Using Pu-erh tea stems as raw materials, three strains were isolated based on tobacco to prepare tobacco flavors. The extraction and analysis of the fermentation of the tea stalks by simultaneous distillation and gas chromatography-mass spectrometry were carried out. The GC/MS analysis showed that some aroma components such as 2-phenylethanol, phytol, hexadecanoic acid were increased in the fermentation. The scent of cigarettes contained with fermented material were appraised, and it was found that the cigarette smoking sense was significantly improved. Strains isolated from tobacco can produce a good fragrance for tea stalks and improve the sensory quality of cigarettes. This test method provides a theoretical reference for further study of fermented flavors.