摘要
主要分离鉴定普洱茶陈香味成分,并将其提取物微胶囊化,扩大其用途。提取采用常压水蒸汽蒸馏萃取法(SDE)对普洱茶香气成分进行提取,经气相色谱(GC)和气质联用色谱分析(GC/MS)鉴定,结果表明构成普洱茶的主要香气成分为:氧化芳樟醇Ⅰ(顺式呋喃型)、氧化芳樟醇Ⅱ(反式呋喃型)、2,2,6-三甲基-6-乙烯基四氢吡喃、1,2,3-三甲氧基苯等。同时,本实验以β-环糊精和魔芋胶为壁材对普洱茶香气成分进行微胶囊化;通过正交实验得到微胶囊化最佳包埋工艺为:普洱茶香气成分与壁材的比例为1∶6,β-环糊精与魔芋胶的比例为500∶1,固形物浓度为20%,干燥温度为25℃。
In this study, the Chen-fragrance of Pu-erh tea was isolated and identified and the aroma extracts of Pu-erh tea were microencapsulated to expand its use. Aroma of Pu-erh tea was extracted by simultaneous distillation extraction （SDE） and analyzed using gas chromatography （GC） and gas chromatography-mass spectrometry （GC/MS）. The results showed that the main aroma components of Pu-erh tea were linool oxideⅠ, linool oxide Ⅱ, 1,2, 3-trimethoxybe, 3-hydroxy-2, 2, 6-trimethyl-6-vinyltetrahydropyran and so on. Meanwhile, the aroma extracts of Pu-erh tea were microencapsulated using （-cyclodextrin and konjac glucomannan as the wall and core material s. The optimal technology of micro-encap- sulation was that the ratio of the aroma extracts to the wall material was 1 ： 6, the ratio of β-cyclodextrin to konjac gum was 500：1, the concentration of soluble solid was 20% and the drying temperature was 25 ℃.
出处
《云南农业大学学报（自然科学版）》
CAS
CSCD
2008年第6期811-817,共7页
Journal of Yunnan Agricultural University:Natural Science
基金
昆明市重点科技计划项目(06H110080)
云南省攻关计划项目(2006NG16)
国家科技支撑计划项目(2007BAD58B02)
关键词
普洱茶
香气成分
SDE法
微胶囊化
Pu-erh tea
aroma
simultaneous distillation extraction
microencapsulate
