茶叶香气提取方法

Extraction methods of tea aroma

中文关键词:  茶叶香气  提取方法  同时蒸馏萃取  固相微萃取  溶剂辅助风味蒸发法

英文关键词:tea aroma  extraction methods  simultaneous distillation and solvent extraction  solid phase micro-extraction  solvent assisted flavor evaporation

中文摘要:

      目前已鉴定的茶叶挥发性成分有700种左右, 茶叶香气是由挥发性成分以一定的比例和含量组成的混合物, 进而呈现出不同的茶叶风味。香气是茶叶的灵魂, 关乎茶叶品质的优劣, 影响消费者喜好度和选择性。茶叶挥发性成分的有效提取是研究茶叶风味及香气性能的关键, 采用合适的茶叶香气提取方法, 完整地萃取、富集真实茶香, 有助于茶叶香气成分鉴定和分析。本研究综述了主要的茶叶香气提取方法, 对其特点、应用性能进行了概述和总结, 并提出了真实茶叶香气萃取的基本策略。

英文摘要:

      At present, almost 700 volatile constituents have been identified in tea (Camellia sinensis), and tea aroma is a mixture of volatile components in a certain proportion and concentration. Aroma is the soul of tea, and also is the key important factor to determine tea quality, which affect the preference and consumer’s selectivity. Effective extraction of tea volatile components is vital for revealing the tea flavor and aroma property. It is helpful to identify and analyze the aroma components of tea leaves by using proper methods to completely extract and enrich the real aroma. This paper summarized the main methods of tea aroma extraction and their characteristics and application properties, and put forward the basic strategies of real tea aroma extraction.