CO2 Extraction Process of Tea Flavor
- Pulverization degree: 40 mesh
- Extraction pressure: 30 MPa
- Extraction temperature: 45°C
- Separation pressure: 20 MPa
- Separation temperature:70°C
- Extraction time: 40 min
CO2 Extraction Method of Tea
CO2 Extraction Method of Green Tea
The green tea is crushed, and the charging requirements are Ikg / 1OOL supercritical CO2; the supercritical CO2 extraction technical requirements are: pressure is 20MPa, extraction temperature is 65 ° C, separation temperature is 70 ° C, extraction method: static extraction once, static extraction time For 60min.
4.5 g of essence was obtained by extraction, and the extraction rate was 0.45%. Analysis by GC-MS: The product is rich in more than 50 kinds of aroma components such as alcohol, ketone, aldehyde, ether, and ester, among which dimethyl sulfide, 2-methyl butane Higher aldehyde, and 1-pentene-3-ol aroma components.
CO2 Extraction Method of Black Tea
Black tea is crushed, and the loading requires 20kg / 100L supercritical CO2; supercritical CO2 extraction technical requirements: pressure is 30MPa, extraction temperature is 45 ° C, separation temperature is 80 ° C, extraction method: static extraction 5 times, each static The extraction time was 10 min.
142 g of essence was obtained by extraction, and the extraction rate was 0.71%. Analysis by GC-MS: The product is rich in more than 60 aroma components such as alcohols, ketones, aldehydes, ethers, and esters, among which dimethyl sulfide, 2-methyl-propane Aldehydes, 2-methyl butyraldehyde, and dehydrolinalool have higher aroma components.
CO2 Extraction Method of Oolong Tea
Oolong Tea 10kg, Oolong Tea Source: Purchased from the Five Stone Tea Market in Chengdu. [0041] Oolong tea is crushed, and the charging requirements are 10kg / lOOL supercritical CO2; supercritical CO2 extraction technical requirements: pressure is 50MPa, extraction temperature is 35 ° C, separation temperature is 75 ° C, extraction method: static extraction 3 times, Each static extraction time is 40min.
63 g of essence was obtained by extraction, and the extraction rate was 0.63%. By GC-MS analysis, the product was rich in more than 60 kinds of aroma components such as alcohols, ketones, aldehydes, ethers, and esters. 2-methyl butanols and linalol have higher aroma components.
Notes
Black tea is crushed, and the loading requires 20kg / 100L supercritical CO2;
supercritical CO2 extraction technical requirements: pressure is 30MPa, extraction temperature is 45 ° C, separation temperature is 80 ° C, extraction method: static extraction 5 times, each static The extraction time was 10 min. 142 g of essence was obtained by extraction, and the extraction rate was 0.71%.
Analysis by GC-MS: The product is rich in more than 60 aroma components such as alcohols, ketones, aldehydes, ethers, and esters, among which dimethyl sulfide, 2-methyl-propane Aldehydes, 2-methyl butyraldehyde, and dehydrolinalool have higher aroma components.
Further reading: Tea Flavors
Flavors and fragrances are often used in food, cosmetics, medicine, detergent, and other industries.
The fragrance can be divided into three types: natural fragrance, natural equivalent fragrance and artificial fragrance.
At present, only a small amount of commercially available flavors are extracted from natural plants and animals, and about 84% of the products are chemically synthesized by traditional production methods in the presence of inorganic catalysts, and their use effects and safety have not been able to meet modern foods.
The development needs of the flavor and fragrance industry cannot guarantee product safety. Therefore, there is an urgent need to find a method for producing natural and safe flavors and fragrances.
Reports
At present, there have been reports on the use of supercritical CO2 to extract flavors in tea, such as:
Yang Jing, “Study on Supercritical Fluid Extraction of Tea Aroma Components”, Food Science and Technology has disclosed a method for supercritical fluid extraction of tea aroma components.
Method, the extraction rate of the tea essential oil obtained by this method reached 2.82%, but the quality of the obtained tea essential oil product (whether it contains other tea biochemical components) was not analyzed, but the aroma components in the tea essential oil were analyzed.
From the analysis results, the content of aroma components is low, only about 1/3.
Another example:
Ren Jian, et al. “Study on Supercritical CO2 Extraction of Fragrant Components of Maojian Tea”, Cereals, Oils and Food Science and Technology, Volume 12, 2004, No. 3, discloses a method for extracting Maojian tea fragrance components by supercritical CO2.
The main purpose of this method is Extract the tea essence and analyze the composition.
The purity of the essence in the obtained tea essential oil is also not high. The caffeine content is as high as 33.82%.
At the same time, impurities such as chlorophyll and lutein are also extracted, making the extracted essential oil darker in color. green. Because the purity and quality of the flavors obtained by the above methods are not high, it is difficult to meet the demand for high-purity natural flavors.