速溶鹧鸪茶的提取工艺优化及挥发性成分分析

采用响应面法优化鹧鸪茶提取工艺,研究超声时间、提取温度、料液比对水提液中多酚提取率(Y1)、游离氨基酸总量(Y2)和水浸出物含量(Y3)的影响。将提取液进一步干燥处理得到速溶粉,利用顶空固相微萃取(HSSPME)和气质联用(GC-MS)对茶粉及速溶粉挥发性成分定性分析。结果表明:优化得到速溶鹧鸪茶提取工艺参数为时间28 min、温度58℃、料液比1:21,在此工艺参数下制得的提取液的多酚提取率为14.53%,游离氨基酸总量为20.97 mg/g,水浸出物含量为33.45%。茶粉和速溶粉经GC-MS分析,共鉴定出挥发性成分72种,其中茶粉含44种,速溶粉含52种,二者相同挥发性成分为26种。本研究可为鹧鸪茶生产工艺条件提供理论支撑。 

Extraction Optimization and Analysis of Volatile Components of Instant Mallotus oblongifolius

The effects of ultrasonic time, extraction temperature, liquid ratio on the interaction of polyphenol content(Y1), total free amino acid (Y2) and aqueous extract (Y3) were investigated using response surface method in the study. The instant tea powder (Mallotus oblongifolius) was obtained after extract dried. Headspace-solid phase microextraction-gas chromatography-mass spectronic (HS-SPME-GC-MS) was used to evaluate the volatile components of the tea powder and instant powder. The technological parameters of the optimized instant powder were ultrasonic time 28 min, temperature 58 ℃ and the liquid ratio of 1:21. Under the optimal conditions, showed the polyphenol content, total free amino acid and aqueous content in the water extract was 14.53%, 20.97 mg/g, 33.45%, respectively. A total of 72 volatile components were identified by GC-MS, including 44 components in the tea powder, 52 components in the instant powder, and 26 components were found in the powders. The study could provide a theoretical support for the production process conditions of Mallotus oblongifolius.