| Qimen black tea has high reputation in the tea because of having unique "Qimen fragrant ", and it is more and more welcomed by consumers at home and abroad. Qimen tea containing aroma components known about more than300species, mainly in alcohol, aldehyde, ester based compositions. Black tea instant tea powder is black tea water processed products of the material as the main object. Black tea powder as the beverage, food, wine and other industries popular adding raw materials, tea powder processing is more and more prevalent. But instant black tea powder in the extraction, separation, concentration, drying process, a large number of the original flavor substances was lost which would affect its quality and taste. Therefore, the aroma of black tea powder products add mixtures and flavor processing, become a key process in the tea powder processing.The fragrances component of black tea, which is Volatile Chemical Ingredients, is complex and more species. First of all, you need gain the fragrances component of black tea through extraction, second determine the characteristic matter which represent the fragrances.This post adopt solid phase microextraction-extraction (SPME) to extractthe main component of Qimen Black Tea and Black tea powder, then adopt GC-MS to resolve and identify the component. All kinds of parameter which isanalysed and installed by SPME and GC-MS would affe-ctextract and res-olve and then affect identify. The experiment search the Solid Phase Micro-Extrac tion Parameters to optimize the extract by way of Response Surface Methodology, adopt GC-MS for separation and determination of Solid-phase Micro-Extraction component. It can identify the main fragrances component which is lost from Mach ining process through compare black tea powder to analysis with black tea.It would also be able to analysis the change of black tea powder which is added and mixed different flavor of black tea use the same method.The use of principal component analysis of the combination of aroma compounds in black tea samples, And then mixed tea powder aroma compounds and flavor of the cluster analysis and sensory identification in order to evaluate the flavor choices and mixed effects. The utilization of lactose, starch, and magnesium stearate as additive for flavor blending tea powder compression granulation processing, solid black tea powder granules.The results showed that through response surface analysis, the best stable point obtained by regression model:sample volume was1.19g, extraction time was30.26min, extraction temperature was83.87℃. The total peak area was2.2085×1010. The quadratic polynomial regression model of the total peak area on sample volume, extraction temperature and extraction time: Y=-2.132+0.204875A+0.015375B+0.19775C-0.01925AB-0.033AC-0.004BC-0.257375A2-0.129375B2-0.240125C2.The total peak area of the prediction model was almost the same with the original total peak area (2.13×1010), the results showed that the model has good predictability, the extraction results was the best when black tea powder was1g, extraction temperature was83℃and extraction time was30min. Through principal component analysis and cluster analysis, the main aroma matter that black tea for trans-2-hexenal, benzyl alcohol, linalool,2-nitro toluene, methyl salicylate, geraniol,β-ionone, benzoic acid benzyl ester When ST-150809-3flavor and Yadi flavor added with the ratio of1:2can make up most fragrance ingredients lost in the process of black tea processing and achieve optimal results. Black tea powder by direct powder tabletting optimum parameters for tea powder20g,starch1g, lactose2g, magnesium stearate1g. Mixed in the best material the proportion of ST-150809-3flavors0.0007g and Yadi flavor0.001g tablet, income tablet samples before black tea constituents compared by GC-MS analysis and sensory evaluation can be a good reaction Qimen black tea aroma. |
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