Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction. (19th January 2010)

• Record Type: Journal Article
• Authors: Gu, Xungang; Zhang, Zhengzhu; Wan, Xiaochun; Ning, Jingming; Yao, Chengcheng; Shao, Wanfang
• Other Names: Li Shaoping Academic Editor.
• Is Part Of: International journal of analytical chemistry. Volume 2009(2009)
• Publication Date: 2010-01-19
• Subjects: Chemistry, Analytic -- Periodicals; 543.05
• DOI: 10.1155/2009/276713
• Languages: English
• ISSNs: 1687-8760

Abstract

Abstract : A simutaneous distillation extraction (SDE) combined GC method was constructed for determination of volatile flavor components in Pu-erh tea samples. Dichloromethane and ethyl decylate was employed as organic phase in SDE and internal standard in determination, respectively. Weakly polar DB-5 column was used to separate the volatile flavor components in GC, 10 of the components were quantitatively analyzed, and further confirmed by GC-MS. The recovery covered from 66.4%–109%, and repeatability expressed as RSD was in range of 1.44%–12.6%. SDE was most suitable for the extraction of the anlytes by comparing with steam distillation-liquid/liquid extraction and Soxhlet extraction. Commercially available Pu-erh tea samples, including Pu-erh raw tea and ripe tea, were analyzed by the constructed method. the high-volatile components, such as benzyl alcohol, linalool oxide, and linalool, were greatly rich in Pu-erh raw teas, while the contents of 1, 2, 3-Trimethoxylbenzene and 1, 2, 4-Trimethoxylbenzene were much high in Pu-erh ripe teas.