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Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples-Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction.

Gu X, Zhang Z, Wan X, Ning J, Yao C, Shao W - Int J Anal Chem (2010)

Bottom Line: 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.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.

View Article: PubMed Central - PubMed

Affiliation: Key Lab of Tea Biochemistry & Biotechnology, Ministry of Agriculture, Anhui Agricultural University, Hefei 230036, China.

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.

No MeSH data available.


(a) TIC chromatogram of standard compounds, and (b) Pu-erh raw tea analyzed by GC-MS. 1 = Benzyl alcohol; 2,3 = Linalool oxide; 4 = Linalool; 5 = Phenethyl alcohol; 6 = α-Terpineol; 7 = Geraniol; 8 = 1,2,3-Trimethoxylbenzene; 9 = 1,2,4-Trimethoxylbenzene; IS = internal standard; 10 = Nerolidol.
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fig2: (a) TIC chromatogram of standard compounds, and (b) Pu-erh raw tea analyzed by GC-MS. 1 = Benzyl alcohol; 2,3 = Linalool oxide; 4 = Linalool; 5 = Phenethyl alcohol; 6 = α-Terpineol; 7 = Geraniol; 8 = 1,2,3-Trimethoxylbenzene; 9 = 1,2,4-Trimethoxylbenzene; IS = internal standard; 10 = Nerolidol.

Mentions: For GC separation of volatile components in tea samples, BP-20 SGE column (polar column, 30 m × 0.25 mm i.d. film thickness 0.25 μm) was commonly used for quantitative analysis [16]. In this work, DB-5 column (30 m × 0.25 mm i.d. film thickness 0.25 μm) was employed to separate the target components with temperature programming described above, and the chromatograms of standard compounds by GC-FID and GC-MS was shown in Figures 1(a) and 2(a). From the chromatograms, it can be seen each peak of the target compounds was baseline separated, and separating degree between two vicinity peaks was beyond 2, confirming weak-polar capillary column can be used to separate the target components if GC separation condition was well optimized. According to GC-FID chromatogram, we calculated the relative factor of each of the standard compounds, it was shown in Table 1, and the relative factor was used to determination of the corresponding components in real Pu-erh teas.


Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples-Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction.

Gu X, Zhang Z, Wan X, Ning J, Yao C, Shao W - Int J Anal Chem (2010)

(a) TIC chromatogram of standard compounds, and (b) Pu-erh raw tea analyzed by GC-MS. 1 = Benzyl alcohol; 2,3 = Linalool oxide; 4 = Linalool; 5 = Phenethyl alcohol; 6 = α-Terpineol; 7 = Geraniol; 8 = 1,2,3-Trimethoxylbenzene; 9 = 1,2,4-Trimethoxylbenzene; IS = internal standard; 10 = Nerolidol.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC2821633&req=5

fig2: (a) TIC chromatogram of standard compounds, and (b) Pu-erh raw tea analyzed by GC-MS. 1 = Benzyl alcohol; 2,3 = Linalool oxide; 4 = Linalool; 5 = Phenethyl alcohol; 6 = α-Terpineol; 7 = Geraniol; 8 = 1,2,3-Trimethoxylbenzene; 9 = 1,2,4-Trimethoxylbenzene; IS = internal standard; 10 = Nerolidol.
Mentions: For GC separation of volatile components in tea samples, BP-20 SGE column (polar column, 30 m × 0.25 mm i.d. film thickness 0.25 μm) was commonly used for quantitative analysis [16]. In this work, DB-5 column (30 m × 0.25 mm i.d. film thickness 0.25 μm) was employed to separate the target components with temperature programming described above, and the chromatograms of standard compounds by GC-FID and GC-MS was shown in Figures 1(a) and 2(a). From the chromatograms, it can be seen each peak of the target compounds was baseline separated, and separating degree between two vicinity peaks was beyond 2, confirming weak-polar capillary column can be used to separate the target components if GC separation condition was well optimized. According to GC-FID chromatogram, we calculated the relative factor of each of the standard compounds, it was shown in Table 1, and the relative factor was used to determination of the corresponding components in real Pu-erh teas.

Bottom Line: 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.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.

View Article: PubMed Central - PubMed

Affiliation: Key Lab of Tea Biochemistry & Biotechnology, Ministry of Agriculture, Anhui Agricultural University, Hefei 230036, China.

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.

No MeSH data available.