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Int J Anal Chem. 2009;2009:276713. doi: 10.1155/2009/276713. Epub 2010 Feb 10.

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

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1
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.

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