摘要
旋转锥体柱蒸馏是近年来在国外兴起的一种全新技术,在食品、饮料、香料行业有着广泛的应用,但是国内对该技术的研究几乎是空白。首次使用该技术对龙井茶挥发油进行了提取,并和传统的水蒸气蒸馏技术制备的挥发油在得率、香气成分、加香效果等方面进行了对比分析。研究结果表明,旋转锥体柱蒸馏挥发油得率0.198%,共鉴定出香气成分85种,均高于传统的水蒸气蒸馏以及相关的文献报道,龙井茶挥发油香气更加自然、逼真,卷烟加香评吸结果表明,旋转锥体柱蒸馏挥发油能够增加清新自然的茶香气息,具有丰满香气、细腻柔和烟气、改善余味的功效,能够较好的提升卷烟的抽吸品质。
Spinning Cone Column （SCC） is a new raised technology in foreign countries in recent years which has been widely used in food, beverage and flavor industry, but domestic study on this technology is almost blank. The SCC has been firstly used to extract Longjing tea essential oil, and the yield, components and effect of cigarette flavoring have been analyzed and compared with that of traditional steam distillation. The results show that the yield of SCC is 0.198% and the number of chemical components is 85 which are all higher than Waditional steam distillation and related literature reports. The obtained essential oil is more reality and natural. The results of cigarette flavoring indicate that the essential oil extracted by spinning column can add fresh and natural tea fragrant and have the effects of plumping aroma, refining and softening smoke, improving aftertaste and have positive effect of improving sensory quality of cigarette.
出处
《食品工业》
北大核心
2015年第5期120-124,共5页
The Food Industry
基金
浙江中烟工业有限责任公司"浙江茶源特色烟用香原料开发及在‘利群’品牌卷烟中应用"项目来源
关键词
龙井茶
挥发油
旋转锥体柱蒸馏
水蒸气蒸馏
感官评吸
Longjing tea
essential oil
spinning cone colunm
steam distillation
sensory evaluation
