Abstract
［Objective］ To optimize the supercritical CO2 extraction process of green tea and clarify its aroma quality characteristics.［Methods］ Yunnan Pu'er sun -dried green tea is used as the experimental material,and a single -factor experiment combined with response surface design is used to optimize the supercritical CO2 extraction process,so as to obtain the best process for extracting the aroma substances of green tea.The aroma compounds in supercritical CO2 extract of green tea are identified by solid -phase microextraction -full two-dimensional gas chromatography -time -of-flight mass spectrometry (SPME -GC×GC-QTOF -MS),odor activity value (OAV ),and gas chromatography -olfactometry (GC-O).［Results］］ The optimum process parameters are obtained as pressure of 21 MPa,extraction temperature of 50 ℃,extraction time of 2 h,CO2 flow rate of 21 L/h,and entrainer addition of 160 mL,and the extraction yield reaches 引用格式：李光彩，陆小双，张孟聪，等.超临界 CO2萃取绿茶香气成分工艺优化及物质分析 ［J］.食品与机械，2025，41（3）：177-186.C itation:LI Guangcai,LU Xiaoshuang,ZHANG Mengcong,et al.Optimization of supercritical CO2 extraction process for aroma compounds in green tea and composition analysis [J].Food & Machinery,2025,41(3):177-186.1.076 8% under such conditions.The supercritical extract of green tea is analyzed for identification of aroma compounds,and 81 aroma compounds are detected,including alcohols,terpenes,hydrocarbons,and esters,among which the content of alcohols is highest.Twenty -nine major aroma compounds with OAV values >1 are screened out,and 11 key aroma compounds such as geraniol and β-ionone are further identified by GC -O,which impart floral and sweet flavors to the supercritical extract of green tea.［Conclusion］ Eleven key aroma compounds,including geraniol,with different fragrance types,make significant contributions to the formation of the aroma in the supercritical extract of Yunnan Pu'er sun -dried green tea.
Publication Date
4-25-2025
First Page
177
Last Page
186
DOI
10.13652/j.spjx.1003.5788.2025.60002
Recommended Citation
Guangcai, LI; Xiaoshuang, LU; Mengcong, ZHANG; Ailing, LIU; Zhonghua, LIU; and Sheng, ZHANG
(2025)
"Optimization of supercritical CO2 extraction process for aroma compounds in green tea and composition analysis,"
Food and Machinery: Vol. 41:
Iss.
3, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2025.60002
Available at:
https://www.ifoodmm.cn/journal/vol41/iss3/25
References
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