Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 375 - 384

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042099

Research on supercritical CO2 extraction process and analysis of aroma components of black tea

  • LU Xiaoshuang ,
  • LI Guangcai ,
  • ZHANG Mengcong ,
  • LI Dongfang ,
  • XIE Han ,
  • LIU Ailing ,
  • LIU Zhonghua ,
  • ZHANG Sheng
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  • 1(Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
    3(Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
    4(College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China)

Received date: 2025-01-09

  Revised date: 2025-03-06

  Online published: 2025-11-03

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Abstract

The development of efficient tea extraction methods is of great significance for the industrial production of tea products.In this study, the supercritical CO2 extraction technology was used to extract black tea from Zunyi, Guizhou Province.Based on a one-way test, the optimal extraction process was optimized using the response surface, and the best process parameters were determined as follows:extraction pressure of 20.5 MPa, extraction temperature of 50 ℃, dynamic extraction time of 1 h, static extraction time of 20 min, entraining agent addition of 150 mL, and CO2 flow rate of 20 L/h, and the extract yield was 0.671 9%.The aroma compound compositions of black tea supercritical extracts were identified and analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry-olfactometry and relative odor activity value (ROAV), and the key aroma compounds were screened among them.A total of 122 aroma compounds, mainly alcohols and esters, were identified in the supercritical extracts of black tea.Analyzed by gas chromatography-olfactometry, a total of 28 aroma-active ingredients were sniffed out, and there were 17 compounds with medium or higher aroma intensity, mostly ketones and alcohols.Analyzed by the ROAV method, 51 aroma compounds with ROAV≥1 were screened out, among which 13 aroma compounds had medium or above aroma intensity, including β-phytolone, geraniol, linalool, vanillin, methyl salicylate, and α-phytolone, which were important contributors to the formation of the floral and fruity aroma qualities of the supercritical extracts of black tea probably.The supercritical CO2 extraction process of tea can provide a theoretical reference for the comprehensive development and utilization of tea products.

Key words： black tea; supercritical CO2 extraction; response surface methodology; comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry-olfactometry; relative odor activity value; aroma

Cite this article

LU Xiaoshuang , LI Guangcai , ZHANG Mengcong , LI Dongfang , XIE Han , LIU Ailing , LIU Zhonghua , ZHANG Sheng . Research on supercritical CO2 extraction process and analysis of aroma components of black tea[J]. Food and Fermentation Industries, 2025 , 51(19) : 375 -384 . DOI: 10.13995/j.cnki.11-1802/ts.042099

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