Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Zhu, Yin; Lv, Haipeng; Dai, Weidong; Guo, Li; Tan, Junfeng; Zhang, Yue; Yu, Fanglin; Shao, Chang‐Lun; Peng, Qunhua; Zhi, Lin

doi:10.1016/j.seppur.2016.03.028

Cited by 69 publications

(33 citation statements)

References 33 publications

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“…Subsequently, the extract was weighed and stored at 4 °C. On the basis of the reported method [24], the experiment was repeated three times.…”

Section: Methodsmentioning

confidence: 99%

Chemical Composition and Antimicrobial Activities of Artemisia argyi Lévl. et Vant Essential Oils Extracted by Simultaneous Distillation-Extraction, Subcritical Extraction and Hydrodistillation

Guan

et al. 2019

Molecules

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Artemisia argyi Lévl. et Vant essential oil could be used as a good antimicrobial flavouring agent and applied in the food industry. In this study, three methods, including simultaneous distillation-extraction (SDE), subcritical extraction and hydrodistillation, were applied to extract A. argyi essential oil. Compared with subcritical extraction (1%) and hydrodistillation (0.5%), SDE gave a higher yield (1.2%). Components of the essential oils were analysed with gas chromatography-mass spectrometry (GC-MS), and the most abundant ingredients were caryophyllene oxide, neointermedeol, borneol, α-thujone and β-caryophyllene. These five components accounted for 82.93%, 40.90% and 40.33% for SDE, subcritical extraction, and hydrodistillation, respectively. Based on agar disc diffusion and minimum inhibitory concentration (MIC) assays, SDE oil showed a significant inhibitory effect towards Listeria monocytogenes, Escherichia coli, Proteus vulgaris, Salmonella enteritidis and Aspergillus niger. Furthermore, electron microscope observations (SEM) confirmed that SDE oil could obviously deform cell morphology and destroy the structure of cell walls. Performances showed that SDE was a promising process for extracting A. argyi essential oil with both high yield and antimicrobial activity.

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“…Subsequently, the extract was weighed and stored at 4 °C. On the basis of the reported method [24], the experiment was repeated three times.…”

Section: Methodsmentioning

confidence: 99%

Chemical Composition and Antimicrobial Activities of Artemisia argyi Lévl. et Vant Essential Oils Extracted by Simultaneous Distillation-Extraction, Subcritical Extraction and Hydrodistillation

Guan

et al. 2019

Molecules

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“…Longjing tea is one of the most famous green teas in China and also one of China's protected geographical indication products. Longjing tea contains various nutritious compositions [1,2]. Indeed, the planting area of Longjing tea is large, and the exact producing area of Longjing tea is a determining factor influencing its quality and price [3].…”

Section: Introductionmentioning

confidence: 99%

“…The goal of this study is to explore the feasibility of using hyperspectral imaging to identify the geographical origins of Longjing tea based on single tea leaves. The specific objectives were: (1) to explore the feasibility of using single tea leaf for identification of the geographical origins of Longjing tea; (2) to explore the differences of two different hyperspectral imaging sensors at two spectral ranges; and (3) to build classification models for identification of the geographical origins of Longjing tea. .88 E).…”

Section: Introductionmentioning

confidence: 99%

Rapid and Nondestructive Discrimination of Geographical Origins of Longjing Tea using Hyperspectral Imaging at Two Spectral Ranges Coupled with Machine Learning Methods

Hong

2020

Applied Sciences

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Longjing tea is one of China’s protected geographical indication products with high commercial and nutritional value. The geographical origin of Longjing tea is an important factor influencing its commercial and nutritional value. Hyperspectral imaging systems covering the two spectral ranges of 380–1030 nm and 874–1734 nm were used to identify a single tea leaf of Longjing tea from six geographical origins. Principal component analysis (PCA) was conducted on hyperspectral images to form PCA score images. Differences among samples from different geographical origins were visually observed from the PCA score images. Support vector machine (SVM) and partial least squares discriminant analysis (PLS-DA) models were built using the full spectra at the two spectral ranges. Decent classification performances were obtained at the two spectral ranges, with the overall classification accuracy of the calibration and prediction sets over 84%. Furthermore, prediction maps for geographical origins identification of Longjing tea were obtained by applying the SVM models on the hyperspectral images. The overall results illustrate that hyperspectral imaging at both spectral ranges can be applied to identify the geographical origin of single tea leaves of Longjing tea. This study provides a new, rapid, and non-destructive alternative for Longjing tea geographical origins identification.

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“…Aroma is one of the important indicators for the quality evaluation of teas [ 7 ]. The commonly used analytical techniques for aroma analysis in the tea industry involve gas chromatography coupled to mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and electronic nose (E-nose) [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…The volatile components represent only about 0.01% of the total dry weight of tea, but they play an important role in determining the flavor of the products due to their low threshold value and high odor sensibility [ 15 ]. Up to date, many extraction methods such as steam distillation, soxhlet extraction, simultaneous distillation extraction (SDE) and direct organic solvent extraction have been used to characterize the volatile components in teas [ 7 ]. These techniques provide reliable sample profiles but have some drawbacks such as time-consuming, low extracting efficiency, toxic solvent, and even the analyte degradation produced by solvents, and oxidation (oxygen effect) and temperature triggered reactions [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

et al. 2018

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In the present work, a novel infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was developed for rapid determination of the volatile components in green tea. The extraction parameters such as fiber type, sample amount, infrared power, extraction time, and infrared lamp distance were optimized by orthogonal experimental design. Under optimum conditions, a total of 82 volatile compounds in 21 green tea samples from different geographical origins were identified. Compared with classical water-bath heating, the proposed technique has remarkable advantages of considerably reducing the analytical time and high efficiency. In addition, an effective classification of green teas based on their volatile profiles was achieved by partial least square-discriminant analysis (PLS-DA) and hierarchical clustering analysis (HCA). Furthermore, the application of a dual criterion based on the variable importance in the projection (VIP) values of the PLS-DA models and on the category from one-way univariate analysis (ANOVA) allowed the identification of 12 potential volatile markers, which were considered to make the most important contribution to the discrimination of the samples. The results suggest that IRAE-HS-SPME/GC-MS technique combined with multivariate analysis offers a valuable tool to assess geographical traceability of different tea varieties.

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Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Cited by 69 publications

References 33 publications

Chemical Composition and Antimicrobial Activities of Artemisia argyi Lévl. et Vant Essential Oils Extracted by Simultaneous Distillation-Extraction, Subcritical Extraction and Hydrodistillation

Chemical Composition and Antimicrobial Activities of Artemisia argyi Lévl. et Vant Essential Oils Extracted by Simultaneous Distillation-Extraction, Subcritical Extraction and Hydrodistillation

Rapid and Nondestructive Discrimination of Geographical Origins of Longjing Tea using Hyperspectral Imaging at Two Spectral Ranges Coupled with Machine Learning Methods

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

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