Effect of extracting technology on aromatic composition and organoleptic quality of rabdosia rubescens extract

Rabdosia rubescens was extracted by hot water, ultrasonic and microwave.Aromatic composition and organoleptic quality of three extract were analysed and compared by GC- MS and organoleptic evaluation respectively.Results showed:the amount of aromatic components of extract obtained by hot water, ultrasonic and microwave was 40, 25 and 26 respectively.And the colour of three extract was deep brown, brown and amber respectively.The fragrance of extract obtained by hot water was richest, the stability of extract obtained by microwave was best.And the bitterness and astringent of extract obtained by hot water were stronger than two other technology.