从茶叶中分离咖啡因实验的改进  

IMPROVE THE EXPERIMENT OF ISOLATION CAFFEINE FROM TEA

作　　者：陆婉芳[1] 陆大东[1] 方珍发 黄良保[1] 吴美芳[1] 匡素华[1] 

机构地区：[1]南京大学化学化工学院,南京210093

出　　处：《杭州师范学院学报》1998年第S1期88-90,共3页

摘　　要：对"茶叶中分离咖啡因"的实验作了三个方面的改进:用离心分离法玻乳化、CH2Cl2萃取液用柱层折法干燥和解决微量固体的过滤问题。We introduced some additional variations and obtained a higher student success rate in this experiment'Isolation Caffeine from Tea'. These variations are following:1. The wet CH2Cl2 extract solution was dried quickly and more effectively by the method of microscale column chromatography.2. By using Pasteur filter pipet combined with centrifugal separator to take the place of the special Craig tube,the difficulty in filterring milligrams of solids was successfully resolved.

关 键 词：咖啡因 茶叶 改进步骤 

分 类 号：O652[理学—分析化学]