茶叶中提取咖啡因实验装置的改进  

An Improved Experimental Device for Extraction of Caffeine from Tea

作　　者：吕守茂[1] 祝巨[1] 俞远志[1] 章小峰[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310023

出　　处：《实验室研究与探索》2009年第5期32-33,共2页Research and Exploration In Laboratory

基　　金：浙江省精品课程建设基金资助项目(2005-2010);浙江科技学院教学改革资助项目(2006B24)

摘　　要：针对茶叶中提取咖啡因实验中实验装置的设计不尽合理等问题,提出了改进办法。解决了实验中成败的关键步骤——升华温度的控制问题,提高了茶叶中咖啡因的收率,保证了产品纯度。用恒压漏斗代替Soxhlet提取器,无水乙醇作溶剂,萃取时间为1.5 h,10 g红茶中咖啡因的最高收率可达160 mg。In view of the experimental design mentioned in the ＂Organic chemistry experiment＂ , this paper presented a method to improve the unreasonable design of experimental device of extraction of caffeine from tea. The key steps in controls of sublimation temperature and time were solved. The results efficiency of the products is raised. The purity of the products is assured. The highest results efficiency of caffeine reached 160 mg from 10 g black tea,when the Soxhlet extractor is replaced by constant pressure funnel, anhydrous alcohol is used as solvent, the extraction time is 1.5 h.

关 键 词：茶叶 咖啡因 有机化学 实验装置 

分 类 号：O613[理学—无机化学]