超临界CO_2脱除绿茶中咖啡因和茶多酚的试验研究  

Experiment on the extraction rate of caffeine and tea polyphenols from green tea using supercritical CO_2

作　　者：叶春林[1] 毛建卫[1] 杨志祥[1] 吴元锋[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江省农产品化学与生物加工技术重点实验室,杭州310023

出　　处：《食品科技》2009年第9期206-210,共5页Food Science and Technology

基　　金：浙江省重大科技攻关项目(2005C12017)

摘　　要：进行了超临界CO2萃取绿茶中咖啡因和茶多酚的试验研究,探讨了萃取压力、萃取温度、萃取时间及茶叶的含水率对绿茶中咖啡因和茶多酚脱除率的影响,并通过正交实验确定了超临界CO2技术脱除茶叶中咖啡因的最佳工艺参数,在最佳工艺条件下,咖啡因的脱除率为65.8%,茶多酚的损失率小于6%。Experiment on extraction of caffeine and tea polyphenols from green tea with supercritical CO2 was carried out. The influences of operating pressure, operating temperature, extracting time and moisture content of green tea on the extraction rate of caffeine and tea polyphenols of green tea were studied. Through orthogonal experiments, the best parameter of decaffeination from green tea with SC-CO2 extraction technology was ascertained. At the best parameter, the extraction rate of caffeine of green tea is 65.8%, while the extraction rate of tea polyphenols is less than 6%.

关 键 词：超临界CO2 绿茶 咖啡因 茶多酚 

分 类 号：S571.1[农业科学—茶叶生产加工]