茶叶中咖啡因的提取研究  

Extraction of Caffeine from Tea

作　　者：魏金芳[1] 张相平[1] 

机构地区：[1]唐山师范学院化学系,河北唐山063000

出　　处：《唐山师范学院学报》2011年第2期18-20,共3页Journal of Tangshan Normal University

摘　　要：以茶叶为原料,采用正交试验法研究了茶叶种类、溶剂种类、溶剂用量及反应时间对咖啡因产率的影响,得出了较优的条件为:红茶,无水乙醇140mL,反应时间3小时。在此条件下咖啡因的产率为1.99%,纯度是98.4%。对目标化合物进行UV、IR表征,确定为目标化合物。The way of orthogonal experiment was used to discuss extraction of caffeine on the experiment condition.Research was carred out on the response to the impact of yield from the following aspects： the types of tea,variety of solvent,solvent usage and reaction time.Through research,the optimum extraction conditions were follows： the tea was black tea,the absolute ethanol was 140 mL,the reaction time lasted for 3 hours.The yield of product was 1.99%.The purity was 98.4%.Its characterizationwas done with UV and IR.The product is the target compound.

关 键 词：茶叶 提取 咖啡因 结构测定 

分 类 号：O621.36[理学—有机化学]