超声-微波协同萃取福建乌龙茶中咖啡碱的条件优化  

Optimizing ultrasonic-microwave synergistic extraction of Caffeine from Fujian Oolong tea

作　　者：王立升[1] 刘小洁[1] 曹家兴[1] 刘旭[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《应用化工》2015年第5期841-844,共4页Applied Chemical Industry

基　　金：广西自然科学基金重点项目(2010GXNSFD013040)

摘　　要：用超声-微波协同萃取法提取福建乌龙茶中的咖啡碱,研究微波时间、浸提温度、微波功率、乙醇浓度对产率的影响。结果表明,最佳条件为:微波功率500 W,微波加热时间4 min,乙醇浓度90%,提取温度90℃,料液比1∶20 g/m L,提取2次。在此条件下,咖啡碱产率2.60%,纯度(94±0.4)%。Using ultrasonic-microwave synergistic extraction of Caffeine from Fujian Oolong tea. The influ- ence of microwave time, extraction temperature, microwave power and ethanol concentration on the yield were investigated. The result showed that the optimum condition were as follows： microware power was 500 W, microwave heating time was 4 rain, ethanol concentration 90%, extraction temperature was 90 %, solid-liquid ratio 1 ： 20 g/mL, extracted twice. Under this condition, Caffeine yield 2.60%, the purity （94 ±0.4）%.

关 键 词：乌龙茶 超声微波协同萃取 咖啡碱 

分 类 号：TQ914.4[化学工程]