用超临界CO_2脱除绿茶中咖啡碱的试验研究  

Experiment on Decaffeination from Green Tea Using Supercritical CO_2

作　　者：岳鹏翔[1] 吴守一[2] 

机构地区：[1]安徽农业大学农业工程系,安徽合肥230036 [2]江苏大学,江苏镇江212012

出　　处：《茶叶科学》2002年第2期131-134,共4页Journal of Tea Science

摘　　要：进行了超临界CO2萃取绿茶中咖啡碱的试验研究，探讨了茶叶的含水率、操作压力、操作温度、萃取时间对绿茶中咖啡碱脱除率的影响。试验结果表明，超临界CO2萃取技术可以有效地脱除绿茶中大部分的咖啡碱；较佳的茶叶含水量为40%左右；在此条件下，随操作压力的增大、操作温度的升高、萃取时间的延长，咖啡碱的脱除率增大。：Experiment on extraction of caffeine from green tea with supercritical CO2 was carried out. The influences of moisture content of green tea and operating pressure, operating temperature, extracting time on decaffeination rate of green tea were studied. The results showed that much of caffeine in green tea could be removed using supercritical CO2 and better moisture content of green tea for extraction is 40%. On the basis of this condition, decaffeination rate was increased with extracting pressure and temperature and time.

关 键 词：食品加工 绿茶 超临界流体 萃取 咖啡碱 试验 

分 类 号：O629[理学—有机化学]