超声波乙醇法提取茶叶中咖啡因的实验研究  

Study on Ultrasonic Assisted with Ethanol to Extract Caffeine from Tea

作　　者：陈婷婷 赵轩 李胜楠 CHEN Ting-ting;ZHAO Xuan;LI Sheng-nan(School of Medicine,Wuhan University of Arts and Science,Hubei Wuhan 430345,China)

机构地区：[1]武汉文理学院医学院,湖北武汉430345

出　　处：《广州化工》2023年第11期105-107,共3页GuangZhou Chemical Industry

基　　金：武汉文理学院校级科研立项重点项目(No:2021XZK03)。

摘　　要：研究超声波乙醇法提取茶叶中咖啡因的最佳实验条件。通过单因素实验,探讨了提取剂的浓度、提取剂的加入量、提取时间、浸提温度、超声时间对咖啡因提取量的影响。研究表明,正山小种茶(红茶)6 g,在无水乙醇,溶剂用量100 mL、超声辅助提取时间5 min、浸提时间60 min、浸提温度80℃条件下,咖啡因的提取量最高为10 mg,提取率为8.3%。该实验方法操作简便,提取率高,在实际应用中有较高实用性。The best scheme on caffeine extraction from tea was investigated by a method of combining ultrasonic assisted with ethanol extraction.The ethanol concentration and volume,extraction time,extraction temperature,ultrasonic time were observed by single factor design.The results showed that the amount of caffeine extraction was highest in which 10 mg per 6 g red tea can be extracted and the extraction rate reached 8.3%under the best test condition that was 100 mL 100%alcohol,5 min ultrasonic assisted time 60 min extraction at 80℃.The extraction method exhibited many advantages such as simple,a product high purity and high extraction efficiency.The gained optimal parameters can be applied in industrial production.

关 键 词：茶叶 咖啡因 超声波 乙醇 提取 

分 类 号：TQ914.1[化学工程]