池州石台夏秋茶叶中咖啡因的提取工艺研究  

Study on Extraction Technology of Caffeine from Summer and Autumn Tea of Shitai,Chizhou

作　　者：卞紫琦 郭军 李翠红 BIAN Ziqi;GUO Jun;LI Cuihong(College of Biological and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China;Tianfang Tea Co.,Ltd.,Chizhou,Anhui 245100,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000 [2]天方茶业股份有限公司,安徽池州245100

出　　处：《农产品加工》2024年第1期38-40,45,共4页Farm Products Processing

基　　金：安徽重大专项项目“利用夏秋茶加工茶酵素食品关键技术研究及产业化”(202103B06020020);安徽省中央引导地方科技发展专项项目“富硒夏秋茶烘焙食品加工关键技术产业化与示范”(202107D06020005)。

摘　　要：为了进一步开发池州市茶业资源,以池州夏秋茶叶为原料,比较不同条件下提取出的咖啡因,探讨提取的最佳试验条件并测定茶叶中咖啡因的含量。结果表明,提取咖啡因的最佳试验条件为乙醇用量100 mL,氧化钙用量7 g,升华时间2 h,升华温度180~185℃,咖啡因提取率约为8 mg/g。In order to further develop the tea industry resources in Chizhou city,this experiment compared the caffeine extracted from Chizhou tea in summer and autumn under different conditions,discussed the best extraction conditions and determined the content of caffeine in tea.The experimental results were as follows:The optimal conditions for extracting caffeine were ethanol dosage of 100 mL,calcium oxide dosage of 7 g,sublimation time of 2 h and sublimation temperature of 180~185℃.The extraction rate of caffeine was about 8 mg/g.

关 键 词：茶叶 咖啡因 提取率 升华时间 升华温度 

分 类 号：TS272.2[农业科学—茶叶生产加工]