Decaffeination of green tea by supercritical carbon dioxide

Dynamic Chiropractic

Shu Hua¹  Qing-Lei Sun² 

[1] The State Agriculture Ministry, Laboratory of Horticulture, Plant Growth Development and Quality Improvement, Hangzhou 310029, PR China.;Zhejiang University Tea Research Institute, Hangzhou 310029, PR China.

关键词: Decaffeinated tea;    supercritical fluid extraction;    cosolvent;    particle size;    temperature;    caffeine;    catechins.;   

DOI  :  10.5897/JMPR09.511

学科分类：医学（综合）

来源: MPA Media

【 摘 要 】

Effects of cosolvent, tea particle size, extraction temperature and time on the removal of caffeine and catechins from green tea using supercritical carbon dioxide method were investigated. It showed that ethanol was optimal cosolvent. Water and 50% aqueous ethanol were not suitable for cosolvents because a large percentage of catechins were removed. Based on the orthogonal array design tests, optimal protocol for green tea decaffeination was screened as 10 g of 0.2 - 0.6 mm particle size green tea was extracted using 15 ml ethanol cosolvent at 80°C for 2 h when flow rate and pressure of SC- CO2were at 1.5 L min-1and 300 bars, during which 70.2% caffeine and 6.2% catechins were removed, respectively.

【 授权许可】

Unknown