摘要
本文以中、低档绿茶为原料,研究了咖啡碱分离提取技术,结果表明:微波水提结合乙酸乙酯萃取应用于茶叶中咖啡碱的提取具有短时、高效、产品无毒性等优点.确定咖啡碱最佳萃取条件为:供试液中NaCl浓度0.2%,二倍量的乙酸乙酯萃取三次,咖啡碱萃取率达95.14%.经升华纯化后,咖啡碱得率为1.2%,纯度为98.2%:紫外光谱分析证实,该工艺分离对咖啡碱制品的化学结构无影响.
Using mid-grade and low grade green tea as raw material, technology of extracting caffeine was studied in this paper.Combining acetic ether extraction after microwave infusing treatment to separate and extract caffeine, it showed that therewas a lot of merits such as short time processing, high efficiency, nothing poisonous left over the product and so on. It alsorevealed that the optimal conditions of processing were: the concentration of NaCl was 0.2% and extracted 3 times by aceticether whose volume was two times of the experimental solution and the extraction rate was 95.14%. The caffeine was pruifiedby sublimation method with a yield of 1.2%, whose purity was 98.2%. The analysis purified of UV-VIS confirmed that thisseparation technology had no harm on the chemical structure of caffeine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期105-107,共3页
Food Science