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.
出处
《茶叶科学》
CAS
CSCD
北大核心
2002年第2期131-134,共4页
Journal of Tea Science
关键词
食品加工
绿茶
超临界流体
萃取
咖啡碱
试验
Food processing
Green tea
Supercritical fluid
Extraction
Caffeine
