Decaffeination of green tea by supercritical carbon dioxide

作者：Sun Qing Lei; Hua Shu; Ye Jian Hui; Lu Jian Liang; Zheng Xin Qiang; Liang Yue Rong^*

来源：Journal of Medicinal Plants Research, 2010, 4(12): 1161-1168.

• Decaffeinated tea
• supercritical fluid extraction
• cosolvent
• particle size
• temperature
• caffeine
• catechins

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 degrees C for 2 h when flow rate and pressure of SC- CO(2) were at 1.5 L min(-1) and 300 bars, during which 70.2% caffeine and 6.2% catechins were removed, respectively.

• 出版日期2010-6-18
• 单位浙江大学