Extraction Behavior of Caffeine and EGCG from Green and Black Tea

作者：Lee Kwang Jin; Lee Sang Hoon^*

来源：Biotechnology and Bioprocess Engineering, 2008, 13(5): 646-649.

DOI：10.1007/s12257-008-0034-3

• extraction
• caffeine
• EGCG
• green tea
• black tea
• HPLC

A dipping method was developed to extract the catechins (EGCG) and alkaloids (caffeine) from green tea (Korea) and black tea (Sri Lanka). The effects of the solvent composition (water vs. ethanol), extraction time, temperatures, and solvent pH on the amount of catechins (EGCG) and alkaloids (caffeine) extracted from green and black tea were investigated. Reversed-phase high-performance liquid chromatography (RP-HPLC) was used to analyze the catechins (EGCG) and alkaloids (caffeine) extracted. The content of EGCG and caffeine in green tea extracts was in the range of 2.04 similar to 0.30 and 10.22 similar to 0.85 mg/g, respectively. The amount of EGCG and caffeine in black tea extracts was in the range of 0.32 similar to 0.24 and 5.26 similar to 1.01 mg/g, respectively. The amount of caffeine extracted from green and black tea was greater than the amount of EGCG. Pure water is the best solvent for extracting EGCG and caffeine from green tea. The amount of caffeine extracted from green and black tea increased as the temperature, extraction time, and hydrogen ion concentration of the solvent increased. Although the amount of EGCG extracted from green tea increased as the temperature increased, the amount of EGCG extracted from black tea was not affected by temperature. The extraction of EGCG from both green and black tea was not affected by the hydrogen ion concentration of the solvent.

• 出版日期2008-10