Decaffeination of fresh green tea leaf (Camellia sinensis) by hot water treatment

作者：Liang, Huiling; Liang, Yuerong^*; Dong, Junjie; Lu, Jianliang; Xu, Hairong; Wang, Hui

来源：Food Chemistry, 2007, 101(4): 1451-1456.

DOI：10.1016/j.foodchem.2006.03.054

• decaffeinated tea
• green tea
• black tea
• caffeine
• catechins
• EGCg
• HPLC
• polyphenol oxidase

Hot water treatment was used to decaffeinate fresh tea leaf in the present study. Water temperature, extraction time and ratio of leaf to water had a statistically significant effect on the decaffeination. When fresh tea leaf was decaffeinated with a ratio of tea leaf to water of 1:20 (w/v) at 100 degrees C for 3 min, caffeine concentration was decreased from 23.7 to 4.0 mg g(-1), while total tea catechins decreased from 134.5 to 127.6 mg g(-1); 83% of caffeine was removed and 95% of total catechins was retained in the decaffeinated leaf. It is considered that the hot water treatment is a safe and inexpensive method for decaffeinating green tea. However, a large percentage of tea catechins was lost if rolled leaf and dry tea were decaffeinated by the hot water treatment and so the process is not suitable for processing black tea.

• 出版日期2007
• 单位浙江大学