茶叶中咖啡因和茶多酚提取技术研究

本文研究茶叶品种和质量、提取剂种类和萃取溶剂量对咖啡因和茶多酚提取得率、提取率和纯度的影响,结果表明:茶叶质量高,咖啡因和茶多酚的含量、得率和纯度就高。95％乙醇提取咖啡因和茶多酚的得率、提取率和纯度最高。1％氧化钙水溶液单纯提取咖啡因的得率、提取率和纯度较高。增加萃取次数和萃取溶剂量可提高咖啡因和茶多酚的得率,对产品纯度没有影响。

RESEARCH ON TECHNOLOGY OF EXTRACTION OF TEA CAFFEINE AND POLYPHENOLS

The results of effect of tea variety and quality, extraction condition and solvent times and rate on production rate, extraction rate and purity of tea caffeine and polyphenols show that there are higher content of caffeine and tea polyphenols,production rate and purity in higher quality tea. Using 95% alcohol as extracting solvent has the most caffeine and polyphenols production rate, extraction rate and purity. Using 1% calcium oxide has more single caffeine production rate,extraction rate and purity. They were increased by increasing solvent times and rate,but their purities were not affected. Caffeine production rate and purity range from 0. 81% to 1. 60% and 82. 34% to 89. 60% in different quality tea. Tea polyphenols production rate and purity range from 1. 29% to 14. 76% and 80. 47% to 88. 36% in different tea,and green tea has much more tea polyphenols than red tea.