摘要
目的通过超临界二氧化碳萃取法探究绿茶中的咖啡因脱除工艺。方法以婺源绿茶为原料,通过超临界二氧化碳萃取法脱除绿茶中的咖啡因,以咖啡因脱除率为考察指标,采用单因素实验研究不同茶叶含水率,萃取温度、压力、时间,夹带剂浓度及用量对咖啡因脱除率的影响,并通过正交实验优化咖啡因脱除工艺。结果绿茶中咖啡因最佳脱除工艺为茶叶含水率40%,萃取压力30 MPa,萃取温度55℃,萃取时间240 min,夹带剂浓度为(乙醇)60%,夹带剂用量选择1.2:1(m:m),此条件下的咖啡因脱除率为91.2%。萃取压力是影响咖啡因脱除率的最主要因素,次之是萃取温度,而萃取时间的影响相对最小。结论本研究通过超临界二氧化碳萃取法确定了绿茶咖啡因最佳脱除工艺,为脱除绿茶中的咖啡因提供了一定的参考。
Objective To explore the process of caffeine removal from green tea by supercritical carbon dioxide extraction.Methods Using Wuyuan green tea as raw material,supercritical carbon dioxide extraction was used to remove caffeine from green tea.Taking the caffeine removal rate as the investigation index,the effects of tea moisture content,extraction temperature,pressure,time,concentration and dosage of entrained agent on caffeine removal rate were studied by single factor experiment,and the caffeine removal process was optimized by orthogonal experiment.Results The optimal extraction process of caffeine removal in green tea was tea moisture content 40%,extraction pressure 30 MPa,extraction temperature 55℃,extraction time 240 min,concentration of entrainment agent(ethanol)60%,and dosage of entrainment agent 1.2:1(m:m).Under these conditions,the caffeine removal rate was 91.2%.Extraction pressure was the most important factor affecting caffeine removal rate,followed by extraction temperature,and extraction time had relatively little effect.Conclusion This study determines the best technology of caffeine removal in green tea by supercritical carbon dioxide extraction,which provides a certain reference for caffeine removal in green tea.
作者
许雯雯
戚琳悦
许辉良
刘晓华
XU Wen-Wen;QI Lin-Yue;XU Hui-Liang;LIU Xiao-Hua(Sino German Joint Research Institute,Nanchang University,Nanchang 330047,China;Jiangxi Provincial Key Laboratory of Agrofood Safety and Quality,Nanchang 330047,China)
出处
《食品安全质量检测学报》
2025年第16期297-303,共7页
Journal of Food Safety and Quality
基金
抚州市重点研发计划项目(抚财文指[2021]43号)。
关键词
婺源绿茶
超临界二氧化碳萃取法
咖啡因
脱除
正交实验
Wuyuan green tea
supercritical carbon dioxide extraction
caffeine
removal
orthogonal experiment
