摘要
通过正交实验确定了超临界流体脱除茶叶中咖啡因的最佳工艺参数。结果表明,茶样形态对咖啡因脱除影响极大,60目磨碎茶样的咖啡因脱除率可达85.63%,咖啡因含量≤0.5%;含水率对茶叶中咖啡因的脱除率影响也较大,含水率为35%～50%时较适宜。超临界流体萃取后的磨碎处理茶样品质总分均要好于其它处理,品质和口感得分接近于对照。正交实验中,咖啡因脱除率的影响因子主次顺序为压力>温度>动态循环时间>夹带剂用量,而对儿茶素来说,夹带剂的影响较为明显。
With the orthogonal design test, we optimized the extraction conditions of pressure, temperature, duration and co-solvent. The content of caffeine and catechines were tested by HPLC. The results showed that extraction rate of caffeine from 60 mesh tea could reach to 85.63%, and the content of caffeine was <0.5%, the moisture content also affected the extraction rate of caffeine, and the rate should be 35%～50%. Sensory test showed that the quality of 60 mesh tea extracted by SFE CO2 were better than the others.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期95-97,共3页
Science and Technology of Food Industry
