摘要
采用微波提取方法,微波功率为500W,以茶叶中提取咖啡因的含量为考察指标,研究提取溶剂浓度、料液比、提取时间等因素对咖啡因提取率的影响。通过正交试验,确定微波提取茶叶中咖啡因的最佳工艺条件为:提取溶剂50%乙醇,料液比1∶8,提取温度180℃,提取时间14min。
Microwave irradiation was chosen as the optimum extracting method, microwave power was 500 W. The content of caffeine from the tea leaf was regarded as the index of examination, this paper studied the extracting concentration, solid-liquid ratio, extracting time, as factors of impacting on the extraction. According to the orthogonal experimental design, the optimum extracting condition of caffeine from the tea leaf was showed as follows： extracting solvent was 50 % ethanol, solid-liquid ratio was 1：8, extracting temperature 180 ℃, extracting time 14 min.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期27-29,共3页
Food Research and Development
关键词
微波
茶叶
咖啡因
提取
microwave
tea leaf
caffeine
extracting
