The effects of various extraction methods on the composition of tea extracts
Various extractions were evaluated to investigate the effect of these processing methods on the composition of tea extracts, including conventional solvent extraction (CSE), Microwave Assisted Extraction (MAE), Ultrasound Assisted Extraction (UAE) and Supercritical Fluid Extraction (SFE). It was shown that the type of solvent also affected the composition of tea extracts and water was selected as the extraction solvent in this article. The conventional solvent extractions were untaken at 90 oC for 30min with the yield of total catechins of 63.21mg/g at the base of dry tea leaves; The extraction conditions for MAE were 85-90 ℃ at 400W power output for 3 minutes, which has total catechins yield of 72.3575 mg/g; While 91.mg/g tea catechins were obtained under UAE conditions at 80 ℃, 15min and 48W; The supercritical fluid extraction (SFE) had higher selectivity and Caffeine was its main component in the tea extracts.
conventional solvent extraction (CSE) Microwave Assisted Extraction (MAE) Ultrasound Assisted Extraction (UAE) Supercritical Fluid Extraction (SFE) Tea extracts
Shuna Zhao Hanhua Liang
COFCO Nutrition & Health Research Institute, 4F01 COFCO Fortune Plaza,No.8 Chao Yang Men South Stree Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Hung Hom,
国内会议
遵义
英文
1-11
2012-08-01（万方平台首次上网日期，不代表论文的发表时间）