Ethanol Extraction of Green Tea

The effects of extraction factors including ethanol concentration,extraction temperature,extraction time,ratio of tea and ethanol,and extraction times on extraction rate of quality components were studied.The result showed that the green tea extracted two times(each 20 min) by 50% ethanol at 80 ℃with a material /liquild ratio of 1:25 gave the highest yield of tea quality components and the amount of total extracts,amino acid,tea polyphenol,protein,carbohydrate was 1.39,1.09,1.44,1.52,1.23 times of that by water extraction.With respect to the yield of tea quality components,ethanol extraction is better than water extraction.