2009•Food Science and Technology InternationalRequires access
Experiment on the extraction rate of caffeine and tea polyphenols from green tea using supercritical CO_2
Yuanfeng Wu
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Abstract
Experiment on extraction of caffeine and tea polyphenols from green tea with supercritical CO2 was carried out. The influences of operating pressure, operating temperature, extracting time and moisture content of green tea on the extraction rate of caffeine and tea polyphenols of green tea were studied. Through orthogonal experiments, the best parameter of decaffeination from green tea with SC -CO2 extraction technology was ascertained. At the best parameter, the extraction rate of caffeine of green tea is 65.8%, while the extraction rate of tea polyphenols is less than 6%.