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Application of supercritical fluid extraction technique on tea polyhenols

Fan Shen-di

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Abstract

Supercritical fluid extraction (SFE) was used to extract tea polyphenos from green tea in this paper. Conditions such as pressure, temperature, time and entrainer were optimized with orthogonal test. The results show that the extraction rate of tea polyphenols reaches 43.68% when the extracting temperature is 60℃, extracting pressure is 25MPa, and reaction time is 1h. The extraction rate of tea polyphenols enhances to 56.37% when 65% ethanol was added as entrainer.

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What this paper is about

Supercritical fluid extraction (SFE) was used to extract tea polyphenos from green tea in this paper. Conditions such as pressure, temperature, time and entrainer were optimized with orthogonal test. The results show that the extraction rate of tea polyphenols reaches 43.68% when the extracting temperature is 60℃, extracting pressure is 25MPa, and reaction time is 1h. The extraction rate of tea polyphenols enhances to 56.37% when 65% ethanol was added as entrainer.

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Available abstract

Supercritical fluid extraction (SFE) was used to extract tea polyphenos from green tea in this paper. Conditions such as pressure, temperature, time and entrainer were optimized with orthogonal test. The results show that the extraction rate of tea polyphenols reaches 43.68% when the extracting temperature is 60℃, extracting pressure is 25MPa, and reaction time is 1h. The extraction rate of tea polyphenols enhances to 56.37% when 65% ethanol was added as entrainer.

Key concepts: Polyphenol, Extraction (chemistry), Supercritical fluid, Supercritical fluid extraction, Chromatography, Chemistry, Green tea, Food science

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