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[Simultaneous extraction of tea-polyphenols and caffeine from green tea].

Lu Hai, Haobo Sun, Z Li

Abstract

Tea-polyphenols and caffeine were extracted simultaneously from green tea. The factors influencing on the process of impregnation and extraction were studied. The result indicated that the content of tea-polyphenols and caffeine in tea was increased with the duration of extraction and decreased with the frequency of extraction. The authors discuss the effect of pH on the precipition of calcium-tea-polyphenols.

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Available abstract

Key concepts: Caffeine, Polyphenol, Extraction (chemistry), Green tea, Chemistry, Food science, Traditional medicine, Chromatography