Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/41488
標題: Designed polar cosolvent-modified Supercritical CO2 removing caffeine from and retaining catechins in green tea powder using response surface methodology
作者: Huang, K.J.
張傑明
Wu, J.J.
Chiu, Y.H.
Lai, C.Y.
Chang, C.M.J.
關鍵字: supercritical carbon dioxide decaffeination
cosolvent addition
caffeine
catechins
extraction
efficiency
concentration factor
carbon-dioxide extraction
inhibition
cells
gallate
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 55, Issue 22, Page(s) 9014-9020.
摘要: This study examines cosolvent-modified supercritical carbon dioxide (SC-CO2) to remove caffeine from and to retain catechins in green tea powder. The response surface method was adopted to determine the optimal operation conditions in terms of the extraction efficiencies and concentration factors of caffeine and catechins during the extractions. When SC-CO2 was used at 333 K and 300 bar, 91.5% of the caffeine was removed and 80.8% of catechins were retained in the tea: 3600 g of carbon dioxide was used in the extraction of 4 g of tea soaked with 1 g of water. Under the same extraction conditions, 10 g of water was added to < 800 g of carbon dioxide in an extraction that completely removed caffeine (that is, the caffeine extraction efficiency was 100%). The optimal result as predicted by three-factor response surface methodology and supported by experimental data was that in 1.5 h of extraction, 640 g of carbon dioxide at 323 K and 275 bar with the addition of 6 g of water extracted 71.9% of the caffeine while leaving 67.8% of the catechins in 8 g of tea. Experimental data indicated that supercritical carbon dioxide decaffeination increased the concentrations of caffeine in the SC-CO2 extracts at 353 K.
URI: http://hdl.handle.net/11455/41488
ISSN: 0021-8561
文章連結: http://dx.doi.org/10.1021/jf071161q
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