Removal of Caffeine from Green Tea Extract by Macroporous Resin Adsorption

doi:10.7506/spkx1002-6300-200920022

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 122-125.doi: 10.7506/spkx1002-6300-200920022

Previous Articles Next Articles

Removal of Caffeine from Green Tea Extract by Macroporous Resin Adsorption

WANG Rui-fang，CHEN Fa-he，WU Guang-bin，WENG Ling，ZHANG Ling-jing，TIAN Biao

College of Bioengineering, Jimei University, Xiamen 361021, China

Received:2008-10-29 Online:2009-10-15 Published:2010-12-29
Contact: WANG Rui-fang， E-mail:wangrf@jmu.edu.cn

Abstract

Abstract:

Adsorption and desorption capacities of various macroporous resins to polyphenols (EGCG, ECG) and caffeine in green tea extract were examined in an effort to remove caffeine from it. Results showed that RS-1 resin exhibited the best decoloration effect, and RX-2 resin exhibited strong selective adsorption capacity to caffeine, thereby providing an effective approach for removing caffeine from green tea extract. After the two-step resin separation, the relative contents of EGCG and ECG could reach 74.72% and 17.45% from 49.78% and 11.56%, with the yields of about 78.31% and 83.46%, respectively, and the caffeine content could be reduced to about 0.2%.

Key words: tea polyphenols, catechins, caffeine, macroporous adsorption resin

CLC Number:

TQ028.8

WANG Rui-fang，CHEN Fa-he，WU Guang-bin，WENG Ling，ZHANG Ling-jing，TIAN Biao. Removal of Caffeine from Green Tea Extract by Macroporous Resin Adsorption[J]. FOOD SCIENCE, 2009, 30(20): 122-125.

[1]	GAO Haoxiang, CHEN Nan, XU Qianda, HE Qiang, ZENG Weicai. Effects of Tea Polyphenols on the Quality of Oil during Deep Frying [J]. FOOD SCIENCE, 2021, 42(4): 1-7.
[2]	LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping. Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork [J]. FOOD SCIENCE, 2021, 42(15): 50-57.
[3]	GAN Hui, MI Qiang, WEI Kaili, YANG Mingwei, LU Xiaohua, CHEN Shifu, LÜ Min, MA Huawei. Effect of Chitosan-Tea Polyphenols Composite on Microbiota Composition and Quality of Penaeus vannamei during Refrigerated Storage [J]. FOOD SCIENCE, 2020, 41(23): 212-220.
[4]	HUANG Yan, SHANG Hu, ZHU Jiawei, LIU Peng, SUN Weijiang,. Effects of Processing Treatments on Quality and Antioxidant Activity of Tea Plant Flower [J]. FOOD SCIENCE, 2020, 41(11): 165-170.
[5]	CHEN Lin, Lü Yangjun, ZHANG Haihua, ZHU Yuejin, WANG Yuefei, ZHANG Shikang. Use of Macroporous Resin LP-8 for Preparing Tea Polyphenols Rich in Esterified Catechins [J]. FOOD SCIENCE, 2019, 40(7): 68-73.
[6]	CHEN Chenwei,, XU Zhewei, MA Yarui, XIE Jing,,, ZHANG Qinjun, TANG Zhipeng, YANG Fuxin,. Comparison of Different Kinetic Models for Tea Polyphenols Released from Poly-(vinyl alcohol) Films into Water [J]. FOOD SCIENCE, 2019, 40(3): 24-29.
[7]	NIE Jiyu, LI Rong, WANG Ying, TANG Shuhua, TAN Jin, BAO Rong, JIANG Zitao. NIE Jiyu, LI Rong, WANG Ying, TANG Shuhua, TAN Jin, BAO Rong, JIANG Zitao [J]. FOOD SCIENCE, 2019, 40(20): 318-324.
[8]	JIA Na, ZHANG Fengxue, SUN Jia, SONG Li, LIU Dengyong. JIA Na, ZHANG Fengxue, SUN Jia, SONG Li, LIU Dengyong [J]. FOOD SCIENCE, 2019, 40(20): 1-7.
[9]	LIU Honglin, ZENG Yitao, ZHAO Xin. Stability and Chemical Changes of Catechins during Oolong Tea Processing [J]. FOOD SCIENCE, 2019, 40(16): 69-74.
[10]	XU Wei, PENG Yingqi, ZHANG Tuo, KONG Yingying, XIAO Wenjun. Dynamic Change of Major Taste Substances during Green Tea Processing and Its Impact on Green Tea Quality [J]. FOOD SCIENCE, 2019, 40(11): 36-41.
[11]	CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu. Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase [J]. FOOD SCIENCE, 2018, 39(6): 39-44.
[12]	JIANG Yongwen, HUA Jinjie, YUAN Haibo, MA Haile. Effect of Different Tea Cultivars on Theaflavin Formation during Suspended Fermentation [J]. FOOD SCIENCE, 2018, 39(20): 71-77.
[13]	SUN Ying, PAN Si’an, LI Mengmeng, DENG Weiwei, ZHANG Zhengzhu. Cloning, Prokaryotic Expression and Functional Identification of Guanine Deaminase Genes from Saccharomyces cerevisiae and Escherichia coli [J]. FOOD SCIENCE, 2018, 39(18): 139-144.
[14]	WANG Bo, GONG Han, CHANG Peng, SHI Shuo, XIA Xiufang, ZHANG Dongjie. Properties and Structure of Bacterial Cellulose-Tea Polyphenol Composite Film [J]. FOOD SCIENCE, 2018, 39(17): 229-235.
[15]	ZHOU Xuxia, CHEN Ting, Lü Fei, GU Saiqi, LIU Jianhua, DING Yuting. Effect and Mechanism of Modification with Tea Polyphenols on the Gel Properties of Egg White Protein [J]. FOOD SCIENCE, 2018, 39(16): 13-18.

Removal of Caffeine from Green Tea Extract by Macroporous Resin Adsorption

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments