Study on Supercritical CO2Extraction of Caffeine from Tea

Abstract

Abstract: A technology for extraction of caffeine from tea with super- critical CO2 as solvent was optimized on the basis of experimentalresults. The effects of pressure, temperature, flow and entrainer on the extract-rate and relationship were investigated. A two-stageextraction and two-stage separation procedures with rare alcohol as entrainer were established. The optimum parameters were found.Chemical analysis revealed that although the caffeine was extracted, the special flavor of tea was retained.

Key words: supercritical CO2, extraction, tea, caffeine, optimum technology

ZHOU Hai-Bin, SONG Xin-Sheng. Study on Supercritical CO2Extraction of Caffeine from Tea[J]. FOOD SCIENCE, 2003, 24(5): 88-91.

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Study on Supercritical CO2Extraction of Caffeine from Tea

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