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Semi-continuous pressurized hot water extraction of black tea
He, Chunlan1,2; Du, Hongfei1; Tan, Chunbin1; Chen, Zhong3; Chen, Zeliang3; Yin, Fengjun3; Xu, Yuanjian3; Liu, Xiaoling1
2018-06-01
摘要The pressurized hot water extraction (PHWE) of six representative compounds from black tea brick was investigated in a semi-continuous extractor under the conditions of various temperatures (120-180 degrees C) and water flow rates (6-18mLmin(-1)). The extracted solutions were dark brown liquid suspensions, and a significant proportion of the six compounds (70.7-92.0%) was found in the supernatant phase after centrifugation. Theophylline is the most stable compound with respect to increasing temperature and extraction time. Epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) were sensitive to temperature, while the other compounds (caffeine, catechin, and gallocatechin gallate (GCG)) were affected by both temperature and water flow rate. The optimum conditions were found to be 160 degrees C and 12 mL min(-1). Compared to the traditional tea brewing (TTB) method, PHWE can achieve significantly higher extraction yields of theophylline, caffeine, catechin, and GCG. (C) 2018 Elsevier Ltd. All rights reserved.
关键词Extraction conditions Subcritical water Flavanols Caffeine Theophylline
DOI10.1016/j.jfoodeng.2018.02.001
发表期刊JOURNAL OF FOOD ENGINEERING
ISSN0260-8774
卷号227页码:30-41
收录类别SCI
WOS记录号WOS:000428482900004
语种英语