Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves
文献类型：期刊论文
| 作者 | Pan, XJ; Niu, GG; Liu, HZ |
| 刊名 | CHEMICAL ENGINEERING AND PROCESSING
 |
| 出版日期 | 2003-02-01 |
| 卷号 | 42期号:2页码:129-133 |
| 关键词 | polyphenols caffeine green tea leaves extraction microwave-assisted |
| ISSN号 | 0255-2701 |
| 其他题名 | Chem. Eng. Process. |
| 中文摘要 | A microwave-assisted extraction (MAE) method is presented for the extraction of tea polyphenols (TP) and tea caffeine from green tea leaves. Various experimental conditions. such as ethanol concentration (0 - 100%, v/v), MAE time (0.5 - 8 min), liquid/solid ratio (10:1 - 25:1 ml g(-1)), pre-leaching time (0-90 min) before MAE and different solvents for the MAE procedure were investigated to optimize the extraction, The extraction of tea polyphenols and tea caffeine with MAE for 4 min (30 and 4%) were higher than those of extraction at room temperature for 20 h. ultrasonic extraction for 90 min and heat reflux extraction for 45 min (28 and 3.6%), respectively. From the points of extraction time, the extraction efficiency and the percentages of tea polyphenols or tea caffeine in extracts, MAE was more effective than the conventional extraction methods studied. (C) 2002 Elsevier Science B.V. All rights reserved. |
| 英文摘要 | A microwave-assisted extraction (MAE) method is presented for the extraction of tea polyphenols (TP) and tea caffeine from green tea leaves. Various experimental conditions. such as ethanol concentration (0 - 100%, v/v), MAE time (0.5 - 8 min), liquid/solid ratio (10:1 - 25:1 ml g(-1)), pre-leaching time (0-90 min) before MAE and different solvents for the MAE procedure were investigated to optimize the extraction, The extraction of tea polyphenols and tea caffeine with MAE for 4 min (30 and 4%) were higher than those of extraction at room temperature for 20 h. ultrasonic extraction for 90 min and heat reflux extraction for 45 min (28 and 3.6%), respectively. From the points of extraction time, the extraction efficiency and the percentages of tea polyphenols or tea caffeine in extracts, MAE was more effective than the conventional extraction methods studied. (C) 2002 Elsevier Science B.V. All rights reserved. |
| WOS标题词 | Science & Technology ; Technology |
| 类目[WOS] | Energy & Fuels ; Engineering, Chemical |
| 研究领域[WOS] | Energy & Fuels ; Engineering |
| 关键词[WOS] | NATURAL ANTIOXIDANTS |
| 收录类别 | SCI |
| 原文出处 | |
| 语种 | 英语 |
| WOS记录号 | WOS:000179271400005 |
| 公开日期 | 2013-11-08 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/5312]  |
| 专题 | 过程工程研究所_研究所（批量导入） |
| 作者单位 | Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Young Sci Lab Separat Sci & Engn, Beijing 100080, Peoples R China |
| 推荐引用方式 GB/T 7714 | Pan, XJ,Niu, GG,Liu, HZ. Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves[J]. CHEMICAL ENGINEERING AND PROCESSING,2003,42(2):129-133. |
| APA | Pan, XJ,Niu, GG,&Liu, HZ.(2003).Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves.CHEMICAL ENGINEERING AND PROCESSING,42(2),129-133. |
| MLA | Pan, XJ,et al."Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves".CHEMICAL ENGINEERING AND PROCESSING 42.2(2003):129-133. |
入库方式： OAI收割
来源：过程工程研究所
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