期刊
JOURNAL OF FOOD ENGINEERING
卷 227, 期 -, 页码 30-41出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.02.001
关键词
Extraction conditions; Subcritical water; Flavanols; Caffeine; Theophylline
资金
- Chongqing Science and Technology Commission [cstc2014yykfC10004]
- Science and Technology Planning Program of Land Resource and House Management Office of Chongqing, China [CQGT-KJ-2014040]
- Fundamental and Frontier Planning Program of Chongqing [cstc2015jcyjA20010]
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.
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