期刊
JOURNAL OF FOOD ENGINEERING
卷 67, 期 3, 页码 253-260出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2004.04.009
关键词
tea polyphenol; caffeine; ultrafiltration; adsorption; resin
A process for isolating tea polyphenol and caffeine from Green Tea Leaves using extraction with water, followed by ultrafiltration with a CA-Ti composite ultrafiltration membrane, adsorption by PA resin and finally elution by a mixed solvent system has been developed. After ultrafiltration with the CA-Ti composite ultrafiltration membrane, a product with a tea polyphenol content of more than 40% was obtained. After adsorption on the resin and elution with mixed solvents, a purified product containing more than 90% of tea polyphenol was obtained. A modified gel polarization model for the ultrafiltration process has been proposed and a new method for selection of eluting agents by application of solubility parameters has been devised and shown to be very effective. (C) 2004 Published by Elsevier Ltd.
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