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真空升华法脱除绿茶中咖啡碱工艺研究
引用本文:尔朝娟,王洪新,金循,娄在祥.真空升华法脱除绿茶中咖啡碱工艺研究[J].食品工业科技,2012,33(17):223-226,230.
作者姓名:尔朝娟  王洪新  金循  娄在祥
作者单位:1. 江南大学食品学院,江苏无锡,214122
2. 江南大学食品学院,江苏无锡214122 江南大学食品科学与技术国家重点实验室,江苏无锡214122
3. 贵州湄潭兰馨茶业有限公司,贵州遵义,564100
基金项目:贵州省工业攻关项目(黔科合GY字[2010]3010号)
摘    要:根据咖啡碱升华的理化性质,本文采用真空升华法脱除炒青绿茶中的咖啡碱,并研究了其最佳工艺参数及此工艺对炒青绿茶品质的影响。结果表明,茶样中的咖啡碱处于结合态,不易升华,所以直接对茶样进行真空升华处理,茶样中咖啡碱的脱除率未超过15%。研究不同预处理对咖啡碱脱除效果的影响,发现水浸润预处理结合超声-微波协同萃取仪预处理,对咖啡碱的脱除最为有效。真空升华最佳工艺为:将茶样用2倍于其质量的水浸润后,采用超声-微波协同萃取仪在微波功率300W、超声功率50W条件下处理60s后在90℃条件下真空升华处理4h,所得茶样咖啡碱脱除率为62.24%,主要有效成分茶多酚损失率低于10%,且非酯型儿茶素的损失量大于酯型儿茶素。

关 键 词:低咖啡碱绿茶  真空  升华

Study on preparation of low-caffeine tea by vacuum sublimation treatment
ER Chao-juan,WANG Hong-xin,JIN Xun,LOU Zai-xiang.Study on preparation of low-caffeine tea by vacuum sublimation treatment[J].Science and Technology of Food Industry,2012,33(17):223-226,230.
Authors:ER Chao-juan  WANG Hong-xin  JIN Xun  LOU Zai-xiang
Affiliation:1(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;3.Meitan Lanxin Tea Limited Company,Zunyi 564100,China)
Abstract:Base on the sublimation properties of caffeine,we took the method of vacuum subimation to remove caffeine from green tea and studies the impact of this process on the quality of green tea.The results showed that the caffeine from tea samples was in combination state,not easy to sublimate,so a direct vacuum sublimate process could remove 15% of caffeine at the most.Through the study of different pretreatment impact on the removal rate of caffeine,the results showed that water infiltration combined with ultrasonic-microwave collaborative extractor pretreatment was the most effective.The optimal process for the vacuum sublimation method was:infiltrates tea with two times its mass of water,deal the samples with co-extraction instrument of ultrasoundmicrowave and the parameters are microwave power of 300W,ultrasonic power of 50W,processing time 60s,vacuum sublimate at 90℃ for 4h,the tea caffeine removal rate reached to 62.24%,main active ingredients tea polyphenol loss rate of less than 10%,and the loss of non-ester type catechins larger than esterified catechins.
Keywords:low-caffeine tea  vacuum  sublimation
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