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題名 | 超臨界二氧化碳萃取條件對烏龍茶粉咖啡因、多元酚及揮發性成分之影響=Effects of Supercritical Carbon Dioxide Extraction on Changes of Caffeine, Polyphenols and Volatile Compounds of Oolong Tea Powder |
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作者 | 董志宏; 楊宗熙; 朱燕華; Tung, Chih-hong; Yang, Wesley Tsungshi; Chu, Yan-hwa; |
期刊 | 食品科學 |
出版日期 | 19990800 |
卷期 | 26:4 1999.08[民88.08] |
頁次 | 頁395-403 |
分類號 | 473.4 |
語文 | chi |
關鍵詞 | 超臨界二氧化碳萃取; 烏龍茶; 咖啡因去除; 多元酚; 揮發性成分; Supercritical carbon dioxide extraction; Oolong tea; Decaffeination; Polyphenols; Volatile compounds; |
中文摘要 | 本研究探討萃取溫度、壓力、茶葉水分含量和二氧化碳流速等因子對超臨界二氧化碳去除咖啡因能力和效率之影響。本研究中,當萃取溫度愈高,咖啡因之去除率亦愈高;較高之壓力亦有利於咖啡因之去除,但在350atm以上則差異不大;茶葉經適當潤濕有助於咖啡因之去除,但水分含量增至27%以上時差異不明顯。二氧化碳流速快,可提高咖啡因之總去除量,但會降低每單位二氧化碳對咖啡因的去除效率。在萃取過程,茶葉咖啡因及多元酚類含量皆隨時間之增加而減少,但前2小時之變化並不明顯,而個別多元酚含量之變化亦不一致。揮發性化合物因在超臨界二氧化碳的溶解性較佳,所以在前2小時大部分已被萃出;之後,其含量並未隨著時間之增加而有較大的變化。 |
英文摘要 | The following operating parameters: temperature, pressure, moisture content, and the mass flow rate of carbon dioxide were investigated in this study on decaffeination of Oolong tea powder by supercritical carbon dioxide extraction. The higher the temperature of the system used, the more caffeine was removed from Oolong tea powder. Similarly, increasing the pressure facilitated removal of caffeine in the process, but this effect leveled off when the pressure exceeded 350 atm. Moistening the tea powder could also increase the removal; of caffeine, as the suitable Moisture content fell into the range of 27-45%. Increasing the mass flow rate of carbon dioxide could remove more total caffeine from Oolong tea powder, but decreased the removing load of caffeine per unit weight of carbon dioxide used. The content of polyphenols in the Oolong tea powder decreased as the extraction time increased, but no marked change as fund during the first two hours of extraction. In contrast, the content of total volatile compounds in the Oolong tea decreased significantly during the first two hours of the extraction; afterwards, no much change of content of those was observed. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。