Solubility study of green tea extracts in pure solvents and edible oils

被引：35

作者：

Nwuha, V ^{[1
]}

Nakajima, M ^{[1
]}

Tong, JH ^{[1
]}

Ichikawa, S ^{[1
]}

机构：

[1] Minist Agr Forestry & Fisheries, Natl Food Res Inst, React & Separat Engn Lab, Tsukuba, Ibaraki 3058642, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 1999年 / 40卷 / 03期

关键词：

D O I：

10.1016/S0260-8774(99)00050-3

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The current study was aimed at the recovery of valuable bioactive components of green tea extracts (group of catechins) left over in industrial tea waste. The extraction and purification of green tea extracts (caffeine, (-)-epicatechin (EC), (+)-catechin (+C), (-)epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCg) and (-)-epicatechin gallate (ECg)) by use of 99.5%-ethanol and edible oils (oleic acid (OA) and sunflower oil (SFO)) were determined respectively. The solubility results were compared with the data obtained by the stability test after storing the samples for 14 days. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：161 / 165

页数：5

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