Studies on the mechanism of efficient extraction of tea components by aqueous ethanol

被引：55
作者：
Hu, Ci-Jie [1 ]
Gao, Ying [1 ]
Liu, Yang [1 ]
Zheng, Xin-Qiang [1 ,2 ]
Ye, Jian-Hui [1 ]
Liang, Yue-Rong [1 ,2 ]
Lu, Jian-Liang [1 ]
机构：
[1] Zhejiang Univ, Tea Res Inst, Hangzhou 310058, Zhejiang, Peoples R China
[2] Zhejiang Univ, Tea Ind Acad, Hangzhou 310058, Zhejiang, Peoples R China
来源：
FOOD CHEMISTRY | 2016年 / 194卷
基金：
中国国家自然科学基金;
关键词：
Aqueous ethanol; Extraction efficiency; Swelling; Solubility; Penetration; GREEN TEA; ASSISTED EXTRACTION; SOLVENT-EXTRACTION; BLACK TEA; CAFFEINE; POLYPHENOLS; CATECHINS; LEAVES; KINETICS; INFUSION;
D O I：
10.1016/j.foodchem.2015.08.029
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effect of solvent on the extraction yield and its relevant mechanism have been studied in this paper. Compared with extraction by water, catechins and caffeine could be easily extracted from green tea by aqueous ethanol, but hardly at all by absolute ethanol. Results of the vacuum-assisted extraction, solubility determination of EGCG and caffeine, as well as swelling ratio analysis of the infused leaves, indicated that an excellent leaf-matrix-swelling effect and high solubility of tea components might be the key mechanisms for high extraction efficiency by the aqueous ethanol. These mechanisms were further confirmed by the pre-swelling extraction. This is a first report on the mechanism of efficient extraction by aqueous organic solvent. Application of pre-swelling extraction is also discussed. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：312 / 318
页数：7
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