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Vol. 22 No. 4 (2010): Vol 22 Issue 4

Extraction of Caffeine from Korean Green Tea

Y. Jin
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201-306, P.R. China.
Y.H. Xuan
Guangling College, Yangzhou University, Yangzhou 225-009, P.R. China
Y.S. Jin
College of Bioscience and Biotechnology, Yangzhou University, Yangzhou 225-009, P.R. China
Y.K. Shin
Chungbuk Technopark Chungbuk Health Industry Center, 686-4 Yangcheong-ri, Ochang-eub, Cheongwon-kun, Chungbuk-do-210-340, South Korea
K.J. Lee
Chungbuk Technopark Chungbuk Health Industry Center, 686-4 Yangcheong-ri, Ochang-eub, Cheongwon-kun, Chungbuk-do-210-340, South Korea

Corresponding Author(s) : K.J. Lee

leekj@cbtp.or.kr

Asian Journal of Chemistry, Vol. 22 No. 4 (2010): Vol 22 Issue 4

Abstract

The extraction of caffeine from Korean green tea was performed by various extraction methods such as dipping, stirring, ultrasonic and supercritical CO2 extraction. The extracts were analyzed by reversed-phase high performance liquid chromatography (RP-HPLC). From the experimental results, the amount of caffeine extracted by supercritical CO2 extraction using water as co-solvent was 2 times larger than that by all of the different extraction methods applied.

Keywords

Korean green tea Caffeine HPLC Ultrasonic Super-critical CO2
Jin, Y., Xuan, Y., Jin, Y., Shin, Y., & Lee, K. (2010). Extraction of Caffeine from Korean Green Tea. Asian Journal of Chemistry, 22(4), 3076–3082. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/11515
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