P-7 超音波による茶成分抽出速度の促進

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Ultrasound is applied to recover valuable polyphenols, catechins from tea leaves that are used for producing tea beverages. More than 60% of catechins are remaining in leaves after the first infusion and the leaves can be a good cheap source of valuable compounds. The present study is focused on developing an effective method to recover catechins from tea leaves. An ultrasonic transducer is attached to bottom of a cylindrical vessel, and ultrasound of 404kHz is irradiated to a mixture of tea leaves and deionized water. For extraction of catechins, applying ultrasound enhances both its extraction ratio and rate. Since the liquid temperature increases during ultrasound irradiation, an experiment under simple heating is also carried out as control tests. Ultrasound irradiation gives much larger extraction ratio of catechins than simple heating. The extraction ratio and rate also depend on the power of ultrasound. Powerful ultrasound yields better extraction of catechins. Interestingly, for extraction of caffeine, no effect of ultrasonic power is observed. Since caffeine is undesirable species to extract for pharmaceutical compounds production, suppression of caffeine extraction is preferred. Time course of caffeine concentration suggests that the extraction slows down after 15 minutes operation. For catechins, the concentrations are kept increasing with increasing time. Since selective extraction is attained for catechins against caffeine, ultrasound irradiation is a promising method to recover valuable ingredients from tea leaves.
日本ソノケミストリー学会の論文

P-7 超音波による茶成分抽出速度の促進

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