Research Article | OPEN ACCESS
Separation of Caffeine and Tea Poly-phenols from Instant (Soluble) Tea Waste Liquor by Macro-porous Resins
1Xueling Gao, 1Bin Zhang, 2Zenglang Shao, 2Yong Yang and 1, 2Pengxiang Yue
1School of Tea and Food Science, Anhui Agricultural University, No. 130 West Changjiang Road, Hefei, Anhui, 230036, China
2Nanjing Apogee Food Technology Co. Ltd., Nanjing, Jiangsu, 211300, China
Advance Journal of Food Science and Technology 2014 6:768-773
Received: March 14, 2014 | Accepted: April 15, 2014 | Published: June 10, 2014
Abstract
Instant tea is presently manufactured by spraying and freeze drying the concentrated brew of processed tea leaves and dust. The purpose of this study was to develop a technique using macro-porous resins for separating Caffeine (Caf) and Tea Poly-phenols (TP) from the waste liquor generated by manufacturing instant tea. Optimum adsorption conditions were obtained using an initial concentration of Caf solution of 80 mg/L and a flow rate of 1.5 mL/min at 60°C; The optimal desorption conditions were determined using a flow rate of 1.0 mL/min, 80% aqueous ethanol of, eluent volume of 4 times of Bed Volume (BV). After column separation, the purity of Caf was enhanced from 6 to 23%, TP from 38 to 61% and with the final yield of 16.9% following the separation by D101 resin. This study demonstrated macro-porous resin can effectively separated Caf and TP from instant tea waste liquor.
Keywords:
Caffeine (Caf), instant tea waste liquor, macro-porous resins, separation, Tea Poly-phenol (TP),
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Competing interests
The authors have no competing interests.
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