Selective decaffeination of tea extracts by montmorillonite

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• 作者：Takashi Shiono ; ^{Takashi_Shiono@kirin.co.jp} ; Kenichiro Yamamoto ; Yuko Yotsumoto ; Junichiro Kawai ; Nanami Imada ; Jumpei Hioki ; Hiroyuki Naganuma ; Takahiro Eguchi ; Makoto Kurihara ; Aruto Yoshida ; Keiji Deuchi
• 关键词：Activated carbon ; Caffeine ; Decaffeination ; Langmuir isotherm ; Montmorillonite ; Tea
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：200
• 期：Complete
• 页码：13-21
• 全文大小：1266 K
• 卷排序：200

文摘

Montmorillonite (MMT) selectively adsorbed caffeine in various tea extracts. MMT showed higher selectivity for caffeine as compared with activated carbon. MMT adsorbed caffeine quickly, regardless of the temperature or pH examined. The taste of the tea extract decaffeinated by MMT changed very little.