A technology for extraction of caffeine from tea with super- critical CO2 as solvent was optimized on the basis of experimentalresults. The effects of pressure, temperature, flow and entrainer on the extract-rate and relationship were investigated. A two-stageextraction and two-stage separation procedures with rare alcohol as entrainer were established. The optimum parameters were found.Chemical analysis revealed that although the caffeine was extracted, the special flavor of tea was retained.
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