食品加工および技術ジャーナル

概要

Effect of Extraction Time on Physiologically Important Constituents of Green Tea (Camellia sinensis) Using GC/MS

Mudasir Ahmad, Adil Gani, Waqas N Baba, Asir Gani, Wani SM, Masoodi FA, Asima Shah and Sajad A Rather

Two types of green tea samples Fine and Superfine were subjected to varied extraction times (20, 40, and 120 minutes) at constant temperature of 90°C. These tea extracts of were then subjected to GC-MS analysis. The phytochemical composition of these extracts showed some variations depending upon the type of sample possibly due to genetic, environmental and processing conditions. Among different time temperature combinations it was seen that a time period of 20-40 minutes was generally suitable for most of the samples for retaining a higher percentage of physiologically significant phytochemicals in the extract. Also pthalic acid, a toxic substance, was reported to be present in superfine variety, but aqueous extracts of fine tea variety did not yield any of it.