Çaydaki Kafein Miktarına Farklı Demleme ve Analiz Şartlarının Etkisi

Abstract

Kafein, önemli bir tarımsal ürün olan çayın en önemli bileşenidir. Kafein yaygın kullanımı nedeniyle büyük ticari değer taşımaktadır. Sinir sistemi üzerine uyarıcı etkiye sahip olan kafein, aşırı tüketildiğinde istenmeyen etkilere neden olabilmektedir. Türkiye, Dünya çay üretiminde altıncı sıradadır fakat yıllık kişi başına çay tüketiminde birinci sırada yer almaktadır. Kafeinin ekonomik önemi ve ülkemizdeki çay tüketiminin fazla olması nedeniyle çayın kafein içeriğinin kesin olarak bilinmesi önem taşımaktadır. Bu çalışmada çayın kafein içeriği farklı demleme ve analiz şartları uygulanarak, UV-Vis spektrofotometre cihazı ile belirlenmiştir. Çay demleri hazırlanırken demlikte çay demleme yöntemi dikkate alınarak durgun şartlarda çalışılmış, üç farklı sıcaklıkta farklı demleme süresi, çay/su ve dem/kloroform oranı için yüzde kafein içerikleri bulunmuştur. Bu çalışmaya göre, çayda analiz edilen kafein değerleri demleme sıcaklığına çok bağlıdır. Düşük sıcaklıklarda kafeinin deme çekilmesi için uzun süre gerekmekte, yüksek sıcaklıkta çay/su oranı artışı kafein değerini etkilemektedir. Kloroform üç farklı sıcaklık için yüksek hacimli demlerden bile kafeini ekstrakte edebilmektedir. Düşük LOD (0.338 mg/L) ve LOQ (1.025 mg/L) değerleri ile bu yöntem kafeinsiz kahve ya da çay ve bitki çayları için de uygundur.

Keywords

• Camellia Sinensis
• Çay Demi
• Kafein
• Kloroform

Effect of Different Brewing and Analysis Conditions on Caffeine Content in Tea

Abstract

Caffeine is the main component of tea that is important as an agricultural product. Caffeine has a great commercial value because of its different industrial applications. It has a stimulating effect on the nervous system and can cause undesirable effects when consumed excessively. Turkey is a significant producer of tea, ranking sixth in the world but has one of the world’s highest per capita consumption levels. Due to the economic importance of caffeine and the health effects caused by high consumption level of tea, it is important to know the caffeine content of tea precisely. In this study, the caffeine content of the tea was determined by applying different brewing and analysis conditions with UV-Vis spectrophotometer. While preparing tea infusions, stagnant conditions were used by considering the brewing tea in the teapot and the percentage of caffeine contents were obtained by changing the brewing time, tea/water and infusion/chloroform ratio for three different temperatures. According to the results, the measured caffeine are highly dependent on brewing temperature. Brewing requires a long time at low temperatures and the increase in tea/water ratio at high temperature affects the caffeine percentage. Chloroform is capable of extracting the caffeine from tea infusions even at high volume of infusions and high temperature. Since it has low LOD (0.338 mg/L) and LOQ (1.025 mg/L) values, this method is also suitable for decaffeinated coffee or tea and herbal teas.

Keywords

• Camellia Sinensis
• Tea Infusion
• Caffeine
• Chloroform

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