咖啡因提取及判定试验申报(国外英文资料).docVIP

咖啡因提取及鉴定实验报告(国外英文资料) Caffeine extraction and evaluation of laboratory reports Topic: the extraction separation and structure identification of caffeine in tea leaves The purpose of this study is to understand the natural products and their extraction concepts and general separation methods Understand and learn the principle and operation of backflow extraction How do you purify organic solids with sublimation The whole process of extracting caffeine from leaves must be understood The physical and chemical properties of caffeine, caffeine (including crystallization water is colorless needle crystal, taste bitter, soluble in water (2%), alcohol (2%), 12% chlorine (imitation), benzene (1%), etc., in 100 ℃, the loss of water of crystallization, and begin to sublimation, 120 ℃ sublimation, 178 ℃ sublimation soon, melting point is 234.5 ℃, weakly alkaline. In plants, caffeine is often present in the form of salt from organic acids and tannins. Caffeine is a alkaloid of methylxanthine. Pure caffeine is a white, bitter powder. Its chemical formula is C8H10N4O2. Molecular weight, 194.19. The formula for caffeine: Experiment principle: this experiment to extract caffeine from tea is (95% ethanol) with an appropriate solvent, continuous extraction and distillation unit in reflux device to remove ethanol, get rough caffeine, finally obtained by distillation purification. Laboratory instruments and reagents: (1) instruments: Two round bottom flask, three flask, a condenser pipe down, two 1000 ml beaker, 500 ml beaker, two 50 ml beaker evaporating dish, glass funnel, distillation, water bath pot, sand bath, thermometer (250 ℃), filter paper, scraper, alcohol lamp, asbestos net, electric heating sets (2) reagents: 100g tea, ethanol (95%), lime The experimental steps: Weigh the tea at 8:00 and break it up Install the reflux unit at 9 o clock, and put a good amount of tea into three flask, and add 800ml 95% of ethanol. 9:30 return (1) continuous extraction: take 100g green tea, gri