Lab 3 SCC 251 Isolation of Caffeine from Tea Leaves
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Lab 3 SCC 251 Isolation of Caffeine from Tea Leaves
Organic Chemistry I SCC 251
Abstract:
In today’s lab we will extract all the caffein from black tea leaves. Extraction is a common technique that is used to isolate a target compound from a solid or liquid mixture by using an appropriate solvent. We will use a melting point to make sure we have pure caffeine as our final product. In this extraction we had a Separation of layers, which was successful, we were able to obtain an organic layer with caffeine. After obtaining the organic layer. We fully dried and crystalized the product. When fully drying product we tested the melting point making sure it was similar to literature value
Protocol:
1.
Start a hot water bath to start caffeine extraction using a hot plate
2.
Use 250mL beaker, add 30mL of H
2
O and 2 tea bags (Stock Solution)
3.
Brew solution on hot plate make sure that water doesn’t escape.
4.
After brewing put tea into separation funnel 5.
Add 2mL of CH
2
CI
2
into the separation funnel of stock solution, 6.
Solution will start to separate into two different layers, one layer would be the organic layer and
the second layer would be the tea.
7.
Extract the organic layer in a separate beaker.
8.
Repeat steps 5-7 two more times in order to have 6mL of Organic and caffeine.
9.
Place organic solute in a Buchner funnel to dry and obtain caffeine crystals.
10.
After fully drying caffeine teste for melting point
Figure 1. Caffeine structure
Results:
After the protocol is performed and the purified caffeine is extracted successfully, we verify its purity by taking the melting point and comparing it to literature value. An accurate melting is close
to literature value and has a sharp range. The literature value of caffeine is 227-231⁰c in the lab we obtained 225⁰C. This signifies that the sample extracted is pure. Discussion:
When extracting the caffeine from the tea bag it is important to keep the water temperature high to
increase solubility. Minimal water was used to ensure a high concentration of tea. In the liquid/liquid extraction dichloromethane was added to separate the organic layer. It was very important to know how to recognize the organic layer. In the experiment we saw that the organic layer was colorless and was usually under the aqueous layer. The lab was successful. We could have done better by extracting all of the caffeine from the tea leaves by letting it boil for longer.
References:
(1) Perva-Uzunalić, A.; Škerget, M.; Knez, Ž.; Weinreich, B.; Otto, F.; Grüner, S. Extraction of Active Ingredients from Green Tea (Camellia Sinensis): Extraction Efficiency of Major Catechins and Caffeine. Food Chemistry
2006
, 96
(4), 597–605. https://doi.org/10.1016/j.foodchem.2005.03.015
. (
Accessed 2023-4-3).
(1) Kuhn, M.; Lang, S.; Bezold, F.; Minceva, M.; Briesen, H. Time-Resolved Extraction of Caffeine and Trigonelline from Finely-Ground Espresso Coffee with Varying Particle Sizes and Tamping Pressures. Journal of Food Engineering
2017
, 206
, 37–47. https://doi.org/10.1016/j.jfoodeng.2017.03.002
. (
Accessed 2023-4-3).
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