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Method for producing theaflavin by fermenting by adopting phase transfer enzyme catalysis technology

A catalytic technology, theaflavin technology, applied in the direction of fermentation, etc., can solve the problems of high cost, complicated operation of enzyme immobilization and embedding procedures, environmental pollution, etc., to reduce direct production costs, reduce pressure on environmental protection treatment costs, and simple process Effect

Inactive Publication Date: 2011-02-23
MAITE SHANGHAI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzyme immobilization and embedding procedure of this technology is complex and costly, and the enzyme purification process will cause certain environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 2 kg of fresh leaves of large-leaf green tea, stir and crush them with a rotor kneading and cutting machine, add 2 kg of dry green tea powder, 2 kg of 10% (W / W) aqueous solution of polyethylene glycol, and 20 kg of ethyl acetate as an extractant , Mixed and stirred for 3 hours at room temperature under air blowing conditions, and filtered out the primary fermentation broth with silk cloth. Then add 16 kg of ethyl acetate, mix and stir for 2 hours at room temperature under the condition of blowing air, and filter out the secondary fermentation liquid with silk cloth. Then add 15 kg of ethyl acetate, mix and stir for 2 hours at room temperature under the condition of blowing air, and filter the fermentation broth three times with silk cloth. Combine the fermented broth, concentrate under reduced pressure to nearly dryness, add 2 kg of water, evaporate ethyl acetate under reduced pressure, and centrifuge to remove the precipitated chlorophyll. The theaflavin solution...

Embodiment 2

[0018] Take 2 kg of fresh leaves of large-leaf green tea, stir and crush them with a rotor kneading and cutting machine, add 2.5 kg of dry green tea powder, 3 kg of a 30% (W / W) aqueous solution of glycerol, and 20 kg of ethyl acetate as an extractant, Mix and stir for 3 hours at room temperature under air blowing conditions, and filter out the primary fermentation broth with silk cloth. Then add 20 kg of ethyl acetate, mix and stir for 2 hours at room temperature under the condition of blowing air, and filter out the secondary fermentation liquid with silk cloth. Then add 18 kg of ethyl acetate, mix and stir for 2 hours at room temperature under the condition of blowing air, and filter the fermentation broth three times with silk cloth. The fermented broths were combined, concentrated under reduced pressure to nearly dryness, 3 kg of water was added, ethyl acetate was evaporated under reduced pressure, and the precipitated chlorophyll was removed by centrifugation. The theafl...

Embodiment 3

[0020] Take 3 kg of fresh leaves of large-leaf green tea, stir and crush them with a rotor kneading and cutting machine, add 2.5 kg of dry green tea powder, 1 kg of 10% (W / W) aqueous solution of polyethylene glycol, and 20% (W / W) of glycerin / W) 1.5 kg of aqueous solution, 25 kg of ethyl acetate as an extractant, mixed and stirred for 3 hours at room temperature under the condition of blowing air, and filtered out the primary fermentation broth with silk cloth. Then add 25 kg of ethyl acetate, mix and stir for 2 hours at room temperature under the condition of blowing air, and filter out the secondary fermentation liquid with silk cloth. Then add 20 kg of ethyl acetate, mix and stir for 2 hours at room temperature under the condition of blowing air, and filter the fermentation broth three times with silk cloth. The fermented broths were combined, concentrated under reduced pressure to nearly dryness, 2.5 kg of water was added, ethyl acetate was evaporated under reduced pressur...

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PUM

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Abstract

The invention relates to a method for extracting tea polyphenol by adopting phase transfer technology. The method is characterized by comprising the following steps of: cutting and crushing fresh tea leaves serving as an enzyme source; adding dry tea leaves, a phase transfer agent and an extracting agent serving as raw materials for extracting the tea polyphenol; blasting air or oxygen while stirring at room temperature; separating fermentation liquor; repeatedly adding the extracting agent for performing secondary fermentation and thrice fermentation; merging the fermentation liquor; concentrating under a reduced pressure until the fermentation liquor is nearly dry; adding water into concentrated solution; continuing concentrating under the reduced pressure and desolventizing to obtain the aqueous solution of theaflavin; centrifuging and filtering precipitated chlorophyll; and performing spray-drying, vacuum-drying or freeze-drying on the aqueous solution of the theaflavin from which the chlorophyll is removed to obtain solid theaflavin. In the method, the process is simple; all raw materials are natural green agricultural and sideline products; the process saves energy and environmental-friendly; a process production does not produce process spent water; equipment investment is simple; and production cost is low.

Description

technical field [0001] The invention relates to a method for fermenting and producing theaflavins by adopting a phase transfer enzyme catalysis technology, and belongs to the technical field of food additives. Background technique [0002] At present, tea polyphenols have become a large variety of plant extracts, which are used as raw materials to produce theaflavins by in vitro enzymatic oxidation, which uses the oxidation characteristics of polyphenol oxidase POP to directional oxidize tea polyphenols to produce theaflavins Methods. Theaflavins have various activities such as anti-cancer, anti-cardiovascular and cerebrovascular diseases, antibacterial and anti-virus, etc., and have broad application prospects in the fields of natural medicine, functional food and functional beverage. The technology whose publication number is CN1626668A uses fresh tea leaves to be smashed into slag and juice, and after adding enzymes purchased in the market, it is added to the mixed solut...

Claims

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Application Information

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IPC IPC(8): C12P17/16
Inventor 杨卫国周樱杨月芬
Owner MAITE SHANGHAI BIOLOGICAL TECH
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