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Method for preparing tea polyphenol rich in methylated catechin

A technology of methylated catechin tea and methylated catechin, which is applied in the direction of organic chemistry, can solve the problems of many by-products, poor specificity, unsuitable, etc., and achieve good regeneration performance, environmental friendliness, and low cost Effect

Inactive Publication Date: 2011-06-08
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chemical synthesis method needs to use a large amount of organic solvents and various group protecting agents, the synthesis reaction conditions are relatively harsh, the specificity is poor, and there are many by-products. Therefore, chemical synthesis is not suitable as an in vitro synthesis method for methylated catechins.
Although in vitro enzymatic synthesis has strong specificity, mild reaction conditions, and high safety, the current in vitro transformation studies of methylated catechins have not carried out separation, purification and structural analysis of the synthesis reactants, and have not realized the enzymatic synthesis of products. mass preparation

Method used

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  • Method for preparing tea polyphenol rich in methylated catechin
  • Method for preparing tea polyphenol rich in methylated catechin
  • Method for preparing tea polyphenol rich in methylated catechin

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Embodiment Construction

[0018] 1) Crude tea polyphenols extract: tea leaves were extracted in a hot water bath for 30 minutes, the ratio of solid to liquid was 1:20, the temperature of the water bath was 80°C, and concentrated under reduced pressure at 40°C after extraction;

[0019] 2) Macroporous resin A treatment: select macroporous resin A, balance it with pH3.0 buffer, adjust the sample solution to the same pH, fully elute with water after sample loading, and the elution flow rate of water is 2 per hour column bed volume;

[0020] 3) Tea polyphenol component I rich in methylated catechins: use 80% ethanol solution to elute the macroporous resin A, the flow rate is 1 column bed volume per hour, collect the eluate, and store it at 50° C. Concentrate under reduced pressure;

[0021] 4) Toyopearl HW-40S resin treatment: select Toyopearl HW-40S resin, use 40% concentration of ethanol solution to elute the resin after loading the tea polyphenol component I rich in methylated catechins, and the flow r...

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Abstract

The invention discloses a method for preparing tea polyphenol rich in methylated catechin from tea cultivated in China. The method comprises the following steps: taking the tea cultivated in China, with higher content of methylated catechin, as a raw material, extracting with hot water, and drying to obtain a crude extract; treating the crude extract with a macroporous resin A to obtain a tea polyphenol component I (with content of methylated catechin being about 18%) rich in methylated catechin; separating and purifying the tea polyphenol component I rich in methylated catechin with a Toyopearl HW-40S resin to obtain monomer components (with purity being more than 95%) of (-)-epigallocatechin3-O-(3-O-methyl) gallate (EGCG3''Me) and (-)-3-O-methyl-epicatechin gallate (ECG3' Me) respectively; and treating the tea polyphenol component I rich in methylated catechin with a macroporous resin B to obtain a tea polyphenol II (with content of methylated catechin being more than 60%) rich in methylated catechin. As a preparation process with the advantages of low cost, high efficiency and environment friendliness, the method is easy to implement industrial production and has broad application prospects.

Description

technical field [0001] The invention relates to a method for preparing tea polyphenols rich in methylated catechins by using an adsorption chromatography column method, using Chinese tea leaves as raw materials, and utilizing macroporous resins to specifically adsorb functional components in tea leaves. Background technique [0002] Tea has long been loved by people and is second only to water as the most popular beverage in the world. In addition to the popular color and fragrance, it also impresses human beings with its healing and fitness effects, and the flavor and health care functions of tea are endowed by the unique polyphenol compounds in tea. [0003] Tea polyphenols are a general term for a group of polyphenol compounds such as catechins (flavanols), anthocyanins (anthocyanidins and anthocyanins), and anthocyanins (flavonoids and flavonoids) in tea leaves. Among them, catechins account for 60%-80%, which are divided into ester catechins and free catechins, and est...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62
Inventor 曾晓雄高远张鑫周蓓王琳
Owner NANJING AGRICULTURAL UNIVERSITY
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