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Method for preparing theabrownin by taking tea polyphenol as active ingredients through adopting compound enzyme process

A compound bio-enzyme and tea polyphenol technology, which is applied in the fields of tea deep processing and bioengineering, can solve the problems of few theabrownin preparation technologies, and achieve the effects of low cost, small enzyme dosage and high biological activity

Active Publication Date: 2013-12-18
陈小强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation technology of theabrownin is very little

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] With 100 grams of commercially available food-grade tea polyphenols as raw material, the mass content of total polyphenols in the raw material is 98%, and the tea polyphenols raw material is formulated into a mass percentage concentration of citric acid-sodium citrate buffer solution with a pH of 5.3 1.65% solution, and then add peroxidase, so that the mass percent concentration of peroxidase is 0.012%; and adjust the temperature of the solution system to 30 ° C, heat preservation treatment for 0.5 hours. After processing, add polyphenol oxidase in solution, make the mass percent concentration of polyphenol oxidase be 0.009%; Then it is sealed in the bag, and puts in the container of food ultra-high pressure processing equipment, and setting processing pressure is 5MPa, the treatment time is 170min, the treatment temperature is 25°C, and the high pressure treatment is carried out. The treated solution is filtered through an ultrafiltration membrane with a molecular weig...

Embodiment 2

[0017] With 1500 grams of commercially available food-grade tea polyphenols as raw material, the mass content of total polyphenols in the raw material is 70%, and this tea polyphenol raw material is formulated with disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution with a pH of 6.6 A solution with a mass percentage concentration of 29%, and then add peroxidase, so that the mass percentage concentration of peroxidase is 0.95%; and adjust the temperature of the solution system to 50°C, and heat preservation treatment for 4.0 hours. After processing, add polyphenol oxidase in solution, make the mass percent concentration of polyphenol oxidase be 0.68%; Then it is sealed in the bag, and puts in the container of food ultra-high pressure processing equipment, and setting processing pressure is 180MPa, the treatment time is 100min, the treatment temperature is 57°C, and the high pressure treatment is carried out. The treated solution is filtered through an ultraf...

Embodiment 3

[0019] With 7000 grams of commercially available food-grade tea polyphenols as raw material, the mass content of total polyphenols in this raw material is 48%, and this tea polyphenols raw material is formulated with the disodium hydrogen phosphate-citric acid buffer solution that is 7.8 with pH A solution with a concentration of 47.5%, and then add peroxidase, so that the mass percent concentration of peroxidase is 1.6%; and adjust the temperature of the solution system to 43°C, and heat preservation treatment for 7.6 hours. After processing, add polyphenol oxidase in the solution, make the mass percent concentration of polyphenol oxidase be 1.35%; Then it is sealed in the bag, and puts in the container of food ultra-high pressure processing equipment, and setting processing pressure is 440MPa, the treatment time is 10min, the treatment temperature is 40℃, and the high pressure treatment is carried out. The treated solution is filtered through an ultrafiltration membrane with...

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Abstract

The invention relates to a method for preparing theabrownin by taking tea polyphenol as active ingredients through adopting a compound enzyme process. The method comprises the following steps of: preparing the tea polyphenol into a 0.5-50.0wt% solution through a buffer solution, and adding peroxidase so as to obtain a 0.01-2.0% solution; regulating the temperature of the solution system to be 25-55 DEG C, performing insulation treatment for 0.2-8.0 hours, and then adding 0,008-1.50wt% polyphenol oxidase; then placing the mixture into a treatment container of ultrahigh-pressure food equipment, setting the treatment pressure as 2-500MPa, and performing high-pressure treating at 20-60 DEG C for 5-180 minutes; filtering the treated solution with an ultra-filtration membrane with molecular weight cutoff of 7,000-200,000 daltons, to obtain ultra-filtration filtrate; performing nanofiltration membrane concentration or reverse osmosis membrane concentration or rotary evaporation concentration to the ultra-filtration filtrate to obtain concentrated liquor, and performing spray-drying or vacuum freeze-drying to the concentrated liquor to obtain theabrownin.

Description

technical field [0001] The invention relates to the fields of deep processing of tea leaves and bioengineering, in particular to a method for preparing theabrownin by using a composite enzyme method combined with high-pressure treatment and membrane separation technology. Background technique [0002] Bioenzymatic synthesis technology is a recognized green preparation process, which has the advantages of safety, environmental protection, less dosage, and low cost. Polyphenol oxidase is a kind of oxidoreductase that widely exists in the tissues and cells of organisms such as plants, fungi and insects, and oxidizes phenolic substances as substrates to form quinone compounds; peroxidase is based on hydrogen peroxide Enzymes that catalyze the oxidation of substrates as electron acceptors can catalyze a variety of redox reactions and mainly exist in peroxisomes of eukaryotic cells. Food ultra-high pressure processing technology is a high-tech food technology that has received ex...

Claims

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Application Information

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IPC IPC(8): C12P1/00B01D61/58
Inventor 陈小强其他发明人请求不公开姓名
Owner 陈小强
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