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Novel technology for extracting tea polyphenol in tea leaves

A technology of tea polyphenols and tea leaves, applied in medical preparations containing active ingredients, food science, food preservation, etc., to achieve the effects of low energy consumption, strong adsorption capacity, and reduced extraction steps

Inactive Publication Date: 2016-06-01
BAOZHIHUI BIOLOGICAL TECH TIANJIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But without the aid of an external force, the disru

Method used

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Embodiment 1

[0025] A novel process for extracting tea polyphenols from tea leaves, comprising the following steps:

[0026] (1) Crushing treatment of tea leaves: add a certain amount of compound enzyme to the tea leaves to crush the tea somatic cells; the compound enzymes include the following components by weight: 0.1-0.3% cellulase, 0.1-0.3% hemicellulose Sulfase, 0.1-0.3% pectinase, the enzymolysis temperature of step (1) crushing treatment of biological tea leaves is 50-55° C., and the enzymolysis time is 30-45 minutes.

[0027] (2) Preliminary extraction of tea polyphenols: tea polyphenols are extracted from tea leaves treated in step (1) by ultrasonic waves; ethanol is used for preliminary extraction of tea polyphenols, and the ultrasonic power is 2800-3200W during the preliminary extraction process. The time is 10-15 minutes, and the temperature is 45-55°C.

[0028] (3) Preliminary purification of tea polyphenols: a hollow fiber membrane with a molecular weight cut-off of more tha...

Embodiment 2

[0049] A novel process for extracting tea polyphenols from tea leaves, comprising the following steps:

[0050] (1) Crushing treatment of tea leaves: add a certain amount of compound enzyme to the tea leaves to crush the tea somatic cells; the compound enzymes include the following components by weight: 0.1-0.3% cellulase, 0.1-0.3% hemicellulose Sulfase, 0.1-0.3% pectinase, the enzymolysis temperature of step (1) crushing treatment of biological tea leaves is 50-55° C., and the enzymolysis time is 30-45 minutes.

[0051] (2) Preliminary extraction of tea polyphenols: tea polyphenols are extracted from tea leaves treated in step (1) by ultrasonic waves; ethanol is used for preliminary extraction of tea polyphenols, and the ultrasonic power is 2800-3200W during the preliminary extraction process. The time is 10-15 minutes, and the temperature is 45-55°C.

[0052] (3) Preliminary purification of tea polyphenols: a hollow fiber membrane with a molecular weight cut-off of more tha...

Embodiment 3

[0061] A novel process for extracting tea polyphenols from tea leaves, comprising the following steps:

[0062] (1) Crushing treatment of tea leaves: add a certain amount of compound enzyme to the tea leaves to crush the tea somatic cells; the compound enzymes include the following components by weight: 0.1-0.3% cellulase, 0.1-0.3% hemicellulose Sulfase, 0.1-0.3% pectinase, the enzymolysis temperature of step (1) crushing treatment of biological tea leaves is 50-55° C., and the enzymolysis time is 30-45 minutes.

[0063] (2) Preliminary extraction of tea polyphenols: tea polyphenols are extracted from tea leaves treated in step (1) by ultrasonic waves; ethanol is used for preliminary extraction of tea polyphenols, and the ultrasonic power is 2800-3200W during the preliminary extraction process. The time is 10-15 minutes, and the temperature is 45-55°C.

[0064] (3) Preliminary purification of tea polyphenols: a hollow fiber membrane with a molecular weight cut-off of more tha...

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Abstract

The invention provides a novel technology for extracting tea polyphenol in tea leaves. The technology employs four steps of enzyme extraction, ultrasonic extraction, membrane filtration and molecular imprinting for comprehensively extracting the tea polyphenol. According to the technology, the enzyme extraction is employed for destroying tea cell walls, so that the reaction temperature is normal temperature, energy consumption is little, chemical bonds such as glycosidic bond in cellulose can be better destroyed, and then superpower penetrating capability and cavitation effect of supersonic wave are used, cell walls can be rapidly dispersed, cell membranes are destroyed, and the tea polyphenol can be rapidly released; the molecular imprinting is employed for specifically absorbing and purifying a main component catechin in the tea polyphenol, the specific adsorption capability of a synthesized imprinting polymer on catechin is very strong, extraction step is greatly reduced, and extraction purity of the tea polyphenol is greatly increased. The extraction method has the advantages of reasonable, scientific, effective performances and little energy consumption.

Description

technical field [0001] The invention belongs to the technical field of extraction, and in particular relates to a novel process for extracting tea polyphenols from tea leaves. Background technique [0002] Modern medical research shows that the main ingredients in tea that are beneficial to health include tea polyphenols, caffeine, polysaccharides, amino acids, minerals, etc. Among them, tea polyphenols are a new type of natural food antioxidant, which was recognized by my country in 1990. Tea polyphenols also have a series of pharmacological functions such as highly effective anti-cancer, anti-aging, anti-radiation, eliminating free radicals in the human body, and lowering blood lipids. They have been widely used in industrial fields such as oily food, medicine, and daily chemicals. Therefore, domestic and foreign experts and scholars pay more and more attention to the extraction and application of tea polyphenols in recent years. [0003] Tea polyphenols (Teapolyphenols, ...

Claims

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Application Information

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IPC IPC(8): A61K36/82A23L3/3481
Inventor 季延滨李涛
Owner BAOZHIHUI BIOLOGICAL TECH TIANJIN CO LTD
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