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Citrus black tea extract

A black tea extract and extract technology, which can be applied in the fields of food science, drug combination, plant raw materials, etc., can solve the problems of no citrus black tea composition and biological activity system research.

Inactive Publication Date: 2019-05-03
WUYI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are many studies on citrus peel and black tea, there is currently no systematic study on the components and biological activities of citrus black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the preparation of orange black tea extract

[0034] Weigh a certain amount of citrus black tea, crush it into a coarse powder, add boiled distilled water according to the ratio of material to liquid (W / V, g / mL) = 1:20, and extract in a water bath at 90°C for 30 minutes, filter the tea soup while it is hot, and repeat the extraction for 3 The second time, the tea soups were combined, condensed by rotary evaporation at 60°C to about 1 / 10 of the original volume, and freeze-dried to obtain the citrus black tea freeze-dried powder.

Embodiment 2

[0035] Embodiment 2: detection and experimental method:

[0036] 1. Detection of biochemical components of citrus black tea and monomer components of catechin, hesperidin and caffeine

[0037] Tea polyphenols content: GB / T 31740.2-2015 "Test method for the content of tea polyphenols and catechins in tea"; free amino acid content: GB / T 8314-2013 "Determination of the total amount of free amino acids in tea"; soluble sugar Content: anthrone-sulfuric acid colorimetric method; theaflavin, thearubigin, theabrownin total determination: system colorimetric method.

[0038] Chromatographic column: phenomenex C18 column (150×4.6mm, 5μm); detection wavelength 280nm; detection temperature 28°C; mobile phase A: aqueous solution containing 0.5% acetic acid, 1% acetonitrile and 2% methanol, mobile phase B: containing 0.5% Acetic acid, 10% acetonitrile and 20% methanol in water; elution steps: within 30min, phase A from 72.5% to 20%, phase B from 27.5% to 80%, after 30min within 5min, phase...

Embodiment 3

[0128] Embodiment 3: experimental result

[0129] Table 1 Conventional biochemical components and content (%) of orange black tea extract

[0130]

[0131] Through this analysis, it can be seen that the orange black tea extract mainly contains: tea polyphenols, free amino acids, flavonoids, soluble sugars, theaflavins, thearubigins and theabrownins.

[0132] Citrus black tea extract mainly contains: tea polyphenols, free amino acids, flavonoids, soluble sugars, theaflavins, thearubigins and theabrownins. The parts by weight are: 10-30 parts of tea polyphenols, 0.1-3 parts of free amino acids, 0.1-4 parts of flavonoids, 0.1-2 parts of soluble sugar, 0.1-1 parts of theaflavins, 0.1-2 parts of thearubigins part and 0.1-8 part of theabrownin.

[0133] Table 2 Composition and content of catechins, flavonoids, caffeine and gallic acid in orange black tea (mg / g)

[0134]

[0135] The abbreviations in this table represent the following meanings respectively: catechin (C), epi...

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Abstract

The present application relates to a citrus black tea extract. The citrus black tea extract comprises tea polyphenols, free amino acids, flavonoid compounds, soluble sugars, theaflavins, thearubiginsand theabrownin.The citrus black tea extract has relatively strong anti-oxidation, anti-cell proliferation-and-migration activities, and can be used to prepare PI3K signaling pathway inhibitors or MMPs signaling pathway inhibitors.

Description

technical field [0001] The invention relates to the field of food, in particular to a citrus black tea extract. Background technique [0002] Citrus tea has a long history and culture, and is made by combining citrus and tea. As early as 4,000 to 5,000 years ago, citrus was planted in the Neolithic Age. It was recorded in the Yuan Dynasty that citrus was planted in Xinhui. In the Ming Dynasty, Li Shizhen praised the Xinhui citrus peel in "Compendium of Materia Medica". It is yellow and thick, with many white membranes inside, and its taste is pungent and sweet...the ones picked in Guangzhong (Xinhui) are the best." During the Ming and Qing Dynasties, Xinhui oranges were listed as tributes. Coupled with Xinhui's superior natural conditions for growing citrus, Xinhui tangerine has become a high-quality citrus. The earliest record of tea is in "Shen Nong's Materia Medica", "Shen Nong tasted a hundred herbs, encountered seventy-two poisons every day, and got tea to solve them....

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/125A23L33/175A61K36/82A61P35/00A61P35/04
Inventor 李冬利文帅孙世利孙伶俐安然黎秋华张文姬赖幸菲向丽敏张焜
Owner WUYI UNIV
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