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Method for preparing theaflavin from exogenous enzyme and product prepared by method

A technology of theaflavin and exogenous enzyme, applied in the field of tea processing, can solve the problems of high cost of immobilized enzyme, changes in the expression of steric phase activity, etc., and achieve the effects of stable enzyme activity, great economic advantages and wide sources.

Pending Publication Date: 2022-07-29
南通德诺生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of immobilized enzymes is high, and the expression of the enzyme's spatial phase activity will change after immobilization

Method used

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  • Method for preparing theaflavin from exogenous enzyme and product prepared by method
  • Method for preparing theaflavin from exogenous enzyme and product prepared by method
  • Method for preparing theaflavin from exogenous enzyme and product prepared by method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0098] Aerobic fermentation: Wash and dry the commercial Fengshui pears, take them out after freezing for 12 hours, pulverize them in a 300,000-level purification workshop to obtain pomace (exogenous enzymes), and the enzyme activity of the pomace is 617U / (ml*min. ), take by weighing 100 kilograms of pomace and put it into the temperature-controlled stainless steel extraction kettle of the bottom sieve plate and the side filter outlet, add 600 liters of ethyl acetate, the green tea water extract of 30 kilograms of tea polyphenols content 35%, under room temperature conditions Blow in oxygen from the bottom of the kettle and stir the fermentation, and use an ultraviolet spectrophotometer to detect the absorbance change of the fermentation broth at 380 nm. When the A380 absorbance of the fermentation broth reaches the peak and starts to level off, the fermentation is stopped, and the orange-red fermentation broth and filter residue. Process such as image 3 shown.

[0099] Fil...

Embodiment 2

[0104] Aerobic fermentation: Wash and dry the red ripe apples purchased in the market, take out after 12 hours of freezing, pulverize in a 300,000-level purification workshop to obtain pomace (exogenous enzymes), and the enzyme activity of the pomace is measured to be 530U / (ml* min), take by weighing 60 kilograms of pomace and put it into the temperature-controlled stainless steel extraction kettle of the bottom sieve plate and the side filter outlet, add 600 liters of ethyl acetate, the green tea water extract of 20 kilograms of tea polyphenols content 35%, room temperature conditions Blow in oxygen from the bottom of the kettle and stir the fermentation, and use an ultraviolet spectrophotometer to detect the absorbance change of the fermentation broth at 380 nm. When the A380 absorbance of the fermentation broth reaches the peak and starts to level off, the fermentation is stopped, and the orange-red fermentation broth is filtered and collected. and filter residue.

[0105] ...

Embodiment 3

[0109] Aerobic fermentation: Wash and dry the commercially available Flammulina velutipes, take them out after freezing for 12 hours, and pulverize them in a 300,000-level purification workshop to obtain pomace (exogenous enzymes). The measured pomace enzyme activity is 390U / (ml*min) , weigh 110 kilograms of pomace and put it into the temperature-controlled stainless steel extraction kettle of the bottom sieve plate and the side filter outlet, add 600 liters of ethyl acetate, 40 kilograms of green tea water extracts with a tea polyphenol content of 35%, and at room temperature from Blow oxygen into the bottom of the kettle and stir the fermentation, and use an ultraviolet spectrophotometer to detect the absorbance change of the fermentation broth at 380 nanometers. When the A380 absorbance of the fermentation broth reaches the peak and starts to move, the fermentation is stopped, and the orange-red fermentation broth and filter residue are filtered and collected. .

[0110] Fi...

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Abstract

The invention discloses a method for preparing theaflavin from exogenous enzyme and a product prepared by the method. The method comprises the following steps: washing agricultural products rich in polyphenol oxidase, airing the agricultural products, and performing freezing wall breaking treatment; crushing the agricultural products subjected to freezing and wall breaking treatment to obtain exogenous enzymes; the method comprises the following steps: adding exogenous enzyme into a tea polyphenol product, adding ethyl acetate to form a multiphase fermentation system, and carrying out aerobic fermentation to obtain a fermentation product; taking fermentation liquor from the fermentation product, drying to obtain a theaflavin crude product, and separating and purifying the theaflavin crude product by using macroporous resin and an organic roll type nanofiltration membrane to obtain the high-content theaflavin. In a multi-phase fermentation system, polyphenol oxidase is dissolved in water but not dissolved in ester, tea polyphenol and catechin are dissolved out from a solid phase by water, then extracted into an ester phase, catalyzed into theaflavin substances on the surface of exogenous enzyme, and then extracted into the ester phase to form a stable theaflavin ester phase solution. The polyphenol oxidase provided by agricultural products is wide in source, and exogenous polyphenol oxidase can be obtained throughout the year.

Description

technical field [0001] The present invention relates to the technical field of tea processing, in particular to a method for preparing theaflavins by exogenous enzymes and the prepared products thereof. Background technique [0002] Theaflavins are the main active ingredients in black tea, and have various excellent pharmacological and health care effects such as anti-inflammatory, bacteriostatic, virus inhibition, blood lipid lowering, weight loss, prevention and treatment of osteoarthritis, and cancer prevention. Because the content of theaflavins in black tea is extremely low, the content of finished black tea is only 0.5%-2%, and the extraction and purification are difficult and expensive, so it is known as "tea gold". [0003] For this reason, the National "Ninth Five-Year Plan" scientific and technological plan regards theaflavin as the focus of new drug and industrialization research, and has been included in the "1035" project of the National Science and Technology C...

Claims

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Application Information

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IPC IPC(8): C12P17/16C07D311/62
CPCC12P17/162C07D311/62
Inventor 杨卫国赵凡伟闵小华金钟周广勇闫怀宇恽鹏飞管华扬
Owner 南通德诺生物技术有限公司
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