Method for preparing theaflavin and thearubigin from fresh green tea

A technology for fresh green tea and thearubigin, which is applied in the fields of food preparation, chemical instruments and methods, tea extraction, etc., can solve the problems of unrecoverable chemical reagents, and achieve the effects of low cost, environmental protection and simple process.

Active Publication Date: 2008-01-02
GUILIN NATURAL INGREDIENTS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical reagent oxidation method is to convert tea polyphenols with chemical reagents by controlling the reaction conditions. Although the yield of theaflavins obtained is high, the chemical reagents cannot be recovered.

Method used

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  • Method for preparing theaflavin and thearubigin from fresh green tea
  • Method for preparing theaflavin and thearubigin from fresh green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Pretreatment of raw materials:

[0029] 1) Remove impurities from the raw materials, wash them and place them in a cool and dry place for 8 hours;

[0030] 2) Grind the cooled raw materials.

[0031] 2. Preparation of theaflavins and thearubigins

[0032] 1) Put the pulverized raw materials into a fermenter, add 3 times the volume of pure water and loquat juice equivalent to 0.5 times the quality of the raw materials, feed air under the conditions of temperature 35°C and pH=4.5 and stir at a high speed, Natural fermentation for 20 minutes;

[0033] 2) After the fermentation is over, stop adding air, heat up the temperature rapidly to 100°C, keep it for 15 minutes, then add 1 times the volume of 95% ethanol, stir for 20 minutes, centrifuge to obtain the supernatant and precipitate, and use 2 times 50% ethanol for the precipitate Extract once with % ethanol for 30 minutes, centrifuge to obtain the supernatant and precipitate; combine the supernatant obtained after t...

Embodiment 2

[0040] 1. Pretreatment of raw materials:

[0041] 1) Remove impurities from the raw materials, wash them and place them in a cool and dry place for 10 hours;

[0042] 2) Grind the cooled raw materials.

[0043] 2. Preparation of theaflavins and thearubigins

[0044] 1) Put the pulverized raw materials into a fermenter, add 5 times the volume of pure water and apple juice equivalent to 1 times the weight of the raw materials, feed air at a temperature of 40°C, and stir at a high speed under the conditions of pH=5, Natural fermentation for 30 minutes;

[0045] 2) After the fermentation is over, stop adding air, heat up the temperature rapidly to 100°C, keep it for 20 minutes, then add 2 times the volume of 95% ethanol, stir for 30 minutes, centrifuge to get the supernatant and precipitate, and use 2 times the volume of 50% ethanol for the precipitate Extract once with % ethanol for 30 minutes, centrifuge to obtain the supernatant and precipitate; combine the supernatant obtai...

Embodiment 3

[0052] 1. Pretreatment of raw materials:

[0053] 1) Remove impurities from the raw materials, wash them and place them in a cool and dry place for 12 hours;

[0054]2) Grind the cooled raw materials.

[0055] 2. Preparation of theaflavins and thearubigins

[0056] 1) Put the pulverized raw materials into a fermenter, add 8 times the volume of pure water and eggplant juice equivalent to 3 times the quality of the raw materials, and pass air under the conditions of temperature 45°C and pH=5.5 and stir at a high speed, Natural fermentation for 40 minutes;

[0057] 2) After the fermentation is over, stop adding air, heat up the temperature rapidly to 100°C, keep it for 30 minutes, then add 3 times the volume of 95% ethanol, stir for 40 minutes, centrifuge to get the supernatant and precipitate, and use 3 times the volume of 50% ethanol for the precipitate Extract once with % ethanol for 30 minutes, centrifuge to obtain the supernatant and precipitate; combine the supernatant o...

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PUM

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Abstract

The invention discloses a making method of theaflavine and Congo red element from fresh green tea, which comprises the following steps: adopting fresh green tea leaf as raw material; adding juice or vegetable liquid to ferment; dissolving through alcohol; centrifuging; adopting alcohol to extract; condensing; removing caffeine; exchanging ion and adsorbing through resin; eluting gradiently; obtaining the theaflavine and the Congo red element with different molecular weight. The invention avoids toxic and harmful organic agent to protect environment, which improves the receiving rate of the product with high content.

Description

technical field [0001] The invention relates to the technical field of plant extract preparation, in particular to a method for preparing theaflavins and thearubigins from fresh green tea. Background technique [0002] Theaflavins and thearubigins belong to the brown substances and are the main components of oolong tea extract. [0003] [0004] Theaflavins are a general term for a class of compounds that are soluble in ethyl acetate and have benzotropolone formed by the oxidation of polyphenols. Theaflavins have 12 components, including theaflavins (TF), theaflavins-3-gallate (TFMG), theaflavins-3,3'-digallate (TFdiG) and theaflavins -3'-gallate (TFM'G) is the 4 most important theaflavins (see the picture above for the chemical structure). The purified product of theaflavin is orange-yellow needle-like crystal, with a melting point of 237-240°C, easily soluble in water, methanol, ethanol, acetone, n-butanol and ethyl acetate, but hardly soluble in ether. Insoluble in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/06C09B61/00A23L33/00
CPCA61K36/82A23F3/18A23L1/3002A23L33/105A61P39/06
Inventor 孙步祥汤凌志吴柏峰王智慧陈振鹏
Owner GUILIN NATURAL INGREDIENTS CORP
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