Method for extracting tea-polyphenol and separating monomer EGCG from tea

A technology for tea polyphenols and tea leaves, which is applied in the field of extracting tea polyphenols and separating monomer EGCG, can solve the problems of difficult control of conditions, complicated operation process, large total column load, etc., and achieves low cost, simple process, and pollution reduction. Effect
CN101225082BInactive Publication Date: 2010-12-01ZHEJIANG UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ZHEJIANG UNIV OF TECH
Publication Date
2010-12-01
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method of extracting tea polyphenol and separating monomer EGCG from tea, which is characterized in that: tea and solid phase alkali are mixed according to mass ratio of 1:0.1 to 2 and grinded jointly and mixed evenly before solved using water, stirred and centrifuged; inorganic acid is added into the supernatant to regulate pH value into 1.0 to 8.0, thereby getting sedimentation and filtering; filter residue is monomer EGCG; the filtrate is tea polyphenol solution which is then dried to get crude product of tea polyphenol. The extraction and separation method adoptsthe mechanical and chemical technique to extract tea polyphenol and separate monomer EGCG. The method of extracting tea polyphenol and separating monomer EGCG from tea has the advantages of new extraction and separation technique without solvent, simple technique, low cost, high yield, high product purity, short production period, no pollution basically and wide industrial prospect for extractingand separating.
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Description

A method for extracting tea polyphenols and separating monomer EGCG from tea leaves (1) Technical field The invention relates to a method for extracting tea polyphenols and separating monomer EGCG from tea leaves. (2) Background technology Tea polyphenols are a mixture of polyhydric phenol derivatives extracted from tea leaves, accounting for 13% to 30% of the dry weight of tea leaves, with catechins as the main component, accounting for 60% to 80% of the total phenolic content, mainly composed of Epigallocatechin (EC), gallocatechin (GC), epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG) composition (structure as follows). R1=R2=H, catechin (C) R1=OH, R2=H, gallocatechin (GC) R1=H, R2=X, catechin gallate (CG) R1=OH, R2=X, gallocatechin gallate (GCG) Tea polyphenol is a kind of natural antioxidant, and it has been widely used in oil, food, medicine, daily chemical, light chemical, cosmetics, health care and many other aspects. ...

Claims

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