Method for preparing theaflavin

A theaflavin and fresh tea technology, applied in the field of agricultural product processing, can solve the problems of high price of polyphenol oxidase, low content of polyphenol oxidase, and limitation of biocatalytic efficiency, so as to prevent oxidation, improve product quality, and ensure stability sexual effect

Active Publication Date: 2008-08-06
FUJIAN XIANYANGYANG BIOTECH
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Problems solved by technology

[0010] Due to the high price of pure polyphenol oxidase, the polyphenol oxidase in the above patents is all ta

Method used

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  • Method for preparing theaflavin

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Experimental program
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Effect test

Embodiment 1

[0029] 5 kg of pre-cooled fresh tea leaves (tea from Tiantai, Zhejiang) picked freshly picked are crushed to 10 mesh and put into the reaction kettle, and 2.5 kg of hawthorn leaf pure juice is added to make the pH of the reaction solution 5.0, and the unit volume per minute The reaction solution was passed into 1 unit volume of air, stirred and reacted at 30°C for 40 minutes, then separated from the solid and liquid, added 3 times the volume (supernatant) of 95% ethanol to the liquid phase, stirred for 20 minutes, and centrifuged to obtain the supernatant and Precipitation, passing the supernatant through D101 macroporous adsorption resin to obtain theaflavin solution. 0.75g of vitamin C is added, concentrated in a vacuum, and spray-freeze-dried to obtain a finished product. Wherein the theaflavin content is more than 65%.

Embodiment 2

[0031] Put 5kg of freshly picked and precooled fresh tea leaves into the reaction kettle after pulverizing them to 15 meshes, add 1.0kg of hawthorn leaf pure juice, make the pH of the reaction solution 5.5, and feed 1 unit volume of air per unit volume of the reaction solution per minute After stirring and reacting at 40°C for 30 minutes, the solid and liquid were separated, and 0.6 g of vitamin C was added to the supernatant, concentrated in a vacuum, and then sprayed and freeze-dried to obtain a finished product. Wherein the theaflavin content is more than 42%.

Embodiment 3

[0033] Put 5kg of freshly picked and precooled fresh tea leaves into the reaction kettle after pulverizing them to 20 mesh, add 5kg of pure lychee leaf juice, make the pH of the reaction solution 4.0, and feed 1 unit volume of air per unit volume of the reaction solution per minute , after stirring and reacting for 60 minutes under the condition of 30° C., solid-liquid separation, 2 times the volume (supernatant) of 95% ethanol was added to the supernatant, stirred for 40 minutes, centrifuged to obtain the supernatant and precipitation, and the supernatant The theaflavin solution is obtained through D101 macroporous adsorption resin. 1g of vitamin C is added, concentrated in a vacuum, and spray-freeze-dried to obtain a finished product. Wherein theaflavin content is more than 61%.

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Abstract

A preparation method of theaflavine belongs to agricultural product processing field, which relates to tea comprehensive processing. The invention resolves the problem of prior art as high cost in theaflavine preparation. The technical scheme comprises breaking fresh tea at low temperature, adding biological catalyst as plant leave juice, controlling the pH value of reaction liquid in the range of 4.0 to 6.0, feeding air at 25-50D EG C, mixing and reacting for 20-60min, separating solid and liquid after the reaction, feeding protecting agent into supernatant, concentrating at vacuum, directly atomizing, freezing and drying to obtain theaflavine product, or adding 95% alcohol of 1-3 powered volumes into supernatant, mixing for 20-40min, treating centrifugally to obtain supernatant and deposits, purifying the supernatant via macroporous adsorption resin, adding protecting agent, concentrating at vacuum, atomizing, freezing and drying to obtain theaflavine product. The preparation method of theaflavine confirms the stability of theaflavine and reduces production cost.

Description

1. Technical field [0001] The invention belongs to the field of agricultural product processing, and relates to deep processing of tea leaves, in particular to a preparation method of theaflavins. 2. Background technology [0002] At present, theaflavins are widely used in various fields such as medicines, health products, and food additives because of their high antioxidant capacity. Theaflavin is produced by using polyphenol oxidase in tea to catalyze the conversion of tea polyphenols in tea. Since it is expensive to obtain pure polyphenol oxidase, the enzyme is the key substance for the production of theaflavins. The content of polyphenol oxidase in tea is low, and the direct use of polyphenol oxidase in tea limits the production yield of theaflavins. [0003] On July 21, 1993, the China Patent Office announced a "tea pigment and its production method", the application number is 93110414.9, which is characterized in that tea leaves are directly oxidized under high tempe...

Claims

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Application Information

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IPC IPC(8): C07D311/62
Inventor 贾士儒张黎明史晓伟赵树欣周斌江建梅谭之磊
Owner FUJIAN XIANYANGYANG BIOTECH
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