Tea extract-phytosomes composite and preparation method thereof

A technology of tea extract and phospholipid complex, applied in tea extraction, food preparation, food science, etc., can solve the problems of limiting human physiological activity, reducing bioavailability, poor stability, etc.

Inactive Publication Date: 2009-10-14
SHANGHAI JIAODA ONLLY CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Tea extract mainly contains active ingredients tea polyphenols, which have unique anti-oxidation and anti-lipid peroxidation properties, but because tea polyphenols have polyphenolic hydroxyl groups, they are highly polar substances, easily soluble in water, and difficult to dissolve in Oil, which limits its application in oil products and plays a better role in human physiological activity
In addition, because tea po

Method used

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  • Tea extract-phytosomes composite and preparation method thereof
  • Tea extract-phytosomes composite and preparation method thereof
  • Tea extract-phytosomes composite and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Put 15 grams of soybean lecithin into a three-necked flask, add 200 ml of chloroform and stir at room temperature to dissolve, gradually add 10 grams of TE (total catechin content 80%) while stirring, gradually heat up to 40 ° C, stir for 2 hours, and then stir While gradually adding 20 ml of absolute ethanol, the solution was clarified after continuing to stir for 2 hours. The solvent is recovered by filtration and vacuum-dried to obtain the tea extract phospholipid complex (TE-ph) product.

Embodiment 2

[0082] Take 16 grams of lecithin and put it in a three-necked flask, add 350 ml of petroleum ether and stir to dissolve at room temperature. Another 10 grams of TE (total catechin content 80%) was gradually added to the petroleum ether phospholipid solution, and the temperature was gradually raised to 40 ° C. After stirring for 2 hours, 20 ml of absolute ethanol was gradually added while stirring, and the solution was clarified after continuing to stir for 1 hour. . The solvent was recovered by filtration and dried in vacuum to obtain the TE-ph product.

Embodiment 3

[0084] Get 45 grams of soybean lecithin and put it in a three-necked flask, add 900 ml of chloroform and stir to dissolve at room temperature. Another 27 grams of TE (total catechin content 50%) was gradually added to the chloroform phospholipid solution while stirring, and the temperature was gradually raised to 60°C. After stirring for 2 hours, 50ml of absolute ethanol was gradually added while stirring, and the stirring was continued at 40°C The solution was clear after 2 hours. The solvent was recovered by filtration and dried in vacuum to obtain the TE-ph product.

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PUM

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Abstract

The invention relates to a tea extract (TE)-phytosomes (ph) composite and a preparation method thereof. The composite takes TE and ph as raw materials. By means of ph encapsulation of the TE, the physical and chemical properties of the TE are changed and the antioxygenic property of the TE in different environments is maintained or enhanced. The invention takes advantage of the ph encapsulation of the TE to change the physical and the chemical properties of the TE and maintain or enhance the antioxygenic property of the TE in different environments, thereby expanding the application approach of the TE and enhancing the functions of the TE in certain environments.

Description

Technical field: [0001] The invention relates to a tea extract (TE)-phospholipid (phytosomes, ph) complex (TE-ph) and a preparation method thereof. Background technique: [0002] Tea extract mainly contains active ingredients tea polyphenols, which have unique anti-oxidation and anti-lipid peroxidation properties, but because tea polyphenols have polyphenolic hydroxyl groups, they are highly polar substances, easily soluble in water, and difficult to dissolve in oil, which limits its application in oil products and plays a better role in human physiological activity. In addition, because tea polyphenols have a strong bitter taste and poor stability during use, especially in an alkaline environment, they are easily oxidized and lose their unique antioxidant effects, which further limits their use. Widely used in food. Furthermore, due to the strong water solubility of tea polyphenol molecules, it is difficult to absorb and utilize them in the living body, which greatly redu...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23L1/30A23L33/105
Inventor 邵卫樑杭晓敏张蔚
Owner SHANGHAI JIAODA ONLLY CO LTD
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