Method for extracting tea polyphenol from glede tea

Abstract

The invention relates to a method for extracting tea polyphenol from glede tea, comprising the following process flows: glede tea is dried and crushed, and is screened by a 60-mesh sieve, refluxed and extracted by 80% ethanol, and pH is adjusted to be 2; then glede tea is treated by high-speed centrifugation, supernatant fluid treatment, polyamide absorption, elution, concentration, refrigeration and drying in vacuum, so as to obtain pure tea polyphenol. 80% ethanol is used to crudely extract the tea polyphenol of glede tea, and extraction rate is relatively higher than hot-water extraction rate; the pH of crude extract is adjusted to be 2, and pigment, caffeine and large-molecule substance are separated in advance by high-speed centrifugation; de-ionized water is used to adjust the concentration of the supernatant fluid to ensure low ethanol content in the supernatant fluid, which is convenient for follow-up 80% ethanol to elute tea polyphenol; polyamide has strong adsorbability to tea polyphenol, and has low cost and easy regeneration; the elution rate of 80% ethanol which is used as main eluent can reach 97.2%, and ethanol has no pollution and is safe and easy to recover. The method has simple technical process and high tea polyphenol extraction rate, and EGCG content in the pure product is higher than that in common green tea. The method has the advantages of low production cost and low energy consumption.

Description

technical field

[0001] The invention relates to a method for extracting tea polyphenols from eagle tea. Background technique

[0002] Eagle tea, also known as "white tea", is a plant substitute tea that has been drunk by ethnic minorities in southern my country for a long time. It is rich in resources in the southern Anhui mountainous area (Ningguo) and has a long history of folk drinking. Eagle tea is made from the young shoots and leaves of Litseacoreana Levl.Var.Lanuginose, a plant of the genus Lauraceae, and is made by a simple process (steaming or boiling water blanching and then drying or roasting). The finished drink has the functions of detoxifying and reducing swelling, improving eyesight, improving thinking, relieving exterior and preventing heatstroke, and has no toxic and side effects. It is a plant with the same origin as medicine and food. Tea polyphenols are not only a new type of natural antioxidant, but also have obvious pharmacological functions such as an...

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