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Theaflavin extraction and purification method

A purification method and theaflavin technology, applied in organic chemistry, fermentation, etc., can solve the problems of long separation time and high cost, and achieve the effects of fast leaching speed, low loss, and improved purity

Inactive Publication Date: 2011-02-16
西安三维生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The present invention provides a method for extracting and purifying theaflavins to overcome the problems of long separation time and high cost in the prior art

Method used

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  • Theaflavin extraction and purification method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 A method for extracting and purifying theaflavins, comprising the following steps in turn,

[0019] ①Fermentation: Mix green tea leaves and polyphenol oxidase at a mass ratio of 100:0.01 for oxidative fermentation. The temperature is controlled at 80°C and the time is controlled at 1 hour;

[0020] ②Extraction: Send the fermented green tea leaves into the continuous countercurrent equipment, with ethanol as the solvent, the temperature is 80°C, the extraction time is 0.5 hours, and the extract is ready for use;

[0021] ③Purification: use macroporous adsorption resin for purification, the type of macroporous adsorption resin is D101, gradient elution with ethanol and water.

Embodiment 2

[0022] Example 2 A method for extracting and purifying theaflavins, comprising the following steps in turn,

[0023] ① Fermentation: Mix green tea leaves: polyphenol oxidase at a mass ratio of 100: 0.1 for oxidative fermentation. The temperature is controlled at 20°C and the time is controlled at 12 hours;

[0024] ②Extraction: Send the fermented green tea leaves into continuous countercurrent equipment, acetone is used as the solvent, the temperature is 40°C, the extraction time is 3 hours, and the extraction solution is used for later use;

[0025] ③Purification: use macroporous adsorption resin for purification, macroporous adsorption resin D130, ethanol and water for gradient elution.

Embodiment 3

[0026] Example 3 A method for extracting and purifying theaflavins, comprising the following steps in turn,

[0027] ① Fermentation: Mix green tea leaves: polyphenol oxidase at a mass ratio of 100: 0.5 for oxidative fermentation. The temperature is controlled at 50°C and the time is controlled at 6 hours;

[0028] ②Extraction: Send the fermented green tea leaves into continuous countercurrent equipment, use ethyl acetate as the solvent, the temperature is 60°C, the extraction time is 2 hours, and the extract is ready for use;

[0029] ③Purification: use macroporous adsorption resin for purification, the macroporous adsorption resin is D101, ethanol and water for gradient elution.

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Abstract

The invention relates to the plant extraction technical field, in particular to a theaflavin extraction and purification method, which overcomes the defects of low product purity, high cost, low yield, small sample size and long separation time in theaflavin extraction in the prior art. The method comprises the following steps: (1) fermentation: mixing green tea with polyphenol oxidase based on the mass ratio of 100:0.01-0.1 for oxidative fermentation at the temperature of 20-80 DEG C for 1-12h; (2) extraction: transferring the fermented green tea into continuous countercurrent equipment for extraction at the temperature of 40-80 DEG C for 0.5-3h to obtain extracting solution for later use; and (3) purification: purifying with macroporous adsorbing resin, and performing gradient elution with ethanol and water. The method of the invention can help greatly save production time, effectively lower production cost and improve theaflavin purity, thus meeting the need of scientific research and production.

Description

technical field [0001] The invention relates to the technical field of plant extraction, in particular to a method for extracting and purifying theaflavins. Background technique [0002] Theaflavin (Theaflavin) is the main quality component of black tea, it was first discovered by Roberts E. A. Discovered by H, it is a general term for a class of compounds that are soluble in ethyl acetate and have a structure of polyphenolic hydroxybenzotropenone formed by the oxidation of polyphenols. The structure of theaflavins is as follows: [0003] [0004] The content of theaflavins in black tea is about 0.5% to 3%. Theaflavins are not only an important quality component of black tea, but also have a variety of pharmacological and health functions, such as lowering blood fat, anti-oxidation, anti-aging, anti-mutation, anti-cancer, etc., and are even superior to catechu in some functions white. The research and development of black tea theaflavins is another hot spot after tea ...

Claims

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Application Information

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IPC IPC(8): C12P17/16C07D311/62
Inventor 王玉民
Owner 西安三维生物技术有限公司
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