Process for extracting theaflavin product

A theaflavin and process technology, which is applied in the field of theaflavin product extraction process, can solve problems such as low yield and excessive oxidation of products, and achieve the effects of improving catalytic effect, high product specifications, and improving effective utilization

Active Publication Date: 2011-11-23
HANGZHOU TEA RES INST CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problem of excessive oxidation and low yield of the product caused by uncontrolled series of reactions in the current in vitro enzymatic oxidation preparation method of theaflavin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (a) Preparation of substrate solution: prepare 500 mL of tea polyphenol substrate solution with a mass concentration of 3.5% using citric acid-disodium hydrogen phosphate buffer solution with pH=5;

[0030] (b) Enzyme catalyst preparation: Take 320 g of withered fresh tea leaves that have been frozen at -6°C and grind them for 1 to 2 minutes, add 500 mL of the same citric acid-disodium hydrogen phosphate buffer solution as in step (a) to homogenize and release the enzyme , the enzyme catalyst was obtained, and the enzyme catalyst was placed in a 4°C refrigerator for use;

[0031] (c) Fermentation preparation: Add 1000 mL of ethyl acetate and the enzyme catalyst prepared in step (b) into the temperature-controlled bioreactor, the reaction temperature is 30°C, the substrate is fed continuously, and the flow rate of the substrate is 55 mL / min. The pure oxygen feed rate is 0.6L / min for aerobic fermentation;

[0032] (d) Ester phase separation: Stir at a speed of 360r / min, re...

Embodiment 2

[0038] (a) Substrate solution preparation: 750 mL of tea polyphenol substrate solution with a mass concentration of 2% was prepared with pH 4 citric acid-disodium hydrogen phosphate buffer solution;

[0039] (b) Enzyme catalyst preparation: Take 480 g of withered fresh tea leaves that have been frozen at -2°C and grind them, add 750 mL of the same citric acid-disodium hydrogen phosphate buffer solution as in step (a) to homogenate and release the enzyme to obtain the enzyme catalyst , the enzyme catalyst is placed in an environment of 20°C for use;

[0040] (c) Fermentation preparation: Add 1500 mL of ethyl acetate and the enzyme catalyst prepared in step (b) into the temperature-controlled bioreactor, the reaction temperature is 25°C, the substrate is fed continuously, and the flow rate of the substrate is 30 mL / min. The pure oxygen feed rate is 0.2L / min for aerobic fermentation;

[0041] (d) Ester phase separation: Stir at 360r / min, react for 30min, collect the reaction sol...

Embodiment 3

[0047] (a) Substrate solution preparation: prepare 1000 mL of tea polyphenol substrate solution with a mass concentration of 5% using citric acid-disodium hydrogen phosphate buffer solution at pH 6;

[0048] (b) Enzyme catalyst preparation: take 640 g of frozen withered fresh tea leaves, grind them, add 1000 mL of the same citric acid-disodium hydrogen phosphate buffer solution as in step (a) to homogenate and release the enzyme, and obtain the enzyme catalyst, enzyme catalyst Store in a 0°C refrigerator for later use;

[0049] (c) Fermentation preparation: Add 2000 mL of ethyl acetate and the enzyme catalyst prepared in step (b) into the temperature-controlled bioreactor, the reaction temperature is 30°C, the substrate solution is fed continuously, and the flow rate of the substrate is 80 mL / min , pure oxygen feed rate 1.0L / min for aerobic fermentation;

[0050] (d) Ester phase separation: Stir at 360r / min, react for 60min, collect the reaction solution in step (c), filter o...

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Abstract

The invention discloses a process for extracting a theaflavin product, and relates to the technical field of the deep processing of tea products. In order to solve the problems of excessive oxidization and low yield caused by the uncontrolled consecutive reaction in traditional in-vitro enzymatic oxidization process for the preparation of theaflavin, the invention provides the process for extracting the theaflavin product, which comprises the following steps of: (a) the preparation of a substrate solution; (b) the preparation of an enzymatic catalyst; (c) the preparation of fermentation; (d) the separation of an ester phase; (e) the concentration and phase inversion; and (f) drying. When the process is adopted, the process control of the fermentation process is realized, the conversion rate and specification of the theaflavin product are improved, and the process cost for the follow-up refining and purification is reduced.

Description

technical field [0001] The invention relates to the technical field of deep processing of tea products, in particular to a process for extracting theaflavins. Background technique [0002] Theaflavin is a highly active dimer with a benzotropolone structure formed by oxidative polymerization of catechins during black tea processing. It is a symbolic substance of the quality of traditional black tea, accounting for 0.3% of the dry weight of black tea~ 2.0%. It was first discovered in 1957 by Roberts E.A.H. Studies have confirmed that there are nineteen components of theaflavins, including theaflavins (TF), theaflavins-3-gallate (TF-3-G), theaflavins-3,3'-bigallate Ester (TF-D-G) and theaflavin-3'-gallate (TF-3'-G) are the four main theaflavin monomers. The purified product of theaflavin is orange-yellow needle crystal, melting point 237~240℃, easily soluble in water, methanol, ethanol, acetone, n-butanol and ethyl acetate, hardly soluble in ether, insoluble in chloroform an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/16
Inventor 孔俊豪杨秀芳张士康涂云飞陈小强孙庆磊
Owner HANGZHOU TEA RES INST CHINA COOP
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