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Method for extracting coffee polyphenols from coffee bean

A technology for coffee beans and coffee, which is applied in pharmaceutical formulations, medical preparations containing active ingredients, antidote and other directions, can solve the problems of low yield of coffee polyphenols, low product purity, and no separation and purification, and achieve production costs. Low, high purity, easy to operate effect

Active Publication Date: 2014-06-11
WUHAN GOLD PURPLE BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, there are not many reports about extracting coffee polyphenols from coffee. The current method is usually to extract coffee beans with a solvent and then directly concentrate and dry them. The yield of coffee polyphenols extracted by this method is very low. And because there is no separation and purification, the purity of the product is not high, and the crude extract with very low polyphenol content is simply obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for extracting polyphenols from coffee beans, comprising the following steps:

[0019] (1) Extraction: After crushing 1Kg of coffee beans into coarse powder, reflux extraction with 10Kg of 70% ethanol, the extraction time is 2 hours, the extraction temperature is 70°C, and the number of extractions is 2 times. Soak for 2 hours and combine the extracts;

[0020] (2) Refining and purification: the extract is firstly filtered with a polyethylene microporous filter tube, and then finely filtered with a cellulose acetate filter membrane with a pore size of 0.45um to collect the filtrate;

[0021] (3) Concentration and drying: the ethanol is recovered from the filtrate until it has no alcohol smell, and then concentrated in vacuum to an extract with a relative density of 1.20, and then spray-dried.

Embodiment 2

[0023] A method for extracting polyphenols from coffee beans, comprising the following steps:

[0024] (1) Extraction: After crushing 1Kg of coffee beans into coarse powder, reflux extraction with 5Kg of 80% ethanol, the extraction time is 1 hour, the extraction temperature is 50°C, and the number of extractions is 3 times. Soak for 1 hour and combine the extracts;

[0025] (2) Refining and purification: the extract is firstly filtered with a polyethylene microporous filter tube, and then finely filtered with a cellulose acetate filter membrane with a pore size of 0.3um to collect the filtrate;

[0026] (3) Concentration and drying: the ethanol is recovered from the filtrate until it has no alcohol smell, then concentrated in vacuum to an extract with a relative density of 1.30, and dried under reduced pressure.

Embodiment 3

[0028] A method for extracting polyphenols from coffee beans, comprising the following steps:

[0029] (1) Extraction: After crushing 1Kg of coffee beans into coarse powder, reflux extraction with 25Kg of 60% ethanol. The extraction time is 3 hours, the extraction temperature is 80°C, and the number of extractions is 2 times. Before the first extraction, the temperature is 60°C Soak for 3 hours and combine the extracts;

[0030] (2) Refining and purification: the extract is firstly filtered with a polyethylene microporous filter tube, and then finely filtered with a cellulose acetate filter membrane with a pore size of 0.6um to collect the filtrate;

[0031] (3) Concentration and drying: the ethanol is recovered from the filtrate until it has no alcohol smell, and then concentrated in vacuum to an extract with a relative density of 1.20, and then spray-dried.

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PUM

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Abstract

The invention discloses a method for extracting coffee polyphenols from coffee bean. The method comprises the steps of extraction, refining and purification, concentration and drying. The extraction step comprises the steps of warm-soaking for 1-3 h, and reflux-extracting with 5-25 weight times of 60-80% ethanol at 50-80 DEG C for 2-3 times each for 1-3 h. The extract has high coffee polyphenols yield and content. The method has the merits of convenient operation, low production cost, and suitability for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of coffee deep processing, and in particular relates to a method for extracting coffee polyphenols from coffee beans. Background technique [0002] Coffee is one of the most consumed beverages in the world. Coffee beans contain nutrients and non-nutritional ingredients, and the corresponding health functions and pharmacological effects have been confirmed. In particular, polyphenolic compounds, a large number of non-nutrient components contained in coffee beans, have become the focus of attention in the field of international natural medicine. Polyphenolic compounds in coffee beans account for 0.2%-10% of the dry weight of coffee beans. These substances have anti-oxidation, anti-free radical, anti-virus and other effects. They can not only be used as medicines, but also important medicinal ingredients in food and beverages. In addition, as phenolic antioxidants, they are also expected to become good natural ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/74A61P39/06A61P31/12A23L1/30
Inventor 林如文詹康林
Owner WUHAN GOLD PURPLE BIOLOGICAL TECH