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Ultrasonic assisted process for extracting tea polyphenol in fresh tea leaves

A technology of fresh tea leaves and ultrasound, applied in the direction of organic chemistry, can solve the problems of high toxicity of organic solvents, technical difficulties, and high costs

Inactive Publication Date: 2012-12-26
滕昊天
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Tea polyphenols obtained by supercritical extraction have high purity but low productivity
And there are still some technical difficulties
[0007] In the traditional method of using water or organic solvent as the extractant, heat preservation and multiple extractions are required to obtain the final product during the leaching process, and this method is labor-intensive and time-consuming, and the organic solvent is highly toxic and costly. Extraction of tea polyphenols is easy to oxidize and deteriorate

Method used

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  • Ultrasonic assisted process for extracting tea polyphenol in fresh tea leaves
  • Ultrasonic assisted process for extracting tea polyphenol in fresh tea leaves
  • Ultrasonic assisted process for extracting tea polyphenol in fresh tea leaves

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Embodiment Construction

[0020] Conventional high-temperature extraction will cause a large loss of volatile aroma components in tea and the entry and exit of various turbidity-promoting substances, which will adversely affect the quality of tea beverages. Tea polyphenols are the main components that determine the quality of tea soup, the main factor that affects the taste of tea soup, and the active ingredients that constitute the concentration and astringency of tea soup. Ultrasonic extraction can promote the entry and exit of free aroma and aroma precursor substances in tea, and can still achieve a high extraction rate under relatively low temperature conditions.

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Abstract

The invention provides an ultrasonic assisted process for extracting tea polyphenol in fresh tea leaves, and belongs to the process for extracting tea polyphenol in fresh tea leaves. The process comprises the steps of: weighing quantitative fresh tea leaves and placing the fresh tea leaves in a container; adding a certain amount of solvent; immersing the fresh tea leaves for a while; and extracting the fresh tea leaves in a microwave ultrasonic coupling dynamic countercurrent extraction machine.

Description

technical field [0001] The invention belongs to the technique for extracting tea polyphenols in fresh tea leaves. Background technique [0002] As one of the three major non-alcoholic beverages in the world, tea is deeply loved by people from all over the world. Tea polyphenols (Tea Polyphones) is a general term for polyphenolic compounds isolated and purified from natural tea leaves, and its antioxidant activity is higher than that of general phenolic or monophenolic hydroxyl antioxidants. Tea polyphenols are composed of epicatechin, epigallocatechin and their gallic acids, etc., and the content in dry tea products is generally 20%-30%. Because tea polyphenols not only have the functions of anti-oxidation, anti-aging, anti-radiation, lowering blood sugar and blood lipids, and trapping free radicals in the body, but also can prevent and delay the oxidation process of food, inhibit bacteria, preserve health care, and improve the stability and quality of food. Extend the sto...

Claims

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Application Information

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IPC IPC(8): C07G99/00
Inventor 滕昊天
Owner 滕昊天
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