Ultrasonic supercritical combined extraction technology for tea polyphenol

A technology for combined extraction and tea polyphenols, which is applied in the field of ultrasonic supercritical combined extraction of tea polyphenols, can solve the problems of inability to guarantee the extraction efficiency of tea polyphenols, residues, and low degree of extraction of effective components of tea polyphenols.

Active Publication Date: 2014-04-09
福建第三方点评信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, tea polyphenols are mostly extracted by soaking in hot water or obtained by organic solvents, but these methods have certain limitations. On the one hand, the extraction degree of the active ingredients of tea polyphenols is not high, and on the other hand, some harmful substances are introduced into the body. Harmful components remain, and with the advancement of biological extraction technology, the development of supercritical technology has become more and more important in the extraction of biologically effective components. Some scholars have also tried to introduce supercritical technology into tea polyphenols extraction, but due to the tea cell structure, Even if supercritical technology is used, the extraction efficiency of tea polyphenols cannot be guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] This embodiment discloses a process for ultrasonic supercritical combined extraction of tea polyphenols, which is carried out according to the following steps:

[0017] 1) Dry the fresh tea leaves to form dry tea leaves. After selecting the selected tea leaves, the remaining tea powder is preliminarily crushed to 60 mesh. Mix 5kg of tea powder with 50kg of hot water and place in a vacuum high Fully homogenize in a shearing homogenizer to obtain a water paste slurry. In order to increase the leaching rate, heat the water paste slurry to 40°C.

[0018] 2) Perform high-power microwave blasting treatment on the water paste slurry. Microwave has high frequency and volatility, and can break the cells by acting on the polar molecules in tea cells; microwave adopts high-power microwave generator, working The power is 800W, and the microwave time is 6min.

[0019] 3) High power density ultrasonic treatment is performed on the water paste slurry. The mechanical pulverization fun...

Embodiment 2

[0023] The difference between embodiment 2 and embodiment 1 is that tea polyphenols are only extracted by ultrasonic technology, and its specific steps are as follows:

[0024] 1) Dry the fresh tea leaves to form dry tea leaves. After selecting the selected tea leaves, the remaining tea powder is preliminarily crushed to 60 mesh. Mix 5kg of tea powder with 50kg of hot water and place in a vacuum high Fully homogenize in a shearing homogenizer to obtain a water paste slurry. In order to increase the leaching rate, heat the water paste slurry to 40°C.

[0025] 2) Perform high-power microwave blasting treatment on the water paste slurry. Microwave has high frequency and volatility, and can break the cells by acting on the polar molecules in tea cells; microwave adopts high-power microwave generator, working The power is 800W, and the microwave time is 6min.

[0026] 3) High power density ultrasonic treatment is performed on the water paste slurry. The mechanical pulverization fu...

Embodiment 3

[0029] The difference between this embodiment and embodiment 1 is that only through CO 2 Tea polyphenols are extracted by supercritical technology, which is specifically carried out according to the following steps:

[0030] 1) Dry the fresh tea leaves to form dry tea leaves. After selecting the selected tea leaves, the remaining tea powder is preliminarily crushed to 60 mesh. Mix 5kg of tea powder with 50kg of hot water and place in a vacuum high Fully homogenize in a shearing homogenizer to obtain a water paste slurry.

[0031] 2) In order to obtain better tea polyphenols and ensure the extraction rate of tea polyphenols, pass the water paste slurry through supercritical CO 2 Tea polyphenols extraction and decaffeination treatment were carried out. The temperature of the supercritical extraction process was 50° C., the pressure was 25 MPa, and the extraction time was 1 h.

[0032] 3) After obtaining the tea polyphenol solution, use the biofilm system to concentrate the obt...

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Abstract

The invention discloses an ultrasonic supercritical combined extraction technology for tea polyphenol. The ultrasonic supercritical combined extraction technology mainly comprises the following steps: 1, crushing tea leaves to form paste syrup; 2, processing the syrup by adopting an ultrasonic wave with high power density; 3, extracting high-purity tea polyphenol by supercritical CO2; and 4, settling by mist spray in a high-temperature room, so as to form the high-purity tea polyphenol. The tea polyphenol is extracted by adopting the technology, so that the extraction rate of the tea polyphenol can be greatly increased, meanwhile, the extraction time is greatly shortened, application of energy is reduced, the value of tea dust is developed, and thus the ultrasonic supercritical combined extraction technology has good environment-friendly significance and economic significance.

Description

technical field [0001] The invention relates to a high-efficiency extraction process for effective components of tea leaves, in particular to an ultrasonic supercritical combined extraction process for tea polyphenols. Background technique [0002] The development of modern biochemical technology has promoted the further study of tea, and the research results continue to show that tea, as one of the three major beverages in the world, contains a variety of ingredients that are of great significance to human health. [0003] Studies have shown that tea polyphenols can be used as a food additive, which not only improves the taste of food, but also has a certain health care effect on the human body, which can be obtained in large quantities from tea. Tea polyphenols is the general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols, and phenolic acids. Among them, flavanols (catechins) are the most important. Tea polyphenols, also known as te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18
Inventor 周萍
Owner 福建第三方点评信息咨询有限公司
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