A method for preparing tea polysaccharides by microbial step-by-step solid-state fermentation

A technology of solid-state fermentation and tea polysaccharides, applied in the field of food nutritional active substances processing, can solve the problems of easy pollution of the environment, increase of production costs, low extraction rate of water extraction, etc., and achieve high extraction rate, free radical scavenging, and high purity Effect

Active Publication Date: 2017-01-04
QINGDAO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the extraction process of tea polysaccharides mostly adopts the water extraction method, and the organic solvent is used to degrease before extraction, which not only increases the production cost, but also easily pollutes the environment
In addition, the extraction rate of the water extraction method is low. Although some processes have added ultrasonic or microwave assisted extraction, the extraction effect is still unsatisfactory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Low-grade green tea is pulverized through a 200-mesh sieve, and the sieve is taken as a raw material, and a nutrient salt solution (1L volume containing 0.52% (NH 4 ) 2 SO 4 , 0.48% KH 2 PO 4 , 0.8% urea, 1.2% glucose), sterilized at 121°C for 15min, with low-grade green tea powder: Aspergillus oryzae (10 8 Aspergillus oryzae / ml)=1:0.3 (g / ml) ratio inoculates the aspergillus oryzae that bacterial age is 72h, carries out the first step static fermentation 36h at 30 ℃, after fermentation finishes, with low-grade green tea powder: lactic acid bacteria (10 8 1 lactic acid bacteria / ml)=1:0.2 (g / ml) into the lactic acid bacteria with a bacterial age of 12h, and carry out the second step of static fermentation for 42h at 40°C. After the fermentation, add 4.5 times the amount of low-grade green tea powder Water, leached in a constant temperature water bath at 48°C for 4.5h, centrifuged at 6000r / min for 25min, and retained the supernatant; the supernatant was passed through...

Embodiment 2

[0016] The thick old green tea is pulverized through a 200-mesh sieve, and the under-sieve is taken as a raw material, and a nutrient salt solution is added to the thick old green tea powder (1L volume contains 0.52% (NH 4 ) 2 SO 4 , 0.48% KH 2 PO 4 , 0.8% urea, 1.2% glucose), sterilized at 121°C for 15min, with thick old green tea powder: brewer's yeast (10 8 Brewer's yeast / ml)=1:0.4 (g / ml) ratio inserts the brewer's yeast that the bacterial age is 36h, carries out the first step static fermentation 36h at 30 ℃, after fermentation finishes, with thick old green tea powder: Bacillus subtilis (10 8 Bacillus subtilis / ml)=1:0.1 (g / ml) ratio inoculation bacterial age is the subtilis bacillus of 24h, carries out the second step static fermentation 42h at 40 ℃, after fermentation finishes, add 4.5 times The water of coarse old green tea powder was leached in a constant temperature water bath at 55°C for 6h, centrifuged at 6000r / min for 25min, and the supernatant was retained; ...

Embodiment 3

[0018] The tea meal is pulverized through a 200-mesh sieve, and the under-sieve is taken as a raw material, and a nutrient salt solution (1L volume containing 0.52% (NH 4 ) 2 SO 4 , 0.48% KH 2 PO 4 , 0.8% urea, 1.2% glucose), sterilized at 121°C for 15min, with tea meal powder: Aspergillus oryzae (10 8 Aspergillus oryzae / ml)=1:0.2 (g / ml) ratio inoculates the aspergillus oryzae that bacterial age is 84h, carries out the first step static fermentation 36h at 30 ℃, after fermentation finishes, with tea meal powder: lactic acid bacteria (10 8Lactobacillus / ml) = 1:0.1 (g / ml) into the lactic acid bacteria with a bacterial age of 15h, and carry out the second step of static fermentation for 42h at 40°C. After the fermentation, add 4.5 times the amount of tea meal powder Water, leached in a constant temperature water bath at 45°C for 3h, centrifuged at 6000r / min for 25min, and retained the supernatant; the supernatant was passed through a polysulfone hollow fiber ultrafiltration ...

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PUM

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Abstract

The invention discloses a method for preparing tea polysaccharide by step-by-step micro-organism solid-state fermentation. The method comprises the following steps of: inoculating tea leaf powder or tea meal powder with strains, and carrying out step-by-step solid-state fermentation, constant-temperature water extraction and centrifugation; and then carrying out ultrafiltration membrane separation, concentration, ethanol precipitation, centrifugation and freeze-drying to obtain tea polysaccharide. The difference between the method disclosed by the invention and the existing water extraction method lies in that in the method disclosed by the invention, various macromolecular substances in tea leaf cells are hydrolyzed by virtue of the various enzyme systems (protease, lipase, amylase, cellulose, phytase and the like) generated in micro-organism growth and reproduction, thus contributing to extraction of tea polysaccharide, and the method provided by the invention is moderate in preparation conditions, simple in process, environment-friendly and high in the yield of tea polysaccharide; moreover, the purity and activity of tea polysaccharide are high. According to the method disclosed by the invention, low-grade tea, coarse and old tea and tea meal are used as raw materials, thus realizing high-value utilization of resources. The tea polysaccharide prepared by the method disclosed by the invention has the functional activities of resisting oxidization and radiation, and reducing blood sugar, and is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing tea polysaccharides through step-by-step solid-state fermentation by microorganisms, and belongs to the field of processing food nutritional active substances. Background technique [0002] Tea is a plant of the genus Camellia Theaceae, which has rich nutritional value and medicinal value. The extraction and health care functions of its active substances theanine, polyphenols and flavonoids have been studied in depth, but the research on tea polysaccharides has not. Lack of due attention. Tea polysaccharide has the functions of lowering blood sugar, lowering blood fat, anticoagulation, preventing cardiovascular and cerebrovascular diseases, enhancing body immunity, and anti-radiation. There has been a folk saying in our country that drinking thick and old tea can treat diabetes. Tea polysaccharides exist in tea cells. Since the surface of tea cells is surrounded by lipids, degreasing solvents such as me...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/04C12R1/69C12R1/865C12R1/125C12R1/225
Inventor 齐宏涛
Owner QINGDAO UNIV
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