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Preparation method of tea polyphenol

A technology for tea polyphenols and tea powder, which is applied in the field of preparation of tea polyphenols, can solve the problems of easy oxidative deterioration of tea polyphenols, time-consuming and troublesome operation, large solvent consumption, etc., and achieves shortened extraction time, energy saving, and extraction efficiency. high effect

Inactive Publication Date: 2015-02-18
XIAN MIYI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this method are time-consuming and troublesome operation, large solvent consumption, high toxicity, high cost, low extraction rate, extraction at high temperature, and tea polyphenols are easy to oxidize and deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Wash 1000g of tea leaves, drain and put them in a container, add 100mL of 50% ethanol solution, microwave treatment for 18S with microwave irradiation power of 320W, filter and remove tea leaves, repeat the above treatment twice, combine the filtrates, and distill the filtrates Remove the ethanol solvent and dry to obtain a powder that is 195g of tea polyphenols. After determination, the product yield of tea polyphenols was 19.5%, and the purity was 92.7%.

Embodiment 2

[0015] Wash and drain 1000g of tea leaves, put them in a container, add 110mL of 50% ethanol solution, microwave for 20 seconds with a microwave irradiation power of 320W, filter and remove tea leaves, repeat the above treatment twice, combine the filtrates, and distill the filtrates The ethanol solvent was removed, and the dried powder was 191g of tea polyphenols. After determination, the product yield of tea polyphenols was 19.1%, and the purity was 92.5%.

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PUM

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Abstract

The invention relates to a preparation method of tea polyphenol, and belongs to fields of food additives, in particular to an antioxidant and a preparation method thereof. The method comprises the following steps: washing and draining off tea dust, laying the tea dust into a container, feeding ethyl alcohol with certain concentration into the container according to certain ratio of a material to a solvent, performing microwave processing on the tea dust, filtering to remove the tea dust, repeating the processes twice, combining the filtrates, distilling the filtrates to remove an ethanol solvent, and drying the filtrates, so as to obtain powder which is tea polyphenol. According to the method, the yield of tea polyphenol is 19.7 percent, the purity is 92.7 percent, and the method has the characteristics of rapidness, safety, simple technology, high operability, high yield of products, high quality and the like.

Description

technical field [0001] The invention relates to a preparation method of tea polyphenols, and belongs to the field of food additives, especially antioxidants and preparation methods thereof. Background technique [0002] Tea polyphenols is a general term for polyphenolic compounds isolated and purified from natural plant tea leaves. It is a new type of non-toxic natural food antioxidant, and its antioxidant activity is higher than that of general non-phenolic or monophenolic hydroxyl antioxidants. Tea polyphenols are composed of epicatechin, epigallocatechin and their gallic acid esters, etc., and the content in dry tea leaves is generally about 20%. Because tea polyphenols have various properties such as anti-oxidation, anti-aging, anti-radiation, lowering blood sugar and blood lipids, and trapping free radicals in the body, many additives in food, such as citric acid and malic acid, have synergistic effects on their antioxidant activity. Therefore, the application prospect...

Claims

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Application Information

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IPC IPC(8): C07G99/00A23L3/3472
Inventor 李勇刘文斌
Owner XIAN MIYI BIOTECH
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