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,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example one:

[0013] Wash and drain 1000g of tea powder and place it in a container, add 100mL of 50% ethanol solution, microwave irradiation power of 320W for 18S, filter to remove the tea powder, repeat the above treatment twice, combine the filtrate, and distill the filtrate After removing the ethanol solvent, the powder obtained by drying is 195g of tea polyphenol. It was determined that the yield of tea polyphenols was 19.5% and the purity was 92.7%.

Example Embodiment

[0014] Embodiment two:

[0015] Wash and drain 1000g of the tea powder and place it in a container, add 110 mL of 50% ethanol solution, microwave irradiation with a microwave power of 320W for 20S, filter to remove the tea powder, repeat the above treatment twice, combine the filtrate, and distill the filtrate After removing the ethanol solvent, the powder obtained by drying is 191g of tea polyphenol. It was determined that the 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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