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Fat-soluble tea polyphenol preparation method

A fat-soluble tea polyphenol and tea polyphenol technology, which can be applied in food preparation, medical preparations with inactive ingredients, and pharmaceutical formulations, etc., can solve the problems of highly toxic solvents, high cost of enzymes, low enzymatic hydrolysis efficiency, etc. The effect of shortening the reaction time and improving the lipid solubility of the product

Active Publication Date: 2015-10-28
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there are still some defects in enzymatic modification at present, such as low enzymatic hydrolysis efficiency, high cost of enzymes used, long reaction time, up to 8-24h, and excessive use of organic solvents such as acetone and chloroform to improve the reaction effect , the amount used is often more than 500 times the original amount, and they are all highly toxic solvents

Method used

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  • Fat-soluble tea polyphenol preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Take tea polyphenols, add ethyl acetate, mix well, add lipase and protease, and finally add disodium hydrogen phosphate-sodium dihydrogen phosphate buffer to obtain a reaction solution;

[0024] (2) Microwave radiation was carried out to the above reaction solution, and the reaction was carried out at a temperature of 35° C. for 10 minutes;

[0025] (3) After the reaction is finished, add water to remove water-soluble impurities, stand to separate layers, take the ethyl acetate layer, distill under reduced pressure, and vacuum freeze-dry to obtain the product.

[0026] In step (1), ethyl acetate is food-grade ethyl acetate, and its addition is that every gram of tea polyphenols adds ethyl acetate 300ml.

[0027] In step (1), the mass ratio of the total mass of lipase and protease to tea polyphenol is 0.0625:1, wherein the mass of lipase accounts for 20% of the total mass.

[0028] In step (1), the amount of disodium hydrogen phosphate-sodium dihydrogen phosphate bu...

Embodiment 2

[0032] (1) Take tea polyphenols, add ethyl acetate, mix well, add lipase and protease, and finally add disodium hydrogen phosphate-sodium dihydrogen phosphate buffer to obtain a reaction solution;

[0033] (2) Microwave radiation was carried out to the above reaction solution, and the reaction was carried out at a temperature of 45° C. for 20 minutes;

[0034] (3) After the reaction is finished, add water to remove water-soluble impurities, stand to separate layers, take the ethyl acetate layer, distill under reduced pressure, and vacuum freeze-dry to obtain the product.

[0035] In step (1), ethyl acetate is food-grade ethyl acetate, and its addition is that every gram of tea polyphenols adds 400ml of ethyl acetate.

[0036] In step (1), the mass ratio of the total mass of lipase and protease to tea polyphenol is 0.1875:1, wherein the mass of lipase accounts for 50% of the total mass.

[0037] In step (1), the amount of disodium hydrogen phosphate-sodium dihydrogen phosphate...

Embodiment 3

[0041] (1) Take tea polyphenols, add ethyl acetate, mix well, add lipase and protease, and finally add disodium hydrogen phosphate-sodium dihydrogen phosphate buffer to obtain a reaction solution;

[0042] (2) Microwave radiation was carried out to the above reaction solution, and the reaction was carried out at a temperature of 40° C. for 15 minutes;

[0043] (3) After the reaction is finished, add water to remove water-soluble impurities, stand to separate layers, take the ethyl acetate layer, distill under reduced pressure, and vacuum freeze-dry to obtain the product.

[0044] In step (1), ethyl acetate is food-grade ethyl acetate, and its addition is that every gram of tea polyphenols adds ethyl acetate 350ml.

[0045] In step (1), the mass ratio of the total mass of lipase and protease to tea polyphenol is 0.125:1, wherein the mass of lipase accounts for 35% of the total mass.

[0046] In step (1), the amount of disodium hydrogen phosphate-sodium dihydrogen phosphate buf...

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Abstract

The invention provides a fat-soluble tea polyphenol preparation method. The method comprises the following steps: 1, taking tea polyphenol, adding ethyl acetate, uniformly mixing, adding lipase and protease, and adding a disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution to obtain a reaction solution; 2, carrying out microwave radiation on the reaction solution, and reacting at a temperature of 35-45DEG C for 10-20min; and 3, adding water after the reaction ends to remove water-soluble impurities, standing for layering, taking the obtained ethyl acetate layer, carrying out reduced pressure distillation, and carrying out vacuum freeze-drying to obtain fat-soluble tea polyphenol. Compared with the prior art, the method adopting a microwave radiation-enzyme coupling catalysis technology to prepare the fat-soluble tea polyphenol has the advantages of avoiding of use of a large amount of severely toxic organic solvents, great shortening of the reaction time, and great improvement of the fat solubility of tea polyphenol.

Description

technical field [0001] The invention relates to a method for preparing fat-soluble tea polyphenols, which belongs to the technical field of tea polyphenol modification. Background technique [0002] The solubility of tea polyphenols in oils and fats is small, but it shows high solubility in water, which greatly limits its application in lipid products, especially as an antioxidant for refined edible oils. Reach the effective antioxidant concentration, the antioxidant performance can not achieve the expected effect. Moreover, in a physiological environment, the stability of tea polyphenols is poor, and the concentration that can be effectively used is low, resulting in low bioavailability in the body, which greatly limits the use of tea polyphenols as a natural antioxidant in the food and pharmaceutical industries. potential applications. [0003] The current research on the modification of tea polyphenols mainly includes physical methods and molecular modification methods ...

Claims

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Application Information

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IPC IPC(8): A61K47/46A23L1/03
Inventor 张雪松朱媛曹正童斌高大响
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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