High-purity extraction method of tea polyphenol
An extraction method and technology of tea polyphenols, applied in the field of natural product extraction, can solve the problems of low production efficiency and low purity of tea polyphenols, achieve the effects of saving production costs, reducing environmental pollution, and improving safety
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[0022] A further detailed description will be given below through specific implementation examples.
[0023] Preparation of tea polyphenols crude extract:
[0024] A1. Drying: Lay the tea leaves flat to dry, with a drying thickness of 1~3cm, for 1~3 days, and the drying temperature is controlled at 20~24 degrees;
[0025] A2. Enzyme inactivation: steam the tea leaves after drying for 15-20 minutes, and control the temperature at 90-95°C to inhibit and inactivate residual enzymes;
[0026] A3. Rough extraction: Add tea leaves to ethyl acetate solvent, control the pH at 2.5~3.5, heat and reflux for 2.5~3h, filter with suction to obtain the extract, concentrate the extract and add it to the zinc chloride solution, adjust When the pH value reaches 7, sodium chloride is added for precipitation, and the precipitate is suction filtered to obtain a filter cake;
[0027] A4. Extraction: Add the filter cake to the hydrochloric acid solution, stir to dissolve, control the pH at 4~4.5, ...
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