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Preparation method of fat-soluble tea polyphenol

A fat-soluble tea polyphenol, tea polyphenol technology, applied in food science and other directions, can solve the problems of limiting the wide application of tea polyphenols, low yield of target products, insignificant effects, etc. The process conditions are easy to control and the effect of improving the antioxidant properties

Inactive Publication Date: 2016-05-04
ANHUI REDSTAR PHARMA CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea polyphenols prepared by the prior art are easily soluble in water and slightly soluble in oil, that is to say, most of the tea polyphenols produced by the prior art are water-soluble tea polyphenols. The low solubility in oil limits the wide application of tea polyphenols in food fields such as cakes and desserts
[0003] In order to overcome the above-mentioned technical defects, some enterprises are currently improving the extraction technology of tea polyphenols to prepare fat-soluble tea polyphenols, but the results show that the yield of the target product is low and the effect is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1) drop into 100kg tea polyphenols and 100kg massfraction in the reactor and be 95% ethanol, stir;

[0013] 2) Spread the mixture in the reactor on a tray with a thickness of less than 1cm, then place it in a drying oven with a vacuum degree of -0.080MPa and a temperature of 60°C for 40 minutes, then crush it and pass it through an 80-mesh sieve. Fat-soluble tea polyphenols were obtained, and the yield of the fat-soluble tea polyphenols was calculated to be 97%.

Embodiment 2

[0015] 1) 100kg of water-soluble tea polyphenols and 150kg of ethanol with a mass fraction of 95% are dropped into the reactor, and stirred evenly;

[0016] 2) Spread the mixture in the reactor on a tray with a thickness of less than 1cm, then place it in a drying oven with a vacuum degree of -0.085MPa and a temperature of 65°C for 50 minutes, then crush it and pass it through a 100-mesh sieve. Fat-soluble tea polyphenols are obtained, and the yield of the fat-soluble tea polyphenols is calculated to be 95%.

Embodiment 3

[0018] 1) 100kg of water-soluble tea polyphenols and 200kg of ethanol with a mass fraction of 95% are dropped into the reactor, and stirred evenly;

[0019] 2) Spread the mixture in the reactor on a tray with a thickness of less than 1cm, then place it in a drying oven with a vacuum degree of -0.090MPa and a temperature of 70°C for 60 minutes, then crush it and pass it through a 120-mesh sieve. Fat-soluble tea polyphenols were obtained, and the yield of the fat-soluble tea polyphenols was calculated to be 91%.

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PUM

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Abstract

The invention discloses a preparation method of fat-soluble tea polyphenol. The preparation method comprises the following steps of weighing water-soluble tea polyphenol and ethanol according to the mass ratio of the water-soluble tea polyphenol to the ethanol being 1 to (1-2), uniformly mixing and stirring the water-soluble tea polyphenol and the ethanol so as to obtain a mixture, then vacuum drying the mixture, crushing the dried mixture, and screening the crushed mixture so as to obtain the fat-soluble tea polyphenol. According to the preparation method disclosed by the invention, the fat-soluble tea polyphenol is prepared by an indirect method, and the fat-soluble tea polyphenol can be obtained as long as an enterprise deeply processes water-soluble tea polyphenol prepared through extraction by using conventional equipment. Compared with the prior art, the method disclosed by the invention has the advantages that the production cost is low, the technological conditions are easy to control, and besides, the yield of the prepared fat-soluble tea polyphenol is high; specifically, the fat-soluble tea polyphenol prepared by the method disclosed by the invention adopts a porous sponge structure, and the solubility of the fat-soluble tea polyphenol in grease is high; therefore, the fat-soluble tea polyphenol can be used as a food additive to be added to foods such as cakes, and the physiological activity and the pharmacological action of the foods are improved. Besides, the tea polyphenol is added, so that the antioxygenic property of the foods can be improved, and the quality guarantee period of the foods is further prolonged.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to an oxidation process of tea polyphenols. Background technique [0002] Tea polyphenols are the main natural active ingredients in tea, which have various physiological activities and pharmacological effects such as anti-oxidation, anti-radiation, anti-bacterial and anti-inflammatory, anti-cancer and anti-cardiovascular and cerebrovascular diseases. The tea polyphenols prepared by the prior art are easily soluble in water and slightly soluble in oil, that is to say, most of the tea polyphenols produced by the prior art are water-soluble tea polyphenols. The low solubility in oil limits the wide application of tea polyphenols in food fields such as cakes and desserts. [0003] In order to overcome the above-mentioned technical defects, some enterprises are currently improving the extraction technology of tea polyphenols to prepare fat-soluble tea polyphenols, but the results show tha...

Claims

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Application Information

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IPC IPC(8): A23L33/10
Inventor 沈莹
Owner ANHUI REDSTAR PHARMA CORP LTD