Technology for extracting tea polyphenol in tea leaves

Abstract

The invention discloses the field of tea deep processing, and in particular relates to a technology for extracting tea polyphenol in tea leaves. The method comprises the following steps: weighing a sample of dry tea leaves, and grinding; leaching: weighing 25g of tea chips, putting the weighed tea chips into a 100ml of conical flask, adding 60ml of water, soaking the tea chips for 10-20 minutes in a sealing way, and then carrying out ultrasonic extraction for 20-25 minutes, wherein the water bath temperature is 75-85 DEG C; filtering an extracting solution to remove residue; carrying out vacuum centrifugal treatment: centrifuging filtrate after tea residue is removed, and collecting supernatant to prepare tea polyphenol crude extract; concentrating the tea polyphenol crude extract: using a reverse osmosis membrane to concentrate the tea polyphenol crude extract until the water content is reduced by 75-80 percent; extracting: extracting caffeine, namely, mixing petroleum ether and ethyl acetate according to the ratio of 4: 1 and then extracting the caffeine in the tea polyphenol crude extract; extracting the tea polyphenol, using the ethyl acetate to extract the tea polyphenol in upper water phase, and collecting ethyl acetate extract; volatilizing the ethyl acetate, and drying the residue, wherein the residue is the tea polyphenol. The technology is simple in method and low in cost, and the purity of the extracted tea polyphenol reaches up to 98.8 percent.

Description

technical field [0001] The invention relates to the field of tea deep processing, in particular to an extraction process of tea polyphenols in tea. Background technique [0002] Tea polyphenols is the general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols, and phenolic acids. Tea polyphenols are one of the main components that form the color and aroma of tea, and are also one of the main components that have health care functions in tea. Tea polyphenols have a wide application value and are widely used in medicine, daily cosmetics, food and other fields. Studies have shown that the active substances of tea polyphenols have many unique functions such as scavenging free radicals, detoxification, anti-aging, anti-cancer, and lowering blood lipids; they also have anti-radiation effects, which can effectively prevent radioactive substances from invading bone marrow. Known as the "Radiation Buster" in the world. [0003] The planting area ...

AI Technical Summary

Problems solved by technology

In recent years, enterprises that carry out deep processing of tea and use tea polyphenols as raw materials for products have sprung up like bamboo shoots after rain. However, the quality of products produced by most enterprises is not high, and enterprises with strong competitive advantages such as product quality, scale, and cost are not. There are not many products that can apply high-purity and low-impurity tea polyphenols active substances to health care products. In this regard, many companies or researchers have made a lot of efforts in the extraction and purification of tea polyphenols. Research and exploration, but there are problems such as low extraction efficiency, poor purity; difficult separation, cumbersome methods; large amount of solvent, long production cycle; large investment in equipment, etc.

[0004] In addition, in the existing technology of extracting caffeine, chloroform is basically used for extraction, but chloroform has the adverse effect of causing cancer. Using chloroform as an extraction agent will affect the health effects of tea polyphenols, and some studies have shown that tea polyphenols The higher the content, the lighter the color, and the tea polyphenol product obtained after extraction with chloroform is brown, and the purity of the product is low