Extraction method for tea polyphenol and theanine in tea old leaves, and processing method for tea dregs
An extraction method and technology for tea polyphenols are applied in the field of extraction of tea polyphenols and theanine in old tea leaves, which can solve the problems of not being effectively utilized, pending research and verification, and increasing tea yield, and achieve the realization of tea production. , Nutrient release, fast absorption effect
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Embodiment 1
[0035] A. Wash the old tea leaves picked from the twigs with water, spread the old tea leaves and dry the surface moisture;
[0036] B. Fry the old tea leaves once at a temperature of 65°C for 40 minutes, let the old tea leaves reach normal temperature, add an appropriate amount of cellulase, and knead the old tea leaves into strips , knead until the water outflow stops;
[0037] C, the old tea leaf after kneading is carried out secondary frying, and frying temperature is 45 ℃, and frying time is 50 minutes, spread out to normal temperature then;
[0038] D, take 5g of tea leaves and 100ml of distilled water, soak the tea leaves in distilled water at 65°C for 40 minutes, filter the tea leaves to obtain the extract, repeat the soaking twice, and combine the obtained extracts; determine by HPLC liquid chromatography , and the calculated content of theanine is 0.7% of the dry tea quality, and the total amount of tea polyphenols obtained by using the ferrous tartrate method to me...
Embodiment 2
[0044] A. Wash the old tea leaves picked from the twigs with water, spread the old tea leaves and dry the surface moisture;
[0045] B. Fry the old tea leaves once at a temperature of 70°C for 45 minutes, let the old tea leaves reach normal temperature, add an appropriate amount of cellulase, and knead the old tea leaves into strips , knead until the water outflow stops;
[0046] C, the old tea leaf after kneading is carried out secondary frying, and frying temperature is 50 ℃, and frying time is 52 minutes, spreads out to normal temperature then;
[0047] D. Take 5g of tea leaves and 100ml of distilled water, soak the tea leaves in distilled water at 67°C for about 50 minutes, filter the tea leaves to obtain the extract, then repeat the soak for 3 times, and combine the obtained extracts; through HPLC liquid chromatography Measure and calculate the content of theanine to be 1.04% of the dry tea quality, and measure and calculate the total amount of tea polyphenols by using t...
Embodiment 3
[0053] A. Wash the old tea leaves picked from the twigs with water, spread the old tea leaves and dry the surface moisture;
[0054] B. Fry the old tea leaves once at a temperature of 75°C for 50 minutes, let the old tea leaves reach normal temperature, add an appropriate amount of cellulase, and knead the old tea leaves into strips , knead until the water outflow stops;
[0055] C, carry out secondary frying to the old tea leaves after kneading, the frying temperature is 55°C, the frying time is 55 minutes, then spread to normal temperature;
[0056] D. Take 5g of tea leaves and 100ml of distilled water, soak the tea leaves in distilled water at 70°C for about 60 minutes, filter the tea leaves to obtain the extract, repeat the soaking twice, and combine the obtained extracts; through HPLC liquid chromatography Measure and calculate the content of theanine to be 1.01% of the dry tea quality, and measure and calculate the total amount of tea polyphenols by using the ferrous ta...
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