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A kind of preparation method of high-purity tea polyphenol
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A tea polyphenol, high-purity technology, which is applied in the field of preparation of high-purity tea polyphenol, can solve the problems of tea polyphenol use range and efficacy reduction and limitation, and achieve the effect of simple steps, simple equipment and low cost
Inactive Publication Date: 2020-10-16
WUHAN POLYTECHNIC UNIVERSITY
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Problems solved by technology
However, tea polyphenols produced by conventional water extraction methods contain caffeine, which makes tea polyphenols have a central nervous system excitatory effect and limits the use of tea polyphenols
Because tea polyphenols produced by conventional methods contain impurities such as caffeine, tea polysaccharides, and starch, the use range and efficacy of tea polyphenols are greatly reduced.
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Embodiment 1
[0022] 1) Dry and pulverize the fresh tea leaves to obtain tea powder, add the tea powder into boiling water four times its volume, soak for 30 minutes at heat preservation, then filter, add the filter residue to heat preservation and soak in boiling water, and filter, repeat the operation 3 times , after combining the filtrates obtained from the three operations, they were concentrated in vacuo at 60°C and concentrated to 1 / 4 volume to obtain concentrated solution A. The concentrated solution A was naturally cooled to room temperature (20-30°C), and the concentrated solution A was added with volume Extract half of it with chloroform, let it stand overnight and separate the layers to obtain the organic phase and the water phase. The water phase is further concentrated and dried, pulverized to obtain crude tea polyphenols, and the organic phase is evaporated and concentrated to obtain concentrated tea polyphenols. Liquid B, put the concentrated liquid B into an open iron drum, p...
Embodiment 2
[0030] 1) Dry and pulverize the fresh tea leaves to obtain tea powder, add the tea leaf powder into boiling water three times its volume, soak in heat for 40 minutes, filter, continue to add the filter residue into boiling water for heat soak and filter, and repeat the operation 2 times, after combining the filtrates obtained from the 2 operations, concentrate in vacuo at 70°C and concentrate to 1 / 3 volume to obtain concentrated solution A. Naturally cool the concentrated solution A to room temperature (20-30°C), and pour into the concentrated solution A Add half of its volume of chloroform for extraction, let it stand overnight and separate the layers to obtain an organic phase and an aqueous phase. The aqueous phase is further concentrated and dried, pulverized to obtain crude tea polyphenols, and the organic phase is evaporated and concentrated. To obtain the concentrated solution B, put the concentrated solution B into an open iron drum, put it in a closed oven, and dry it ...
Embodiment 3
[0038] 1) Dry and pulverize the fresh tea leaves to obtain tea powder, add the tea powder into boiling water 5 times its volume, keep soaking for 20 minutes, filter, add the filter residue into boiling water, keep warm and soak, filter, and repeat the operation 4 times , after combining the filtrates obtained from the 4 operations, they were concentrated in vacuo at 50°C and concentrated to 1 / 5 of the volume to obtain concentrated solution A. The concentrated solution A was naturally cooled to room temperature (20-30°C), and the concentrated solution A was added with volume Extract half of it with chloroform, let it stand overnight and separate the layers to obtain the organic phase and the water phase. The water phase is further concentrated and dried, pulverized to obtain crude tea polyphenols, and the organic phase is evaporated and concentrated to obtain concentrated tea polyphenols. Liquid B, put the concentrated liquid B into an open iron drum, put it in a closed oven, an...
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Abstract
The invention discloses a preparation method of high-purity tea polyphenols. The preparation method comprises the following steps: 1) adding tea powder into boiling water, soaking the tea powder under heat preservation for 20-40 minutes, conducting filtering, adding filter residues into boiling water, soaking the filter residues under heat preservation, conducting filtering, repeating the operations for 2-4 times, merging the filter liquor, conducting vacuum concentration to obtain a concentrated solution A, cooling the concentrated solution A naturally to room temperature, adding chloroform for extraction to obtain an organic phase and an aqueous phase, and conducting further concentration and drying on the aqueous phase to obtain crude tea polyphenols A; 2) using ethanol solution to leach the crude tea polyphenols A, conducting filtering to obtain an alcohol extract, conducting vacuum concentration and drying on the alcohol extract, and then conducting smashing to obtain crude tea polyphenols B; and 3) placing the crude tea polyphenols B obtained from the step 2) into an iron drum, adding a mixed solution of anhydrous chloroform and anhydrous ethanol until the crude tea polyphenols B is immersed, then putting the iron drum into a closed oven, conducting drying, and scraping off an off-white surface inside the iron drum with a blade to obtain the high-purity tea polyphenols. The method is simple, and the obtained tea polyphenols have high purity, and do not contain caffeine, tea polysaccharide and other impurities.
Description
technical field [0001] The invention relates to the technical field of health food production, in particular to a method for preparing high-purity tea polyphenols. Background technique [0002] Tea (Camellia sinensis (L.) O.Ktze) is a traditional health-care plant drink raw material that humans have been drinking for more than two thousand years. It has the effects of delaying aging, refreshing, and preventing and treating the three highs. There are large-scale tea plantation bases all over the country, and produce a wide variety of various famous teas with regional characteristics. However, with the advancement of society and science and technology, tea resources with both medicinal and edible uses are being developed, and traditional tea deep-processing products are beginning to be welcomed by people because of their stronger health benefits. [0003] The main active ingredient of deep-processing products of the tea industry is tea polyphenols, which have anti-oxidation, ...
Claims
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Application Information
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