A kind of preparation method of thearubigin
A technology of thearubigin and tea soup, applied in the field of thearubigin preparation, can solve the problems of affecting the extraction rate, clogging the resin, affecting the purity and extraction efficiency of thearubigin
Active Publication Date: 2021-06-04
TEA RES INST CHINESE ACAD OF AGRI SCI
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Problems solved by technology
[0007] 1. The extraction reagent is a mixture of ethanol and water. Only using this mixed reagent will extract theaflavin, theabrownin, etc. without further removal of impurities before loading on the column, which will not only affect the extraction rate , and it is easy to cause macromolecules to block the resin;
[0008] 2. The macroporous adsorption resin is selected as the adsorption material, which will absorb part of theabrownin together, thus affecting the purity and extraction efficiency of thearubigin;
[0010] 4. Thearubigin is a mixture, like theaflavins, there are many different types, but this method does not take this into account and separate them
Method used
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Embodiment 1
[0034] (1) Take red crushed tea as the raw material, weigh 100g of CTC black crushed tea, add 3000mL of deionized water at a material-to-liquid mass ratio of 1:30, extract in a water bath at 80°C for 30 minutes, stir from time to time, and then filter , to collect tea soup.
[0035] (2) Extract the tea soup with chloroform with twice the volume of tea soup; then extract with ethyl acetate equal to the volume of tea soup, and collect the ethyl acetate layer; the remaining water layer after ethyl acetate extraction is extracted with n-butanol, The n-butanol layer was collected; the remaining water layer after n-butanol extraction was acidified by adding 50 mL of hydrochloric acid with a concentration of 0.15 mol / L, and the acidified water layer was then extracted with n-butanol to collect the acidic n-butanol layer; three parts were obtained of the extract layer solution.
[0036] (3) Rotate the three parts of the extract layer solution at no more than 60°C to a concentrated so...
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A preparation method of thearubigin belongs to the technical field of food processing. It uses red crushed tea as raw material, and first adopts hot water extraction method to preliminarily prepare the crude product, then conducts preliminary purification by organic solvent extraction technology, and then uses column chromatography technology and counter-current chromatography technology for further purification treatment, and finally passes condensation Gel chromatography and freeze-drying techniques to obtain the final pure thearubigin. The benefits of the present invention are: for the purpose of obtaining thearubigin with higher purity, based on the raw material of black crushed tea, by improving and optimizing the traditional technology and integrating special technology into the overall preparation process, through various processes Integration and innovation at key junctions to achieve the preparation of high-purity thearubigin and obtain corresponding products.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of thearubigin. Background technique [0002] Thearubigin, as a reddish-brown phenolic substance formed during black tea processing, is the main key factor for the color and taste of black tea soup. Thearubigin is formed by oxidative polymerization of catechins under the action of polyphenol oxidase and peroxidase. The molecular weight of thearubigin varies greatly, and its component structure is not yet clear. So far, no thearubigin monomer has been prepared. There are also few reports on the separation of thearubigin, and the detection of thearubigin only stays in the Roberts system analysis method. The research on thearubigin is currently the focus of the tea industry, and as a natural pigment and its biological activity, thearubigin has a very good application prospect, so the research and utilization of thearubigin need to be solved ...
Claims
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IPC IPC(8): A23F3/18A23F3/22
CPCA23F3/18A23F3/225
Inventor 袁海波滑金杰邓余良董春旺李佳杨艳芹王近近江用文
Owner TEA RES INST CHINESE ACAD OF AGRI SCI