Extracting method of tea polyphenol

Abstract

The invention belongs to the technical field of tea polyphenol, and particularly relates to an extracting method of the tea polyphenol. A technology comprises six steps of soaking, extracting, centrifuging, precipitating, suction filtration, decreaming and leaching. By regulating technological parameters in all steps, effective components can be reserved to a larger extent, the added value of products can be increased, the extraction rate of the tea polyphenol can be effectively increased, the content of impurities can be reduced, and the quality of products is increased; particularly, coupling of a flash extraction technology and a micro-control extraction technology is adopted, so that the extracting method has the characteristics of high efficiency, fastness, low energy consumption, environment protection and strong controllability.

Description

technical field [0001] The invention relates to the technical field of extracting tea polyphenols, in particular to a method for extracting tea polyphenols. Background technique [0002] With the development of science and technology, the extraction, separation and application of active ingredients in natural products have achieved excellent development. With the deepening of research and the discovery of new functions of tea polyphenols, people's interest in tea polyphenols is increasing day by day. Polyphenols are not only a natural non-toxic antioxidant, but also an ideal natural medicine, which has biological activities such as scavenging free radicals and anti-oxidation, and plays an important role in antibacterial, anti-virus, anti-cancer, anti-cancer, tumor suppression, and heart disease prevention. It has good effects on vascular diseases and other aspects. The production and sales of tea polyphenols have a history of more than ten years at home and abroad. At presen...

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Problems solved by technology

[0003] In 2001, the world's tea output reached 3.022 million tons, and the total export volume reached 1.3886 million tons. With the continuous growth of tea production in various tea-producing countries, the contradiction between tea production, supply and marketing has become increasingly prominent, and the efficiency of tea production has continued to decline. A large amount of tea dregs and tea dust produced are generally directly used as soil fertilizers, resulting in a waste of resources. In order to promote economic development, the deep processing and comprehensive utilization of tea and the extraction of effective components of tea have been vigorously developed, especially the extraction of tea from tea dust. The technology of polyphenols is still in the preliminary stage in our country, and most of the technologies are still in the experimental stage, and it is difficult to realize industrial production

[0004] The traditional traditional extraction is to put the extractant and the raw material liquid in the separatory funnel evenly and then let it stand still, and then use the difference in solubility or distribution coefficient of the substance in the two solvents to transfer the solute substance from one solvent to another. method; this method is not only tedious and troublesome, but also consumes a large amount of solvents, and some toxic solvents can also cause damage to the human body; in recent years, the extraction, separation and purification technology of tea polyphenols has also obtained unprecedented development. , and new extraction and separation technologies have emerged, such as supercritical extraction, high-speed countercurrent chromatography, etc. These extraction, separation and purification technologies are summarized, and most of them are mainly divided into two steps. One is to extract caffeine from tea powder. The second is the high-purity tea polyphenol obtained through separation, concentration and purification, and th

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