Efficient extraction method for tea polyphenol

Abstract

The invention discloses an efficient extraction method for tea polyphenol. The method includes: subjecting picked fresh tea to high temperature sterilization, and then performing drying and crushing;mixing the crushed tea powder with a 30DEG C 80% ethanol solution in a mass ratio of 3:1, and conducting soaking for 40min, and heating the soaking solution to boiling to obtain an ethanol mixed solution; lowering the temperature of the ethanol mixed solution to about 70DEG C, adding ethyl acetate with a mass accounting for half of the ethanol mixed solution, maintaining the temperature at 60-70DEG C, and conducting stirring for 20min, filtering the stirred solution to remove slag, thus obtaining a tea polyphenol extract liquid; adding distilled water into the tea polyphenol extract liquid forwashing, performing concentration, then distillation recovery of ethanol and ethyl acetate, thus obtaining a tea polyphenol finished product. Compared with the prior art, the method provided by the invention has the advantages that: oxidation of tea polyphenol is avoided during tea crushing, the nutritional components of tea polyphenol are protected from loss, the extraction is complete and efficient, the extraction cost is low and pollution is little, and through filtration and impurity removal, concentration and distillation, the high purity tea polyphenol finished product can be obtained.

Description

technical field [0001] The invention relates to the technical field of tea polyphenol preparation, in particular to a method for efficiently extracting tea polyphenols. Background technique [0002] Tea polyphenols are a class of polyhydroxy compounds contained in tea leaves. The main chemical components are flavanols, flavonoids and flavonols, anthocyanins, phenolic acids and phenolic acids, polymeric phenols and other compounds. Complex. Among them, catechins are the main components of tea polyphenols, accounting for 65%-80% of the total amount of tea polyphenols. Tea polyphenols are the main components that form the color and aroma of tea, and are also the main nutrients in tea that are beneficial to the human body. [0003] The existing methods of preparing tea polyphenols mainly include: solvent extraction method: impregnating tea leaves with a polar solvent, then performing liquid-liquid extraction and separation of the leaching solution, and finally concentrating to...

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Problems solved by technology

[0003] The existing methods of preparing tea polyphenols mainly include: solvent extraction method: impregnating tea leaves with a polar solvent, then performing liquid-liquid extraction and separation of the leaching solution, and finally concentrating to obtain the product. This method has high production cost and is easy to extract. cause pollution; ion precipitation method: use metal precipitation tea polyphenols to separate it from caffeine. The gel column, adsorption column and ion exchange column method, the key is the column packing material and rinsing, but the column packing material of this method is very expensive, and a variety and a large amount of organic solvents are used for rinsing, which is not suitable for industrial production

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