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Tea extract and preparation method and composition thereof

A tea extract and tea technology, applied in the fields of biochemistry and natural products, can solve problems such as unstable properties, anti-inflammatory and anti-oxidation effects, and achieve the effect of simple method, preventing hydrolysis, and preventing loss of activity

Active Publication Date: 2020-09-11
JIANGHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some tea polyphenols are unstable in nature, and their anti-inflammatory and anti-oxidative effects are greatly affected.

Method used

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  • Tea extract and preparation method and composition thereof

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Effect test

preparation example Construction

[0014] Example Tea Extract and Preparation of Compositions

[0015] A preparation method of tea extract, comprising the following steps:

[0016] (1): After the tea leaves are crushed, they are added to a 10-20% volume ratio acid solution for 30-35 minutes, and then sodium chloride, glutamic acid, tyrosine, and gallic acid ester are added, and the temperature is 80-100°C React for 2-5h, filter after the reaction;

[0017] (2): The filtrate obtained in step (1) is distilled under reduced pressure, and the temperature is controlled not to be higher than 60° C. to obtain the tea extract. Specifically, the obtained tea extract is a paste.

[0018] The tea leaves are selected from one or more of green tea, white tea, black tea, green tea and black tea. Specifically select 5 kinds of mixed tea leaves, namely: Mingfeng 800 (AB, place of origin: Huzhou, Zhejiang), Xinyang Maojian (XMZ, place of origin: Xinyang, Henan), Xiushui Tianxiang (XZ, place of origin: Yichang, Hubei), Honga...

Embodiment

[0023] The mensuration of embodiment DPPH free radical scavenging rate (recorded as DPPH%)

[0024] Take 1mg, 200mg / mL tea extract or standard mixture dilution and 2mg DPPH ethanol solution (25mg mL-1), vortex mix, react in 37℃ water bath for 30min, measure the absorbance at 517nm Asample. At the same time, mix 2mL of absolute ethanol with 2mL of the extract to measure the absorbance value Acontrol, and replace the tea sample with an equal amount of absolute ethanol to measure the absorbance value and mark it as Ablank. In this study, Vc (vitamin C) was used as a positive control. DPPH free radical scavenging rate=[1-(Asample-Acontrol / Ablank)]×100%. Asample represents the absorbance of the sample (tea extract and DPPH ethanol solution), Ablank represents the absorbance of the blank sample (tea extract and ethanol), and Acontrol represents the absorbance of the control group (ethanol and DPPH ethanol solution).

[0025] Embodiment The determination of hydroxyl radical sca...

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Abstract

The invention relates to the technical field of biochemistry and natural products, in particular to a tea extract and a preparation method thereof. The preparation method comprises the following stepsof: crushing tea, and then adding the crushed tea into an acid solution for treatment; adding sodium chloride, glutamic acid, tyrosine and epicatechol gallate, carrying out reaction at 80-100 DEG C for 2-5 h, and carrying out filtration after the reaction is ended; and carrying out reduced pressure distillation on filtrate to obtain a tea extract. The invention further provides a composition, which comprises 70-95 parts of the tea extract, 2-4 parts of sorbitan stearate, 0.5-2.5 parts of polysorbate, 10-15 parts of glycerol, 0.5-2 parts of xanthan gum and 500-100 parts of water. The tea extract and the composition provided by the invention have relatively good antioxidant capacity and can be developed as antioxidants. Five tea extracts from different regions provided by the embodiment ofthe invention all have relatively good antioxidant activity and are expected to be developed as potential hypoglycemic drugs.

Description

technical field [0001] The invention relates to the technical fields of biochemistry and natural products, in particular to a tea extract, its preparation method and its composition. Background technique [0002] Tea originated in China at the earliest. Because of its wide variety, sweet and mellow taste, it is deeply loved by the masses. The earliest tea leaves are green tea made from the new shoots of tea trees through stir-frying, brewing and other processing techniques. Various active ingredients in the tea such as tea polyphenols, tea polysaccharides, flavonoids, etc. make the tea have good physiological activities. Such as: anti-inflammatory, anti-oxidation, anti-tumor effects. However, some tea polyphenols are unstable in nature, and their anti-inflammatory and anti-oxidative effects are greatly affected. For example, under hydrolysis, some tea polyphenols can be hydrolyzed, which has a great impact on the activity of some water-soluble tea polyphenols. Contents o...

Claims

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Application Information

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IPC IPC(8): A61K36/82A61P29/00A61P39/06
CPCA61K36/82A61P29/00A61P39/06A61K2236/333
Inventor 丁菲
Owner JIANGHAN UNIVERSITY
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