Method for extracting active ingredients in tea leaves

Abstract

The invention discloses a method for extracting active ingredients in tea leaves. The method comprises the following steps: 1) picking fresh tea leaves, cleaning and crushing; 2) putting the crushed tea leaves into an extraction device, and extracting active ingredients contained in the tea leaves by using an ethanol aqueous solution; 3) after the extraction is completed, filtering and separating to obtain filtrate and tea residues; 4) carrying out reduced pressure distillation to remove ethanol in the filtrate obtained in the step 3), and carrying out reduced pressure concentration and freeze drying to obtain water-soluble, alcohol-soluble, water-soluble and alcohol-soluble components; 5) extracting the tea residues obtained in the step (3) by a salt extraction method, and after the extraction is completed, filtering to obtain an extracting solution containing a protein; and 6) precipitating and separating out the protein, collecting a precipitate after centrifugal treatment, and washing and freeze-drying to obtain a tea protein. The active ingredients in the tea leaves are extracted by adopting the method disclosed by the invention, the active ingredients can be fully extracted and utilized, and the extracted tea leaf protein is high in purity and good in biological activity and appearance condition.

Description

technical field

[0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a method for extracting active ingredients in tea. Background technique

[0002] Tea has a history of thousands of years, and has conquered people all over the world with its unique taste and health benefits. Modern research has proved that the reason why tea has its special taste and health benefits is because it contains a lot of functional ingredients such as tea polyphenols, theophylline, theanine, protein, and trace elements. In recent years, with the continuous development of the application of tea in the fields of food, beverages, and daily chemicals, people have begun to extract functional components in tea. However, in the prior art, there are many studies on the extraction of tea functional components, mainly for high-value substances such as tea polyphenols, but relatively few studies on proteins accounting for 15-25% of the dry matter content ...

Examples

Embodiment 4

[0085] The above technical solution solves the problem of extracting protein in tea leaves with lye in the prior art. The extracted protein is not water-soluble, has a darker color, and may generate toxic substances in an alkaline environment. Other effective components in the tea leaves are extracted, so that the tea leaves cannot be extracted and utilized. However, when extracting water-soluble, alcohol-soluble, water-soluble and alcohol-soluble components in tea leaves, the simple extraction method has the problems that high-temperature extraction will easily lead to the failure of active components, and the extraction efficiency of conventional low-temperature extraction is low. High extraction efficiency is required without destroying the active ingredients in the tea leaves.

[0086] In order to solve the technical problems that the above-mentioned high-temperature extraction easily leads to the failure of active ingredients and the extraction efficiency of conventional ...

technical field

[0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a method for extracting active ingredients in tea. Background technique

[0002] Tea has a history of thousands of years, and has conquered people all over the world with its unique taste and health benefits. Modern research has proved that the reason why tea has its special taste and health benefits is because it contains a lot of functional ingredients such as tea polyphenols, theophylline, theanine, protein, and trace elements. In recent years, with the continuous development of the application of tea in the fields of food, beverages, and daily chemicals, people have begun to extract functional components in tea. However, in the prior art, there are many studies on the extraction of tea functional components, mainly for high-value substances such as tea polyphenols, but relatively few studies on proteins accounting for 15-25% of the dry matter content ...

Examples

Embodiment 4

[0085] The above technical solution solves the problem of extracting protein in tea leaves with lye in the prior art. The extracted protein is not water-soluble, has a darker color, and may generate toxic substances in an alkaline environment. Other effective components in the tea leaves are extracted, so that the tea leaves cannot be extracted and utilized. However, when extracting water-soluble, alcohol-soluble, water-soluble and alcohol-soluble components in tea leaves, the simple extraction method has the problems that high-temperature extraction will easily lead to the failure of active components, and the extraction efficiency of conventional low-temperature extraction is low. High extraction efficiency is required without destroying the active ingredients in the tea leaves.

[0086] In order to solve the technical problems that the above-mentioned high-temperature extraction easily leads to the failure of active ingredients and the extraction efficiency of conventional ...

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