A tea extract composition, its preparation method and application

Abstract

The present invention provides a tea extract composition, a preparation method thereof and an application thereof. The tea extract composition disclosed by the present invention contains various active ingredients such as tea polyphenols, catechins, tea pigments and alkaloids. The tea extract composition obtained through an extraction process can be used in the application of preparing products such as medicines with special functions, and has the effects of preventing, reducing or decreasing the intake or absorption of purines by the human body and relieving or treating gout.

Description

Technical Field

[0001] The present invention relates to a preparation method of a tea extract composition and corresponding applications. Background Art

[0002] Tea, as a part of China's historical tradition, has a long culture. As a health drink, tea has been applied in various fields, such as beverages, health products, etc.

[0003] Fucha tea is a kind of dark tea made from dark green tea through processes such as screening, steam distillation, piling, weighing, steaming, pressing, packaging, flower formation, and drying. It has become a unique type of dark tea in microbial fermented tea due to its unique "flower formation" process (fungal solid fermentation) during processing and the resulting golden granular fungi (commonly known as "golden flowers"). In recent years, the results of a large number of preclinical and clinical studies have shown that Fuzhuan tea exhibits extensive pharmacological activities in aspects such as reducing blood lipid, blood sugar, and antioxidant, and thus has also been highly regarded by consumers. This article reviews the research on the pharmacological activities of Fucha tea in recent years in order to provide ideas and find breakthrough points for further exploration and research on Fuzhuan tea.

[0004] Since the 21st century, with the continuous improvement of living standards, the incidence of obesity and related diseases has increased rapidly globally. As a traditional drink in China, tea has the functions of promoting digestion, relieving food stagnation, and eliminating indigestion. There is a record in "Daily Use Materia Medica" by Hao Rui in the Yuan Dynasty that it can "relieve annoyance and quench thirst, relieve greasiness and clear the mind". Dark teas such as Fucha tea and Pu'er tea are mostly consumed by ethnic minorities whose main diet consists of meat and milk, indicating that Fucha tea has the effects of helping digestion and regulating fat metabolism. Among the components extracted from tea, there are tea polyphenols, tannins, etc., which have antioxidant effects. Fuzhuan tea is a kind of dark tea processed from dark green tea through processes such as screening, steam distillation, retting, pressing, flower formation, and drying. The application research of its extracts is rare in China. Especially in the functional application fields such as food, medicine, or health products, there are still many blanks at present, especially there is no relevant report on reducing purine in the body and relieving symptoms such as gout. Gout is a disease caused by multiple genes and multiple factors. It is difficult to achieve good therapeutic effects by using chemical drugs with a single therapeutic target alone. The characteristics of traditional Chinese medicine with multiple components and multiple targets give it unique advantages in the field of anti-gout, but the relevant pharmacological mechanisms behind it are not yet clear, which limits its clinical application and promotion.

[0005] Due to bad dietary and living habits, the number of gout patients has been increasing year by year in recent years. In clinical practice, the treatment methods for anti-gout mainly rely on chemical drugs, but there are still blind spots and deficiencies, and the clinical demand is urgent. In recent years, the research on the field of gout at home and abroad has received increasing attention. In terms of the pathological research of gout, the development and selection of drugs, and the optimization of treatment plans, foreign research is more comprehensive and also pays more attention to the combination with clinical practice.

[0006] Gout can be mainly divided into four stages: asymptomatic hyperuricemia stage (without MSU deposition), asymptomatic MSU crystal deposition stage (without gouty arthritis attack), acute attack stage, and chronic gouty arthritis stage.

[0007] When gout attacks acutely, the first-choice drug for conventional Western medicine treatment is non-steroidal anti-inflammatory drugs (NSAIDs), which are likely to cause adverse gastrointestinal reactions; patients with contraindications to NSAIDs can take low-dose colchicine (English name colchicine, which is currently the first-line drug for clinical anti-gout treatment), which is effective and has a lower probability of causing gastrointestinal adverse reactions, but still causes some adverse side effects; for patients who are not suitable for the above two, short-term single use of glucocorticoids can be selected. For patients with ineffective conventional treatment and severe symptoms, unconventional therapies using interleukin-1 (IL-1) inhibitors can be considered. Summary of the Invention

[0008] The first object of the present invention is to provide a tea extract composition for use in the preparation of a drug for reducing the purine content in the human body, relieving or treating gout, for use in the preparation of a food, drug or health product for preventing, reducing or lowering the purine intake or absorption in the human body, and for use in the preparation of a drug for relieving or treating gout.

[0009] A tea extract composition disclosed by the present invention contains at least two of the following components: catechins, tea polyphenols, tea polysaccharides, tea pigments, gallic acid and / or its derivatives, amino acids, alkaloids, compound A.

[0010] Among them, the composition contains compound A, and the molecular formula of the compound A is as follows:

[0011]

[0012] The content of the compound A is 0.0001 - 1%, preferably 0.0001 - 0.1%, more preferably 0.0001 - 0.01%, and even more preferably 0.0001 - 0.001%.

[0013] For the composition as above, the composition contains tea polyphenols, and its content is 0.01% - 80%, preferably 30 - 80%, more preferably 40 - 60%.

[0014] For the composition as described above, the composition contains tea polysaccharides, and its content is below 20% or 0.01% - 30%, preferably 0.1 - 20%.

[0015] For the composition as described above, the composition contains gallic acid, and its content is below 5%, preferably below 3%.

[0016] The composition as described above, wherein the composition contains amino acids, the content of which is less than 10%, preferably less than 6%.

[0017] The composition as mentioned above, wherein the composition contains catechin, and the content of catechin is 0.01%-60%, preferably 30-50%.

[0018] The composition as described above, wherein the composition contains gallic acid, and the content thereof is below 5%, preferably below 3%.

[0019] The composition as described above, wherein the composition contains tea pigment, the content of which is 0.01%-40%, preferably 0.1-30%.

[0020] The composition as described above, wherein the composition contains extracts of other auxiliary materials, and the other auxiliary materials include one of perilla, artemisia annua, mint leaves, safflower, rose, clove, fennel, licorice, dried ginger, turmeric, stevia leaves, ganoderma lucidum, and tangerine peel, or a mixture of any two or more of them.

[0021] The present invention discloses the use of the above-mentioned composition in preparing a purine-reducing food, medicine or health product.

[0022] The present invention discloses the use of the above-mentioned composition in preparing a food, medicine or health product for preventing or reducing the absorption of purine by the human body.

[0023] The present invention discloses the use of the above-mentioned composition in preparing a food for enhancing purine excretion in human body.

[0024] The tea extract composition as described above contains taffeachaline A.

[0025] The tea leaves or raw materials used to prepare the tea extract composition include Fucha, Fuzhuan tea, loose Fucha, or tea leaves containing Fuchain / Eurostomyces cristatus.

[0026] The tea extract composition can be prepared into an extract mixture after adding conventional auxiliary components, and the specific application can be medicine, food and / or health care products, and its state can be liquid, colloid, emulsion, paste or solid. The tea extract composition contained in the extract mixture is at least 100 mg / Kg, preferably 1500 mg / Kg, 200 mg / Kg, and most preferably 300 mg / Kg on a dry basis. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Analysis and detection diagram of Preparation Example 1.

[0028] Figure 2 Color difference comparison chart of three groups of solutions.

[0029] Figure 3 Absorption curve chart of three groups of solutions.

[0030] Figure 4 Actual shot pictures of the swelling degree of the right ankle joints of rats before (0 h) and after (4, 8, 24, 48 h) injecting MSU into the inner side of the right ankle joint.

[0031] Figure 5 Time-course change of the swelling index of the right ankle joint of rats (0 - 8 h).

[0032] Figure 6 Time-course change of the swelling index of the right ankle joint of rats (0 - 48 h). Specific implementation manners

[0033] In the present invention, the term "containing" or "including" means that various components can be applied together to the mixtures or compositions of the present invention. Therefore, the terms "consisting essentially of..." and "consisting of..." are included in the term "containing" or "including".

[0034] For values such as ratios and percentage contents in the present text, unless otherwise specified, they refer to weight ratios or weight percentages. When calculating the percentage content of the tea extract composition, it is calculated based on the dry basis mass, unless otherwise specified.

[0035] Details of various aspects of the present invention:

[0036] Tea

[0037] For the tea source for preparing the tea extract composition described, it includes various teas that meet national standards, industry standards or enterprise standards. The said standards include: GB / T30766 - 2014 "Tea Classification", GB / T32719.1 - 2016 "Dark Tea - Part 1: Basic Requirements", Part: Basic Requirements, GB / T32719.2 - 2016 "Dark Tea - Part 2: Huajuan Tea", GB / T32719.3 - 2016 "Dark Tea - Part 3: Xiangjian Tea", GB / T32719.4 - 2016 "Dark Tea - Part 4: Liubao Tea", GB / T 32719.5 - 2018 "Dark Tea - Part 5: Fucha Tea", GH / T 1246 - 2019 "Processing Technical Specification for Fucha Tea", GB / T9833.3 - 2013 "Pressed Tea - Part 3: Fuzhuan Tea".

[0038] In a specific embodiment of the present invention, the tea is prepared by the following process: a loose black tea product produced through processes such as screening of raw tea, blending of semi-finished products, pile-fermentation, steam distillation, flower formation, drying, inspection, and finished product packaging with dark green tea as the main raw material, or a pressed black tea product made through processes such as screening of raw tea, blending of semi-finished products, pile-fermentation, steam distillation, pressing into shape, flower formation, drying, inspection, and finished product packaging with dark green tea as the raw material. The tea in the embodiments of the present invention is only for illustrative purposes and does not serve as a specific limitation of the present invention.

[0039] The preparation process of the tea extract composition includes traditional water extraction and / or alcohol extraction steps. Preferably, deionized water is used for soaking and / or extraction, or electrolyzed water is used for soaking and / or extraction; preferably, ethanol is used for soaking and / or extraction.

[0040] The preparation process of the tea extract composition includes a filtration step. Preferably, the filtration step is carried out using a filtration membrane with a special particle size. The filtration membrane includes but is not limited to ceramic membranes, filter cloth, etc.

[0041] The preparation process of the tea extract composition includes a freeze-drying step. Preferably, the tea extract composition is prepared into freeze-dried powder.

[0042] The preparation process of the tea extract composition includes an ultrasonic extraction step. Preferably, ultrasonic extraction is carried out under water and / or a solvent. The solvent includes edible oil.

[0043] The preparation process of the tea extract composition includes a critical extraction step. Preferably, CO2 is used as the entrainer for extraction in the critical extraction. Preferably, edible oil is selected as the entrainer for critical extraction in clinical extraction. The entrainer can be selected from vegetable oils or animal fats.

[0044] The preparation process of the tea extract composition includes a step of co-extracting with other auxiliary ingredients. The other auxiliary ingredients include one or any two or more mixtures of perilla, artemisia annua, mint leaves, safflower, rose, clove, fennel, licorice, dried ginger, turmeric, stevia leaves, ganoderma lucidum, and tangerine peel, through processes such as grinding, sieving, freeze-drying, and / or extraction.

[0045] In a specific embodiment of the present invention, the preparation steps of the tea extract composition include water extraction with a water-to-tea ratio of 0.5 - 40:1, and also include an alcohol extraction step with an alcohol-to-tea ratio of 0.1 - 40:1. The alcohol extraction described in Chinese is preferably ethanol.

[0046] In a specific embodiment of the present invention, the preparation steps of the tea extract composition include water extraction, alcohol extraction, and filtration. Preferably, it also undergoes ultrasonic extraction and addition of additives and other components to obtain the tea extract composition. The additives include emulsifiers and / or defoamers.

[0047] Tea extract composition

[0048] In the tea extract composition described in the present invention, the composition (referring to the tea extract composition) contains at least two or more of the following components: catechins, tea polyphenols, tea polysaccharides, tea pigments, gallic acid and / or its derivatives, amino acids, and alkaloids.

[0049] In a specific embodiment of the present invention, the composition contains a combination of three or more of compound A, tea polyphenols, tea polysaccharides, tea pigments, gallic acid and / or its derivatives, amino acids, alkaloids, and catechins.

[0050] In a specific embodiment of the present invention, the composition contains compound A or its derivative. The molecular formula of compound A is as follows:

[0051]

[0052] (Compound A). The molecular formula of compound A is C14H12O6, including isomers or its derivatives.

[0053] In a specific embodiment of the present invention, the composition contains compound A and also contains any one or a combination of two or more of tea polyphenols, tea polysaccharides, tea pigments, gallic acid and / or its derivatives, amino acids, alkaloids, and catechins.

[0054] In a specific embodiment of the present invention, the composition contains a combination of two or more of compound A, tea polyphenols, tea polysaccharides, tea pigments, gallic acid and / or its derivatives, amino acids, alkaloids, and catechins.

[0055] In a specific embodiment of the present invention, the content of compound A in the composition is 0.0001% - 2%, preferably 0.0001% - 1%, 0.0001% - 0.5%, and more preferably 0.0001% - 0.05%. Compound A is mainly derived from Eurotium cristatum, and the content of compound A can be adjusted by reverse addition.

[0056] In a specific embodiment of the present invention, the composition contains tea polyphenols, and its content is 0.01% - 80%, preferably 30 - 70%, and more preferably 40 - 60%.

[0057] In a specific embodiment of the present invention, the composition contains tea polysaccharide, and its content is 0.01%-30%, preferably 0.1-20%.

[0058] In a specific embodiment of the present invention, the composition contains gallic acid and / or its derivatives, and its content is below 5%, preferably below 3%.

[0059] In a specific embodiment of the present invention, the composition contains amino acids, and its content is below 10%, preferably below 6%.

[0060] In a specific embodiment of the present invention, the composition contains tea pigment, and its content is 0.01%-40%, preferably 0.1-30%, more preferably 0.1-5%.

[0061] In a specific embodiment of the present invention, the composition contains catechins, and its content is 0.01%-60%, preferably 0.1-50%, more preferably 20-50%.

[0062] In a specific embodiment of the present invention, the composition contains alkaloids, and its content is below 20%, preferably 0.1-10%.

[0063] In a specific embodiment of the present invention, the content of the catechins is 20-60%, preferably 25-60%.

[0064] In a specific embodiment of the present invention, the content of the catechins is 20-60%, preferably 25-60%.

[0065] In a specific embodiment of the present invention, the catechins are selected from EGCG (epigallocatechin gallate, molecular formula C22H18O11).

[0066] The catechins in the present invention include catechin compounds.

[0067] In a specific embodiment of the present invention, the alkaloids are selected from caffeine and theobromine, preferably caffeine.

[0068] In a specific embodiment of the present invention, in the composition, the content of compound A is 10 -6 % or more but less than 1%, preferably 10 -6 %-0.1% The ratio of the catechins to the tea polysaccharide is: 1-10:1, preferably (2-8):1.

[0069] In a specific embodiment of the present invention, in the composition, the ratio of catechins to tea polysaccharides is 1 to 10:1, preferably (2 to 8):1.

[0070] In a specific embodiment of the present invention, based on the dry basis mass, the percentage content of catechins is 20 to 60%, the proportion of tea polysaccharides is 5 to 30%, and the content of tea pigments, compound A and its derivatives is below 30%.

[0071] In a specific embodiment of the present invention, based on the dry basis mass, the percentage content of catechins is 20 to 60%, the proportion of tea polysaccharides is 5 to 30%, and the content of tea pigments, caffeine, compound A and its derivatives is below 20%.

[0072] In a specific embodiment of the present invention, the tea extract composition is derived from Fuzhuan tea, Fu tea or its analogues, wherein Eurotium cristatum ≥ 20×10 4 (CFU / g).

[0073] Extract mixture

[0074] The extract mixture is prepared by adding other components to the tea extract composition, and the extract mixture contains the tea extract composition.

[0075] In a specific embodiment of the present invention, based on the dry basis component mass, in the extract mixture, the content of the tea extract composition is not less than 100 mg / Kg, preferably not less than 150 mg / Kg, more preferably not less than 250 mg / Kg, 300250 mg / Kg, for example about 100 mg / Kg, 110 mg / Kg, 120 mg / Kg, 130 mg / Kg, 140 mg / Kg, 150 mg / Kg, 160 mg / Kg, 170 mg / Kg, 180 mg / Kg, 190 mg / Kg, 200 mg / Kg, 210 mg / Kg, 220 mg / Kg, 230 mg / Kg, 240 mg / Kg, 250 mg / Kg, 260 mg / Kg, 270 mg / Kg, 280 mg / Kg, 290 mg / Kg, 300 mg / Kg, 310 mg / Kg, 320 mg / Kg, 330 mg / Kg, 340 mg / Kg, 350 mg / Kg, 360 mg / Kg, 370 mg / Kg, 380 mg / Kg, 390 mg / Kg, 400 mg / Kg. Since the content of the tea extract composition therein determines whether it has specific effects, therefore, the content of the active ingredients in the extract mixture needs to be controlled within a specific range.

[0076] In a specific embodiment of the present invention, based on the mass of dry-based components, in the extract mixture, the content of tea polyphenols is not less than 50 mg / Kg, preferably not less than 60 mg / Kg, more preferably not less than 70 mg / Kg, for example, approximately: 80 mg / Kg, 90 mg / Kg, 100 mg / Kg, 110 mg / Kg, 120 mg / Kg, 130 mg / Kg, 140 mg / Kg, 150 mg / Kg, 160 mg / Kg, 170 mg / Kg, 180 mg / Kg, 190 mg / Kg, 200 mg / Kg, 210 mg / Kg, 220 mg / Kg, 230 mg / Kg, 240 mg / Kg, 250 mg / Kg, 260 mg / Kg, 270 mg / Kg, 280 mg / Kg, 290 mg / Kg, 300 mg / Kg.

[0077] In a specific embodiment of the present invention, based on the mass of dry-based components, in the extract mixture, the content of catechins is not less than 20 mg / Kg, preferably not less than 50 mg / Kg, more preferably not less than 60 mg / Kg, for example, approximately: 80 mg / Kg, 90 mg / Kg, 100 mg / Kg, 110 mg / Kg, 120 mg / Kg, 130 mg / Kg, 140 mg / Kg, 150 mg / Kg, 160 mg / Kg, 170 mg / Kg, 180 mg / Kg, 190 mg / Kg, 200 mg / Kg, 210 mg / Kg, 220 mg / Kg, 230 mg / Kg, 240 mg / Kg, 250 mg / Kg, 260 mg / Kg, 270 mg / Kg, 280 mg / Kg, 290 mg / Kg, 300 mg / Kg.

[0078] The extract mixture described above may be selected from foods, drugs, and health products.

[0079] In a specific embodiment of the present invention, the tea polyphenols, catechins, tea polysaccharides, and / or compound A contained in the extract mixture can be calculated according to the corresponding proportions of the components in the tea extract composition. In a specific embodiment of the present invention, based on the mass of dry-based components, in the extract mixture, the content of compound A is higher than 10 -4 mg / Kg, and non-limiting examples are 2×10 -4 mg / Kg, 3×10 -4 mg / Kg, 4×10 -4 mg / Kg, 5×10 -4 mg / Kg,, 6×10 -4 mg / Kg, 7×10 -4 mg / Kg.

[0080] Preparation method

[0081] The present invention also provides a preparation method or process for a tea extract composition.

[0082] In a specific embodiment of the present invention, the tea extract composition is obtained through the following preparation process, and the preparation process includes a water extraction and / or alcohol extraction step. Preferably, deionized water is used for soaking and / or extraction, or electrolyzed water is used for soaking and / or extraction; preferably, ethanol is used for soaking and / or extraction.

[0083] In a specific embodiment of the present invention, the tea extract composition is obtained through the following preparation process, and the preparation process includes soaking and / or extracting the raw materials with water under boiling conditions.

[0084] In a specific embodiment of the present invention, the tea extract composition is obtained through the following preparation process, and the preparation process includes a freeze-drying step. Preferably, the tea extract composition is prepared into a freeze-dried powder.

[0085] In a specific embodiment of the present invention, the tea extract composition is obtained through the following preparation process, and the preparation process includes crushing or pulverizing the raw materials.

[0086] In a specific embodiment of the present invention, the preparation process includes separating the liquid and solid of the soaking solution of the raw materials.

[0087] In a specific embodiment of the present invention, the tea extract composition is obtained through the following preparation process, and the preparation process includes separating the soaking solution and solid of the raw materials.

[0088] In a specific embodiment of the present invention, the tea extract composition is obtained through the following preparation process, and the preparation process includes a filtration step. Preferably, the filtration step is performed using a filtration membrane with a special particle size, and the filtration membrane includes but is not limited to ceramic membranes, filter cloths, etc.

[0089] In a specific embodiment of the present invention, the preparation method / process includes the following steps:

[0090] Screening of raw materials, the selected Fuzhuan tea or Fu tea, in which Eurotium cristatum is required to be ≥20×10 4 (CFU / g); preferably, the Fuzhuan tea is crushed or pulverized; more preferably, the raw materials are mixed or soaked with the liquid under boiling, the filtrate is separated from the solid, and the separated solid is continued to be prepared under boiling of the liquid.

[0091] Specifically, a non-limiting example is as follows: Weigh the raw materials, add water and soak them, heat or heat them to boiling, and then filter, preferably by precision filtration. Preferably, the filter residue is added with water again, heated or heated to boiling and then filtered. The two filtrates are combined, concentrated and freeze-dried. Finally, powder is made. After packaging, it is stored in the dark at 4°C.

[0092] In a specific embodiment of the present invention, the weight ratio of the raw materials to water is 1:(5 - 20), preferably 1:(7 - 12), such as about 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17. In a preferred embodiment of the present invention, the ratio of the raw materials to water in the first cooking is less than that in the second cooking.

[0093] In a specific embodiment of the present invention, it boils for at least 0.5 hours in the preparation method, preferably 1 hour, more preferably 1.5 hours, such as about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, etc. In a preferred embodiment of the present invention, the cooking time of the first cooking is longer than that of the second cooking.

[0094] Use of the tea extract composition in the preparation of food, medicine or health products

[0095] After adding conventional excipients or ingredients to the composition described in the present invention, it can be used to prepare an extract mixture.

[0096] The extract mixture can be selected from food, medicine, health care products, and its form is liquid, paste, mud and / or milk. In a specific embodiment of the present invention, the food is in block form. In a preferred embodiment of the present invention, the food is 10-30 grams per portion, more preferably 20 grams. In a preferred embodiment of the present invention, the food and beverage. In a preferred embodiment of the present invention, the seasoning. It can enhance the color, taste and aroma of the food, and has a special health care function. The food includes any one of seasonings (or seasonings), soup ingredients, hot pot base additives or other similar substances. The composition of the present invention, in the prepared food, can also achieve a stronger soup flavor (with a flavoring effect), a bright color, no muddiness, a non-black color, a non-bitter taste, a non-astringent taste, and a variety of health care functions. In the prepared food, such as food with soup, the generation of foam can be suppressed, especially when added to a hot pot as a hot pot base, the fragrance is more lasting, and it has good boiling resistance. Since a large amount of purine compounds are produced or introduced into the aforementioned foods, the addition of the tea extract composition of the present invention can reduce or degrade purine, thereby preventing, reducing or lowering the intake or absorption of purine by the human body.

[0097] The tea extract composition of the present invention can be used for preparing food, medicine or health care product.

[0098] Non-limiting examples of the food include beverages, condiments, flavor enhancers, health products, and the like.

[0099] In a specific embodiment of the present invention, the use of the tea extract composition in the preparation of a medicine for reducing uric acid in the body is disclosed.

[0100] In a specific embodiment of the present invention, the use of the tea extract composition as a food, medicine or health product for reducing the purine content in the human body is disclosed.

[0101] In a specific embodiment of the present invention, the use of the tea extract composition as a drug for preparing a lipid-lowering drug is disclosed.

[0102] In a specific embodiment of the present invention, the use of the tea extract composition in preparing a medicine for enhancing human immunity is disclosed.

[0103] In a specific embodiment of the present invention, the application of the tea extract composition in the preparation of a food, drug or health product that blocks, reduces or decreases the intake or absorption of purines by the human body is disclosed. The purines include hypoxanthine. By way of non-limiting example, in the food prepared from the composition of the present invention, the purines generated in the food are reacted with, reducing or decreasing the content of purines, and correspondingly also blocking or reducing the intake or absorption of purines by the human body.

[0104] In a specific embodiment of the present invention, the application of the tea extract composition in the preparation of a food, drug or health product that enhances the excretion or elimination of purines in the human body is disclosed. Even if a large amount of purines is ingested, in the human body, due to the reaction of the tea extract composition with purines, the excretion of purines by the human body is accelerated or enhanced.

[0105] In a specific embodiment of the present invention, the application of the tea extract composition in the preparation of a drug for relieving or treating gout disease is disclosed. Since the tea extract composition of the present invention hinders the absorption of purine substances in the human body, it can be used in the preparation of drugs for relieving or treating gout.

[0106] In a specific embodiment of the present invention, the application of the tea extract composition in the preparation of a food for enhancing human resistance is disclosed.

[0107] In the above applications, the corresponding effects are achieved for mammals.

[0108] In a specific embodiment of the present invention, the food is selected from seasonings, soup bases, flavors or the like.

[0109] The tea extract composition includes the extraction components of tea directly obtained through the preparation process, and also includes the composition obtained by further processing the extraction components. The tea extraction components can be prepared into a tea extract composition with or without the addition of other components, and preferably without the addition of other foreign components.

[0110] Preparation example:

[0111] The Fuzhuan tea is crushed, and A grams are weighed, soaked in B times the mass of water for half an hour, heated to boiling and maintained for C hours, filtered through eight layers of gauze, and the filter residue is boiled in D times the volume of water and maintained for E hours. The two filtrates are combined, concentrated by rotary evaporation, powdered after freeze-drying, and stored in the dark at 4 °C after packaging.

[0112] Preparation Example A grams of tea brick B times water Boil for C hours D times water Maintain for E hours Preparation Example 1 450 10 1.5 8 1 Preparation Example 2 500 12 2 10 1.5 Preparation Example 3 600 14 3 10 1.5 Preparation Example 4 600 13 2.5 10 2 Preparation Example 5 600 12 2.5 8 2

[0113] Component detection and analysis example:

[0114] Instruments and reagents

[0115] Fuzhuan tea, which comes from Shaanxi, requires Eurotium cristatum ≥ 20×10 4 (CFU / g), and is carried out according to the national standard requirements;

[0116] LC-MS grade reagents: methanol, acetonitrile, formic acid, purchased from Thermo Company, USA;

[0117] Purified water: Hangzhou Wahaha Group Co., Ltd.;

[0118] UPLC chromatographic column: Waters ACQUITY UPLC BEH C18 (2.1×100mm column, 1.7μm);

[0119] High-resolution electrospray mass spectrometer: Waters ACQUITY I-class UPLC / Synapt G2-Si MS, Waters Company, USA;

[0120] Rotary evaporator: Heidolph, Heidolph Company, Germany; Buchi, Buchi Company, Switzerland;

[0121] Electronic analytical balance: MS205D type, Mettler Toledo Company, Switzerland;

[0122] Ultrasonic cleaner: KQ-300VDE type, Kunshan Ultrasonic Instruments Co., Ltd.;

[0123] Centrifuge: Eppendorf centrifuge 5418, Eppendorf Company, Germany; Allegra X-12R Centrifuge, Beckman Company, USA.

[0124] UPLC-PDA-ESI-QTOF-MS analysis method:

[0125] Liquid phase separation is carried out using a Waters ACQUITY BEH C18 chromatographic column, and the column temperature is set at 40°C. The mobile phase consists of 0.1% formic acid water (A) and 0.1% formic acid-acetonitrile (B), and the gradient program is as follows: 0-12 min, 5%-15% (B); 12-20 min, 15%-30% (B); 20-25 min, 30%-80% (B); 25-27 min, 80%-5% (B); 27-30 min, 5% (B). The flow rate is 0.4 mL / min. The injection volume is 2 μL.

[0126] Mass spectrometry is collected in both positive ion and negative ion modes, and the electrospray source ion parameters are set as follows:

[0127] The flow rate of desolvation gas was 800 L / h, the temperature was 400°C, the flow rate of cone gas was 50 L / h, the source temperature was set to 120°C, the capillary voltage and cone voltage were set to 2500 V and 20 V, respectively. The secondary mass spectrometry fragments of the sample were obtained using DDA pyrolysis mode, the scanning time was 0.2 s, and the pyrolysis energy was 20-50 V. The data acquisition range was 50-1200 Da.

[0128] The instrument was calibrated using sodium formate and real-time calibration was performed using leucine-enkephalin.

[0129] Identification is carried out by comparing the retention time, molecular ion peak and characteristic fragments with those of the reference substance.

[0130] In the following test results, the test example numbers correspond to the preparation examples with the same numbers, and their ingredients are completely different from conventional tea brewing water:

[0131] In the test example 1, some compounds were identified: 12 flavonoid components (compounds 1-8, 1. rutin, 2. catechin, 3. L-epicatechin, 4. (-)-epigallocatechin, 5. (-)-gallocatechin, 6. (-)-gallocatechin gallate, 7. (-)-epigallocatechin gallate (-)-epigallocatechin gallate, 8. (-)-epicatechin gallate epicatechin gallate), 2 phenolic components (compounds 9 and 10: 9. gallic acid gallic acid, pyrogallol gallic acid), 1 coumarin component (compound 11: 11.5, 7-dihydroxycoumarin coumarin), 1 alkaloid component (compound 12: caffeine caffeine), and compound A. The qualitative graphs of some compounds are shown in Figure 1 . It is estimated that the content of catechins is 48.0%, the content of tea polysaccharides is 9.7%, the mass of extract components (tea pigments, compound A and its derivatives, gallic acid and its derivatives, coumarin, alkaloids) is less than 30%, and the content of compound A is less than 0.1%.

[0132] In detection example 2, flavonoid components, phenolic components, coumarin components, alkaloid components, truncatula catechin A, etc. were identified.

[0133] In detection example 3, flavonoid components, phenolic components, coumarin components, alkaloid components, tuckahoe lacryma-su A, etc. were identified.

[0134] In Detection Example 4, flavonoid components, phenolic components, coumarin components, alkaloid components, fuchaicin A, etc. were identified.

[0135] In Detection Example 5, flavonoid components, phenolic components, coumarin components, alkaloid components, fuchaicin A, etc. were identified.

[0136] Effect Detection Example:

[0137] Effect Example 1: Accurately weigh the freeze-dried powder of the extract in Preparation Example 1, and prepare a 5 mg / mL aqueous extract with pure water.

[0138] Preparation of Reference Solution

[0139] Accurately weigh the hypoxanthine reference substance, dissolve it in 1 M sodium hydroxide solution, and then prepare a 2 mg / mL hypoxanthine stock solution with pure water.

[0140] Adsorption Experiment:

[0141] Set up an adsorption group, a group of Preparation Example 1, and a hypoxanthine group respectively, and the methods are as follows:

[0142] Adsorption group: 160 μL of the aqueous extract in Preparation Example 1 + 25 μL of the hypoxanthine stock solution + 4815 μL of pure water;

[0143] Fucha tea group: 160 μL of the aqueous extract in Preparation Example 1 + 4840 μL of pure water;

[0144] Hypoxanthine group: 25 μL of the hypoxanthine stock solution + 4975 μL of pure water;

[0145] Prepare three parallel samples for each of the three groups of solutions, boil them at 100 °C for 1 h, cool for 2 h, centrifuge (2000 rpm, 5 min), and take the supernatant and dilute it 3 times for full-wavelength scanning detection.

[0146] See Figure 2 : As can be seen from the figure, the color of the liquid deepens after mixing hypoxanthine with the aqueous extract of fucha tea, indicating that the two are not simply physically mixed, suggesting that hypoxanthine reacts with the components in the aqueous extract of fucha tea.

[0147] See Figure 3 In: The blue fitting line is the theoretical full-wavelength characteristic after superimposing the full-wavelength graph of the aqueous extract of fucha tea and the hypoxanthine solution. Comparing with the actual detected green full-wavelength scanning graph, it can be seen that the full-wavelength characteristics after their combination are different from the fitting line, indicating that the fucha tea extract can affect the ultraviolet spectrum of hypoxanthine, suggesting that there is an interaction between the two. And visibly to the naked eye, from the perspective of the color after mixing, it can be seen that there are obvious differences in the colors of the three groups.

[0148] The results of Preparation Examples 2-5 and Figure 2 - Figure 3The conclusions are the same or substantially similar. As can be proven by the previous experimental examples, since the tea extraction composition of the present invention can reduce the content of hypoxanthine, it also means that the content of hypoxanthine in the body can be reduced.

[0149] In vivo pharmacodynamic experimental example: Preparation of a rat gouty arthritis model with sodium urate (MSU)

[0150]

Animals, reagents and materials

[0151] 50 male SD rats, clean grade, 150 - 180 g.

[0152] MSU crystals were purchased from sigma company and stored under sterile conditions. Before the experiment, they were prepared into an MSU suspension (100 mg / ml) with 0.9% sterile normal saline.

[0153] The Fucha extract was prepared according to the preparation example, and colchicine was purchased from sigma company.

[0154] The Fucha extract and colchicine were prepared with sterile normal saline, and the administration doses were 100 mg / kg and 300 mg / kg.

[0155]

Modeling and administration method

[0156] The experimental rats were divided into five groups and the experiment began after about 3 days of adaptive feeding.

[0157] Normal group (10 rats): Normal feeding

[0158] Model group (10 rats): Continuously intragastrically administered normal saline for 14 days, and 50 μL of MSU suspension was injected once into the right posterior ankle joint of the rats on the 12th day.

[0159] Low-dose administration group (10 rats): Continuously intragastrically administered the aqueous solution of the Fucha extract prepared in Preparation Example 1 (100 mg / kg) for 14 days. 50 μL of MSU suspension was injected once into the right posterior ankle joint of the rats on the 12th day.

[0160] High-dose administration group (10 rats): Continuously intragastrically administered the aqueous solution of the Fucha extract prepared in Preparation Example 1 (300 mg / kg) for 14 days. 50 μL of MSU suspension was injected once into the right posterior ankle joint of the rats on the 12th day.

[0161] Positive drug group (10 rats): Continuously intragastrically administered colchicine at 0.6 mg / kg for 14 days. 50 μL of MSU suspension was injected once into the right posterior ankle joint of the rats on the 12th day.

[0162] Appearance and swelling index of joint swelling:

[0163] The circumference of the same part of the right ankle joint of the rats was measured by the wire-binding method before modeling and at 4, 8, 24, and 48 hours after modeling, and the swelling index was calculated to investigate the changes in the degree of joint swelling over time. Figure 4 .

[0164] Figure 5 :The swelling index of the right ankle joint of rats changes over time (0-8h). After the right ankle of rats was injected with MSU (5mg), the size of the ankle joint was measured at four time points of 2, 4, 6, and 8h, respectively, to obtain the swelling index, which was calculated as (ankle circumference after inflammation - ankle circumference before inflammation) / ankle circumference before inflammation. The experimental results are expressed as mean ± standard error (x ± SEM), and n = 6 per group. GraphPad Prism 8.0 software was used for statistical analysis. Two-way ANOVA method (two-way analysis of variance) was used. *p<0.05 is statistically different, **p<0.01 is statistically significant, and ***p<0.001 is extremely statistically significant.

[0165] Figure 6 :Changes of right ankle swelling index over time in rats (0-48h) After the right ankle of rats was injected with MSU (5mg), the size of the ankle was measured at 2, 4, 6, 8, 24, 48h and other time points to obtain the swelling index. The swelling index was calculated as (ankle circumference after inflammation - ankle circumference before inflammation) / ankle circumference before inflammation. The experimental results are expressed as mean ± standard error (x ± SEM), and n = 6 per group. GraphPad Prism8.0 software was used for statistical analysis. Two-way ANOVA method (two-way analysis of variance) was used. *p<0.05 is statistically different, **p<0.01 is statistically significantly different, and ***p<0.001 is extremely statistically significantly different.

[0166] As can be seen from the figure, when using 100mg / Kg of tea extract, there is an obvious effect of relieving gout symptoms, and when the dosage is higher than 100mg / Kg, the effect increases linearly. When 200mg / Kg, according to the mechanism analysis, there is a better effect. When 300mg / Kg, a faster therapeutic effect can be achieved, and compared with traditional colchicine, there is almost the same effect, and the tea extract used in the present invention does not have the side effect or human body side reaction brought by colchicine.

[0167] Experimental conclusion: From the above, it can be seen that the Pu'er tea extract can reduce the arthritis swelling of the ankle joints in rats and other mammals, and the basic ingredients of Preparation Examples 2-5 are the same, so the effects are the same or similar.

[0168] All documents mentioned in this invention are cited herein by reference as if each individual document was cited by reference. In addition, it should be understood that after reading the above content of this invention, those skilled in the art can make various changes or modifications to this invention, and these equivalent forms also fall within the scope defined by the appended claims of this application.

Claims

1. Use of a tea extract composition for preparing a food that prevents, reduces or lowers the purine intake of the human body, characterized in that, The food described is a condiment. The tea extract composition includes the following components: tea polyphenols, tea polysaccharides, tea pigments, amino acids, alkaloids, and Compound A. The raw material of the tea extract composition is derived from Fuzhuan tea. The molecular formula of Compound A is as follows: The content of Compound A is 0.0001 - 1%.

2. The use according to claim 1, characterized in that, The Fuzhuan tea includes Fuzhuan brick tea and loose Fuzhuan tea.

3. The use according to claim 1, characterized in that, The condiment includes a soup stock or a hot pot base.

4. The use according to claim 1, characterized in that, The tea polyphenols include catechins, gallic acid, and / or their derivatives.

5. The use according to claim 1, characterized in that, The tea extract composition contains tea polyphenols, and the content is 20% - 80%.

6. The use according to claim 1, characterized in that, The tea extract composition contains tea polyphenols, and the content is 30 - 60%.

7. The use according to claim 4, characterized in that, The tea extract composition contains catechins, and the content is 0.01% - 60%.

8. The use according to claim 4, characterized in that, The tea extract composition contains catechins, and the content is 30 - 50%.

9. The use according to claim 1, characterized in that, The tea extract composition contains tea polysaccharides, and the content is 0.01% - 30%.

10. The use according to claim 1, characterized in that, The tea extract composition contains tea polysaccharides, and the content is 0.1 - 20%.

11. The use according to claim 4, characterized in that, The tea extract composition contains gallic acid and / or its derivatives, and the content is less than 5%.

12. The use according to claim 4, characterized in that, The tea extract composition contains gallic acid and / or its derivatives, and the content is less than 3%.

13. The use according to claim 1, characterized in that, The tea extract composition contains amino acids, and the content is less than 10%.

14. The use according to claim 1, characterized in that, The tea extract composition contains amino acids, and the content is less than 6%.

15. The use according to claim 1, characterized in that, The tea extract composition contains tea pigments, and the content is 0.01% - 40%.

16. The use according to claim 1, characterized in that, The tea extract composition contains tea pigments, and the content is 0.1 - 30%.

17. The use according to claim 1, characterized in that the raw material of the tea extract composition is derived from Fuzhuan tea with Eurotium cristatum ≥ 20×10 4 (CFU / g).

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