198 results about "Green Tea Polyphenols" patented technology

The invention provides a product having sobering up and liver protecting functions and its preparation method and use, which comprises the following raw material (by weight ratio), soybean peptides and soybean extract 2.5-12:0.5, panaxoside or ginkgo leaf extract, green tea polyphenols, glutacid, arginine or lycine, vitamin C, vitamin B6, vitamin B1, vitamin B2 or vitamin B12. The medicament can be made into various dose forms including capsule, oral liquid, tablet, effervescent tablet or injection.

The invention discloses an edible chitosan/green tea polyphenol active packaging film material. The edible green tea polyphenol active packaging film material comprises 1-2 parts by weight of chitosan, 95-100 parts by weight of an aqueous solution of dilute acetic acid, 0.5-1.2 parts by weight of glycerol, 0-0.1 parts by weight of Tween20, 0.5-2 parts by weight of green tea polyphenol and 95-98 parts by weight of water. The compound chitosan active packaging film has a strong oxidation resistance in different food simulants, can guarantee the slow release of the antioxidant substances in the film, has the characteristics of good mechanical performances, good water resistance and small dissolving and puffing degrees in water, and has a good development prospect in the food packaging field, especially the food product oxidation prevention field.

The formulation includes a combination of a chalcone, specifically, methylhydroxychalcone polymer, in the amount of 6 mg to 24 mg, and chromium, in the amount of 500 mcg to 2000 mcg. The formulation also includes a plurality of vitamins and nutrients, vitamins B₆, C, E and K including green tea polyphenols and other nutrients.

The invention relates to the technical field of feed additives for livestock, and particularly relates to a compound feed additive for improving pork quality. The compound feed additive is prepared by mixing Chinese medicinal herb superfine powder with tea polyphenols, wherein the weight ratio of the Chinese medicinal herb superfine powder to the tea polyphenols is 2:1, the applied additive accounts for 0.75% of the total weight of the feed, and the Chinese medicinal herb superfine powder is 200-mesh superfine powder which is prepared by mixing the following Chinese medicinal herbs in parts by weight: 3 parts of astragalus root, 3 parts of bighead atractylodes rhizome, 2 parts of amomum fruit, 2 parts of dried tangerine peel, 2 parts of anisum fruit, 1 part of wrinkled gianthyssop herb, 2parts of rhizoma kaempferiae, 2 parts of cortex cinnamomi, 1 part of pine needle and 1 part of licorice root. The effective ingredients of the Chinese medicinal herbs and the tea polyphenols in tea leaves both can inhibit the activity of phosphodiesterase in cells, thereby increasing the cyclic adenosine monophosphate content of pig cells; and under the action of the cyclic adenosine monophosphate, the energy, fat and proteins in pigs are redistributed and are finally represented by the improvement of pork quality.

This invention relates to a process for producing a green tea flavor by extracting it from green tea leaves with water cooler than 10° C., and also to a beverage with the flavor obtained by the process and added therein. This invention also relates to a process for producing a dried green tea polyphenol by subjecting green tea leaves to a first extraction with water cooler than 10° C. and then to a second extraction with warm water of 50° C. or higher, and drying an extract of the second extraction, and also with a process for producing a beverage by adding a green tea polyphenol obtained by the process.

A taste improver which is capable of effectively suppressing unpleasant bitter taste, harsh taste, and astringent taste peculiar to high intensity sweeteners without changing original flavor and taste of food and of reproducing taste intensity and a flavor profile by using the high intensity sweeteners, which are equal to those attained by using sugars such as sucrose.

It is possible to improve the unpleasant aftertastes of a high intensity sweetener and to reproduce taste intensity and a flavor profile which are equal to those attained by using sugars such as sucrose by adding the taste improver for high intensity sweetener, characterized by containing (A), (B), and (C), and further (D) and/or (E), to a beverage or food containing the high intensity sweetener:

• • (A) spilanthol, or an extract or essential oil of a plant containing spilanthol;
  • (B) quinic acid or a composition containing quinic acid;
  • (C) vanilla polyphenol or a composition containing vanilla polyphenol;
  • (D) green tea polyphenol or a composition containing green tea polyphenol; and
  • (E) rosaceous plant polyphenol or a composition containing rosaceous plant polyphenol.

A green tea fermentation broth and a production method are provided. The production method of the green tea fermentation broth comprises the following steps: 1, blanching by heating fresh tea leaves at a high temperature to deactivate polyphenol oxidases in the fresh tea leaves; 2, immersing the blanched fresh tea leaves in disinfected water to prepare tea water; 3, adding a saccharide substance to the tea water to prepare saccharide-contained tea water; 4, adding yeast to the saccharide-contained tea water to prepare an embryo fermentation broth; and 5, fermenting the embryo fermentation broth in a predetermined temperature environment for a predetermined period of time to prepare the green tea fermentation broth. Above design of mixing of the blanched fresh green tea leaves, the saccharide substance and the yeast and fermenting is helpful for the release of components beneficial for human bodies from the tea leaves, and makes the produced green tea fermentation broth contain an ethanol component, so the green tea fermentation broth can be used as a novel wine liquid and a tea drink.

The present invention provides a cosmetic composition containing one or more selected from a group consisting of green tea saponin and green tea polyphenol as active ingredients. The cosmetic composition of the invention is very safe to the skin and can greatly enhance biological mechanisms in the skin, and thus can serve as an anti-aging cosmetic composition.

Disclosed is a compound preparation for resisting Parkinson's disease (PD) and its preparing process, wherein the preparation comprises nicotine, green tea polyphenols, vitamin E, vitamin C and other additives by a predetermined proportion.

The invention relates to a nourishing mixed oil containing flax oil, which comprises (by weight ratio) sunflower oil 10-20%, rapeseed oil 5-10%, maize oil 5-15%, peanut oil 5-15%, flax-seed oil 50-60%, 2% of vitamin E, green tea polyphenols and beta-carotene, oleinic acid 3-10%, linoleic acid 30-40% and alpha-leukotriene 20-30%.

The invention discloses a moxifloxacin gelatin capsule, whose contents comprises moxifloxacin or its salts and/or its hydrate and additive, the additive is at least one selected from the following substances: sodium sulfite, sodium acid sulfite, low-molecular proanthocyanidin, L-glutathion, sesame polyphenols, green tea polyphenols, tocopherol, ascorbic acid, isoascorbic acid, vitamin B1, vitamin B2, beta-carotene, soybean isoflavones, L-sulfo-aminolactic acid, pyrophosphoric acid, polyphosphoric acid and their medicinal salts.

The invention relates to a method for comprehensively extracting tea essence, tea polysaccharides and tea polyphenol. The method comprises the following steps: crushing a tea raw material, and sieving the crushed tea raw material; carrying out reduced pressure rotary evaporation; extracting an aqueous solution of the tea essence with ether, carrying out refrigeration deicing, carrying out purge concentration, carrying out pumping filtration on the obtained rotary evaporation liquid, centrifuging the obtained filtrate, and carrying out reduced pressure rotary evaporation concentration on the obtained supernatant; precipitating the obtained concentrate with ethanol, centrifuging, decolorizing the obtained crude polysaccharide precipitate with ethanol twice, drying the decolorized precipitate, and carrying out reduced pressure rotary evaporation concentration on the supernatant; and extracting the obtained concentrate with ethyl acetate, and purifying the obtained extract with macro-porous resin to obtain the tea polyphenol. Compared with the prior art, the method disclosed in the invention has the advantages of simple process, simultaneous extraction of the tea essence, tea polysaccharides and tea polyphenol in tea, obtaining of high purity and yield products, process flow shortening, improvement of the utilization rate of tea resources, realization of environmental protection and healthiness due to no introduction of harmful substances or chemical reagents in the production process, and high economic benefit and application prospect.

The invention relates to a radix codonopsitis date medlar health beverage, and the health beverage is prepared by following ingredients with proportioning of weight part: main material: 230-270 parts of radix codonopsitis leach with a proportion of 1:170-230 of radix codonopsitis and water, 280-320 parts of Chinese date leach with a proportion of 1:5-11 of Chinese date and water, 230-270 parts of medlar leach with a proportion of 1:7-10 of medlar and water, auxiliary material: 0.8-1.3 part of clarified black tea powder or 1.1-1.8 part of turbid black tea powder, 75-85 parts of white sugar, 1.0-1.5 part of citric acid, 0.3-0.7 part of ascorbic acid, and various addition agents. The preparation process comprises leaching with hot water, further dissolving effective ingredients through enzyme hydrolysis method, utilizing the property of the action among tea polyphenol in tea powder, protein in data leach, pectin substances to generate precipitant, and realizing the preparation of clarified and turbid drinking through controlling the addition sequence and amount of tea powder. The invention has effects of strengthening immunological function, nourishing liver and kidney, supplementing energy and improving acuity of vision, and nourishing blood and tranquilization, etc., and the invention has reasonable formulation and significant effect.

The invention provides a novel technology for extracting tea polyphenol in tea leaves. The technology employs four steps of enzyme extraction, ultrasonic extraction, membrane filtration and molecular imprinting for comprehensively extracting the tea polyphenol. According to the technology, the enzyme extraction is employed for destroying tea cell walls, so that the reaction temperature is normal temperature, energy consumption is little, chemical bonds such as glycosidic bond in cellulose can be better destroyed, and then superpower penetrating capability and cavitation effect of supersonic wave are used, cell walls can be rapidly dispersed, cell membranes are destroyed, and the tea polyphenol can be rapidly released; the molecular imprinting is employed for specifically absorbing and purifying a main component catechin in the tea polyphenol, the specific adsorption capability of a synthesized imprinting polymer on catechin is very strong, extraction step is greatly reduced, and extraction purity of the tea polyphenol is greatly increased. The extraction method has the advantages of reasonable, scientific, effective performances and little energy consumption.

The invention discloses a production method for jasmine flower flavor type black tea. The production method has the advantages of simple process and accuracy in controlling; a tea blank is scented by using a wet cooling-high temperature scenting method; the whole scenting process only needs about four hours so that the tea making period is greatly shortened, the labor cost is saved and the working efficiency is improved, and furthermore, the economic benefits of tea farmers is improved; in a wet cooling-high temperature scenting process, proteins, nucleic acids and jelly glue in the tea blank are converted, the flower aroma can be absorbed by tea leaves in short time and the absorption efficiency is improved; polyphenols in the tea leaves are slowly differentiated under water humidity and a certain temperature to reduce the astringent of the tea blank so that the mouth feel of the tea leaves is good, the quality is good and the uniformity is good; the product has the characteristics of compact and fine appearance, high flower aroma, transparent and bright soup color, high flower aroma freshness, high quality and the like.

The invention discloses the field of tea deep processing, and in particular relates to a technology for extracting tea polyphenol in tea leaves. The method comprises the following steps: weighing a sample of dry tea leaves, and grinding; leaching: weighing 25g of tea chips, putting the weighed tea chips into a 100ml of conical flask, adding 60ml of water, soaking the tea chips for 10-20 minutes in a sealing way, and then carrying out ultrasonic extraction for 20-25 minutes, wherein the water bath temperature is 75-85 DEG C; filtering an extracting solution to remove residue; carrying out vacuum centrifugal treatment: centrifuging filtrate after tea residue is removed, and collecting supernatant to prepare tea polyphenol crude extract; concentrating the tea polyphenol crude extract: using a reverse osmosis membrane to concentrate the tea polyphenol crude extract until the water content is reduced by 75-80 percent; extracting: extracting caffeine, namely, mixing petroleum ether and ethyl acetate according to the ratio of 4: 1 and then extracting the caffeine in the tea polyphenol crude extract; extracting the tea polyphenol, using the ethyl acetate to extract the tea polyphenol in upper water phase, and collecting ethyl acetate extract; volatilizing the ethyl acetate, and drying the residue, wherein the residue is the tea polyphenol. The technology is simple in method and low in cost, and the purity of the extracted tea polyphenol reaches up to 98.8 percent.

The invention relates to a preparation method of an edible anti-bacterial packaging film. The preparation method is characterized in that carrageenan is added in a 0.9-1.5% (w/v) chitosan solution; the mixture is,stirred for 30-50 minutes at 40-50 DEG C; sodium chloride is added while stirring is carried out; after the mixture is mixed uniformly, gelatin and green tea polyphenol are added into the solution, and curtain coating is carried out, thus obtaining the edible anti-bacterial packaging film. The edible anti-bacterial packaging film prepared by the preparation method has a certain inhibitory action on bacteria and is environmental-friendly.

The invention discloses a method for extracting tea polyphenol in tea residues by using an IL (ionic liquid) assisted ATPS (aqueous two phase system). Tea residues are used as a raw material, an ethanol/ammonium sulfate ATPS is used as an extraction system, an IL is used as an assisting reagent, the extraction system and the assisting reagent are mixed to form the ATPS, after the raw material andthe ATPS are mixed in the solid-liquid ratio being (1:25)-(1:65), ultrasonic extraction and centrifugal separation are performed, a supernatant liquid of the ATPS is absorbed, and a tea polyphenol extraction liquid is obtained. The one-time extraction efficiency of tea polyphenol is higher than that with an ethanol solution, the content of catechin in the extraction liquid is higher, the oxidationresistance of the extraction liquid is not affected, fewer solvents are required, and the IL can be recycled.

The invention relates to an extraction process for tea polyphenol in tea, which comprises the following steps that: (1) fresh leaves of the tea are subjected to steam fixation to obtain fixed leaves; and (2) the fixed leaves are leached and then are filtered, a filtrate is separated through a reverse osmosis membrane to obtain a concentrated solution, and the concentrated solution is spray dried to obtain a tea polyphenol product. Further the filtration in step (2) comprises the following steps that: the coarse filtration is performed first, then the ultrafiltration is performed, an ultrafiltration permeation liquid is separated through the reverse osmosis membrane, and an ultrafiltration concentrated solution is separated or dried to obtain a byproduct. The extraction process can reduce the loss of the tea polyphenol in a raw material by using steam to fix green leaves, and the separation of the concentrated solution by adopting reverse osmosis membrane separation technology has the characteristics of high energy efficiency, low investment cost, continuous operation, large separation ability and the like.

The invention relates to a buccal tablet for treating caries and process for preparation, wherein the tablet is prepared from green tea polyphenols, giant knotweed rhizome powder, honeysuckle flower powder, vitamin C, soybean lecithin powder, xylitol, beta-cyclodextrin, starch gum, miropowdered silica gel and edible flavoring essence through steps of dressing, mixing and pelleting.

The invention discloses an ultrasonic-microwave assisted enzymatic extraction method of green tea polyphenol. The method comprises the following steps: grinding weighed green tea leaves to obtain powder of which the particle size is 45 to 80 meshes, preparing the green tea powder into suspension liquid with water, at room temperature, using an ultrasonic-microwave extraction instrument of which the ultrasonic power is 45 to 60W, and the microwave power is 70 to 90W, after processing for 10 to 20 min, adding 1% to 3% of cellulase, carrying out ultrasound assisted enzymatic hydrolysis for 20 to 30 min, enzyme deactivation for 10 to 20 min under the conditions of a 100 DEG C-water bath, and centrifugation for 20 to 30 min at 5000 to 10000 r/min, performing pumping filtration after cooling, collecting filtrates, carrying out vacuum concentration to obtain a concentrated solution, then adding ethyl acetate to the concentrated solution to be extracted, and carrying out vacuum concentration, freeze concentration and freeze drying on organic phases, thereby being capable of obtaining the green tea polyphenol. The invention further provides shower gel containing the green tea polyphenol and a preparation method of the shower gel. The extraction method of the green tea polyphenol provided by the invention is simple to operate and high in extraction efficiency, furthermore, the green tea polyphenol extracted by the invention is applied to the shower gel, so that free radicals on the skin surface can be removed to play a good skin protective effect.

Belonging to the field of chemical quantitative detection, the invention discloses a method for determining a fat soluble green tea polyphenol content. The method comprises: preparing a reference substance and a test sample into a reference substance solution and a test sample solution respectively; drawing ultraviolet wavelength scan graphs of the reference substance solution and the test sample solution respectively to determine detection wavelength; drawing a standard curve of the reference substance solution and calculating a regression equation of the standard curve; determining absorbance of the test sample solution; and introducing the absorbance into the standard curve regression equation to calculate the fat soluble green tea polyphenol content in the test sample. By means of content determination on fat soluble green tea polyphenols and fat soluble green tea polyphenol-containing preparations, the method provided in the invention avoids indirect reflection of the fat soluble green tea polyphenol content by determining a phenolic hydroxyl group content, so that a color developing agent or an oxidant is unnecessary, the use of expensive standard substances and apparatuses can be avoided, and the cost is reduced. Also, the determination method is simple and accurate.

The invention relates to a preparation method of a cake anti-ageing agent. 0.2-0.4 percent (w/w) of alpha-amylase, 0.3-0.5 percent (w/w) of molecular distillation monoglyceride, 2-5 percent (w/w) of guar gum, green tea polyphenol and kiwi fruit polyphenol are mixed and then packaged in vacuum to obtain the anti-ageing agent. The anti-ageing agent prepared by using the method is used for making cake, the hardness of the cake stored for 5 days is less than that of the cake without being added with the anti-ageing agent, the elasticity and the recovery of the cake are improved by 15 percent compared with the cake without being added with the anti-ageing agent, and the cake is soft, tasty and refreshing to eat. The anti-ageing property of the cake can be improved by using the anti-ageing agent, and the quality of the cake is remarkably improved and the storage time of the cake is remarkably prolonged.

The invention relates to a method for producing a flavorful flammilina velutipes leek flower paste. According to the method, the materials including flammulina velutipes and leek flowers as the main materials, and perilla, ginger, garlic, chilli as the auxiliary materials are proportioned and pickled, and then are treated by using tea polyphenol in tea to reduce nitrite, and finally a healthful food with unique taste, which is carried conveniently for travel and used as an appetizer and has long shelf life, is obtained. According to the method, flammulina velutipes and leek flowers as the main materials are produced into flavorful food, and the paste has good taste and unique flavor and is nutritious; the paste has the functions of relieving nerves and eliminating the nervous mood due to the addition of perilla; and the paste has unique fresh mellow taste due to the addition of green tea juice, and the palatability is improved.