20 results about "Tea catechin" patented technology

This invention relates to the field of intelligent control technology for tea processing, specifically to an adaptive optimization control method and system for tea processing parameters. The method involves performing near-infrared spectral scanning and hyperspectral imaging on incoming fresh leaves to obtain feature vectors; using a reaction kinetic model combining catechin enzymatic oxidation, chlorophyll demagnesiation, and amino acid thermal degradation with a data-driven residual correction network to calculate the state vectors of internal components; and having a near-end strategy optimization agent output the combined adjustment values ​​for the withering hot air temperature, rolling speed, and drying air inlet temperature, which are then sent to the processing equipment controller for execution. Through cross-process quality state transmission, the withering, rolling, and drying processes are linked for coordinated control. This invention dynamically tracks the state of internal components at the chemical reaction level, solving the technical problem of large quality fluctuations under heterogeneous fresh leaf conditions in existing lookup-based process parameter schemes.

The application provides a method for preparing epigallocatechin gallate (EGCG) by using a dynamic axial compression column. The method comprises the following steps: taking a tea polyphenol extract as a raw material, and separating and purifying EGCG by using a dynamic axial compression column. The method can safely and efficiently prepare high-purity EGCG.

This invention discloses a method for determining the origin of tea based on the stable isotope ratio of EGCG monomers, belonging to the field of tea origin identification technology. It aims to solve the technical problem of insufficient accuracy in existing tea origin identification methods. The method involves measuring the overall stable isotope ratio δ in the tea sample. 13 C 茶叶 δ 15 N 茶叶 δ 2 H 茶叶 δ 18 O 茶叶 and the δ¹² value of stable isotope ratios of EGCG monomers 13 C EGCG δ 2 H EGCG and δ 18 O EGCG The preparation method of EGCG monomer involves making tea powder from tea samples, extracting and purifying epigallocatechin gallate (EGCG) monomer from the tea powder, and then determining the stable isotope ratio of the EGCG monomer. Based on the above stable isotope ratio, the origin of the tea sample is identified. This invention is mainly used for the accurate identification of tea origin, providing technical support for tea traceability and quality control.

This invention provides a ready-to-drink milk tea based on a ternary complex stabilized with κ-casein genotype and its preparation method, belonging to the field of dairy processing technology. It includes a ternary complex of casein micelles containing AA genotype κ-casein, epigallocatechin gallate, and fructose. The preparation of the ready-to-drink milk tea includes the following steps: S1: raw material screening and pretreatment; S2: preparation of the ternary complex; S3: blending and processing of the ready-to-drink milk tea. By screening AA genotype κ-casein raw milk and using a specific sequence of first compounding EGCG and then grafting fructose, a casein micelle-EGCG-fructose ternary complex with uniform structure and controllable particle size is constructed. Fructose is further grafted onto the surface of the complex through glycosylation, effectively masking the excessive binding sites of proteins and polyphenols, significantly inhibiting the formation of insoluble aggregates, thereby maintaining excellent colloidal stability of the product during its shelf life.

The application discloses a strain of Lecythophora ramosa LicG6 and application of the strain in solid-state fermentation of Pu'er tea, and belongs to the field of industrial microbial resource development and tea deep processing technology. The Lecythophora ramosa LicG6 is preserved in the China General Microbiological Culture Collection Center on June 14, 2024, and the address is No. 1, Xibei Road, Chaoyang District, Beijing, and the preservation number is CGMCC No. 41370. The application inoculates the Lecythophora ramosa LicG6 strain with double-enzyme synchronous secretion capacity, namely, simultaneously high expression of beta-glucosidase and polyphenol oxidase, into a solid-state fermentation system of Pu'er tea, realizes flower fragrance development by continuously hydrolyzing and releasing glycoside aroma precursor driven by beta-glucosidase under the condition of temperature control in stages, realizes red soup color transformation by oxidizing and polymerizing catechin driven by polyphenol oxidase, and thus, the two quality targets of "flavor enhancement" and "color transformation" are achieved simultaneously in the same fermentation process.

This invention belongs to the field of food enzyme engineering technology, specifically relating to a strain of *Aspergillus echinococcosis* that produces highly efficient ester-degrading catechin tannin enzymes and its applications. The strain is classified as *Aspergillus echinococcosis* (…). Aspergillus aculeatus LS06, with accession number CGMCC No. 42170. The *Aspergillus echinococcosis* strain provided by this invention serves as a tannin-producing strain, using inexpensive agricultural waste bran as raw material, resulting in low production costs. Simultaneously, the produced tannins exhibit high enzyme activity and high catalytic efficiency for ester-type catechins, demonstrating promising application prospects in tea beverage processing.

Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

This invention discloses a *Aspergillus ryukyu* strain and its applications. The *Aspergillus ryukyu* strain is named *Aspergillus ryukyu* P001, with accession number CGMCC NO.42119, deposited on July 3, 2025, at the China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China. The *Aspergillus ryukyu* strain provided by this invention can efficiently secrete catechol 1,2-dioxygenase, significantly improving the degradation efficiency of phenolic substances. When the strain provided by this invention or its produced catechol 1,2-dioxygenase ferments tea (such as ripe Pu-erh tea), it can accelerate the degradation of tea polyphenols, catechins, and other substances, promote the formation of theaflavins, resulting in a reddish-brown tea liquor with a mellow taste and a shortened fermentation cycle.

This invention relates to a method for preparing highly active biomass masterbatches using an air separation nitrogen generation coupled with electrolytic hydrogen-rich water biomass extraction device, and its application, belonging to the field of high-value biomass extraction technology. Based on an integrated extraction device, this invention designs a dual-path differentiated extraction process according to the differences in the thermosensitivity of the raw materials: for non-thermally sensitive / highly lignified raw materials, a path of "low-temperature pretreatment with hydrogen-rich water → high-temperature steam explosion cell disruption → rapid nitrogen cooling → low-temperature high-pressure extraction with hydrogen-rich water and nitrogen" is used; for thermosensitive raw materials, a path B of "low-temperature leaching with hydrogen-rich water → low-temperature high-pressure extraction with nitrogen" is used. The entire process achieves self-production of nitrogen and hydrogen-rich water, eliminating the need for external gas and water sources. This invention can scalably prepare various highly active biomass masterbatches such as willow tea thearubigin, whole tea polyphenols / theanine / catechins, corn germ SOD three enzymes, ginsenosides, and bird's nest peptides, with a masterbatch activity retention rate ≥98% and a significantly improved yield; simultaneously, it protects the masterbatch and its applications in food, health products, and cosmetics.

Provided are a composition containing catechins, which contains catechins and arabinoxylan; a food or drink containing catechins, which contains catechins and arabinoxylan; a method for suppressing the bitter taste of catechins, which comprises coexisting catechins and arabinoxylan; a bitter taste suppressor for catechins, which contains arabinoxylan as an effective ingredient; and a method for producing a food or drink containing catechins, the bitter taste of which is suppressed, which comprises incorporating arabinoxylan in the production of a food or drink containing catechins.

This invention relates to the field of animal nutrition and feed science and technology, specifically to an iron-based tea polyphenol nanoparticle formulation. The formulation is a core-shell structured nanoparticle, with an iron-tea polyphenol coordination network as the core and sodium alginate as the outer shell. A second objective of this invention is to provide a method for preparing an iron-based tea polyphenol nanoparticle formulation, comprising the following steps: dissolving tea polyphenols in water to obtain a tea polyphenol solution; adding FeCl3 solution to the tea polyphenol solution and stirring the reaction at 30-60°C to form an iron-tea polyphenol coordination core. This invention is based on the principle of metal-polyphenol network self-assembly, constructing a core-shell structured nanoparticle with iron... 3+ - Nanoparticles with a tea polyphenol coordination network at their core and sodium alginate as their outer shell. The coordination of iron ions effectively shields the easily oxidized phenolic hydroxyl groups in catechins, while the sodium alginate shell provides pH-responsive protection. This overcomes the rapid degradation of ordinary tea polyphenols in the gastrointestinal tract, achieving targeted delivery and high-concentration retention of catechins throughout the entire intestinal tract.

This invention provides a ternary composite material, its preparation method, and its application. The preparation method of the ternary composite material includes the following steps: (1) mixing sodium caseinate with epigallocatechin gallate to obtain a protein-polyphenol binary complex; (2) mixing the protein-polyphenol binary complex with tea polysaccharide to obtain a ternary composite material. This invention employs a molecular self-assembly strategy to construct an SC-EGCG binary composite system, utilizing the non-covalent interactions (hydrogen bonds, hydrophobic interactions, etc.) between tea polysaccharide (TPS) and the SC-EGCG complex to construct a stable SC-EGCG-TPS ternary composite system with a three-dimensional network structure.

This invention relates to the field of tea processing technology and discloses a method for increasing the yield of theaflavins using alternating catalysis of exogenous enzymes. The exogenous enzyme is crude pear polyphenol oxidase solution, which is directly prepared from fruit. The method includes the following steps: first, tanninase is added to construct the conversion basis of the crude pear polyphenol oxidase solution; then, the crude pear polyphenol oxidase solution is added, allowing the enzymatic hydrolysis to be completed at room temperature with basic stirring without fermentation, thereby increasing the yield and quality of theaflavins. This invention enables the stepwise and directional conversion of ester-type catechins in tea polyphenol solutions into non-ester-type catechins, laying the foundation for subsequent conversion by exogenous enzymes. The conversion of exogenous enzymes does not require further fermentation and can be carried out at room temperature, resulting in a nearly two-fold increase in theaflavin yield.

The application belongs to the technical field of detection, and particularly relates to a detection method of epigallocatechin gallate content. The application provides a detection method of epigallocatechin gallate (EGCG) content based on salicylic acid-copper nanoscale enzyme. The salicylic acid-copper nanoscale enzyme has excellent oxidase simulation activity on one hand, and can efficiently catalyze TMB oxidation, so as to realize high-sensitivity detection of EGCG content. On the other hand, the nanoscale enzyme relies on inorganic coordination hybrid structure, has strong environmental tolerance, excellent storage stability, and can be recycled and reused multiple times. Based on the above characteristics, the detection method provided by the application is simple to operate, does not need complex instruments and equipment, has high sensitivity, is particularly suitable for on-site rapid detection and large-scale popularization and application, and has broad practical application prospects in complex matrices such as tea, tea beverages, health products and biological samples.

The application discloses a compound tea-flavored grape wine based on tea and grape juice synergistic fermentation and a preparation method thereof, and belongs to the technical field of food fermentation engineering. The method aims at solving the problem of traditional tea wine flavor fragmentation. The method comprises the following steps: preparing a modified tannase compound and a protein phytic acid mixture, mixing tea and grape juice, and then synergistically fermenting the tea and grape juice, wherein, in the fermentation process, the modified tannase is used to hydrolyze ester-type catechins to reduce bitterness and promote flavor integration; after the fermentation is completed, the protein phytic acid mixture is added to chelate iron ions and adsorb colloidal particles; and finally, the product wine is obtained through multi-stage clarification. Through the above technical scheme, the flavor coordination and physicochemical stability of tea wine are improved, the fusion of tea aroma and fruit aroma is realized, the flavor coordination and wine body stability are improved, no essence or traditional Chinese medicinal materials need to be added, and the product quality and production efficiency are improved.

This invention provides a method for synthesizing novel natural pigments using phenotypic catechins. Various epicatechins, epigallocatechins, epicatechin gallate esters, and epigallocatechin gallate esters are used as substrates. These are mixed and subjected to a non-enzymatic oxidation reaction under humid and hot conditions to generate a new class of tea pigment compounds. The non-enzymatic oxidation products of the phenotypic catechins are then concentrated under reduced pressure, freeze-dried, extracted, and purified by column chromatography to obtain dimeric catechin pigments. The six novel dimeric catechin pigments obtained by this invention are synthesized using a simple method. The six novel dimeric catechin pigments obtained according to the method of this invention are orange-yellow or orange-red amorphous powders with good color-adjusting capabilities, and can be applied to coloring tea beverages and new-style tea drinks. The discovery of this type of natural pigment contributes to the research on coloring substances during the thermal processing of tea, the improvement of tea liquor color quality, and the development and application in the field of food coloring.

The present disclosure belongs to the technical field of tea component detection methods, and specifically relates to a method for simultaneously detecting four alkaloids and 10 catechin components in tea. The method includes: simultaneously detecting four alkaloids and 10 catechin components in a tea sample by using HPLC, and obtaining the content of the 14 characteristic components in the tea sample according to respective standard curves of the four alkaloids and 10 catechin components. The detection method provided by the present disclosure enables simultaneous detection and separation of 14 compounds in tea, which solves the problem of poor separation effect when simultaneously analyzing multiple compounds in tea in the prior art, meets high-standard requirements for tea component analysis, provides a more efficient, accurate and reliable analysis tool for tea producers, testing institutions and researchers, and provides strong support for tea quality control, scientific research, deep processing, and other fields.

The present application relates to the technical field of feed, in particular to a kind of natural plant extract composite feed additive for improving quality of snowflake pork.The core is that epigallocatechin gallate hydrate is partially palmitoylated to improve fat solubility, and pre-structured oil phase is formed with phospholipid and stepwise added soybean oil.The oil phase forms initial milk with emulsified soybean protein isolate aqueous phase, and then pre-wet state and hydrated state tea saponin are added in sequence, and powder is obtained by homogenization and spray drying.The method constructs stable and interfacially ordered delivery system, which can synergistically improve intramuscular fat content, marbling score of fattening pigs, and effectively reduce drip loss.

This invention relates to the field of plant biotechnology and discloses a method for enhancing the stress resistance of tea plant secondary metabolites. The method includes: collecting multi-omics time-series data of tea plants under drought stress to construct a spatiotemporally aligned multidimensional data matrix; using dynamic Bayesian networks to model the dynamic causal regulatory relationships between genes, metabolites, and phenotypes; designing a multidimensional evaluation algorithm integrating network topology and biological effects to screen key regulatory genes; quantitatively predicting their effects on target metabolites such as catechins through in vivo computer perturbation simulations; and finally generating an optimal gene editing or molecular marker-assisted breeding scheme. This invention achieves a breakthrough from association analysis to causal inference, improving the accuracy and efficiency of synergistic improvement of tea plant stress resistance and secondary metabolites.

The application provides a fermentation method for regulating flavor quality of Zunyi black tea and obtained Zunyi black tea. Including the following steps: providing Zunyi black tea fresh leaves with two leaves and one bud as raw materials; the raw materials are sequentially subjected to withering and rolling to obtain rolled leaves; an inducer is added to the rolled leaves for fermentation treatment to obtain fermented tea leaves; the fermented tea leaves are subjected to drying treatment to obtain Zunyi black tea; wherein the inducer comprises a solute and a solvent; the solute comprises L-theanine derivative, L-phenylalanine ethyl ester and epigallocatechin gallate; the addition amount of the solute in the inducer is 0.8-1.2% of the mass of the rolled leaves. The method is simple, convenient to operate, easy to implement and industrialize, and has practicability and economy.