18 results about "Theaflavin" patented technology

The invention provides high-activity crataegus pinnatifida fruit vinegar and a preparation method thereof.The preparation method comprises the steps that crataegus pinnatifida fruits are juiced, then a composite chelating agent composed of polyglucuronic acid and monopotassium phosphate is added for chelating treatment, and a polysaccharide-metal ion cross-linked network is removed; then adding endo-beta-1, 4-glucanase to carry out linear polysaccharide directional enzymolysis, so that the viscosity of the fruit juice is obviously reduced; after the components are adjusted, double modified yeast beta-glucan microspheres are added, yeast is inoculated for alcoholic fermentation, the microspheres are subjected to double grafting modification through galactooligosaccharide and theaflavin, and active components in the crabapple can be directionally captured and stabilized through hydrophilic and hydrophobic effects respectively; after alcohol fermentation is finished, acetic bacteria are inoculated for acetic fermentation, and finally, filtering and sterilization are performed. According to the method disclosed by the invention, by virtue of a synergistic strategy of breaking a network firstly, then carrying out enzymolysis debonding and then carrying out microsphere loading, the fermentation mass transfer efficiency is effectively improved, and meanwhile, the retention rate of functional components such as polyphenol and saponin in the fruit vinegar is increased.

The invention relates to the technical field of tea processing, in particular to a black tea fermentation regulation and control method and equipment based on a multienzyme synergistic effect, and the method comprises the following steps: S1, mixing enzymes such as polyphenol oxidase and peroxidase, adding trehalose, trisodium citrate and vitamin C, fixing the volume with a phosphate buffer solution, and activating in a water bath at 30 DEG C to obtain a compound enzyme solution; s2, withering the fresh leaves until the water content is 60-65%, performing UV-C intermittent irradiation, and performing gradient rolling to obtain rolled leaves; s3, spraying enzyme liquid which accounts for 1.5-2.0% of the weight of the rolled leaves, and performing ultrasonic-assisted permeation; s4, performing three-stage temperature-controlled fermentation, stirring every 30 minutes, introducing ozone air, and adding a pulsed magnetic field every hour; s5, detecting the conversion rate of tea polyphenol, theaflavin and the like, and terminating fermentation after reaching the standard; s6, performing microwave fixation after hot air treatment; and S7, drying in sections until the water content is 5-6% to obtain a finished product. According to the method, the tea polyphenol conversion efficiency and theaflavin generation balance of the black tea are improved, aroma substances are reserved, and the functional activity is enhanced; the process stability is optimized, the energy consumption and pollution are reduced, and the black tea quality and industrial benefits are improved.

The invention belongs to the field of biological medicine, and particularly relates to application of Thaflavanin-3 '-Gallate or NAD < + > in preparation of a product for preventing or treating monkey pox virus infection. The invention finds that the protein OPG188 of the monkey pox virus can significantly inhibit the natural immune process of the monkey pox virus, compounds Thaflavanin-3 '-Gallate and NAD + which have the highest affinity with the OPG188 are screened out through molecular virtual docking, and the action effects of the compounds are verified through cell experiments and molecular experiments, which indicates that the Thaflavanin-3'-Gallate and NAD + have the effect of inhibiting the replication of the monkey pox virus. The compound can be used for preparing medicines for resisting monkey pox virus infection.

This invention relates to the field of tea quality improvement and processing technology, and discloses a processing method for enhancing the freshness, reducing astringency, and increasing aroma of tea using bio-enzymes. The steps include: fresh leaf picking, controlled-light intermittent withering, bio-enzyme spraying withering, controlled-frequency rolling, variable-temperature and humidity controlled fermentation + bio-enzyme spraying, high-temperature short-time hot air finishing, and far-infrared radiation finishing. The bio-enzymes used in the bio-enzyme spraying withering and variable-temperature and humidity controlled fermentation + bio-enzyme spraying steps are biomimetic enzymes, precisely formulated according to the types and activities of bio-enzymes found in the intestines of insects that feed on fresh tea leaves. Through the synergistic effects of bio-enzyme spraying, precise control of specific light, and far-infrared radiation finishing, the method promotes the formation and enrichment of sweet and savory substances such as amino acids, soluble sugars, and theaflavins, as well as aromatic substances such as alcohols, aldehydes, ketones, and esters. The processing method of this invention can achieve targeted enhancement of freshness, reduction of astringency, and increase of aroma in tea, enabling the stable and high-quality production of characteristic flavored teas, improving the industrial value of bulk tea and summer and autumn teas, and promoting quality improvement and efficiency enhancement.

The application discloses a kind of for anti-aging regulation blood fat blood sugar, the purification method of high-purity tea pigment of uric acid.It is with summer and autumn tea crude leaf, tea residue as raw material, by enzyme directed conversion, double-frequency ultrasonic subcritical water extraction, three-stage membrane separation, molecularly imprinted resin precision purification, the integrated innovative process of low-temperature freeze drying, prepare high-purity tea pigment with total purity ≥95%, the flavan-3-ols ≥35%, active retention rate ≥95%, realize the safety standard of no solvent residue, low caffeine, desalination and heavy metal removal.The high-purity tea pigment has four synergistic effects of strong antioxidant anti-aging, protecting blood vessels and improving circulation, regulating blood sugar, inhibiting uric acid generation and promoting excretion, and can be widely applied to functional food, health food, pharmaceutical intermediates and special medical food.The application has advanced process, green environmental protection, high raw material utilization rate and batch stability, solves the technical bottleneck of low purity, poor activity and insufficient safety of traditional tea pigment, and has significant innovation, practicality and industrialization value.

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.

A method for producing theasinensin A by a low-temperature enzymatic method is disclosed. Using a plant polyphenol oxidase enzyme extract or polyphenol oxidase enzyme preparation as the enzyme source, epigallocatechin gallate (EGCG) as the substrate, and a buffer solution with a specific pH value as the reaction system, theasinensin A (TSA) is synthesized by a directed enzymatic reaction through steps such as low-temperature enzymatic reaction and subsequent column chromatography, distillation concentration, liquid phase preparation, and freeze-drying. This method enables enzymatic oxidation of EGCG at low temperatures and yields dimerized TSA via a conversion reaction, establishing a theoretical and practical foundation for environmentally friendly, safe, efficient, and large-scale industrial production and utilization of TSA.

The invention relates to a black tea withering treatment process. Fresh leaves are selected and naturally withered to reduce the water content, then liquid nitrogen freezing treatment is performed, leaf tissue cell sap is frozen at low temperature, cells are burst to change the permeability of cell membranes, polyphenol compounds in unfrozen cells synchronously and rapidly make contact with polyphenol oxidase, an enzymatic oxidation reaction is generated, and then the tea polyphenol content is reduced; the content of theaflavin is increased. Under normal pressure, the temperature of the liquid nitrogen is-196 DEG C, so that cells can be quickly and completely frozen when the tea leaves are frozen by the liquid nitrogen, the cells are damaged more synchronously and efficiently after unfreezing, the cell damage rate of the leaves is increased, and the enzymatic oxidation reaction of polyphenols is promoted. The content of theaflavin in the black tea obtained by the process is obviously increased, and the tea leaves are improved in the aspects of appearance, aroma, liquor color, taste, leaf bottom quality and the like.

The invention discloses a method for synthesizing theaflavin by taking lotus root as a raw material, which belongs to the field of natural product pigment synthesis and comprises the following steps: raw material collection, slicing, browning reaction, vacuum drying and theaflavin extraction and purification. The lotus root theaflavin extract prepared in a browning mode has a remarkable, mild and lasting coloring effect on hair, especially white hair, and can cover a wide range of color systems including but not limited to various natural hair colors such as light brown, chestnut color, brown color and dark brown. The method for synthesizing the theaflavin by taking the lotus root as the raw material is expected to break through the dependence on tea leaves or expensive monomers, and opens up a new way for large-scale and commercial production of the theaflavin.

This invention belongs to the field of tea processing technology. It provides a novel comprehensive processing technique for improving the quality of summer and autumn black tea, comprising the steps of gentle shaking combined with UV-B-LED combined spectral withering, low-temperature controlled pressure gradient kneading, three-parameter linked dynamic fermentation, microwave-hot air coupled drying, and far-infrared variable-temperature aroma enhancement. Gentle shaking combined with UV-B-LED combined spectroscopy promotes the polymerization and transformation of flavor components; low-temperature controlled pressure gradient kneading allows for controllable cell breakage of tea leaves, promoting the outflow of tea juice; three-parameter linked dynamic fermentation increases the content of theaflavins and aromatic substances, improving the uniformity of fermentation; microwave-hot air coupled drying reduces aroma loss and improves drying efficiency; far-infrared variable-temperature aroma enhancement enriches the aroma of the tea, improves tea quality, and enhances the harmony and lasting sweetness of the tea soup. The resulting black tea has a complex aroma of flowers and honey, a bright red liquor, a mellow and refreshing taste, and a comprehensive sensory score as high as 95.6.

The invention discloses a processing method of black tea in the field of tea processing. According to the method, a specially-made mesoporous silica-zeolite molecular sieve core-shell structure loaded nano metal oxide composite material is added in the tea rolling stage, and the fermentation process is cooperatively regulated and controlled. The material is prepared by carrying out amino functionalization on a zeolite molecular sieve, adsorbing cerium and yttrium metal ions under a specific pH value condition, synchronously constructing a mesoporous silica shell layer, and carrying out solvothermal crystallization and gradient calcination, and has a fine core-shell structure and high-dispersion catalytic active sites. The black tea processing comprises the steps of withering, catalytic rolling and pre-fermentation, main fermentation and catalyst magnetic separation and drying. According to the method, by utilizing the shape-selective catalysis and oxidation functions of the composite material, the generation of theaflavin can be directionally promoted, the aroma is optimized, the fermentation time is remarkably shortened, the quality stability and the production efficiency of black tea are improved, and the catalyst can be recycled.

The application discloses a method for rapidly detecting 30 compounds in tea, such as catechins, flavonoids, anthocyanins, phenolic acids and amino acids, wherein the 30 compounds are gallic acid, theobromine, GC, protocatechuic acid, theophylline, EGC, theanine, chlorogenic acid, caffeine, catechin, syringic acid, caffeic acid, vanillic acid, epicatechin, EGCG, delphinidin, salicylic acid, GCG, p-coumaric acid, cyanidin, ferulic acid, sinapic acid, rutin, ECG, pelargonidin, myricetin, theaflavin, quercetin, apigenin and kaempferol. The application can realize simultaneous rapid qualitative and quantitative detection of the 30 compounds, and provides technical support for development of active substances in tea.

The invention discloses a preparation method of theaflavin self-assembly nanoparticles and application of the theaflavin self-assembly nanoparticles in hair loss prevention. The preparation method of the theaflavin self-assembly nanoparticles comprises the following steps: (1) soaking tea tree branches and leaves in water, adding laccase to carry out enzymatic oxidation reaction, and after the reaction, carrying out filtration concentration and chloroform and ethyl acetate extraction to obtain theaflavin; and (2) dissolving theaflavin and L-cysteine in water, and dropwise adding a formaldehyde solution for reaction to obtain the theaflavin self-assembled nanoparticles. The prepared self-assembled nanoparticles are rich in sulfydryl groups, can target hair follicles and stimulate hair growth, are rich in amino groups, carboxyl groups and phenolic hydroxyl groups, can be combined with hyaluronidase and 5 alpha-reductase, and have the effects of preventing androgenetic alopecia and improving scalp sensitivity.

This invention relates to the field of functional beverages and traditional Chinese medicine health products, and discloses a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, as well as its preparation process. The optimal formula of the raw materials for the plant-based beverage is as follows: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of Poria cocos; and 20 grams of apple. Among them, dandelion is the core ingredient for clearing heat and removing dampness, directly clearing liver and stomach heat to treat the root cause of bitter taste; purslane has antibacterial and anti-inflammatory properties, targeting and inhibiting harmful bacteria in the oral cavity to reduce odor; Poria cocos can strengthen the spleen and remove dampness, blocking the upward flow of dampness and turbidity that causes halitosis; black tea neutralizes the bitterness of the raw materials and provides tea polyphenols and theaflavins to assist in antibacterial activity, while also astringing oral odor; apple has a sweet and sour taste that balances the flavor, and pectin absorbs residual odor, improving drinking compliance. Through the synergistic combination of the five raw materials, the plant-based beverage can clear liver and stomach heat and spleen and stomach dampness from the root, while inhibiting harmful bacteria in the oral cavity and intestines, thereby reducing halitosis and bitter taste, and achieving a rapid and lasting therapeutic effect on bitter taste and halitosis.

The invention discloses a process for extracting theaflavin and theabrownin from a tea raw material. The process comprises the following steps: carrying out enzymatic oxidation and solid-liquid separation on a tea raw material, and carrying out extraction, membrane separation and resin chromatography on the liquid to prepare theaflavin with the purity of more than or equal to 20%; microbial strains are inoculated into solid residues for solid-state fermentation, fermentation products are subjected to extraction, MVR mechanical vapor recompression low-temperature concentration, ethanol low-temperature alcohol precipitation and nanofiltration desalination, and theabrownin with the purity larger than or equal to 90% is obtained. The whole process is completed in the same continuous system, a solid outlet of the solid-liquid separation device is directly connected with the fermentation equipment, full-component high-value utilization of tea resources is achieved, and the system has the outstanding advantages of being excellent in product purity, high in production efficiency, capable of saving energy, environmentally friendly, low in cost and the like. The method is suitable for large-scale production of high-quality tea pigment in the fields of functional food, health care products and the like.

The application belongs to the technical field of fish feed additives, and discloses a fish feed for improving the quality of fish meat after freezing and thawing and application thereof. The fish feed comprises a basic feed and theaflavins, and the mass percentage of the theaflavins in the fish feed is 0.02-0.06%. The application is to improve the anti-freezing tolerance of grass carp muscle from the source through feeding intervention, effectively inhibit the growth of ice crystals and lipid oxidation in the subsequent freezing and thawing process, significantly improve the texture properties (such as chewiness and cohesiveness) of muscle, and maintain the integrity of cell structure. The application method can be quickly popularized, has the advantages of simple operation, low cost, significant improvement effect and the like, and provides an effective way for solving the quality deterioration problem of aquatic products in the freezing, storage and transportation process.

The invention relates to the technical field of beer brewing, in particular to dark tea flavored alcohol-free beer suitable for gout people and a preparation method of the dark tea flavored alcohol-free beer. The beverage is prepared from the following components in percentage by weight: 10 to 15 parts of an aged golden flower dark tea extract, 35 to 45 parts of a barley malt extract, 20 to 25 parts of an oat malt extract, 10 to 15 parts of a rice extract, 0.2 to 0.3 part of beer yeast, 2 to 5 parts of modified montmorillonite, 0.05 to 0.1 part of a compound enzyme preparation, 0.5 to 1 part of maltitol, 0.1 to 0.15 part of humulus lupulus and 80 to 100 parts of brewing water. The black tea beer has the advantages that malt aroma and fine foam of traditional beer are reserved, layering sense is increased due to the mellow flavor of the black tea, and tea polyphenol, theaflavin and other ingredients in the black tea have antioxidant and anti-inflammatory characteristics, so that generation of uric acid can be inhibited, excretion can be promoted, and joint inflammation can be relieved. In addition, caffeine in the dark tea can stimulate kidney diuresis and assist discharge of uric acid.

The invention belongs to the technical field of fish feed additives, and discloses a fish feed for improving the quality of frozen and thawed fish meat and application of the fish feed. The fish feed comprises a basal feed and theabrownin, wherein the mass percentage of the theabrownin in the fish feed is 0.02-0.06%. According to the application, through feeding intervention, the anti-freezing tolerance of grass carp muscles is improved from the source, ice crystal growth and lipid oxidation can be effectively inhibited in the subsequent freezing and thawing process, the texture characteristics (such as chewiness and cohesiveness) of the muscles are remarkably improved, and the cell structure integrity is kept. The application method can be quickly popularized, has the advantages of simplicity in operation, low cost, remarkable improvement effect and the like, and provides an effective way for solving the problem of quality degradation of aquatic products in the freezing storage and transportation process.