CN109757569B - Processing method for improving R-EGCG-cThea content in white tea - Google Patents
Processing method for improving R-EGCG-cThea content in white tea Download PDFInfo
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- CN109757569B CN109757569B CN201910086779.6A CN201910086779A CN109757569B CN 109757569 B CN109757569 B CN 109757569B CN 201910086779 A CN201910086779 A CN 201910086779A CN 109757569 B CN109757569 B CN 109757569B
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Abstract
A Chinese medicinal composition for improving white tea qualityRA processing method of EGCG-cThea content, belonging to the technical field of tea processing. Which comprises the following steps: performing high-temperature high-pressure steam treatment on the white tea; spreading for cooling; drying treatment; storing and treating under room temperature oxygen-enriched condition; lifting deviceAnd (5) performing incense treatment. The invention relates to a white tea capable of obviously improving the content of white teaRThe tea processing method with the content of EGCG-cThea has the following advantages: 8-CNThe catechin substituted by ethyl-2-pyrrolidone has good bioactivity and health promotion effect, and can be added into white teaRThe content of the components represented by EGCG-cThea has originality and great market potential; the tea processing method is used for improving white teaRThe effect of the content of EGCG-cThea is obvious, and the improvement factor can reach 5 to 50 times; the processing method has the advantages of simple and convenient operation, low cost and the like, and has wide application prospect in the field of white tea processing.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a method for improving white teaR-EGCG-cThea content processing method.
Background
The white tea is one of six traditional tea types in China, belongs to micro-fermented tea, is created in Fujian in China, and is mainly produced in Fuding, Songxi, Gonghe, Jianyang and the like. The white tea has various pharmacological actions, is cold and cool in nature and is a good medicine for reducing pathogenic fire commonly used by people, and modern scientific researches show that the white tea has the effects of reducing pathogenic fire, diminishing inflammation, resisting oxidation, radiation and mutation, regulating blood fat, regulating immunologic function, preventing cardiovascular and cerebrovascular diseases and the like. The white tea (old white tea) stored for a long time is considered to have stronger pharmacological action, the Fujian folk is commonly used as a good medicine for reducing internal heat, diminishing inflammation and treating cold, and the old white tea element has the saying of 'one-year tea, three-year medicine and seven-year treasure' in the Fujian folk.
The white tea contains 8-CN-ethyl-2-pyrrolidone substituted catechins consisting essentially of: 5'''R8-C N-Ethyl-2-pyrrolidinone substituted epigallocatechin gallate(s) ((R-EGCG-cThea) with a structural formula shown in figure 1, 5'S8-C N-Ethyl-2-pyrrolidinone substituted epigallocatechin gallate(s) ((S-EGCG-cThea）、5′′′R8-C N-Ethyl radical-2-pyrrolidone substituted epicatechin gallate(s) ((ii))R-ECG-cThea）、5′′R8-C N-Ethyl-2-pyrrolidinone substituted epigallocatechin (C) R-EGC-cThea）、5′′S8-C N-Ethyl-2-pyrrolidinone substituted epigallocatechin (C)S-EGC-cThea）、5′′R8-C N-Ethyl-2-pyrrolidinone substituted epicatechin(s) (II)R-EC-cThea）、5′′S8-C N-Ethyl-2-pyrrolidinone substituted epicatechin(s) (II)S-EC-cThea) 7 ingredients, among themRThe highest content of EGCG-cThea.
In addition, there are reports in the literature: 8-CN-ethyl-2-pyrrolidone substituted catechins for H 2 O 2 The induced human microvascular endothelial cell damage has very strong protective effect (namely, has potential anti-cardiovascular disease effect) and has the effect of inhibiting the formation of advanced glycosylation end products (namely, has potential anti-diabetic effect).
Based on this, we hope to develop a method for remarkably improving the content of white teaRA tea processing method with EGCG-cThea content.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to design and provide a method for improving white teaRThe technical scheme of the processing method of the EGCG-cThea content has the advantages of simple and convenient operation, low cost, obvious effect and the like.
The white tea for improving the qualityR-a process for the production of EGCG-cotea content, characterized in that it comprises the following steps: 1) performing high-temperature high-pressure steam treatment on the white tea; 2) spreading for cooling; 3) drying treatment; 4) storing and treating under room temperature oxygen-enriched condition; 5) and (5) fragrance enhancing treatment.
The processing method is characterized in that the high-temperature high-pressure steam treatment in the step 1) is carried out in a high-pressure sealing device with controllable temperature.
The processing method is characterized in that the high temperature in the step 1) is 70-150 ℃.
The processing method is characterized in that the high pressure in the step 1) is 0.15-0.5 MPa.
The processing method is characterized in that the steam treatment time in the step 1) is 2-120 min.
The processing method is characterized in that the spreading and cooling in the step 2) is spreading at the room temperature of 20-30 ℃, the thickness of the spread leaves is 3-10cm, and the spreading time is 0.5-24 h.
The processing method is characterized in that the drying in the step 3) is carried out in an oven at the temperature of 55-110 ℃ for 10-300 min.
The processing method is characterized in that the room temperature in the step 4) is 20-30 ℃, the oxygen-enriched condition is an environment with the oxygen content of 21-50%, and the storage time is 10-180 days.
The processing method is characterized in that in the step 5), the aroma raising is carried out by adopting a tea aroma raising machine, the aroma raising temperature is 80-110 ℃, and the aroma raising time is 5-30 min.
The invention relates to a white tea capable of obviously improving the content of white teaRThe tea processing method with the content of EGCG-cThea has the following advantages: 1)8- CNThe catechin substituted by ethyl-2-pyrrolidone has good bioactivity and health promotion effect, and can be added into white teaRThe content of the components represented by EGCG-cThea has originality and great market potential; 2) the tea processing method can improve the quality of white teaRThe effect of the content of EGCG-cThea is obvious, and the improvement factor can reach 5 to 50 times; 3) the processing method has the advantages of simple and convenient operation, low cost and the like, and has wide application prospect in the field of white tea processing.
Drawings
FIG. 1 is 5'R8-C N-Ethyl-2-pyrrolidinone substituted epigallocatechin gallate(s) ((R-EGCG-cThea) is shown in the chemical structural formula.
FIG. 2 shows the initial, conventional storage of pekoe white tea processed using the processing method of the exampleR-EGCG-cThea content analysis chromatography mass spectrum.
FIG. 3 shows the initial, conventional storage of white peony tea treated by the processing method of the exampleR-EGCG-cThea content analysis chromatography mass spectrum.
FIG. 4 illustrates initial, conventional storage, utilizationExample method of processing the shoumei white teaR-EGCG-cThea content analysis chromatography mass spectrum.
FIG. 5 shows the initial, conventionally stored and treated Sambucus chinensis cake white tea prepared by the method of example R-EGCG-cThea content analysis chromatography mass spectrum.
Detailed Description
The following is a detailed description with reference to the examples: the present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.
Example 1:
1) collecting 1kg of pekoe silver needle white tea;
2) steaming the pekoe white tea at 120 deg.C and 0.2MPa for 5 min;
3) spreading at 25 deg.C for 6 hr to cool, wherein the thickness of the leaves is 3 cm;
4) drying the spreading cooled pekoe silver needle white tea in an oven at 75 ℃ for 40 min;
5) storing the dried pekoe silver needle white tea for 30 days at 25 ℃ and room temperature under 25% oxygen-enriched condition;
6) and (3) carrying out aroma raising on the stored pekoe silver needle white tea, wherein the aroma raising temperature is 85 ℃, and the aroma raising time is 10 min.
0.85 kg of pekoe silver needle white tea is prepared. By absolute quantitative analysis of liquid chromatogram-high resolution mass spectrum UPLC-Q-TOF/MS,Rthe content of EGCG-cThea is improved to 0.876mg/g from the initial 0.051mg/g by 17.2 times, and the pekoe white tea is stored for 30 days under the conventional condition (room temperature is 25 ℃), RThe content of-EGCG-cThea is 0.053mg/g (FIG. 2).
Example 2:
1) collecting 2.5 kg of white peony tea;
2) steaming white peony tea at 125 deg.C under 0.25MPa for 10 min;
3) spreading at 27 deg.C for 8 hr to cool, wherein the thickness of the leaves is 4 cm;
4) drying the spread white peony white tea in an oven at 70 ℃ for 45 min;
5) spreading the dried white peony tea to cool, and storing for 60 days at the room temperature of 27 ℃ under the condition of 30% oxygen enrichment;
6) and (3) carrying out fragrance improvement on the stored white peony tea, wherein the fragrance improvement temperature is 85 ℃, and the fragrance improvement time is 8 min.
1.9 kg of white peony white tea is prepared. By absolute quantitative analysis of liquid chromatogram-high resolution mass spectrum UPLC-Q-TOF/MS,Rthe content of EGCG-cThea is improved to 1.025mg/g from the original 0.023mg/g, the improvement times is 44.6 times, the white peony white tea is stored for 60 days under the conventional condition (the room temperature is 27 ℃),Rthe content of-EGCG-cThea was 0.030mg/g (FIG. 3).
Example 3:
1) collecting 5 kg of the shoumei white tea;
2) steaming LIUMei white tea at 115 deg.C under 0.17MPa for 8 min;
3) spreading at 25 deg.C for 12 hr to cool, and spreading to 5cm thickness;
4) Drying the spread and cooled shoumei white tea in an oven at 70 ℃ for 40 min;
5) spreading the dried SHOUMei white tea, cooling, and storing at 25 deg.C under 25% oxygen-enriched condition for 30 days;
6) the stored shoumei white tea is subjected to aroma raising, wherein the aroma raising temperature is 85 ℃, and the aroma raising time is 10 min.
3.2 kg of shoumei white tea is prepared. By absolute quantitative analysis of liquid chromatogram-high resolution mass spectrum UPLC-Q-TOF/MS,Rthe content of EGCG-cThea is improved to 0.942mg/g from the initial 0.073mg/g, the improvement factor is 12.9 times, while the shoumei white tea is stored for 30 days under the conventional condition (room temperature is 25 ℃),Rthe content of-EGCG-cThea was 0.091mg/g (FIG. 4).
Example 4:
1) 357g of shoumei white tea cakes are collected;
2) steaming the SHOUMei white tea cake at 120 deg.C under 0.2MPa for 15 min;
3) spreading the shoumei white tea cake at 24 ℃ for 2h for cooling;
4) drying the spread and cooled shoumei white tea cakes in an oven at 85 ℃ for 50 min;
5) spreading the dried Shoumei white tea cake for cooling, and storing at 24 deg.C under 22% oxygen-enriched condition for 30 days;
6) and (3) carrying out fragrance improvement on the stored shoumei white tea cakes, wherein the fragrance improvement temperature is 90 ℃, and the fragrance improvement time is 15 min.
342 g of shoumei white tea cakes are prepared. By absolute quantitative analysis of liquid chromatogram-high resolution mass spectrum UPLC-Q-TOF/MS,Rthe content of EGCG-cThea is increased from 0.081mg/g to 0.728mg/g, the increase is 9.0 times, the shoumei white tea cake is stored for 30 days under the conventional condition (24 ℃ at room temperature),Rthe content of-EGCG-cThea was 0.098mg/g (FIG. 5).
Claims (6)
1. A Chinese medicinal composition for improving white tea qualityR-a process for the production of EGCG-cotea content, characterized in that it comprises the following steps: 1) treating white tea with high temperature and high pressure steam at 70-150 deg.C and 0.15-0.5 MPa; 2) spreading for cooling; 3) drying treatment; 4) storing at room temperature under oxygen-enriched condition of 20-30 deg.C for 10-180 days, wherein the oxygen-enriched condition is environment with oxygen content of 21-50%; 5) and (5) fragrance enhancing treatment.
2. The process according to claim 1, wherein the high-temperature high-pressure steam treatment in step 1) is carried out in a high-pressure closed apparatus with controlled temperature.
3. The process according to claim 1, wherein the steam treatment time in step 1) is 2 to 120 min.
4. The processing method according to claim 1, wherein the spreading and cooling in step 2) is spreading at 20-30 ℃ and room temperature, the thickness of the spread leaves is 3-10cm, and the spreading time is 0.5-24 h.
5. The process according to claim 1, wherein the drying in step 3) is carried out in an oven at a temperature of 55-110 ℃ for a time of 10-300 min.
6. The processing method according to claim 1, wherein the aroma raising in the step 5) is carried out by using a tea aroma raising machine, the aroma raising temperature is 80-110 ℃, and the aroma raising time is 5-30 min.
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| CN104222330A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of white tea |
| CN106212738A (en) * | 2016-07-24 | 2016-12-14 | 普定县新华农业种植专业合作社 | A kind of processing method of Ramulus et Folium Mussaendae Pubescentis |
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