CN111067095A - 茶多酚的制备方法 - Google Patents
茶多酚的制备方法 Download PDFInfo
- Publication number
- CN111067095A CN111067095A CN201811218598.6A CN201811218598A CN111067095A CN 111067095 A CN111067095 A CN 111067095A CN 201811218598 A CN201811218598 A CN 201811218598A CN 111067095 A CN111067095 A CN 111067095A
- Authority
- CN
- China
- Prior art keywords
- tea polyphenol
- preparation
- tea
- ethanol
- remove
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 35
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241001122767 Theaceae Species 0.000 title claims abstract 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002904 solvent Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 239000000428 dust Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 6
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 30
- 235000013616 tea Nutrition 0.000 description 30
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019261 food antioxidant Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 231100000086 high toxicity Toxicity 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明涉及一种茶多酚的制备方法，属于食品添加剂尤其是抗氧化剂及其制备方法领域。所述的茶多酚的制备方法，包括以下步骤：将茶叶末洗净、沥干置于容器中，按一定料液比加入一定浓度乙醇，微波处理，过滤除去茶叶末，重复上述处理两次，合并滤液，蒸馏滤液除去乙醇溶剂，干燥得粉末即为茶多酚。本发明所述的茶多酚的制备方法，茶多酚的产品得率为19.7%，纯度为92.7%，具有快速、安全、工艺简单、可操作性强及产品得率高、质量高等特点。
Description
技术领域
本发明涉及一种茶多酚的制备方法，属于食品添加剂尤其是抗氧化剂及其制备方法领域。
背景技术
茶多酚是从天然植物茶叶中分离提纯的多酚类化合物的总称，是一种新型的无毒级天然食品抗氧化剂，其抗氧化活性高于一般非酚性或单酚羟基类抗氧化剂。 茶多酚由表儿茶、表没食子儿茶素及它们的没食子酸酯类等组成，在茶叶干品中的含量一般在 20% 左右。 由于茶多酚具有抗氧化、抗衰老、抗辐射、降血糖血脂及捕集体内游离基等多方面的性能，食品中的很多添加剂如柠檬酸、苹果酸等，对其抗氧活性存在协同效应，因而茶多酚作为食品抗氧剂在食品的加工、生产、贮存中的应用前景非常广阔。
从绿茶中提取茶多酚的传统工艺以水或乙醇为溶剂，采用水浴加热至 80℃保温提 取多次。 合并提取液后用等体积的氯仿萃取，分出氯仿相后改用乙酸乙酯多次萃取，将乙酸乙酯大部回收后浓缩近干，冷冻干燥后用去离子水反复重结晶即得精品。 该方法的缺点是 操作费时麻烦、溶剂消耗量大、毒性大、成本高、提取率低，在高温下提取，茶多酚易氧化变 质等。
因为，研究一种快速、安全、工艺简单、可操作性强的茶多酚的制备方法具有广阔的应用前景。
发明内容
本发明旨在提供一种快速、安全、工艺简单、可操作性强及产品得率高、质量高的茶多酚的制备方法。
所述的茶多酚的制备方法，包括以下步骤 ： 将茶叶末洗净、沥干置于容器中，按一定料液比加入一定浓度乙醇，微波处理，过滤除 去茶叶末，重复上述处理两次，合并滤液，蒸馏滤液除去乙醇溶剂，干燥得粉末即为茶多酚。
优选的，本发明所述的乙醇为 50% 乙醇溶液，用量为茶叶末重量 ：乙醇溶液体积比 为 8-10 ：1。
更优选的，本发明所述的微波辐照功率为 320W，辐照时间为 10-20S。
本发明所述的方法采用微波加热提取茶多酚，由于微波加热不仅更快捷、而且受热均匀，节约能源，大大改善加热的质量，防止茶叶中有效成分的破坏和损失。 与传统的索氏提取相比，微波法提取的最大优点是提取时间大大缩短，且提取率较高。 而与超临界二氧 化碳萃取相比，它成本低，投资少，提取效率高。
本发明所述的茶多酚的制备方法，茶多酚的产品得率为 19.7%，纯度为 92.7%，具有快速、安全、工艺简单、可操作性强及产品得率高、质量高等特点。
具体实施方式
实施例一 ：
将茶叶末 1000g 洗净、沥干置于容器中，加入 100mL 的 50% 乙醇溶液，以微波辐照功 率为 320W 进行微波处理 18S，过滤除去茶叶末，重复上述处理两次，合并滤液，蒸馏滤液除 去乙醇溶剂，干燥得粉末即为茶多酚 195g。 经测定，茶多酚的产品得率为 19.5%，纯度为 92.7%。
实施例二 ：
将茶叶末 1000g 洗净、沥干置于容器中，加入 110mL 的 50% 乙醇溶液，以微波辐照功 率为 320W 进行微波处理 20S，过滤除去茶叶末，重复上述处理两次，合并滤液，蒸馏滤液除 去乙醇溶剂，干燥得粉末即为茶多酚 191g。 经测定，茶多酚的产品得率为 19.1%，纯度为 92.5%。
Claims (3)
1. 茶多酚的制备方法，包括以下步骤 ： 将茶叶末洗净、沥干置于容器中，按一定料液比加入一定浓度乙醇，微波处理，过滤除 去茶叶末，重复上述处理两次，合并滤液，蒸馏滤液除去乙醇溶剂，干燥得粉末即为茶多酚。
2. 如权利要求 1 所述的茶多酚的制备方法，其特征在于所述的乙醇为 50% 乙醇溶液， 用量为茶叶末重量 ：乙醇溶液体积比为 8-10 ：1。
3. 如权利要求 1 所述的茶多酚的制备方法，其特征在于所述的微波辐照功率为320W， 辐照时间为 10-20S。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811218598.6A CN111067095A (zh) | 2018-10-19 | 2018-10-19 | 茶多酚的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811218598.6A CN111067095A (zh) | 2018-10-19 | 2018-10-19 | 茶多酚的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111067095A true CN111067095A (zh) | 2020-04-28 |
Family
ID=70308157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811218598.6A Withdrawn CN111067095A (zh) | 2018-10-19 | 2018-10-19 | 茶多酚的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111067095A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768151A (zh) * | 2021-08-31 | 2021-12-10 | 海南师范大学 | 一种白沙绿茶中茶多酚的制备方法及其检测方法 |
| CN114175967A (zh) * | 2021-12-21 | 2022-03-15 | 贵州民族大学 | 一种基于茶渣的食用菌培养基及其制备方法和应用 |
-
2018
- 2018-10-19 CN CN201811218598.6A patent/CN111067095A/zh not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768151A (zh) * | 2021-08-31 | 2021-12-10 | 海南师范大学 | 一种白沙绿茶中茶多酚的制备方法及其检测方法 |
| CN113768151B (zh) * | 2021-08-31 | 2024-05-31 | 海南师范大学 | 一种白沙绿茶中茶多酚的制备方法及其检测方法 |
| CN114175967A (zh) * | 2021-12-21 | 2022-03-15 | 贵州民族大学 | 一种基于茶渣的食用菌培养基及其制备方法和应用 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101912480B (zh) | 一种黑果枸杞原花青素提取物的制备方法 | |
| JP4769318B2 (ja) | 茶葉食用油の製造方法 | |
| CN109232229B (zh) | 一种迷迭香提取物的制备方法 | |
| CN103349110B (zh) | 一种提取率高、有益成分保留完全的活性茶膏及其制备方法 | |
| CN107753552B (zh) | 一种青钱柳叶提取物的制备方法 | |
| CN111067095A (zh) | 茶多酚的制备方法 | |
| KR20150010058A (ko) | 인삼 재료로부터 부터 진세노사이드 성분이 강화된 식품 원료 제조방법 및 그 식품 원료를 이용한 식품 제조방법 | |
| KR101053985B1 (ko) | 녹차성분 함유 식용유지의 제조 방법 | |
| CN110151860A (zh) | 一种黑果枸杞提取物的制备方法及其用途 | |
| CN111202756A (zh) | 一种侧柏叶乙醇提取物的制备方法 | |
| CN105265618A (zh) | 一种提高绿茶饮料风味稳定性的加工方法 | |
| CN101978908B (zh) | 一种减少苹果多酚在贮藏过程中损失量的高压脉冲处理方法 | |
| CN105638960A (zh) | 一种蓝莓保健茶的制备方法 | |
| CN111195268A (zh) | 一种石榴皮中多酚类物质的提取方法 | |
| CN106889607A (zh) | 一种山楂渣制备多酚的方法 | |
| CN104857108A (zh) | 一种连续逆流超声制备山楂提取物的方法 | |
| CN104356171A (zh) | 茶多酚的制备方法 | |
| CN106962558A (zh) | 一种蓝莓叶保健茶的制备方法 | |
| CN105979787B (zh) | 用于制作具有增强的风味的绿茶的方法 | |
| KR101447483B1 (ko) | 마로니에 열매 추출물을 함유하는 화장품 조성물 | |
| CN106831354A (zh) | 一种肉桂渣制备多酚的方法 | |
| CN106890273A (zh) | 一种甘蔗渣制备多酚的方法 | |
| KR102643210B1 (ko) | 감귤과피 차의 제조방법 | |
| CN105362350A (zh) | 一种番石榴多酚的制备方法 | |
| KR102234353B1 (ko) | 채소 저염도 염장방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200428 |
|
| WW01 | Invention patent application withdrawn after publication |