CN114208912A - Extraction method and application of active ingredients in dark tea - Google Patents
Extraction method and application of active ingredients in dark tea Download PDFInfo
- Publication number
- CN114208912A CN114208912A CN202111541276.7A CN202111541276A CN114208912A CN 114208912 A CN114208912 A CN 114208912A CN 202111541276 A CN202111541276 A CN 202111541276A CN 114208912 A CN114208912 A CN 114208912A
- Authority
- CN
- China
- Prior art keywords
- active ingredients
- black tea
- extraction
- tea
- extracting
- 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.)
- Pending
Links
- 239000004480 active ingredient Substances 0.000 title claims abstract description 45
- 238000000605 extraction Methods 0.000 title claims abstract description 43
- 235000019225 fermented tea Nutrition 0.000 title claims description 25
- 244000269722 Thea sinensis Species 0.000 claims abstract description 66
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 41
- 235000020279 black tea Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 108010059892 Cellulase Proteins 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 12
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 12
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 229940106157 cellulase Drugs 0.000 claims abstract description 12
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 12
- 108010038851 tannase Proteins 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 241001205401 Aspergillus cristatus Species 0.000 claims abstract description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 8
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 8
- 239000011734 sodium Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 230000002378 acidificating effect Effects 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000002137 ultrasound extraction Methods 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000003002 pH adjusting agent Substances 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 235000006408 oxalic acid Nutrition 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- 235000009569 green tea Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 4
- 230000008878 coupling Effects 0.000 abstract description 3
- 238000010168 coupling process Methods 0.000 abstract description 3
- 238000005859 coupling reaction Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 19
- 239000007788 liquid Substances 0.000 description 15
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 4
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 229960001948 caffeine Drugs 0.000 description 4
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- 241000205585 Aquilegia canadensis Species 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000005487 catechin Nutrition 0.000 description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- 238000005374 membrane filtration Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229960000278 theophylline Drugs 0.000 description 3
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 2
- 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 2
- DATAGRPVKZEWHA-UHFFFAOYSA-N L-gamma-glutamyl-n-ethylamine Natural products CCNC(=O)CCC(N)C(O)=O DATAGRPVKZEWHA-UHFFFAOYSA-N 0.000 description 2
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000004737 colorimetric analysis Methods 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
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 2
- 235000014620 theaflavin Nutrition 0.000 description 2
- 229940026509 theaflavin Drugs 0.000 description 2
- DQJCDTNMLBYVAY-ZXXIYAEKSA-N (2S,5R,10R,13R)-16-{[(2R,3S,4R,5R)-3-{[(2S,3R,4R,5S,6R)-3-acetamido-4,5-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-5-(ethylamino)-6-hydroxy-2-(hydroxymethyl)oxan-4-yl]oxy}-5-(4-aminobutyl)-10-carbamoyl-2,13-dimethyl-4,7,12,15-tetraoxo-3,6,11,14-tetraazaheptadecan-1-oic acid Chemical compound NCCCC[C@H](C(=O)N[C@@H](C)C(O)=O)NC(=O)CC[C@H](C(N)=O)NC(=O)[C@@H](C)NC(=O)C(C)O[C@@H]1[C@@H](NCC)C(O)O[C@H](CO)[C@H]1O[C@H]1[C@H](NC(C)=O)[C@@H](O)[C@H](O)[C@@H](CO)O1 DQJCDTNMLBYVAY-ZXXIYAEKSA-N 0.000 description 1
- OHZCFWMJMWFNFP-ZVGUSBNCSA-L (2r,3r)-2,3-dihydroxybutanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O OHZCFWMJMWFNFP-ZVGUSBNCSA-L 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 102000002068 Glycopeptides Human genes 0.000 description 1
- 108010015899 Glycopeptides Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 108010055297 Sterol Esterase Proteins 0.000 description 1
- 102000000019 Sterol Esterase Human genes 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229960005139 epinephrine Drugs 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229940057006 ferrous tartrate Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 125000003473 lipid group Chemical group 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 238000002514 liquid chromatography mass spectrum Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0261—Solvent extraction of solids comprising vibrating mechanisms, e.g. mechanical, acoustical
- B01D11/0265—Applying ultrasound
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D2011/002—Counter-current extraction
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Botany (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Obesity (AREA)
- Hematology (AREA)
- Diabetes (AREA)
- Physics & Mathematics (AREA)
- Acoustics & Sound (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Mechanical Engineering (AREA)
- Child & Adolescent Psychology (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a method for extracting active ingredients from dark green tea and application thereof, which comprises the following steps: mixing black tea powder containing eurotium cristatum with water and iso-VC sodium, heating to 30-35 ℃, stirring, fermenting and pretreating for 36-48h, adding cellulase and pectinase, heating to 45-50 ℃, stirring, and performing enzymolysis for 3-6h to obtain a second extracting solution; adjusting pH of the second extractive solution to 6.0-6.5 with acidic pH regulator, adding protease and tannase, stirring for enzymolysis for 4-8 hr, cooling to 15-25 deg.C, and performing ultrasonic-assisted continuous countercurrent extraction; the solid residue is separated, and the pH is adjusted to 7.0-8.0 by using an alkaline pH regulator, and the invention improves the bioavailability of the dark green tea by adopting a facultative biological coupling synthase assisted low-temperature countercurrent extraction method, has high extraction efficiency and high active ingredient retention degree.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an extraction method and application of active ingredients in black tea.
Background
The black tea is a unique tea formed by the processing process and quality of six Chinese teas with microorganisms, is a microbial fermented tea in the true sense and belongs to post-fermented tea. The black tea mainly produced in China in Hunan, Yunnan, Hubei, Sichuan, Guangxi, Zhejiang, Guizhou provinces and other provinces mainly comprises Fuzhuan tea, Liupao tea, Pu' er tea, black brick tea and the like due to different processes of picking, pressing and processing of fresh leaves. During the links of pile fermentation, flowering, storage and the like in the primary preparation of the dark green tea, microorganisms such as eurotium cristatum (eurotium cristatum) participate in the fermentation process of biochemical component metabolism and quality formation, and the fermentation process is a key factor for creating the complex chemical substance composition of the dark green tea. The dark tea contains various natural active ingredients such as tea polyphenol, catechin, amino acid, caffeine, tea polysaccharide and the like, and has the effects of resisting oxidation, reducing blood sugar and blood fat, improving intestinal microorganisms, resisting tumors, increasing aroma, improving high-yield enzyme activity and the like together with the golden flower fungus and functional substances generated by fermentation and metabolism of the golden flower fungus. However, natural active ingredients such as polyphenol oxidase, golden flower fungus and metabolites thereof in the dark tea are not resistant to high temperature and have low content, the drinking amount needs to be more than 20g every day to play the effects of reducing fat and losing weight, and excessive theophylline or caffeine stimulates the stomach and intestine to easily cause discomfort, so that the dark tea is extracted by adopting a proper process to become a current research hotspot.
At present, the extraction process of natural active ingredients in the dark green tea mainly comprises a solvent extraction method, a supercritical fluid extraction method, an ultrasonic-assisted extraction method, a microwave-assisted extraction method and the like, wherein a solvent for extraction comprises boiling water, ethanol, an organic solvent and the like, and the loss of heat-sensitive active ingredients such as eurotium cristatum and metabolites thereof, natural enzymes (polyphenol oxidase and the like) of the dark green tea can be caused when the boiling water is used as the solvent for extracting the active ingredients of the dark green tea; the ethanol is used as a solvent to extract fat-soluble active ingredients in the black tea, and the organic solvent extraction method has high production cost and is easy to cause pollution, meanwhile, the product cannot meet the requirements of food additives and the pharmaceutical industry on safety and the like, the content of natural active ingredients in the black tea is low, the direct extraction efficiency is low, the production cost is high, and the activity of the extracted substances is easy to destroy.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the technical problems, the invention provides an extraction method and application of active ingredients in black tea.
The adopted technical scheme is as follows:
a method for extracting active ingredients from dark tea comprises the following steps:
s1: crushing the black tea containing the eurotium cristatum, mixing the obtained black tea powder with water and iso-VC sodium, heating to 30-35 ℃, and carrying out stirring fermentation pretreatment for 36-48h by using the eurotium cristatum contained in the black tea to obtain a first extracting solution;
s2: adding cellulase and pectinase into the first extract, heating to 45-50 deg.C, stirring, and performing enzymolysis for 3-6 hr to obtain a second extract;
s3: adjusting pH of the second extractive solution to 6.0-6.5 with acidic pH regulator, adding protease and tannase, stirring for enzymolysis for 4-8 hr, cooling to 15-25 deg.C, and transferring to countercurrent extraction equipment;
s4: taking the same volume of water as an extracting solution, carrying out continuous countercurrent extraction, wherein the countercurrent extraction temperature is less than or equal to 40 ℃, the countercurrent extraction time is 5-10h, intermittently starting auxiliary ultrasonic equipment in the extraction process, setting the ultrasonic power to be 100W-300W, carrying out ultrasonic extraction for 40-60min each time, stopping the ultrasonic extraction for 20-40min, then starting the ultrasonic equipment again, and intermittently starting the ultrasonic equipment until the extraction is finished to obtain a third extracting solution;
s5: separating solid residue in the third extractive solution to obtain fourth extractive solution, adjusting pH of the fourth extractive solution to 7.0-8.0 with alkaline pH regulator, filtering with multi-stage membrane, sterilizing, concentrating at low temperature, and drying to obtain active ingredient.
Further, the weight ratio of the black tea powder to the water in the S1 is 1: 6 to 12 percent, wherein the dosage of the iso-VC sodium is 0.5 to 1 percent of the weight of the black tea powder.
Furthermore, the dosage of the cellulase and the pectinase in the S2 accounts for 100-200u/g and 60-150u/g of the weight of the black tea powder respectively.
Further, in S3, the acidic pH adjuster is any one of citric acid, acetic acid, oxalic acid, tartaric acid, malic acid, and lactic acid.
Furthermore, the dosage of the protease and the tannase in the S3 accounts for 150-300u/g and 50-120u/g of the weight of the black tea powder respectively.
Further, ultrasonic auxiliary treatment is also simultaneously carried out during the continuous countercurrent extraction in S4, the ultrasonic power is 100-300W, and the time is 30-60 min.
Further, in S5, the alkaline pH adjuster is any one of sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, and potassium carbonate.
Further, the drying mode in S5 is freeze drying or low-temperature spray drying, and the water content of the obtained active ingredients is less than or equal to 6%.
The active ingredients in the dark tea extracted by the extraction method are applied to preparing lipid-lowering and weight-losing food, medicines or health-care products.
The invention has the beneficial effects that:
(1) according to the invention, the active ingredients of the dark tea are obtained by adopting a facultative biological coupling synthase auxiliary low-temperature countercurrent extraction method, and the main ingredients of the dark tea comprise L-theanine, tea polyphenol, theophylline, theaflavin, gallocatechin, caffeine, catechin and the like (refer to figure 1) through high-resolution LC-MS analysis, and tests show that the main ingredients are improved to different degrees after the coupling of the biological enzyme, so that the bioavailability of the dark tea is improved.
(2) The method can retain the delicate flavor amino acids in the black tea, simultaneously the bitter and astringent tannic acid is degraded by the single enzyme, the extracted active ingredients of the black tea have rich taste and lasting fragrance, and can be completely dissolved in water (ice water, hot water and normal temperature water), and the tea soup after re-dissolution is clear and bright, has low bitter and astringent feeling, fresh taste and high fragrance (refer to figures 2, 3 and 4).
(3) The active ingredients extracted by the invention can enhance the de-epinephrine-induced lipolysis in adipose tissues, reduce the activity of pancreatic lipase, enhance the decomposition of lipid droplets and do not influence the activity of hormone-sensitive lipase, thereby inhibiting the occurrence and development of obesity and hyperlipidemia, and can be used for developing functional foods by compounding other vegetables powder, plant glycopeptide, fruit powder and the like, and the application range is wide.
Drawings
FIG. 1 is an LC-MS spectrum of the active ingredient extracted in example 1;
wherein 1 is L-theanine; 2 is tea polyphenol; 3 is theophylline; 4 is theaflavin; 5 is gallocatechin; 6 is caffeine; 7 is catechin.
FIG. 2 is an HPLC chromatogram of the active ingredient extracted in example 1;
FIG. 3 is an HPLC chromatogram of the extracted active ingredient in the comparative example;
FIG. 4 is a graph of water-infused substance of the active ingredient extracted in example 1 at different temperatures;
wherein 1 is brewed by ice water at 0 ℃; 2, infusing with boiling water at 100 ℃; 3 is brewed with water at the normal temperature of 20 ℃.
FIG. 5 is a schematic representation of the active ingredient extracted in example 1;
Detailed Description
The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1:
a method for extracting active ingredients from dark tea comprises the following steps:
the production method comprises the following steps of (1) crushing Fuzhuan tea (Fuzhuan tea, which belongs to black tea, also called fermented tea ancestor and contains honeysuckle) by using a crusher, sieving by using a 24-mesh sieve, putting obtained black tea powder, water and iso-VC sodium into a stirring tank for mixing, wherein the weight ratio of the black tea powder to the water is 1: 8, adding cellulase and pectinase into the first extracting solution in a stirring tank, wherein the dosages of the cellulase and the pectinase are 120u/g and 100u/g of the weight of the black tea powder respectively, heating to 46 ℃, stirring for enzymolysis for 4h to obtain a second extracting solution, adjusting the pH of the second extracting solution to 6.5 by using citric acid, adding protease and tannase, wherein the dosages of the protease and the tannase are 150u/g and 60u/g of the weight of the black tea powder respectively, continuously stirring for enzymolysis for 6h, cooling to 20 ℃, transferring to a countercurrent extraction device, taking water with the same volume as the extracting solution, carrying out continuous countercurrent extraction, controlling the temperature of the extracting solution to be less than or equal to 40 ℃ by using circulating water in a jacket of the countercurrent extraction device, the method comprises the steps of preventing the temperature of an extract liquid from rising too high in the ultrasonic-assisted extraction process, enabling the countercurrent extraction time to be 9 hours, simultaneously carrying out ultrasonic-assisted treatment, enabling the ultrasonic power to be 180W, enabling the ultrasonic-assisted treatment time to be 60min, stopping ultrasonic for 30min, starting ultrasonic start-stop circulation again until extraction is finished, obtaining a third extract liquid, separating solid residues in the third extract liquid, obtaining a fourth extract liquid, adjusting the pH of the fourth extract liquid to 8.0 by using sodium bicarbonate, carrying out multistage membrane filtration, degerming, low-temperature concentration and freeze drying, and obtaining active ingredients with the water content of less than or equal to 6%.
Example 2:
a method for extracting active ingredients from dark tea comprises the following steps:
the production method comprises the following steps of (1) crushing Fuzhuan tea (Fuzhuan tea, which belongs to black tea, also called fermented tea ancestor and contains honeysuckle) by using a crusher, sieving by using a 24-mesh sieve, putting obtained black tea powder, water and iso-VC sodium into a stirring tank for mixing, wherein the weight ratio of the black tea powder to the water is 1: 12, adding cellulase and pectinase into the first extracting solution in a stirring tank, wherein the dosages of the cellulase and the pectinase are 200u/g and 150u/g of the weight of the black tea powder respectively, heating to 50 ℃, stirring for enzymolysis for 6h to obtain a second extracting solution, adjusting the pH of the second extracting solution to 6.5 by using citric acid, adding protease and tannase, wherein the dosages of the protease and the tannase are 300u/g and 120u/g of the weight of the black tea powder respectively, continuously stirring for enzymolysis for 8h, cooling to 25 ℃, transferring to a countercurrent extraction device, taking water with the same volume as the extracting solution, carrying out continuous countercurrent extraction, controlling the temperature of the extracting solution to be less than or equal to 40 ℃ by using circulating water in a jacket of the countercurrent extraction device, the method comprises the steps of preventing the temperature of an extract liquid from rising too high in the ultrasonic-assisted extraction process, enabling the countercurrent extraction time to be 9 hours, simultaneously carrying out ultrasonic-assisted treatment, enabling the ultrasonic power to be 300W, enabling the ultrasonic-assisted treatment time to be 60 minutes, starting ultrasonic start-stop circulation again after ultrasonic is suspended for 30 minutes until extraction is finished, obtaining a third extract liquid, separating solid residues in the third extract liquid, obtaining a fourth extract liquid, adjusting the pH of the fourth extract liquid to 8.0 by using sodium bicarbonate, carrying out multistage membrane filtration, degerming and low-temperature concentration, and carrying out freeze drying, so as to obtain an active ingredient with the water content of less than or equal to 6%.
Example 3:
a method for extracting active ingredients from dark tea comprises the following steps:
the production method comprises the following steps of (1) crushing Fuzhuan tea (Fuzhuan tea, which belongs to black tea, also called fermented tea ancestor and contains honeysuckle) by using a crusher, sieving by using a 24-mesh sieve, putting obtained black tea powder, water and iso-VC sodium into a stirring tank for mixing, wherein the weight ratio of the black tea powder to the water is 1: 6, adding cellulase and pectinase into the first extracting solution in a stirring tank, wherein the dosages of the cellulase and the pectinase are 100u/g and 60u/g of the weight of the black tea powder respectively, heating to 45 ℃, stirring for enzymolysis for 3 hours to obtain a second extracting solution, adjusting the pH of the second extracting solution to 6.0 by using citric acid, adding protease and tannase, wherein the dosages of the protease and the tannase are 150u/g and 50u/g of the weight of the black tea powder respectively, continuously stirring for enzymolysis for 4 hours, cooling to 15 ℃, transferring to a countercurrent extraction device, taking water with the same volume as the extracting solution, carrying out continuous countercurrent extraction, controlling the temperature of the extracting solution to be less than or equal to 40 ℃ by using circulating water in a jacket of the countercurrent extraction device, the method comprises the steps of preventing the temperature of an extract liquid from rising too high in the ultrasonic-assisted extraction process, enabling the countercurrent extraction time to be 5 hours, simultaneously carrying out ultrasonic-assisted treatment, enabling the ultrasonic power to be 100W, enabling the ultrasonic-assisted treatment time to be 40min, stopping the ultrasonic treatment for 20min, starting an ultrasonic start-stop cycle again until the extraction is finished, obtaining a third extract liquid, separating solid residues in the third extract liquid, obtaining a fourth extract liquid, adjusting the pH of the fourth extract liquid to 7.0 by using sodium bicarbonate, carrying out multistage membrane filtration, sterilization, low-temperature concentration and freeze drying, and obtaining active ingredients with the water content of less than or equal to 6%.
Comparative example
The comparative example is essentially the same as example 1 except that no cellulase, pectinase, protease, tannase were added.
And (3) testing the quality:
the total amount of water extract, the content of tea polyphenol, the content of free amino acids and turbidity of the active ingredients prepared in examples 1 to 3 of the present invention and comparative example were measured.
Total amount of water extract: tea water extract is adopted for determination (GB/T8305-2018).
Turbidity: the measurement is carried out by using WGZ-200 scattered light turbidimeter.
The content of tea polyphenol: ferrous tartrate colorimetry (GB/T8313-2018) is adopted.
Total amount of free amino acids: ninhydrin colorimetric method (GB/T8314-2013) is adopted.
The test results are shown in table 1 below:
table 1:
as can be seen from table 1 above, the present invention has higher extraction efficiency for various active ingredients in dark tea than the comparative example, and various active ingredients can be retained to the maximum extent.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (9)
1. The method for extracting the active ingredients from the dark tea is characterized by comprising the following steps:
s1: crushing the black tea containing the eurotium cristatum, mixing the obtained black tea powder with water and iso-VC sodium, heating to 30-35 ℃, and carrying out stirring fermentation pretreatment for 36-48h by using the eurotium cristatum contained in the black tea to obtain a first extracting solution;
s2: adding cellulase and pectinase into the first extract, heating to 45-50 deg.C, stirring, and performing enzymolysis for 3-6 hr to obtain a second extract;
s3: adjusting pH of the second extractive solution to 6.0-6.5 with acidic pH regulator, adding protease and tannase, stirring for enzymolysis for 4-8 hr, cooling to 15-25 deg.C, and transferring to countercurrent extraction equipment;
s4: taking the same volume of water as an extracting solution, carrying out continuous countercurrent extraction, wherein the countercurrent extraction temperature is less than or equal to 40 ℃, the countercurrent extraction time is 5-10h, intermittently starting auxiliary ultrasonic equipment in the extraction process, setting the ultrasonic power to be 100W-300W, carrying out ultrasonic extraction for 40-60min each time, stopping the ultrasonic extraction for 20-40min, then starting the ultrasonic equipment again, and starting the ultrasonic equipment intermittently until the extraction is finished;
s5: separating solid residue in the third extractive solution to obtain fourth extractive solution, adjusting pH of the fourth extractive solution to 7.0-8.0 with alkaline pH regulator, filtering with multi-stage membrane, sterilizing, concentrating at low temperature, and drying to obtain active ingredient.
2. The method for extracting active ingredients from black tea as claimed in claim 1, wherein the weight ratio of the black tea powder to water in S1 is 1: 6 to 12 percent, wherein the dosage of the iso-VC sodium is 0.5 to 1 percent of the weight of the black tea powder.
3. The method for extracting active ingredients from black tea as claimed in claim 1, wherein the dosage of cellulase and pectinase in S2 is respectively 100u/g and 60-150u/g of the black tea powder.
4. The method for extracting active ingredients from dark tea as claimed in claim 1, wherein the acidic pH adjusting agent in S3 is any one of citric acid, acetic acid, oxalic acid, tartaric acid, malic acid, and lactic acid.
5. The method for extracting active ingredients from black tea as claimed in claim 1, wherein the amounts of protease and tannase in S3 are respectively 150-300u/g and 50-120u/g based on the weight of the black tea powder.
6. The method for extracting active ingredients from dark tea as claimed in claim 1, wherein the continuous countercurrent extraction in S4 is performed with ultrasonic auxiliary treatment at an ultrasonic power of 100-300W for 30-60 min.
7. The method for extracting active ingredients from dark tea as claimed in claim 1, wherein the alkaline pH adjusting agent in S5 is any one of sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate and potassium carbonate.
8. The method for extracting active ingredients from dark tea as claimed in claim 1, wherein the drying manner in S5 is freeze drying or low temperature spray drying, and the water content of the obtained active ingredients is 6% or less.
9. Use of the active ingredients in the dark tea extracted by the extraction method according to any one of claims 1 to 8 in preparing lipid-lowering and weight-losing food, medicine or health-care products.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111541276.7A CN114208912A (en) | 2021-12-16 | 2021-12-16 | Extraction method and application of active ingredients in dark tea |
| PCT/CN2022/137218 WO2023109612A1 (en) | 2021-12-16 | 2022-12-07 | Method for extracting active ingredients in fermented tea, and application thereof |
| ZA2023/02091A ZA202302091B (en) | 2021-12-16 | 2023-02-20 | Method for extracting active components from dark tea and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111541276.7A CN114208912A (en) | 2021-12-16 | 2021-12-16 | Extraction method and application of active ingredients in dark tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114208912A true CN114208912A (en) | 2022-03-22 |
Family
ID=80702878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111541276.7A Pending CN114208912A (en) | 2021-12-16 | 2021-12-16 | Extraction method and application of active ingredients in dark tea |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN114208912A (en) |
| WO (1) | WO2023109612A1 (en) |
| ZA (1) | ZA202302091B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115386015A (en) * | 2022-08-03 | 2022-11-25 | 三峡大学 | Method for extracting green brick tea polysaccharide with antioxidant activity |
| WO2023109612A1 (en) * | 2021-12-16 | 2023-06-22 | 山东省农业科学院 | Method for extracting active ingredients in fermented tea, and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011050271A (en) * | 2009-08-31 | 2011-03-17 | Mitsubishi-Kagaku Foods Corp | Method for producing tea leaf extract, tea leaf extract, and tea drink |
| CN104171071A (en) * | 2014-08-14 | 2014-12-03 | 湖南中安茶业有限公司 | Production method of Fuzhuan tea |
| CN105494761A (en) * | 2016-01-12 | 2016-04-20 | 康师傅饮品投资（中国）有限公司 | Preparing method of oolong tea concentrated solution |
| CN105748580A (en) * | 2016-03-15 | 2016-07-13 | 中国科学院过程工程研究所 | Low-temperature extraction device and method of active ingredients of natural products |
| CN108576311A (en) * | 2018-03-08 | 2018-09-28 | 陕西师范大学 | A kind of method of negative pressure-ultrasonic wave added cellulase hydrolysis extraction Fu-brick tea polyphenol |
| CN108713614A (en) * | 2018-04-18 | 2018-10-30 | 南京农业大学 | A kind of production technology of high-quality slender joss stick high theanine Pilochun (a green tea) instant tea |
| CN109007149A (en) * | 2017-06-11 | 2018-12-18 | 刘子元 | A kind of preparation method for the instant tea powder being enriched with tea polyphenols |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103356446B (en) * | 2013-08-07 | 2015-08-26 | 湖南御家化妆品制造有限公司 | A kind of natural anti-aging skin care product containing black tea extract and preparation method thereof |
| CN103704423B (en) * | 2014-01-02 | 2015-09-02 | 绿锦发展(福建)有限公司 | A kind of preparation method of tea extraction |
| CN106260248B (en) * | 2016-08-10 | 2019-11-08 | 仲恺农业工程学院 | A kind of tea extract and preparation method thereof |
| CN109864300A (en) * | 2019-04-01 | 2019-06-11 | 湖南康琪壹佰生物科技有限公司 | A kind of dark green tea ferment compound of lower blood-fat and reduce weight and preparation method thereof |
| CN114208912A (en) * | 2021-12-16 | 2022-03-22 | 山东省农业科学院 | Extraction method and application of active ingredients in dark tea |
-
2021
- 2021-12-16 CN CN202111541276.7A patent/CN114208912A/en active Pending
-
2022
- 2022-12-07 WO PCT/CN2022/137218 patent/WO2023109612A1/en unknown
-
2023
- 2023-02-20 ZA ZA2023/02091A patent/ZA202302091B/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011050271A (en) * | 2009-08-31 | 2011-03-17 | Mitsubishi-Kagaku Foods Corp | Method for producing tea leaf extract, tea leaf extract, and tea drink |
| CN104171071A (en) * | 2014-08-14 | 2014-12-03 | 湖南中安茶业有限公司 | Production method of Fuzhuan tea |
| CN105494761A (en) * | 2016-01-12 | 2016-04-20 | 康师傅饮品投资（中国）有限公司 | Preparing method of oolong tea concentrated solution |
| CN105748580A (en) * | 2016-03-15 | 2016-07-13 | 中国科学院过程工程研究所 | Low-temperature extraction device and method of active ingredients of natural products |
| CN109007149A (en) * | 2017-06-11 | 2018-12-18 | 刘子元 | A kind of preparation method for the instant tea powder being enriched with tea polyphenols |
| CN108576311A (en) * | 2018-03-08 | 2018-09-28 | 陕西师范大学 | A kind of method of negative pressure-ultrasonic wave added cellulase hydrolysis extraction Fu-brick tea polyphenol |
| CN108713614A (en) * | 2018-04-18 | 2018-10-30 | 南京农业大学 | A kind of production technology of high-quality slender joss stick high theanine Pilochun (a green tea) instant tea |
Non-Patent Citations (1)
| Title |
|---|
| 李远华: "《茶叶生物技术》", vol. 1, 中国轻工业出版社, pages: 77 - 80 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023109612A1 (en) * | 2021-12-16 | 2023-06-22 | 山东省农业科学院 | Method for extracting active ingredients in fermented tea, and application thereof |
| CN115386015A (en) * | 2022-08-03 | 2022-11-25 | 三峡大学 | Method for extracting green brick tea polysaccharide with antioxidant activity |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023109612A1 (en) | 2023-06-22 |
| ZA202302091B (en) | 2023-04-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478328B (en) | Production method for tea vinegar drink | |
| WO2023109612A1 (en) | Method for extracting active ingredients in fermented tea, and application thereof | |
| CN101085958A (en) | Tartary buckwheat oxidation resistance health care wine | |
| CN103462133B (en) | Fructose roxburgh rose juice beverage and production method thereof | |
| CN108251265B (en) | Brewing method of lipid-lowering vinegar | |
| CN102100266A (en) | Preparation process of decaffeinated tea rich in gamma-aminobutyric acid, concentrated tea juice and instant tea powder | |
| CN110862897A (en) | Mulberry leaf and silkworm chrysalis yellow wine and its making process | |
| CN101230313A (en) | Walnut polypeptide wine and method for making same | |
| KR101963978B1 (en) | Composition of fermented sprout ginseng having increased ginsenosides Rh2 and compound K, bioactive components, and preparation method thereof | |
| CN111670956B (en) | Mulberry leaf rice bean curd and preparation method thereof | |
| CN101096627B (en) | Loquat flower wine and method for making same | |
| KR101485575B1 (en) | An method of Extracts for A GABA ingredient from germinated brown rice and that of using health function composition for a diabetic | |
| CN101301314B (en) | Technique for producing liver extract | |
| Wu et al. | Vasculoprotective effects of water extracts of black, green and dark tea in vitro | |
| CN114196495A (en) | Medlar-fragrance medlar fermented wine and preparation method thereof | |
| CN111150045A (en) | Tea-flavored soy sauce rich in polyphenol and brewing method thereof | |
| CN108967608A (en) | A kind of processing method of dark green tea | |
| CN103461618A (en) | Black tea Pu'er tea drink with antioxidation function | |
| CN113136287B (en) | White spirit brewed by mixing green tea seeds and grains and brewing method thereof | |
| CN111134326B (en) | Black bean extracting solution and preparation method thereof | |
| CN108410626B (en) | Brewing process of health-preserving green tea yellow wine | |
| CN103519263A (en) | Fructose phyllanthus emblica juice and production method thereof | |
| CN106544233A (en) | A kind of preparation method of alkalescence Folium hydrangeae strigosae tea wine | |
| CN106343080A (en) | Intestine moistening Radix Puerariae tea beverage and preparation method thereof | |
| KR20090033937A (en) | Functional levan chungkukjang powder and the manufacturing methods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220322 |