JP2004149416A - Method for purifying catechin preparation - Google Patents
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Abstract
Description
【0001】
【発明の属する技術分野】
本発明は飲料用のカテキン製剤の精製方法に関する。
【0002】
【従来の技術】
カテキン類の効果としてはコレステロール上昇抑制作用やαアミラーゼ活性阻害作用などが知られている(例えば、特許文献1、特許文献2参照)。カテキン類のこのような生理効果を発現させるためには、成人一日あたり4〜5杯のお茶を飲むことが必要であることからより簡便に大量のカテキン類を摂取するために、飲料にカテキン類を高濃度配合する技術が望まれていた。この方法の一つとして、カテキン製剤(例えば、特許文献3〜5参照)などを利用して、飲料にカテキン類を配合する方法がある。
【0003】
しかしながら、このままのカテキン製剤では、溶解したカテキン類が苦味、渋味を呈するとともに、カテキン製剤に含まれるその他の成分によって、苦味、渋味、エグ味、雑味が強すぎ、飲用に適さない。これを緩和すべく各種の甘味料などを配合することにより、飲用時の苦味、渋味を緩和する方法はあるが、この方法は甘味によるマスキング法であることから、完全な渋味や苦味の低減には限界があるとともに、エグ味や雑味の問題は解決されていなかった。
【0004】
一方、高度に精製された緑茶抽出物の精製物を使用した場合、長期保存時の沈殿物の問題は回避できるものの、高濃度の非重合体カテキン類を配合した飲料においては、緑茶抽出物の精製物からくる人工的な刺すような苦味が感じられ飲用には適していなかった。
【0005】
また茶系抽出液にアルコールを添加してそれにより生じた沈殿を除いた茶系アルコール飲料用濃縮液の製造方法(例えば、特許文献6参照。)や茶類抽出液を陽イオン交換樹脂と接触した後、その処理液にエタノールを添加して沈殿物を生ぜしめ、該沈殿物を濾別除去する茶葉タンニンの製造方法(例えば、特許文献7参照。)が報告されている。しかしながら特許文献6では、本質的に微生物の繁殖を抑制する為に茶系飲料用濃縮液中に15v/v%〜60v/v%のエタノールを含有することが必須となっている。また特許文献7では、実質的にカフェインが除去された茶葉タンニン類を製造すべく、陽イオン交換樹脂で処理する工程が必須となっている。しかしながらこの方法では、茶葉タンニン類の他の飲料の旨味として重要な、カフェイン、アミノ酸類、糖類等の茶葉タンニン類以外の成分がすべて除去されてしまい、飲料用としては好ましくないものとなっている。
【0006】
【特許文献1】
特開昭60−156614号公報
【特許文献2】
特開平3−133928号公報
【特許文献3】
特開昭59−219384号公報
【特許文献4】
特開平4−20589号公報
【特許文献5】
特開昭61−130285号公報
【特許文献6】
特開2002−209519号公報
【特許文献7】
特開平11−228565号公報
【0007】
【発明が解決しようとする課題】
本発明の目的は、風味が改善された高濃度に非重合体カテキン類を含有する飲料の製造に有用なカテキン製剤の精製方法を提供することにある。
【0008】
【課題を解決するための手段】
本発明者は、緑茶葉由来のカテキン製剤の精製において、水又は水と有機溶媒の混合物に溶解させたカテキン製剤溶液に有機溶媒を加えていく比率を調節することによってカテキン製剤溶液から生成する沈殿物の量が調節でき、風味に優れたカテキン製剤が得られることを見出した。
【0009】
本発明は、緑茶葉から得られた非重合体カテキン類を25〜40重量%含有するカテキン製剤を、水と有機溶媒の混合溶媒に溶解させ、これに有機溶媒を加えることにより有機溶媒と水の重量比率を9/1〜5/5の範囲に調整して、沈殿物を生じせしめ、懸濁液中の固形分を分離し、残った液相から溶媒を留去することを特徴とするカテキン製剤の精製方法を提供するものである。
【0010】
【発明の実施の形態】
本発明で非重合体カテキン類とは、カテキン、ガロカテキン、カテキンガレート及びガロカテキンガレートなどの非エピ体カテキン類及びエピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートなどのエピ体カテキン類をあわせての総称である。
【0011】
本発明に使用するカテキン製剤は、非重合カテキン類を25〜40重量%含有するカテキン製剤であり、緑茶葉から水又は有機溶媒と水の混合物で抽出されたものである。カテキン製剤には、カテキン類の他に、カフェイン、アミノ酸、有機酸などが含まれている。カテキン製剤の呈味において、アミノ酸、シュウ酸をはじめとする有機酸などの水溶性成分が重要な因子となる。より具体的には、Camellia属、例えばC. sinensis、C. assamica及びやぶきた種、又はそれらの雑種から得られる茶葉から製茶された茶葉から水又は水と有機溶媒の混合物によって抽出、濃縮したものが挙げられる。当該製茶された茶葉には、煎茶、番茶、玉露、てん茶、釜炒り茶などの緑茶類がある。
また市販の三井農林(株)「ポリフェノン」、伊藤園(株)「テアフラン」、太陽化学(株)「サンフェノン」などのカテキン製剤を固体のカテキン製剤として用いることもできる。
ここでいう茶抽出物の濃縮物の形態としては、固体、水溶液、スラリー状など種々のものが挙げられる。
【0012】
本発明のカテキン製剤の精製方法においては、まずカテキン製剤を水又は水と有機溶媒との混合物に溶解させる。このとき使用できる有機溶媒としてはエタノール、メタノール、アセトン、酢酸エチル等が挙げられる。好ましくはエタノール、メタノール、アセトンの親水性有機溶媒、特に飲料へ使用をすることから有機溶剤の残留を考慮しエタノールが好ましい。
【0013】
カテキン製剤の溶解に用いる溶媒は、水と有機溶媒との混合物であるが水/有機溶媒の重量比率は9/1〜5/5の間に調整を行う。この比率が5/5未満の場合、カテキン製剤の溶解性が悪くなり、液液抽出の抽出効率が低下する。
【0014】
次いで、カテキン製剤の溶液に有機溶媒を徐々に添加していくことにより、カテキン製剤溶液中に不溶成分の沈殿物を生じせしめる。ここで用いる有機溶媒としては、エタノール、メタノール、アセトン、酢酸エチルがある。好ましくはエタノール、メタノール、アセトンの親水性有機溶媒、特に好ましくは飲料への使用することから、有機溶剤の残留を考慮しエタノールが良い。
【0015】
カテキン製剤溶液へ添加する有機溶媒の量は、不溶成分の沈殿物生成の点から、有機溶媒と水の重量比率を9/1〜5/5の範囲に調整することが必要であり、好ましくは8/2〜6/4が良い。有機溶媒/水比が9/1を超えると使用する有機溶媒量が過大になり、経済的に好ましくない。また有機溶媒/水比が5/5未満の場合、沈殿物の濾過分離性が悪くなり好ましくない。
【0016】
また有機溶媒の添加方法は、必要量を10〜30分程度の時間でゆっくり滴下するのが好ましく、また不溶成分の生成効率を上げるために攪拌状態で滴下するのが好ましい。水の滴下終了後は10分から40分程度の熟成時間を設けると更に好ましい。
カテキン製剤溶液への有機溶媒の添加による不溶成分の沈殿物生成の温度は特に限定されないが有機溶媒を使用する為に0〜60℃が良く、好ましくは10〜60℃、更に好ましくは10〜40℃が精製工程の管理上簡便であり好ましい。
【0017】
懸濁液中の固形分を分離し、残った液相から有機溶媒を留去すれば、目的とするカテキン製剤が得られる。固液分離方法は通常の方法、例えば遠心分離や濾過などを使用することができる。また分離して得られた液相からの有機溶媒の留去方法は通常の方法が使用できるが、カテキン製剤の精製物への熱負荷を極力避けるために減圧蒸留が好ましい。
【0018】
本発明のカテキン製剤の精製物中の非重合体カテキン類の濃度は、26〜50重量%、更に30〜45重量%、特に30〜40重量%、殊更35〜40重量%が好ましい。
カテキン製剤の精製物中の非重合体カテキン類の濃度が、26重量%未満の場合、緑茶抽出物の精製物中に含まれる他の呈味成分の影響が出てしまい、これを配合した高濃度の非重合体カテキン類飲料は嫌味のある渋味を感じると共に、清涼感のない飲料になってしまい好ましくない。カテキン製剤の精製物中の非重合体カテキン類の濃度が、50重量%を超える場合、カテキン製剤の精製物の非重合体カテキン類以外の旨味の成分などをシュウ酸と共に除去し過ぎてしまうことになり、飲料配合用のカテキン製剤の精製物としては好ましくない。
【0019】
本発明のカテキン製剤の精製後の非重合体カテキン類はエピガロカテキンガレート、ガロカテキンガレート、エピガロカテキン及びガロカテキンからなるガロ体と、エピカテキンガレート、カテキンガレート、エピカテキン及びカテキンからなる非ガロ体の比率が、天然の緑茶葉の組成を維持している方が好ましい。したがって上記4種のガロ体総量は常に上記4種の非ガロ体総量を上回っているのが精製物においても天然の緑茶葉の組成を維持しているという点において好ましい。
【0020】
また、本発明の緑茶抽出物の精製物中のカテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートからなるガレート体の全非重合体カテキン類中での割合が45重量%以上が、非重合体カテキン類の生理効果の有効性上好ましい。
【0021】
本発明の精製方法によって得られるカテキン製剤は、非重合体カテキン類(A)とシュウ酸(B)の含有重量比[(B)/(A)]が0.001〜0.035、さらに0.001〜0.03、特に0.0015〜0.03、殊更0.015〜0.01が好ましい。
カテキン製剤の精製物中のシュウ酸比率が低すぎると、旨味の成分などをシュウ酸と共に除去し過ぎてしまうことになり、飲料配合用のカテキン製剤の精製物としては好ましくない。またカテキン製剤の精製物中のシュウ酸比率が高すぎると、カテキン製剤の濃縮物で感じられたような、嫌味のある渋味を感じると共に、清涼感のない飲料になってしまい好ましくない。
【0022】
本発明のカテキン製剤の精製後のシュウ酸濃度は、0.05〜1.5重量%、更に0.05〜1.0重量%、特に0.05〜0.5重量%、殊更0.08〜0.3重量%が好ましい。
カテキン製剤の精製後のシュウ酸濃度が、1.5重量%を超える場合、カテキン製剤の精製物中に含まれる他の呈味成分の影響により、配合した高濃度の非重合体カテキン類飲料は嫌味のある渋味を感じると共に、清涼感のない飲料になってしまい好ましくない。カテキン製剤の精製後の非重合体カテキン類の濃度が、0.05重量%未満の場合、カテキン製剤の精製物の非重合カテキン類以外の旨味の成分などをシュウ酸と共に除去し過ぎてしまうことになり、飲料配合用のカテキン製剤の精製物としては好ましくない。
【0023】
【実施例】
カテキン類の測定
カテキン製剤の精製物を蒸留水で希釈、フィルター(0.8μm)でろ過し、島津製作所製、高速液体クロマトグラフ(型式SCL−10AVP)を用い、オクタデシル基導入液体クロマトグラフ用パックドカラム L−カラムTM ODS(4.6mmφ×250mm:財団法人 化学物質評価研究機構製)を装着し、カラム温度35℃でグラジエント法により行った。移動相A液は酢酸を0.1mol/L含有の蒸留水溶液、B液は酢酸を0.1mol/L含有のアセトニトリル溶液とし試料注入量は20μL、UV検出器波長は280nmの条件で行った。
【0024】
シュウ酸の測定
日本ダイオネックス社製(形式DXAQ1110)にカラム:IonPacAS4A−SC、4×250mmを装着し、サプレッサーASRS−ULTRA(ダイオネックス社製)に接続し、リサイクルモードで行った。移動相は1.8mmol/LNa2CO3水溶液、1.7mmol/LNaHCO3水溶液を、1.0mL/minで流し、試料注入量は25μLとした。検出器は電気伝導度計を使用した。
【0025】
実施例1〜4、比較例1
表1に示すように液液抽出時の有機溶媒/水比を変化させることによって、生成される不溶成分量を調整することによりカテキン製剤の精製を行った。すなわち、カテキン製剤を水とエタノールの混合溶媒に溶解した後、エタノールを添加してエタノールと水の比を表1記載の比に調整して沈澱物を生じさせ、固形物を濾過して除去し、次いでエタノールを減圧留去した。
【0026】
【表1】
【0027】
1)精製後のカテキン製剤をイオン交換水に非重合体カテキン類濃度で0.1重量%になるように添加し、3人の味覚パネラーによって評価を実施。
2)緑茶抽出物の濃縮物
ポリフェノンHG(東京フードテクノ製)
非重合体カテキン類含有量33.70重量%、シュウ酸含有量2.03重量%
シュウ酸/非重合体カテキン類=0.060
【0028】
液液抽出時のエタノール/水比を70/30とすることによって、精製後のシュウ酸/非重合体カテキン比は極めて低くなり、従来のカテキン類にあったエグ味が感じられなくなることがわかった。またカテキン製剤の溶解時に水100%に溶解するよりもエタノール水溶液への溶解によって、精製効率が高くなることが判明した。
【0029】
【発明の効果】
風味が良好なカテキン高濃度含有飲料の製造に有用なカテキン製剤が得られる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for purifying a catechin preparation for beverages.
[0002]
[Prior art]
As the effects of catechins, a cholesterol increase inhibitory action and an α-amylase activity inhibitory action are known (for example, see Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per adult day. Therefore, in order to more easily ingest a large amount of catechins, catechins must be added to beverages. There has been a demand for a technique for blending high-concentration products. As one of the methods, there is a method of incorporating catechins into a beverage by using a catechin preparation (for example, see Patent Documents 3 to 5).
[0003]
However, in the catechin preparation as it is, the dissolved catechins exhibit bitterness and astringency, and due to other components contained in the catechin preparation, the bitterness, astringency, astringent taste, and unpleasant taste are too strong, and are not suitable for drinking. There is a method to reduce bitterness and astringency when drinking by blending various sweeteners etc. to alleviate this, but since this method is a masking method by sweetness, complete astringency and bitterness There was a limit to the reduction, and the problems of astringency and aroma were not solved.
[0004]
On the other hand, when a purified product of a highly purified green tea extract is used, the problem of sedimentation during long-term storage can be avoided, but in beverages containing a high concentration of non-polymer catechins, the green tea extract has Artificial stinging bitterness from the purified product was felt and was not suitable for drinking.
[0005]
Also, a method for producing a concentrate for tea-based alcoholic beverages in which alcohol is added to a tea-based extract to remove precipitates caused by the addition (for example, see Patent Document 6), or a tea extract is brought into contact with a cation exchange resin After that, a method for producing tea leaf tannin has been reported in which ethanol is added to the treated solution to generate a precipitate, and the precipitate is removed by filtration (for example, see Patent Document 7). However, in Patent Document 6, it is essential to contain 15 v / v% to 60 v / v% of ethanol in the concentrate for tea drinks in order to essentially suppress the growth of microorganisms. Further, in Patent Document 7, in order to produce tea tannins from which caffeine has been substantially removed, a step of treating with a cation exchange resin is essential. However, in this method, all components other than tea leaf tannins such as caffeine, amino acids, and sugars, which are important as the taste of other beverages of tea leaf tannins, are removed, which is not preferable for beverages. I have.
[0006]
[Patent Document 1]
JP-A-60-156614 [Patent Document 2]
Japanese Patent Application Laid-Open No. 3-13928 [Patent Document 3]
JP-A-59-219384 [Patent Document 4]
JP-A-4-20589 [Patent Document 5]
JP-A-61-130285 [Patent Document 6]
JP 2002-209519 A [Patent Document 7]
JP-A-11-228565
[Problems to be solved by the invention]
An object of the present invention is to provide a method for purifying a catechin preparation useful for producing a beverage containing a non-polymer catechin at a high concentration with improved flavor.
[0008]
[Means for Solving the Problems]
In the purification of catechin preparations derived from green tea leaves, the present inventors adjusted the ratio of adding an organic solvent to a catechin preparation solution dissolved in water or a mixture of water and an organic solvent, thereby forming a precipitate formed from the catechin preparation solution. It has been found that the amount of the product can be adjusted and a catechin preparation having an excellent flavor can be obtained.
[0009]
The present invention provides a catechin preparation containing 25 to 40% by weight of a non-polymer catechin obtained from green tea leaves, dissolved in a mixed solvent of water and an organic solvent, and adding the organic solvent to the catechin preparation. Is adjusted to a range of 9/1 to 5/5 to form a precipitate, a solid content in the suspension is separated, and the solvent is distilled off from the remaining liquid phase. A method for purifying a catechin preparation is provided.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the non-polymer catechins are catechin, gallocatechin, non-epimeric catechins such as catechin gallate and gallocatechin gallate and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. Is a collective term for
[0011]
The catechin preparation used in the present invention is a catechin preparation containing 25 to 40% by weight of non-polymerized catechins, and is extracted from green tea leaves with water or a mixture of an organic solvent and water. The catechin preparation contains caffeine, amino acids, organic acids and the like in addition to catechins. In the taste of catechin preparations, water-soluble components such as amino acids and organic acids such as oxalic acid are important factors. More specifically, the genus Camellia, e.g. sinensis, C.I. Assamica and Yabutaki seeds, or tea leaves produced from tea leaves obtained from hybrids thereof, are extracted and concentrated with water or a mixture of water and an organic solvent. The tea leaves thus produced include green teas such as sencha, bancha, gyokuro, tencha, and roasted tea.
Further, commercially available catechin preparations such as Mitsui Norin Co., Ltd. "Polyphenon", Itoen Co., Ltd. "Theafuran" and Taiyo Kagaku Co., Ltd. "Sanphenone" can also be used as solid catechin preparations.
Examples of the form of the tea extract concentrate include various forms such as a solid, an aqueous solution, and a slurry.
[0012]
In the method for purifying a catechin preparation of the present invention, the catechin preparation is first dissolved in water or a mixture of water and an organic solvent. Examples of the organic solvent that can be used at this time include ethanol, methanol, acetone, and ethyl acetate. Ethanol, methanol, and acetone are preferably used in hydrophilic organic solvents, especially ethanol in consideration of the residual organic solvent because they are used for beverages.
[0013]
The solvent used for dissolving the catechin preparation is a mixture of water and an organic solvent, and the weight ratio of water / organic solvent is adjusted between 9/1 and 5/5. When this ratio is less than 5/5, the solubility of the catechin preparation becomes poor, and the extraction efficiency of liquid-liquid extraction decreases.
[0014]
Next, by gradually adding an organic solvent to the solution of the catechin preparation, a precipitate of insoluble components is generated in the catechin preparation solution. The organic solvents used here include ethanol, methanol, acetone and ethyl acetate. Ethanol, methanol, and acetone are preferably used as hydrophilic organic solvents, and particularly preferably used in beverages. Therefore, ethanol is preferred in consideration of residual organic solvents.
[0015]
The amount of the organic solvent to be added to the catechin preparation solution requires adjusting the weight ratio of the organic solvent and water to a range of 9/1 to 5/5 from the viewpoint of the formation of precipitates of insoluble components, and is preferably used. 8/2 to 6/4 is good. If the organic solvent / water ratio exceeds 9/1, the amount of the organic solvent to be used becomes excessive, which is not economically preferable. On the other hand, if the organic solvent / water ratio is less than 5/5, the separability of the precipitate by filtration is poor, which is not preferable.
[0016]
As for the method of adding the organic solvent, it is preferable that the required amount is slowly added dropwise over a period of about 10 to 30 minutes, and it is preferable that the organic solvent be added while stirring to increase the efficiency of producing insoluble components. It is more preferable to provide an aging time of about 10 to 40 minutes after the completion of the dropping of water.
The temperature at which a precipitate of insoluble components is formed by addition of an organic solvent to the catechin preparation solution is not particularly limited, but is preferably 0 to 60 ° C, preferably 10 to 60 ° C, more preferably 10 to 40 ° C in order to use an organic solvent. C is preferred because it is simple and easy to control the purification process.
[0017]
The solid content in the suspension is separated, and the organic solvent is distilled off from the remaining liquid phase to obtain a target catechin preparation. As the solid-liquid separation method, a usual method such as centrifugation or filtration can be used. In addition, an ordinary method can be used for distilling the organic solvent from the liquid phase obtained by separation, but distillation under reduced pressure is preferred in order to minimize the heat load on the purified catechin preparation.
[0018]
The concentration of the non-polymer catechins in the purified product of the catechin preparation of the present invention is preferably 26 to 50% by weight, more preferably 30 to 45% by weight, particularly preferably 30 to 40% by weight, particularly preferably 35 to 40% by weight.
If the concentration of the non-polymer catechins in the purified product of the catechin preparation is less than 26% by weight, other taste components contained in the purified product of the green tea extract will be affected, and the high-concentration of this compound will be high. A non-polymer catechin beverage having a high concentration is not preferable because the beverage has an unpleasant astringent taste and becomes a beverage without a refreshing feeling. When the concentration of the non-polymer catechins in the purified product of the catechin preparation exceeds 50% by weight, umami components other than the non-polymer catechins in the purified product of the catechin preparation are excessively removed together with oxalic acid. Which is not preferable as a purified product of a catechin preparation for blending beverages.
[0019]
The non-polymer catechins after purification of the catechin preparation of the present invention are epigallocatechin gallate, gallocatechin gallate, a gallo body composed of epigallocatechin and gallocatechin, and non-gallo composed of epicatechin gallate, catechin gallate, epicatechin and catechin. It is preferred that the body proportions maintain the composition of natural green tea leaves. Therefore, it is preferable that the total amount of the four types of gallo bodies always exceeds the total amount of the four types of non-gallo bodies in that the composition of natural green tea leaves is maintained even in the purified product.
[0020]
In addition, the catechin gallate in the purified product of the green tea extract of the present invention, epicatechin gallate, the proportion of the gallate composed of gallocatechin gallate and epigallocatechin gallate in all non-polymer catechins is 45% by weight or more, It is preferable in terms of the effectiveness of the physiological effect of non-polymer catechins.
[0021]
The catechin preparation obtained by the purification method of the present invention has a non-polymer catechin (A) and oxalic acid (B) content weight ratio [(B) / (A)] of 0.001 to 0.035, and more preferably 0. 0.001 to 0.03, particularly preferably 0.0015 to 0.03, particularly preferably 0.015 to 0.01.
If the ratio of oxalic acid in the purified product of the catechin preparation is too low, components of umami and the like will be removed too much together with oxalic acid, which is not preferable as a purified product of the catechin preparation for blending beverages. On the other hand, if the oxalic acid ratio in the purified catechin preparation is too high, the beverage will have an astringent taste with an unpleasant taste as felt in the concentrate of the catechin preparation, and the beverage will not be refreshing, which is not preferable.
[0022]
The oxalic acid concentration of the catechin preparation of the present invention after purification is 0.05 to 1.5% by weight, further 0.05 to 1.0% by weight, particularly 0.05 to 0.5% by weight, particularly 0.08%. ~ 0.3% by weight is preferred.
When the concentration of oxalic acid after purification of the catechin preparation exceeds 1.5% by weight, the high-concentration non-polymer catechins beverage blended at high concentration due to the influence of other taste components contained in the purified catechin preparation. It is not desirable because it becomes a drink without a refreshing sensation while feeling astringent taste with a bad taste. If the concentration of the non-polymer catechins after purification of the catechin preparation is less than 0.05% by weight, umami components other than the non-polymer catechins of the purified catechin preparation may be excessively removed together with oxalic acid. Which is not preferable as a purified product of a catechin preparation for blending beverages.
[0023]
【Example】
Measurement of catechins A purified product of a catechin preparation is diluted with distilled water, filtered through a filter (0.8 μm), and subjected to octadecyl group-introduced liquid using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. A packed column for chromatography, L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was installed, and the column method was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid. The injection amount of the sample was 20 μL, and the UV detector wavelength was 280 nm.
[0024]
Measurement of oxalic acid A column: IonPacAS4A-SC, 4 × 250 mm was attached to Nippon Dionex (model DXAQ1110), and connected to a suppressor ASRS-ULTRA (Dionex) to perform a recycling mode. . The mobile phase 1.8mmol / LNa 2 CO 3 aqueous solution, the 1.7mmol / LNaHCO 3 solution, flowed at 1.0 mL / min, sample injection amount was 25 [mu] L. The detector used was an electric conductivity meter.
[0025]
Examples 1-4, Comparative Example 1
As shown in Table 1, the catechin preparation was purified by changing the organic solvent / water ratio at the time of liquid-liquid extraction to adjust the amount of the generated insoluble component. That is, after dissolving the catechin preparation in a mixed solvent of water and ethanol, ethanol is added to adjust the ratio of ethanol and water to the ratio shown in Table 1 to produce a precipitate, and a solid is removed by filtration. Then, ethanol was distilled off under reduced pressure.
[0026]
[Table 1]
[0027]
1) The purified catechin preparation was added to ion-exchanged water so as to have a non-polymer catechin concentration of 0.1% by weight, and evaluation was performed by three taste panelists.
2) Green tea extract concentrate Polyphenon HG (Tokyo Food Techno)
Non-polymer catechins content 33.70% by weight, oxalic acid content 2.03% by weight
Oxalic acid / non-polymer catechins = 0.060
[0028]
By setting the ethanol / water ratio at the time of liquid-liquid extraction to 70/30, the oxalic acid / non-polymer catechin ratio after purification was extremely low, and it was found that the astringent taste of conventional catechins could not be felt. Was. It was also found that the purification efficiency was increased by dissolving the catechin preparation in an aqueous ethanol solution rather than dissolving it in 100% water when dissolving.
[0029]
【The invention's effect】
A catechin preparation useful for producing a catechin high-concentration beverage having good flavor can be obtained.
Claims (3)
Priority Applications (14)
Application Number | Priority Date | Filing Date | Title |
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JP2002313081A JP4181848B2 (en) | 2002-10-28 | 2002-10-28 | Purification method of catechin preparation |
EP11173763.1A EP2382877B8 (en) | 2002-10-28 | 2003-10-27 | Green tea extract |
EP13178703.8A EP2659791B1 (en) | 2002-10-28 | 2003-10-27 | Caffeine-containing catechin compound composition |
AU2003275679A AU2003275679A1 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
EP03758933.0A EP1557097B1 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
EP11173762.3A EP2382876B1 (en) | 2002-10-28 | 2003-10-27 | Method of purifying a solid concentrate of a tea extract. |
CN2006101695003A CN1981586B (en) | 2002-10-28 | 2003-10-27 | Method for purifying condensate of tea extraction compound |
PCT/JP2003/013700 WO2004037022A1 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
US10/532,727 US7883734B2 (en) | 2002-10-28 | 2003-10-27 | Method of removing caffeine from caffeine-containing catechin compound composition |
KR1020057005930A KR101049391B1 (en) | 2002-10-28 | 2003-10-27 | Decaffeine Method of Caffeine-Containing Catechin Compositions |
TW099122034A TW201038206A (en) | 2002-10-28 | 2003-10-28 | Method of removing caffeine from caffeine-containing catechin compound composition |
TW092129912A TW200418395A (en) | 2002-10-28 | 2003-10-28 | Method of removing caffeine from caffeine-containing catechin compound composition |
US12/971,555 US8574655B2 (en) | 2002-10-28 | 2010-12-17 | Packaged beverage with caffeine-containing catechin composition |
US14/029,259 US9198946B2 (en) | 2002-10-28 | 2013-09-17 | Green tea extract |
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JP2002313081A JP4181848B2 (en) | 2002-10-28 | 2002-10-28 | Purification method of catechin preparation |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007022935A (en) * | 2005-07-13 | 2007-02-01 | Kao Corp | Method for producing non-polymer catechin composition |
JP2009225728A (en) * | 2008-03-24 | 2009-10-08 | Kao Corp | Method for producing non-polymer catechin compound-containing purified green tea extract |
WO2014103805A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Process for producing tea extract |
WO2020116603A1 (en) | 2018-12-06 | 2020-06-11 | 花王株式会社 | Powdered green tea extract composition |
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2002
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007022935A (en) * | 2005-07-13 | 2007-02-01 | Kao Corp | Method for producing non-polymer catechin composition |
JP4751113B2 (en) * | 2005-07-13 | 2011-08-17 | 花王株式会社 | Method for producing non-polymer catechins composition |
JP2009225728A (en) * | 2008-03-24 | 2009-10-08 | Kao Corp | Method for producing non-polymer catechin compound-containing purified green tea extract |
WO2014103805A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Process for producing tea extract |
JP2014140354A (en) * | 2012-12-28 | 2014-08-07 | Kao Corp | Process for producing tea extract |
WO2020116603A1 (en) | 2018-12-06 | 2020-06-11 | 花王株式会社 | Powdered green tea extract composition |
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