WO2016192156A1 - 一种从新鲜茶叶中提取高纯度茶氨酸的方法 - Google Patents

一种从新鲜茶叶中提取高纯度茶氨酸的方法 Download PDF

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Publication number
WO2016192156A1
WO2016192156A1 PCT/CN2015/082414 CN2015082414W WO2016192156A1 WO 2016192156 A1 WO2016192156 A1 WO 2016192156A1 CN 2015082414 W CN2015082414 W CN 2015082414W WO 2016192156 A1 WO2016192156 A1 WO 2016192156A1
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Prior art keywords
theanine
purity
present
extracting high
tea leaves
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PCT/CN2015/082414
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English (en)
French (fr)
Inventor
顾峰
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成都华高生物制品有限公司
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Publication of WO2016192156A1 publication Critical patent/WO2016192156A1/zh

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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C231/00—Preparation of carboxylic acid amides
    • C07C231/04—Preparation of carboxylic acid amides from ketenes by reaction with ammonia or amines
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C237/00—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by amino groups
    • C07C237/02—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by amino groups having the carbon atoms of the carboxamide groups bound to acyclic carbon atoms of the carbon skeleton
    • C07C237/04—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by amino groups having the carbon atoms of the carboxamide groups bound to acyclic carbon atoms of the carbon skeleton the carbon skeleton being acyclic and saturated
    • C07C237/06—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by amino groups having the carbon atoms of the carboxamide groups bound to acyclic carbon atoms of the carbon skeleton the carbon skeleton being acyclic and saturated having the nitrogen atoms of the carboxamide groups bound to hydrogen atoms or to acyclic carbon atoms

Definitions

  • the invention belongs to the technical field of natural product chemistry, and in particular relates to a method for extracting high purity theanine from fresh tea leaves.
  • Amino acid is an important component of tea, and the system is named N-ethyl- ⁇ -L-glatamine.
  • Theanine is an effective taste substance in green tea.
  • the content of theanine directly determines the quality of tea: no matter what kind of tea, theanine accounts for more than 50% of the free amino acids of tea, and the content of theanine in dry tea is about 1% - 2%.
  • Theanine is an ethylamine inducer of glutamic acid, which is synthesized by glutamic acid and ethylamine in the roots of tea plants, transported through the trunk to the leaves for storage, and converted to catechin under sunlight.
  • Mr. Alcohol first extracted and refined the theanine from tea, and determined its chemical structure. Since then, many scholars have carried out comparative systematic research work.
  • the health care function of theanine is multifaceted.
  • Theanine has the basic functions of controlling excessive anxiety, improving learning efficiency, increasing neuronal sensitivity, improving attention, lowering blood pressure, and improving immune system function.
  • theanine is not only soluble in water, but also has the characteristics of suppressing bitterness and improving the flavor of the food. Can be widely used in almost all foods such as snacks, candy and jelly, beverages, chewing gum. And when added to food, there is no problem of bad eating, bad drinking, and reduced taste.
  • the currently used preparation methods for theanine are chemical synthesis method, microbial fermentation method, enzymatic method, tea callus synthesis method and tea extraction method.
  • the chemical synthesis method of theanine at home and abroad mainly uses toxic and flammable raw materials such as ethylamine or triethylamine, which is synthesized by high temperature and high pressure, and has low cost, but the chemical reagents hidden in the product are used in food or medicine. Will bring security concerns. This synthetic route also violates the principles of green chemistry.
  • the method of biochemical synthesis is costly. Enzymatic and microbial fermentation production techniques are relatively mature, but the cost is high.
  • Theanine accounts for more than 50% of the free amino acids in tea, accounting for 1-2% of the dry weight of tea.
  • the extraction of theanine from the tea extract or the residual liquid extracted from the tea polyphenol has been studied in China.
  • the theophylline obtained in the prior art is only a crude product, and the product has low purity, such as the Chinese Patent Publication No.
  • a method for extracting theanine from tea leaves is disclosed for CN1587258A, and the purity of the obtained product is only 10%-30%.
  • the object of the present invention is to overcome the disadvantages of the prior art and provide a method for extracting high-purity theanine from fresh tea leaves, which has the advantages of simple operation, low cost, high separation efficiency, eco-friendly, and product purity up to 98%. the above.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

本发明公开了一种从新鲜茶叶中提取高纯度茶氨酸的方法，属于天然产物化学技术领域。提取高纯度茶氨酸的方法包括：恒温浸提、离心、一次膜浓缩、溶剂萃取、电渗析、膜透析、二次膜浓缩、真空浓缩、乙醇提取、结晶和微波干燥。本发明方法替代了传统工艺采用离子交换吸附的方法，工艺中采用的电渗析的方法，减少了传统工艺中洗脱所需的大量试剂，操作设备也易得，因此，操作简单、生产成本低、生态环保。本发明方法所得产品经试验证明纯度可达98％以上，且分离效率高。

Description

一种从新鲜茶叶中提取高纯度茶氨酸的方法 技术领域
本发明属于天然产物化学技术领域，具体涉及一种从新鲜茶叶中提取高纯度茶氨酸的方法。
背景技术
氨基酸是茶叶的重要组成成分，系统命名为N-乙酰-γ-L-谷胺酰胺(N-ethyl-γ-L-glatamine)。茶氨酸是绿茶中有效的呈味物质，茶氨酸的含量直接决定茶叶的品质：无论何等茶叶，茶氨酸都占茶叶游离氨基酸的50％以上，茶氨酸在干茶叶中含量大约为1％-2％。茶氨酸是谷氨酸的乙胺诱导体，它在茶树根中由谷氨酸和乙胺合成，通过树干运送到叶中贮藏，在日光照射下转化为儿茶素。1950年酒户先生首次从茶叶中提取、精制出的茶氨酸，并确定了它的化学结构。此后许多学者对其进行了比较系统的研究工作。
茶氨酸的保健功能是多方面的。茶氨酸具有控制过度焦虑，提高学习效率，增加体内神经的敏锐性，提高注意力，降低血压，提高免疫系统功能等基本的功能。作为一种食品添加剂，茶氨酸不仅易溶于水，还有抑制苦味及改善食品风味的特点。可广泛应用于点心类、糖果及果冻、饮料、口香糖等几乎所有食品中。并且添加到食品后，不会产生不好食用、不好饮用、口感下降的问题。
当前常用的茶氨酸制备方法有化学合成法、微生物发酵法、酶法、茶愈伤组织合成法以及茶叶提取法等。国内外茶氨酸化学合成法主要采用乙胺或三乙胺等有毒和易燃性原料，通过高温高压合成，成本较低，但其产品中隐含残留的化学试剂，在食品或医药领域应用会带来安全性的顾虑。该合成路线也违背绿色化学原则。采用生化合成的方法成本较高。酶法及微生物发酵法生产技术已较为成熟，但成本高。茶氨酸在茶叶游离氨基酸中占50％以上，占茶叶干重的1-2％。目前国内已对从茶叶浸取液或从茶多酚提取后的残留液中提取茶氨酸进行了研究，但是，现有技术得到的茶氨酸只是粗品，产品纯度低，如中国专利公开号为CN1587258A公开了从茶叶中提取茶氨酸的方法，得到的产品纯度仅为10％-30％。
发明内容
本发明的目的在于克服现有技术的缺点，提供一种从新鲜茶叶中提取高纯度茶氨酸的方法，该方法具有操作简单、成本低、分离效率高、生态环保、产品纯度可达98％以上。

Claims (1)

  1. Figure PCTCN2015082414-appb-100001
PCT/CN2015/082414 2015-06-04 2015-06-25 一种从新鲜茶叶中提取高纯度茶氨酸的方法 WO2016192156A1 (zh)

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CN105061249B (zh) * 2015-09-11 2017-01-04 长沙市博泰生物科技有限公司 一种茶氨酸的提取方法
CN107033020A (zh) * 2017-06-10 2017-08-11 唐雪平 一种从茶叶中提取茶氨酸的方法
CN109953160A (zh) * 2019-01-31 2019-07-02 黄山市柒日原叶生物科技咨询有限公司 一种高茶氨酸速溶茶粉的制备方法
CN111620791B (zh) * 2020-06-01 2023-01-31 浙江天草生物科技股份有限公司 一种天然茶氨酸粗品的纯化方法
CN114315806B (zh) * 2022-01-06 2023-12-15 安徽农业大学 一种酯型儿茶素-茶氨酸加合物的制备方法

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CN101058548A (zh) * 2006-04-18 2007-10-24 上海诺德生物实业有限公司 一种茶氨酸制备方法
CN101461433A (zh) * 2008-11-07 2009-06-24 健士星生物技术研发(上海)有限公司 一种茶提取物及其制备方法

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CN103242314B (zh) * 2013-04-19 2015-06-24 天津大学 一种综合提取茶叶中有效成分的方法
CN103833589B (zh) * 2014-02-26 2015-06-10 成都华高生物制品有限公司 一种从新鲜茶叶中提取茶氨酸的方法

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CN101058548A (zh) * 2006-04-18 2007-10-24 上海诺德生物实业有限公司 一种茶氨酸制备方法
CN101461433A (zh) * 2008-11-07 2009-06-24 健士星生物技术研发(上海)有限公司 一种茶提取物及其制备方法

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