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How to extract tea polyphenols?

Mar 01, 2024

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Tea polyphenols is the general name for polyphenols in tea. It is a white amorphous powder, easily soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform. It is a mixture of polyphenols that exist in tea trees. It is generally divided into four categories: catechins; flavones and flavonols; anthocyanins and anthocyanins; phenolic acids and depsiphenolic acids. Tea polyphenols are important secondary metabolites of the tea tree. They not only play an important role in the color, aroma, and quality of tea, but are also one of the important components in promoting human health. They are of great significance as an auxiliary drug for AS.

 

At present, the main extraction methods of tea polyphenols include ion precipitation method, solvent extraction method, resin exchange method, supercritical extraction method, etc. The total recovery rate of all these extraction methods is below 40%, which is 10% compared to the extraction rate of dry tea leaves. %the following. A certain university combined its experience and technology accumulated in the field of chemical separation for more than 40 years and considered the problem from the perspective of chemical separation from the beginning. On the one hand, the selective leaching method is used to leach the target product, and on the other hand, mass transfer is enhanced during the separation process. In the study, selective leaching and centrifugal extractors were used to enhance mass transfer, which greatly improved the extraction rate and purity of tea polyphenols. Preliminary experiments show that the extraction rate of tea polyphenols can reach 70% (equivalent to more than 10% of dry tea leaves)