The Progress Study On Extracting The Active Ingredients From Tea Leaves With Multiple Enzyme

The technology of extracting, separating, and purifying tea polyphenols(TP), caffeine and tea polysaccharide(TPS), which are main active ingredients of tea leaves, from inexpensive green tea is studied systematically. Based on this study, a mature extraction and separation technology is put forward.The multiple enzyme that is the most suitable is selected through the experiments of mensurating the enzymes' activities and of decomposing tea leaves. And the optimum conditions of extracting TP, which is the maximum active ingredient in tea leaves, are determined through single factor and orthogonal test. Under these conditions, the extraction rate of these three active ingredients are in some degree higher than that extracted with water at the same conditions. In order to separate TPS from extracting solution, the experiment of ultrafiltration is performed. Then the conditions of purification of TPS with TCA(trichloroacetic acid) are studied, while the property and the function of protein in TPS is discussed theoretically. Also, the Michaelis constant of cellulase is determined based on a pilot study on kinetics of enzyme-catalyzed reactions.In comparison with traditional technology, this technology can extract several active ingredients at the same time, and it is reaction-rapid, high-efficient and green-conditions. This technology can achieve high extraction rate of TP, caffeine and TPS, and can be industrialized easily.