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Study on Separation and Concentration of Theanine in De-catechined Tea Extracts by Membrane System

  • XIAO Li-zheng ,
  • XIAO Wen-jun ,
  • GONG Zhi-hua ,
  • WANG Wei ,
  • LIU Zhong-hua
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  • 1. College of Food Science and Technology , Chang sha 410128, China;
    2. Natural Products Institute of Hunan Agricultural University, Changsha 410128, China

Received date: 2005-08-18

  Revised date: 2005-12-20

  Online published: 2019-09-10

Abstract

:By using the material of de-catechined tea extracts in tea comprehensive processing and on the basis of selecting the best pH value of liquid for separation and concentration theanine by ultra-filtration,the effect on the yield rate and purity of theanine by 2500βDa、3500βDa、5000βDa ultra-filtration and four concentrating method of 300βDa nano-filtration、200βDa nano-filtration、reverse osmosis、vacuum vaporation concentration were comparatively studied in processing the de-catechined tea extracts. The results indicated that it was beneficial to separate and concentrate theanine from de-catechined tea extracts when the value of pH was 2.8~3.5.3500βDa ultrafiltration had a good effect in separating and concentrating theanine ,the major tea polyphenol ,water soluble carbohydrate were preserved and the cut rate reached 89.90%、92.20% respectively, the yield rate and purity of theanine was 54.50%,8.92% respectuvely. The lost rate of theanine in concentrating of 300βDa nano-filtration、200βDa nano-filtration、reverse osmosis、vacuum vaporation concentration was 4.51%、3.62%、0.45%、5.15% respectively. Take all thing into account, it is feasible to separate and concentrate theanine from de-catechined tea extracts in tea comprehensive processing industry by the joint application of ultra-filtration and reverse osmosis,and the yield rate and purity of theanine can reach 54.05% and 8.53% respectively.

Cite this article

XIAO Li-zheng , XIAO Wen-jun , GONG Zhi-hua , WANG Wei , LIU Zhong-hua . Study on Separation and Concentration of Theanine in De-catechined Tea Extracts by Membrane System[J]. Journal of Tea Science, 2006 , 26(1) : 37 -41 . DOI: 10.13305/j.cnki.jts.2006.01.006

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