Reaction #1470441

ord-47cc9e87fe5e491eb76024ba6a6151fb

Reaction equation

OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
TREHAOSE
→
O.O.OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
trehalose dihydrate

Reactants

—
trehalose hydrate
OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
TREHAOSE

Reagents

None

Solvents

O
water

Conditions

Temperature
112°CELSIUS
Detailed conditions
See reaction.notes.procedure_details.

Workup

  1. 1
    OtherFive parts by weight of fresh leaves of green tea
  2. 2
    Otherhad been prepared
  3. 3
    Concentrationconcentrate the
  4. 4
    Otherleaves until the solution
  5. 5
    OtherThereafter, the fried leaves
  6. 6
    workup.WAITto stand at ambient temperature overnight

Procedure

Five parts by weight of fresh leaves of green tea were soaked in a solution, which had been prepared by dissolving in 25 parts by weight of water about 80 parts by weight of “TREHAOSE®”, a high-purity crystalline trehalose hydrate commercialized by Hayashibara Shoji, Inc., Okayama, Japan, and had been boiling at about 106° C. under normal atmospheric pressure, and continued boiling for about 20 min to dehydrate and concentrate the leaves until the solution was heated to about 112° C. Thereafter, the fried leaves were placed on a plain sieve and allowed to stand at ambient temperature overnight to obtain a non-fried fresh tea leaf coated with crystalline trehalose dihydrate by crystallizing the saccharide thereon.

Source

DOI: 10.6084/m9.figshare.5104873.v1Patent: US06254912B1uspto-grants-2001_07