Debittering kudingcha extract, preparation method and fingerprint detection method thereof

Abstract

A debittering Kudingcha extract, a preparation method and a fingerprint detection method thereof are disclosed, which relates to the technical field of extract preparation and detection. The extract is prepared from Kudingcha by enzymolysis, water extraction, concentration, drying, purification and enrichment by a macroporous resin column, and drying. When the macroporous resin column is arranged for purification and enrichment, it is first rinsed with pure water, and then eluted with an ethanol solution with volume fraction of 30-80%, and an ethanol eluent is collected. The Kudingcha extract is purified with macroporous resin, which can retain its effective ingredients to the greatest extent while reducing the bitter taste, and enhance the effect of improving energy and resisting fatigue. The quality control of products through fingerprint is conducive to the improvement of product stability and further promotion of products.