Physical properties of tea polyphenols, what are tea polyphenols

Tea polyphenols. Tea polyphenols) is a general term for polyphenols in tea, including flavanols, anthocyanins, and flavonoids.

Flavonols and phenolic acids, etc. Among them, flavanols (catechins) are the most important. Tea polyphenols, also known as tea tanning or tea tannins, are one of the main components that form the color and flavor of tea, and are also one of the main ingredients with health care functions in tea.

Herbal Chiba tea is rich in tea polyphenols (scientific name: camellia sinensis). Studies have shown that active substances such as tea polyphenols have detoxification and anti-radiation effects, can effectively prevent radioactive substances from invading the bone marrow, and can make strontium-90 and cobalt-60 quickly excreted from the body, which is known as "radiation buster" by the health and medical community.

Aliases: tea tannin.

Tea tannins. Physical properties: 1 Appearance: white crystal. 2. Soluble in water and organic solution, bitter taste.

Stability : Stable at pH4-8. It is easy to deteriorate in case of strong alkali, strong acid, light, high heat and transition metals. The maximum heat-resistant temperature can reach about 250 within one and a half hours, and it is easy to decompose under ferric ions.

Safety evaluation: non-toxic.

Physical properties Tea polyphenols are light yellow or light green powder at room temperature, soluble in warm water (40-80) and hydrous ethanol.

Middle; Extremely stable at pH.

In the left and right environments, it can remain stable for several hours, and it is easy to decompose under the trivalent iron ions. In 1989, it was used as a food additive in China.

The association was included in the GB2760-89 standard for the use of food additives, and in 1997, it was listed as a raw material for Chinese patent medicine.

Tea polyphenols are a general term for polyphenols in tea. The main components of tea polyphenols are flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and phenolic acids 6 types of compounds. Green tea has a high content of tea polyphenols, accounting for 15% to 30% of its mass.

Tea polyphenols. Among the tea polyphenols, flavanoones are the most important, accounting for 60% to 80% of the total tea polyphenols, followed by flavonoids, and the content of other phenols is relatively small.

Tea polyphenols, also known as antioxidant, vitamin polyphenols, and anti-halin, are a complex of polyhydroxyphenolic compounds in tea, composed of more than 30 kinds of phenolic substances.

Tea polyphenols are the main components that determine the color, aroma, taste and efficacy of tea, accounting for 20% to 30% of the dry weight of tea. Tea polyphenols have inhibitory activity against nearly 100 kinds of bacteria in nature, showing a broad spectrum of antibacterial, and are good food preservatives.

Tea tree shoots and other organs contain a variety of different phenols and their derivatives (hereinafter referred to as polyphenols). This kind of substance in tea was originally called tea tannins or tea tannins. The content of polyphenols in fresh tea leaves is generally between 18 36 (dry weight).

They are very closely related to the growth and development, metabolism and tea quality of tea plants, and also have important physiological activities to the human body, so they are widely valued by people.

Tea polyphenols, also known as "tea tannins" and "tea tannins", are a mixture of polyphenols found in the midlimbs of tea plants. The polyphenols found in the new shoots of tea plants belong to catechins (xanthophyl); flavonoids, flavonols; anthocyanins, anthocyanins; phenolic acids and phenolic acids, etc.

Among them, the most important is the flavanols with catechins as the main body, which accounts for about 70 80 of the total polyphenols, which is an important component of secondary biomass metabolism of tea trees, and is also the primary component of tea health care function, which plays an important role in the formation of color, aroma and taste quality of tea.

Tea polyphenols are the general name of polyphenols in tea, which is a white amorphous powder, soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform. The content of tea polyphenols in green tea is high, accounting for 15% to 30% of its mass, and the main components of tea polyphenols are flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and phenolic acids and phenolic acids 6 types of compounds. Among them, flavanoones are the most important, accounting for 60% and 80% of the total tea polyphenols.

Tea polyphenols are the general name of polyphenols in tea, which is a white amorphous powder, soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform. The content of tea polyphenols in green tea is high, accounting for 15% to 30% of its mass, and the main components of tea polyphenols are flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and phenolic acids and phenolic acids 6 types of compounds. Among them, flavanones (mainly catechins) are the most important, accounting for 60% to 80% of the total number of tea polyphenols, followed by flavonoids, and the content of other phenols is relatively small.

Tea polyphenols are a general term for polyphenols in tea. Tea polyphenols are white amorphous powders, soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, insoluble in chloroform. The content of tea polyphenols in green tea is high, accounting for 15% to 30% of its mass, and the main components of tea polyphenols are:

6 types of compounds: flavanones, anthocyanins, flavonols and anthocyanins and phenolic acids and phenolic acids. Among them, flavanones are the most important, accounting for 60% to 80% of the total number of tea polyphenols, followed by flavonoids, and the content of other phenols is relatively small.

Tea polyphenols, also known as antioxidant, vitamin polyphenols, and anti-haling, are the complexes of polyhydroxyphenolic compounds in tea, which are composed of more than 30 kinds of phenolic substances, and their main components are catechins and their derivatives.

How to select tea polyphenols1. The level of tea polyphenol content is related to the season, the tea tree variety, the old and tender picking, and the processing method. Since green tea is not fermented and retains more natural substances, the tea with the highest tea polyphenol content is green tea.

2. The higher the temperature, the higher the polyphenol content, the tea in summer is higher than the spring tea, and the tea in low latitude is higher than that in high latitude.

3. The content of large-leaf tea is higher than that of small-leaved tea. The polyphenol content of tea trees in Yunnan is higher than that in Jiangsu and Zhejiang.

4. The older the leaves, the higher the content of polyphenols, and the content in the tea stems is higher than that in the leaves.

Tea polyphenols, also known as antioxidants, vitamin polyphenols, anti-haling, is the general name of polyphenols in tea, generally white amorphous powder, its main components are flavanones, anthocyanins, flavonols and anthocyanins and phenolic acids and phenolic acids, of which flavanonones account for 60% 80% of the total number of tea polyphenols.

Application of tea polyphenols

Tea polyphenols are mainly used in the food industry and daily necessities industry, among which they are mainly used as antioxidants, food preservatives, food color preservatives and food deodorants in the food industry; It is mainly used as an additive in daily necessities, and its main role is antibacterial and inhibition of oxidative enzymes.