Name：Tea Polyphenols

Tea polyphenols () is the floorboard of tea polyphenols in, including yellow alkyl alcohols, color glycosides, flavonoids, flavonols and phenolic acids. As Huang Wanchun (catechin), catechin accounted for 60~80%. Tea Polyphenol Substances also called tea tanning or tea tannin, is one of the main ingredients of tea aroma, one of the main ingredients in tea and health care.

Tea polyphenol is light yellow Zhicha infuscate tea aqueous solution, powdered or crystalline, astringency, soluble in water, ethanol, ethyl acetate, slightly soluble in oils and fats. Heat resistance and acid resistance is good, in the range of pH2~7 are very stable. Slightly moisture absorption, aqueous solution pH3~4. Oxidative browning under alkaline conditions. Green black compounds produced in the case of iron ions.

Tea polyphenols with strong antioxidant activity, especially catechins EGCG, the reduction of even L- ISO ascorbic acid 100 times. The 4 main catechins, antioxidative ability of EGCG>EGC>ECG>EC>BHA, and the antioxidant properties with temperature increased. In addition to tea polyphenols with antioxidant function, also has the antibacterial effect, such as has inhibitory effect on Staphylococcus aureus, Escherichia coli, Bacillus subtilis etc.. Tea polyphenols can absorb peculiar smell in the food, so it has certain deodorizing effect. Play a role in the protection of food pigment. It can play a role in the natural pigment, and also can prevent food fade, tea polyphenols also has the inhibition of nitrite formation and accumulation.