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Tea polyphenols refers to the tea catechins (flavanols), flavonoids and flavonols, anthocyanins and phenolic acids and phenolic acids and contracted phenolic acid polyphenolic compounds in the complex, their structure in addition to phenolic acids and contracted phenolic acids, have 2-phenylbenzodihydropyran (flavanols) as the main body of the basic carbon framework of the C6-C3-C6, which is a catechin compound for the tea polyphenols as a major component of tea polyphenols, accounting for about 50% of the total amount of tea polyphenols to 70% of the total amount of tea polyphenols, accounting for 12% to 24% of the dry weight of tea leaves, it is a class of structurally complex compounds, including catechin, gallocatechin, gallocatechin gallate, catechin gallate, and so on.Extracto de Té Verde en Polvo Estandarizado en Polifenoles - Ausreson
The content of tea polyphenols in tea is roughly more green tea than black tea, and more summer and autumn tea than spring tea. The main medicinal effects of tea polyphenols are:
(1) Reduce blood lipids, inhibit atherosclerosis.Standardisierter Grüntee-Extrakt in Pulverform mit Tee-Polyphenolen - Ausreson
(2) Enhance capillaries and lower blood sugar.Extrait de Thé Vert en Poudre Standardisé en Polyphénols - Ausreson
(3) Anti-radiation.Standardisierter Grüntee-Extrakt in Pulverform mit Tee-Polyphenolen - Ausreson
(4) Anti-aging.Extrato de Chá Verde em Pó Padronizado em Polifenóis - Ausreson
(5) Anti-cancer and anti-mutagenesis.Стандартизированный экстракт зеленого чая в порошке с полифенолами - Аусрезон
Application Areas
Food Industry: Applicable to edible oils, fruit and vegetable products, meat preparations, pastries, dairy products, beverage production, and aquatic products. Functions include antioxidant properties, preservation, freshness retention, colour enhancement, and odour elimination.
Pharmaceutical Applications: Owing to the physiological functions of tea polyphenols—including antioxidant properties, free radical scavenging, lipid-lowering effects, blood pressure reduction, caries prevention, and hypoglycaemic action—individual or multiple components of tea polyphenols may serve as primary raw materials in pharmaceutical manufacturing.
Daily Care Applications: Employable in the production of skin creams, lotions, and similar products, offering antioxidant and anti-ageing benefits, skin moisturisation, wrinkle prevention, and protection against insect bites.
Agricultural Applications: Functioning as a biochemical hormone pesticide, it exhibits unique inhibitory effects against bacterial pathogens in crops.
Uses and functions of Tea polyphenol.
Tea polyphenols have a series of good pharmacological functions such as antioxidant effect and anti-aging, lowering blood lipids. China's regulations can be used in pastry fillings, fats and ham, the maximum use of 0.4g/kg; for meat and fish products, the maximum use of 0.3g/kg; for fried foods and instant noodles, the maximum use of 0.2g/kg (in terms of catechins in fats and oils); used in sauces containing fats and oil, the maximum use of 0.lg.kg.
It is used in food industry for antioxidant, freshness preservation and odour elimination, in pharmaceutical industry for antibacterial, anticancer and anti-aging, and in daily chemical products as special functional additives.
Used as natural antioxidant in food, cardiovascular disease medicine.
Areas of application of Tea polyphenol.
(1) It can be added to animal fats and oils such as lard, chicken oil, fish oil, cream, butter, mayonnaise, and vegetable fats and oils such as soya bean oil, peanut oil, vegetable oil, tea oil, corn oil, palm oil to prevent rancidity of fats and oils.
Add the amount of 0.005% to 0.05% of the fat content, the effect is very significant.
(2) Tea polyphenol can be added to fried potato chips, fried instant noodles, fried peanut rice, fried fish and other foods at 0.01% to 0.02% of the fat content, with significant antioxidant effects and preventing fishy odour in the process of fried fish.
(3) In the processing of aquatic products, tea polyphenol is added at a dose of 0.01% to 0.02%, which can have significant antioxidant, anti-corrosion and deodorant effects.
(4) will be a variety of meat products immersed in tea polyphenols and other additives prepared in the solution, tea polyphenol concentration of 0.05% to 0.2%, immersion time of 5 to 10min, the solution temperature of 60 to 70 ℃.
At this time, the protein on the surface of meat products and tea polyphenols will form a layer of impermeable hard film. It can make meat products have antioxidant effect, which can inhibit bacterial growth and prevent spoilage.
In the processing of ham, sausage, bacon and other cured foods, adding 0.01% to 0.02% of tea polyphenols can not only inhibit oxidative spoilage, but also reduce the content of nitrite in the cured food, so that cured foods appear delicious aroma.
Product method of Bulk Tea polyphenol Powder.
It is made from tea by adding 1:15 to acidic water of pH 4-5, boiling at 120℃ for 30min, filtering, combining the two filtrates, concentrating, decolouring by activated carbon, centrifugal separation, vacuum drying and obtaining. The yield can reach 28.9% (purity 72%).
Or by the green tea extracted with warm water with dichloromethane caffeine, and then extracted with ethyl acetate aqueous solution (2:1), ion exchange resin adsorption, acetone aqueous solution desorption and other refined. The yield is about 8 to 9 per cent.
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