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What is Tea polyphenols ?
Tea polyphenols determine the general term for polyphenols in tea leaves. It is a white amorphous powder, easily soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform. The content of tea polyphenols in green tea is relatively high, accounting for 15% to 30% of its mass. The main components of tea polyphenols are: flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and depsidic acids Class 6 compounds. Among them, flavanones (mainly catechins) are the most important, accounting for 60% to 80% of the total tea polyphenols, followed by flavonoids, and other phenolic substances accounts smaller.
Major compounds of Tea polyphenols
Tea polyphenols are the main components that determine the color, aroma, taste and efficacy of tea leaves, accounting for 20% to 30% of the dry weight of tea leaves. According to the main chemical components, tea polyphenols are divided into four categories: catechins, flavonoids, anthocyanins, and phenolic acids. Among them, catechins have the highest content, accounting for 60% to 80% of tea polyphenols. The catechins are mainly epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). Among them, gallocatechin (GC), epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin (EC), epicatechin gallate (ECG) 5 A compound is a key ingredient in tea quality control.
Physical character
During the extraction process, due to the oxidative polymerization of a small amount of tea polyphenols, they appear pale yellow to brown, with a slight tea aroma and astringency; It is easily soluble in ethanol, methanol and ethyl acetate , acetone, etc, slightly soluble in oil, insoluble in organic solvents such as benzene and chloroform; GTP is of good heat resistance, hygroscopic, stable at pH 2 to 7, and easy to oxidative polymerization under the conditions of light or pH > 8. Can form green-black compounds with iron ions
Tpyical green tea extract specification
Product Code | Polyphenols | Catechins | EGCG | Caffeine | Ash | Lead | Arsenic |
TP98 | 98 | 75 | 45 | 6 | 0.5 | 1 | 1 |
95C | 95 | 70 | 45 | 10 | 0.5 | 1 | 1 |
TP90C | 90 | 65 | 40 | 12 | 1 | 1 | 1 |
TP80C | 80 | 60 | 30 | 20 | 1 | 1 | 1 |
TP70C | 70 | 50 | 25 | 15 | 6 | 2 | 1 |
TP60C | 60 | 40 | 20 | 12 | 10 | 2 | 1 |
TP50C | 50 | 30 | 15 | 10 | 12 | 2 | 1 |
TP40C | 40 | 20 | 10 | 8 | 15 | 3 | 2 |
TP30C | 30 | 15 | 5 | 8 | 15 | 3 | 2 |
TP98CL | 98 | 80 | 45 | 16 | 1.5 | 1 | 1 |
TP95CL | 95 | 75 | 45 | 8 | 1.5 | 1 | 1 |
TP90CL | 90 | 50 | 40 | 12 | 2 | 1 | 1 |
TP80CL | 80 | 60 | 30 | 12 | 2 | 2 | 1 |
TP70CL | 70 | 50 | 25 | 10 | 8 | 2 | 1 |
TP60CL | 60 | 40 | 20 | 10 | 10 | 2 | 1 |
TP50CL | 50 | 30 | 15 | 10 | 12 | 2 | 1 |
TP40CL | 40 | 20 | 8 | 5 | 20 | 3 | 2 |
TP30CL | 30 | 15 | 5 | 5 | 20 | 3 | 2 |
Dosage in food
Food Classification Number | Food name | Maximum usage | Remarks |
2.01 | Essentially water-free fats and oils | 0.4 (g/kg) | Calculated as catechins in oil |
02.01.01 | vegetable oil | 0.4 (g/kg) | Calculated as catechins in oil |
02.01.01.01 | vegetable oil | 0.4 (g/kg) | Calculated as catechins in oil |
02.01.01.02 | Hydrogenated vegetable oil | 0.4 (g/kg) | Calculated as catechins in oil |
02.01.02 | Animal fats and oils (including lard, tallow, fish oil and other animal fats, etc.) | 0.4 (g/kg) | Calculated as catechins in oil |
02.01.03 | anhydrous butter, anhydrous butterfat | 0.4 (g/kg) | Calculated as catechins in oil |
04.01.02.05 | jam | 0.5 (g/kg) | Calculated as catechins in oil |
04.05.02.01 | Cooked Nuts and Seeds | 0.2 (g/kg) | Calculated as catechins in oil , applied to fried nuts and seeds only |
04.05.02.01.01 | In-shell cooked nuts and seeds | 0.2 (g/kg) | Calculated as catechins in oil , applied to fried nuts and seeds only |
04.05.02.01.02 | Shelled cooked nuts and seeds | 0.2 (g/kg) | Calculated as catechins in oil , applied to fried nuts and seeds only |
06.03.02.05 | fried noodle products | 0.2 (g/kg) | Calculated as catechins in oil |
6.06 | Ready-to-eat cereals, including rolled oats (flakes) | 0.2 (g/kg) | Calculated as catechins in oil |
6.07 | Instant Rice Noodle Products | 0.2 (g/kg) | Calculated as catechins in oil |
7.02 | pastry | 0.4 (g/kg) | Calculated as catechins in oil |
07.02.01 | Chinese pastries (except moon cakes) | 0.4 (g/kg) | Calculated as catechins in oil |
07.02.02 | Western pastries | 0.4 (g/kg) | Calculated as catechins in oil |
07.02.03 | moon cake | 0.4 (g/kg) | Calculated as catechins in oil |
07.02.04 | pastry decoration | 0.4 (g/kg) | Calculated as catechins in oil |
7.04 | Baked food fillings and batter for surface | 0.4 (g/kg) | Calculated as catechins in oil , applied to oily filling only |
08.02.02 | Cured meat products (such as bacon, bacon, dried duck, Chinese ham, sausage) | 0.4 (g/kg) | Calculated as catechins in oil |
08.03.01 | Braised meat products | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.01.01 | boiled meat | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.01.02 | Braised Meat | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.01.03 | bad meat | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.02 | Smoked, grilled, grilled meat | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.03 | fried meat | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.04 | Western-style ham (smoked, smoked, cooked ham) | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.05 | Meat enemas | 0.3 (g/kg) | Calculated as catechins in oil |
08.03.06 | Fermented meat products | 0.3 (g/kg) | Calculated as catechins in oil |
9.03 | prepared aquatic products (semi-finished products) | 0.3 (g/kg) | Calculated as catechins in oil |