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Do you know Tea polyphenols ?

Mar 21, 2022

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.

green tea

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.

major green tea polyphenols

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 CodePolyphenolsCatechinsEGCGCaffeineAshLeadArsenic
TP9898754560.511
95C957045100.511
TP90C90654012111
TP80C80603020111
TP70C70502515621
TP60C604020121021
TP50C503015101221
TP40C40201081532
TP30C3015581532
TP98CL988045161.511
TP95CL95754581.511
TP90CL90504012211
TP80CL80603012221
TP70CL70502510821
TP60CL604020101021
TP50CL503015101221
TP40CL4020852032
TP30CL3015552032

green tea extract

Dosage in food

Food Classification NumberFood nameMaximum usageRemarks
2.01Essentially water-free fats and oils0.4 (g/kg)
Calculated as catechins in oil
02.01.01vegetable oil0.4 (g/kg)
Calculated as catechins in oil
02.01.01.01vegetable oil0.4 (g/kg)
Calculated as catechins in oil
02.01.01.02Hydrogenated vegetable oil0.4 (g/kg)
Calculated as catechins in oil
02.01.02Animal fats and oils (including lard, tallow, fish oil and other animal fats, etc.)0.4 (g/kg)
Calculated as catechins in oil
02.01.03anhydrous butter, anhydrous butterfat0.4 (g/kg)
Calculated as catechins in oil
04.01.02.05jam0.5 (g/kg)
Calculated as catechins in oil
04.05.02.01Cooked Nuts and Seeds0.2 (g/kg)

Calculated as catechins in oil , applied to fried nuts and seeds only
           
04.05.02.01.01In-shell cooked nuts and seeds0.2 (g/kg)

Calculated as catechins in oil , applied to fried nuts and seeds only
           
04.05.02.01.02Shelled cooked nuts and seeds0.2 (g/kg)

Calculated as catechins in oil , applied to fried nuts and seeds only
           
06.03.02.05fried noodle products0.2 (g/kg)
Calculated as catechins in oil
6.06Ready-to-eat cereals, including rolled oats (flakes)0.2 (g/kg)
Calculated as catechins in oil
6.07Instant Rice Noodle Products0.2 (g/kg)
Calculated as catechins in oil
7.02pastry0.4 (g/kg)
Calculated as catechins in oil
07.02.01Chinese pastries (except moon cakes)0.4 (g/kg)
Calculated as catechins in oil
07.02.02Western pastries0.4 (g/kg)
Calculated as catechins in oil
07.02.03moon cake0.4 (g/kg)
Calculated as catechins in oil
07.02.04pastry decoration0.4 (g/kg)
Calculated as catechins in oil
7.04Baked food fillings and batter for surface0.4 (g/kg)

Calculated as catechins in oil , applied to oily filling only
08.02.02Cured meat products (such as bacon, bacon, dried duck, Chinese ham, sausage)0.4 (g/kg)
Calculated as catechins in oil
08.03.01Braised meat products0.3 (g/kg)
Calculated as catechins in oil
08.03.01.01boiled meat0.3 (g/kg)
Calculated as catechins in oil
08.03.01.02Braised Meat0.3 (g/kg)
Calculated as catechins in oil
08.03.01.03bad meat0.3 (g/kg)
Calculated as catechins in oil
08.03.02Smoked, grilled, grilled meat0.3 (g/kg)
Calculated as catechins in oil
08.03.03fried meat0.3 (g/kg)
Calculated as catechins in oil
08.03.04Western-style ham (smoked, smoked, cooked ham)0.3 (g/kg)
Calculated as catechins in oil
08.03.05Meat enemas0.3 (g/kg)
Calculated as catechins in oil
08.03.06Fermented meat products0.3 (g/kg)
Calculated as catechins in oil
9.03prepared aquatic products (semi-finished products)0.3 (g/kg)
Calculated as catechins in oil