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Main Sales Markets: North America,Central/South America,Western Europe,Eastern Europe,Australasia,Eastern Europe,Australasia,Asia,Middle East,Africa
Sample Provided: no
Product name: tea polyphenols
CAS code: 84650-60-2
Alias: green tea extract, tea tannin, tea tannin, antioxidant, vitriol, anti-haring
Definition: it is a compound of polyhydroxy phenolic compounds in tea, consisting of more than 30 kinds of phenolic substances, and its main components are catechins and their derivatives
Composition: 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. According to the main chemical composition, tea polyphenols can be divided into catechins, flavonoids, anthocyanins and phenolic acids. The content of catechins is especially high, accounting for 60% - 80% of tea polyphenols. Epicatechin consists of epicatechin (EC), epicatechin gallate (ECG), epicatechin gallate (EGC) and epicatechin gallate (EGCG). Among them, the first two are called non-ester catechins, and the last two are called ester catechins. The high content of catechins in tea was EGCG, followed by ECG and EGC
Physical and chemical properties: Pure tea polyphenols are white amorphous crystalline substances. Due to the oxidation polymerization of a small amount of tea polyphenols in the extraction process, they appear light yellow to brown, with a slight aroma and astringency. Soluble in ethanol, methanol, ethyl acetate, acetone, slightly soluble in oil, insoluble in benzene and chloroform and other organic solvents; Good heat resistance, hygroscopic, stable in pH 2 ~ 7, easy oxidation polymerization in light or pH >8 conditions. Can form green black compound with iron ion
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