Research on the Processing Technology of Non-Acetic Ether Tea Polyphenols with the Characteristics of Low Caffeine and High Ester Catechins
Tea polyphenols (TPs) have exhibited significant healthcare benefits, especially the antioxidant activity.It is believed that ester catechins EGCG and ECG are the major active polyphenolic constituents.Traditional methods of production for TPs are organic solvent extraction and metal ion precipitation, and the shortcomings are projected as (1) the use of acetic ether, (2) the high content of caffeine and (3) the low content of ester catechins,which could lead to the restriction of application in food and medicine.For example, the unsuitability of caffeine for particular populations should be considered, such as pregnant women, children, old people, and sufferers from heart disease, anhypnia and neurastheniac.Nevertheless, there is little information available in literature about the production of TPs with non-acetic ether, low caffeine and high ester catechins.In view of this, we studied the processing technology of non-acetic ether tea polyphenols with the characteristics of low caffeine and high ester catechins.
YANG Jun-guo Ou Ou CHEN Quan-bin WANG Xiu-ping CHEN Lin
Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuan, Fujian 35501, China Damin Foodstuff(Zhangzhou) Co., Ltd., Zhangzhou, Fujian 363000, China
国际会议
International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)
杭州
英文
303-305
2014-09-10（万方平台首次上网日期，不代表论文的发表时间）