News Details
Antioxidant of tea polyphenols
2018-1-4 23:52:47
Antioxidant of tea polyphenols
Tea polyphenols antioxidant, extracted from tea leaves, contains 4 components: epigallocatechin, epigallocatechin gallate, epicatechin gallate and catechin. Its antioxidant capacity is several times stronger than VE, Vc, BHT and BHA, and the commercialized production of tea polyphenols antioxidants has been started on the market.
In our country, tea polyphenols antioxidant is used in food additives as a substitute for chemical synthetic antioxidants. Southern tea resources are very rich in our country, each district and township basically have built the tea plantation, the main raw materials of tea polyphenols of tea tree is rough and old tea, tea at the end or after pruning. The production of 5 tons of tea polyphenols is 170 tons (dry).
Tea polyphenols are the general name of polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonoids, alcohols and phenolic acids. It is mainly flavanols (catechin), and catechin is 60~80%. Tea polyphenols, also known as tea tanning or tannin, are one of the main ingredients to form the color and fragrance of tea. It is also one of the main components of the health function in the tea. Research shows that tea polyphenols and other active substances have detoxification and anti radiation effects. They can effectively prevent radioactive substances from invading bone marrow, and can rapidly release strontium 90 and cobalt 60. They are praised as "radiation killer" by health and medical circles.
Tea polyphenols, antioxidant, also known as TP and anti Ha Ling, is contained in tea polyhydroxyl compounds, referred to as TP, the main chemical components of catechin (flavanols) complex, flavonoids and flavonols, anthocyanin, phenolic acids and phenolic acids, the polymerization shrinkage of phenolic compounds the. The catechin compounds are the main components of the tea polyphenols, which account for 65%~80% of the total amount of tea polyphenols. Catechin compounds mainly consist of 4 substances: catechin (EC), EGC, catechin gallate, ECG and EGCG.
Tea polyphenols, a polycyclic aromatic hydrocarbon, can be divided into flavanols, hydroxy -[4]- flavanols, anthocyanins, flavonoids, flavonoids, alcohols and phenolic acids. Among them, catechin is the most important, accounting for about 60%-80% of the total polyphenols; catechin mainly consists of EGC, DLC, EC, EGCG, GCG, ECG and other monomers. The content of tea polyphenols in tea is usually 20 - 35%. The flavanols are the main components of the tea polyphenols, and the flavanols are mainly catechin. The content of catechin is about 70% of the total amount of tea polyphenols.
Tea polyphenol is light brown with yellow Zhicha tea aqueous solution, solid or crystalline powder, with astringency, soluble in water, ethanol, ethyl acetate, slightly soluble in oil. The heat resistance and acid resistance are good, and all are very stable in the range of pH2~7. Slightly moisture absorption, water solution pH3~4. It is easy to oxidize browning under alkaline conditions. The iron ions produce green black compounds.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is mainly used in PVC, polyethylene, polypropylene, polystyrene, polyester, abs resin, epoxy resin, synthetic rubber antioxidant stabilizer, used in polyvinyl chloride (PVC) products as a chelating agent.
Cas no. : 101-02-0
HS: 29209019.00
The most important index of products: colorless, yellow liquid
Density (rho) 2525:1.183-1.192, refractive index (eta 020) : 1.585 1.590, freezing point ° C: 19-24, chloride (Cl - %) : 0.20 or less
Tax refund: the current tax refund of Triphenyl phosphite is 9 percent
Raw materials: phenol, phosphorus trichloride, phosphorus trichloride.
Tea polyphenols have strong antioxidant effects, especially ester catechin EGCG, which can be reduced to 100 times as much as L- isisasic acid. Among the 4 main catechin compounds, the antioxidant capacity was EGCG>EGC>ECG>EC>BHA, and the antioxidant activity was enhanced with the increase of temperature. Besides antioxidation, tea polyphenols also have bacteriostasis, such as inhibiting Staphylococcus, Escherichia coli, Bacillus subtilis and so on. Tea polyphenols can adsorb the odor of food, so it has a certain deodorizing effect. It has protective effect on the pigment in food. It can not only play the role of natural pigment, but also prevent food fading. Tea polyphenols also inhibit the formation and accumulation of nitrite.
Tea polyphenols are light yellow or light green powder at room temperature. They are easily dissolved in warm water (40 C, 80 c) and hydrated ethanol. They are highly stable. They can remain stable within 1.5 hours in the environment of pH 4 - 8 and 250 degrees, and are easy to decompose under trivalent iron ions. In 1989, the China Food Additive Association was included in the standard for the use of GB2760-89 food additives and was listed as the raw material of Chinese patent medicine in 1997.
Tea polyphenols are all natural antioxidative foods extracted from tea, and have the characteristics of strong antioxidant capacity, non-toxic side effects and no odor.
Tea polyphenols in tea refers to a large class of complex composition, molecular weight and structure of different polyphenols and their derivatives mixture of organic compounds is mainly composed of catechin, Huang Tongchun, anthocyanin, phenolic acid and depside etc., flavanol compounds with catechin accounted for 60% of total tea polyphenols 80%, the highest content of several components of L - EGCG (50%-60%), L EGC (15%-20%), L ECG (10%-15%) and L EC (5%-10%).
Tea polyphenols can strongly remove harmful free radicals, blocking lipid peroxidation process, improve the activity of enzymes of the human body, so that the anti mutation, anti-cancer effect. According to relevant data, tea polyphenols (mainly catechin compounds) are beneficial for the prevention and adjuvant treatment of various cancers such as stomach cancer and colon cancer.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
Tea polyphenols antioxidant, extracted from tea leaves, contains 4 components: epigallocatechin, epigallocatechin gallate, epicatechin gallate and catechin. Its antioxidant capacity is several times stronger than VE, Vc, BHT and BHA, and the commercialized production of tea polyphenols antioxidants has been started on the market.
In our country, tea polyphenols antioxidant is used in food additives as a substitute for chemical synthetic antioxidants. Southern tea resources are very rich in our country, each district and township basically have built the tea plantation, the main raw materials of tea polyphenols of tea tree is rough and old tea, tea at the end or after pruning. The production of 5 tons of tea polyphenols is 170 tons (dry).
Tea polyphenols are the general name of polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonoids, alcohols and phenolic acids. It is mainly flavanols (catechin), and catechin is 60~80%. Tea polyphenols, also known as tea tanning or tannin, are one of the main ingredients to form the color and fragrance of tea. It is also one of the main components of the health function in the tea. Research shows that tea polyphenols and other active substances have detoxification and anti radiation effects. They can effectively prevent radioactive substances from invading bone marrow, and can rapidly release strontium 90 and cobalt 60. They are praised as "radiation killer" by health and medical circles.
Tea polyphenols, antioxidant, also known as TP and anti Ha Ling, is contained in tea polyhydroxyl compounds, referred to as TP, the main chemical components of catechin (flavanols) complex, flavonoids and flavonols, anthocyanin, phenolic acids and phenolic acids, the polymerization shrinkage of phenolic compounds the. The catechin compounds are the main components of the tea polyphenols, which account for 65%~80% of the total amount of tea polyphenols. Catechin compounds mainly consist of 4 substances: catechin (EC), EGC, catechin gallate, ECG and EGCG.
Tea polyphenols, a polycyclic aromatic hydrocarbon, can be divided into flavanols, hydroxy -[4]- flavanols, anthocyanins, flavonoids, flavonoids, alcohols and phenolic acids. Among them, catechin is the most important, accounting for about 60%-80% of the total polyphenols; catechin mainly consists of EGC, DLC, EC, EGCG, GCG, ECG and other monomers. The content of tea polyphenols in tea is usually 20 - 35%. The flavanols are the main components of the tea polyphenols, and the flavanols are mainly catechin. The content of catechin is about 70% of the total amount of tea polyphenols.
Tea polyphenol is light brown with yellow Zhicha tea aqueous solution, solid or crystalline powder, with astringency, soluble in water, ethanol, ethyl acetate, slightly soluble in oil. The heat resistance and acid resistance are good, and all are very stable in the range of pH2~7. Slightly moisture absorption, water solution pH3~4. It is easy to oxidize browning under alkaline conditions. The iron ions produce green black compounds.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is mainly used in PVC, polyethylene, polypropylene, polystyrene, polyester, abs resin, epoxy resin, synthetic rubber antioxidant stabilizer, used in polyvinyl chloride (PVC) products as a chelating agent.
Cas no. : 101-02-0
HS: 29209019.00
The most important index of products: colorless, yellow liquid
Density (rho) 2525:1.183-1.192, refractive index (eta 020) : 1.585 1.590, freezing point ° C: 19-24, chloride (Cl - %) : 0.20 or less
Tax refund: the current tax refund of Triphenyl phosphite is 9 percent
Raw materials: phenol, phosphorus trichloride, phosphorus trichloride.
Tea polyphenols have strong antioxidant effects, especially ester catechin EGCG, which can be reduced to 100 times as much as L- isisasic acid. Among the 4 main catechin compounds, the antioxidant capacity was EGCG>EGC>ECG>EC>BHA, and the antioxidant activity was enhanced with the increase of temperature. Besides antioxidation, tea polyphenols also have bacteriostasis, such as inhibiting Staphylococcus, Escherichia coli, Bacillus subtilis and so on. Tea polyphenols can adsorb the odor of food, so it has a certain deodorizing effect. It has protective effect on the pigment in food. It can not only play the role of natural pigment, but also prevent food fading. Tea polyphenols also inhibit the formation and accumulation of nitrite.
Tea polyphenols are light yellow or light green powder at room temperature. They are easily dissolved in warm water (40 C, 80 c) and hydrated ethanol. They are highly stable. They can remain stable within 1.5 hours in the environment of pH 4 - 8 and 250 degrees, and are easy to decompose under trivalent iron ions. In 1989, the China Food Additive Association was included in the standard for the use of GB2760-89 food additives and was listed as the raw material of Chinese patent medicine in 1997.
Tea polyphenols are all natural antioxidative foods extracted from tea, and have the characteristics of strong antioxidant capacity, non-toxic side effects and no odor.
Tea polyphenols in tea refers to a large class of complex composition, molecular weight and structure of different polyphenols and their derivatives mixture of organic compounds is mainly composed of catechin, Huang Tongchun, anthocyanin, phenolic acid and depside etc., flavanol compounds with catechin accounted for 60% of total tea polyphenols 80%, the highest content of several components of L - EGCG (50%-60%), L EGC (15%-20%), L ECG (10%-15%) and L EC (5%-10%).
Tea polyphenols can strongly remove harmful free radicals, blocking lipid peroxidation process, improve the activity of enzymes of the human body, so that the anti mutation, anti-cancer effect. According to relevant data, tea polyphenols (mainly catechin compounds) are beneficial for the prevention and adjuvant treatment of various cancers such as stomach cancer and colon cancer.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
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