Tea
polyphenols is the general term for polyphenols in tea,
which are easily soluble in water, soluble in ethanol,
methanol, acetone, and ethyl acetate. The content of
tea polyphenols in green tea is relatively high,
accounting for *5% to *0% of its mass. The main
components of tea polyphenols are: flavanones,
anthocyanins, flavonols, anthocyanins, phenolic acids
and depsipated phenolic acids. Class 6 compounds. Tea
polyphenols are the main components that determine the
color, aroma, taste and efficacy of tea, accounting for
*0% to *0% of the dry weight of tea. Green tea
polyphenols are widely used in the food industry as
antioxidants, food preservation agents, food color
retention agents, food deodorants, etc. Green tea
polyphenols can also be used in cosmetics and daily
necessities.
