Tea polypenol
CAS No.:84650-60-2
Physical and chemical properties
Tea polypenol is the general name of more than 30 phenolic compounds with main chemical components. The main body is catechins, of which catechins account for about 60% ~ 80%. Light yellow to dark brown, slightly tea scented aqueous solution or powdery solid or crystal, with an astringent taste. Soluble in hot water, methanol, ethanol, glacial acetic acid, and ethyl acetate, but insoluble in benzene, chloroform, and petroleum ether. It is stable to heat and acid. It has good stability in the range of pH 4 ~ 8. When it is greater than pH = 8 and light, oxidative polymerization is easy to occur. It turns green and black in the presence of iron.
Toxicological basis
② LD50: rat acute oral (2496 ± 326) mg / kg (BW).
② Mutagenicity test: Ames test, bone marrow micronucleus test, and chromosome aberration test of bone marrow cells showed that there were no adverse effects and no side effects within 1 / 20 LD50 concentration.
Application
Antioxidant
(calculated by catechin) tea polyphenols as food antioxidants can be used in compound condiments, (calculated by catechin in oil) tea polyphenols can be used in plant protein drinks, with a maximum dosage of 0.1g/kg; Fried flour products, instant rice flour products, cooked nuts and seeds (only fried nuts and seeds), instant Cereals, including rolled oats (slices) and puffed foods, with a maximum dosage of 0.2g/kg; It is used for sauce and marinated meat products, smoked, roasted, roasted meat, fried meat, western ham (smoked, smoked, steamed and boiled ham), meat enema, fermented meat products, prefabricated aquatic products (semi-finished products), cooked aquatic products (directly edible), canned aquatic products, and the maximum usage is 0.3g/kg; Basically water-free fat and oil, pastries, baked food fillings and surface hanging paste (only limited to fat fillings), cured meat products (such as bacon, cured meat, salted duck, Chinese ham, sausage, etc.), and the maximum consumption is 0.4g/kg; It is used in protein solid beverage, and the maximum dosage is 0.8g/kg.
Tea polyphenols are natural antioxidants with high safety. When in use, it is dissolved in water and added directly; For oil and fish food, tea polyphenols can be dissolved in ethanol and then added. The antioxidant properties of tea polyphenols increase with the heating temperature of food. Generally, the antioxidant effect of animal food is stronger than that of plant food. In addition, tea polyphenols can also inhibit bacterial reproduction and can be used as an auxiliary preservative.
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