Study on the Conditions for protecting Tea Polyphenols fron Oxidation in the Extraction Process |
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| Authors: | Huang Xiaohua Wei Xianwen Shu Mouhai |
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| Affiliation: | Department of Chemistry |
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| Abstract: | Antioxidative conditions in the process of extracting tea polyphenols have been studied. The experimental results proved that the percentage of tea polyphenols oxidized could be apparently controlled by adding inorganic antioxidant in the neutral solutions. The antioxidative activity increased in the following order: KI
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| Keywords: | Tea polyphenols Inorganic antioxidant |
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