Studies on the Microwave Effect on the Tea-polyphenol’s Structure and its Catechin Composition

Abstract

Abstract: Using green tea as raw material,the effect of microwave treatment on tea-polyphenol’s structure and its catechin composition was studied.The result showed that green tea was treated by microwave in a relative short time,the chemical structure of TP was changed little,but ist main constituent catechin composition was changed.There was a slight decrease in the two compositions of EGCG and ECG in the amount of 3.5 percent and 3.4 percent respectively.GCG appeared and the increased was 5.2 percent.But in comparison with boiling-water extraction in 0.5h,the degree of the change in the composition of catechin was lower.

Key words: Tea , Microwave , Tea-Polyphenol , Catechin

WANG Xing-Ping, ZHOU Zhi, ZHANG Jia-Nian. Studies on the Microwave Effect on the Tea-polyphenol’s Structure and its Catechin Composition[J]. FOOD SCIENCE, 2002, 23(1): 37-39.

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Studies on the Microwave Effect on the Tea-polyphenol’s Structure and its Catechin Composition

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