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《Journal of Anhui Agricultural Sciences》 2003-06
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Study on the Complex Character Between Tea Polyphenols and Their Oxidative Products and Proteins

Qin Yuanchao (Luan Vocational and Technological College,Luan 237158)  
Using the UV-VIS methods,we got the best spectrum for inspecting the complexion between tea polyphenols and proteins,and on the basis of this,we also studied the reactions between tea polyphenels and their oxidative products and two kinds of proteins,ie,Glutin and BSA .The conclusion was that tea polyphenols and their oxidative products can react with the two proteins and the degree of reaction changed with the polymerized degree of tea polyphenols and the ratio of tea polyphenols and proteins.
【Fund】: 安徽省优秀青年基金和校长基金资助项目
【CateGory Index】: TS272
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