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《China Tea Processing》 2013-03
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Methods Comparison of Determinating the Polyphenols Content in Tea Polyphenols Products

GAO Yu-ping;TU Yun-fei;YANG Xiu-fang;LIANG Hui-ling;KONG Jun-hao;GONG Shu-ying;Hangzhou Tea Research Institute,CHINA COOP;Department of Tea Science,Zhejiang University;  
Tea polyphenol product is a kind of complex product extracted from tea.Applicability of ferrous tartrate method and Folin-Ciocalteu method in determining total polyphenols' content of tea polyphenol products were discussed in this paper.The results showed that both of them were stable with RSD 5.1.Two methods had different results,because the measuring principles of them were different.As the purity of tea polyphenol products improving,differences between two methods' results were bigger.Status of Folin-Ciocalteu-standard curve method ranged from 30.08% to 88.76% while several data of ferrous tartrate method exceeded 100%.It was summarized that Folin-Ciocalteu methods including Folin-Ciocalteu-standard curve method and Folin-Ciocalteu-conversion ratio method were better than ferrous tartrate method in determining total polyphenols' content of tea polyphenol products and it was calculated that the conversion coefficient was 88.13μg/mL.
【Fund】: 国家质检公益项目(201110210)
【CateGory Index】: TS272.5
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