Current extraction, purification, and identification techniques of tea polyphenols: An updated review

文献类型： 外文期刊

第一作者： Li, Hang

作者： Li, Hang;Guo, Huan;Liu, Yi;Gan, Ren-You;Luo, Qiong;Wu, Ding-Tao;Zou, Liang;Gan, Ren-You;Li, Hua-Bin

作者机构：

关键词： Camellia sinensis L; catechins; identification; isolation; purification; tea beverage

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）

ISSN： 1040-8398

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收录情况： SCI

摘要： Tea, as a beverage, has been reputed for its health benefits and gained worldwide popularity. Tea polyphenols, especially catechins, as the main bioactive compounds in tea, exhibit diverse health benefits and have wide applications in the food industry. The development of tea polyphenol-incorporated products is dependent on the extraction, purification, and identification of tea polyphenols. Recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of tea polyphenols. This review, therefore, introduces the classification of tea and summarizes the main conventional and novel techniques for the extraction of polyphenols from various tea products. The advantages and disadvantages of these techniques are also intensively discussed and compared. In addition, the purification and identification techniques are summarized. It is hoped that this updated review can provide a research basis for the green and efficient extraction, purification, and identification of tea polyphenols, which can facilitate their utilization in the production of various functional food products and nutraceuticals.

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