.Color: Light-Yellow
. Polyphenols
. Part Used: Leaf
.Specification: 50-98%% Test By UV or HPLC
|
ANALYSIS |
SPECIFICATION |
|
Appearance |
Brown fine powder |
|
Odor |
Characteristic |
|
Assay (UV) |
|
|
Tea Polyphenols |
98% |
|
Total Catechins |
88.35% |
|
EGCG |
61.85% |
|
DL-C |
1.15% |
|
EC |
4.76% |
|
GCG |
2.34% |
|
EGC |
16.30% |
|
ECG |
2.95% |
|
Caffeine |
0.76% |
|
Sieve analysis |
NLT 95% pass 80 mesh |
|
Loss on Drying |
≤5.0% |
|
Ash content |
≤5.0% |
|
Heavy Metal |
<20ppm |
|
As |
<2ppm |
|
Lead |
<2ppm |
|
Microbiology |
|
|
Total Plate Count |
<1000cfu/g |
|
Yeast & Moulds |
<100cfu/g |
|
E.Coli |
Negative |
|
Salmonella |
Negative |
Tea polyhenols is a kind of natural compound extracted from the green tea, with 30 polyphenois variety. According to its chemical structure, it is classified into catechins, flavone and flavonol, anthocyanidin, phenolic acid and condensed phenolic acid. The content of catechins is the highest, reaching 50-98% of tea polyphenols. |
