Abstract: A preparation method of non-ester tea polyphenols rich in EGC. Includes leaching wall-broken crushed tea leaves using endogenous hydrolytic enzymes contained in the tea leaves; refining the leached solution after filtration and concentration and purifying it by mobile leaching-water washing; concentrating and drying the purified product to obtain a non-ester tea polyphenols product rich in EGC, wherein the content of tea polyphenols is 90-99.5%, the content of EGC is greater than 80%, and the content of ester catechins EGCG+ECG is less than 10%.

Abstract: The present invention relates to a preparation method of non-ester tea polyphenols rich in EGC. Wall-broken crushed tea leaves are subjected to leaching using endogenous hydrolytic enzymes contained in the tea leaves. The leached solution after filtration and concentration is subjected to refining and purification by mobile leaching-water washing. The purified product is subjected to concentration and drying to obtain a non-ester tea polyphenols product rich in EGC, wherein the content of tea polyphenols is 90-99.5%, the content of EGC is greater than 80%, and the content of ester catechins EGCG+ECG is less than 10%. According to the preparation method of the non-ester tea polyphenols rich in EGC of the present invention, it does not add any exogenous hydrolytic enzyme, so as to avoid the contamination to the product by the exogenous hydrolytic enzyme. Meanwhile, the content of EGC is high, the production process is simplified, and the yield of the product is high, which is conducive to industrial production.

Abstract: This invention provides a method of using hydrophilic natural antioxidants to improve or preserve oxidative stability of edible oil. The method has been shown to be effective in reducing peroxide values of edible oil over a storage period. As such, it is suitable and safe for wide use in edible oil products.

Abstract: This invention provides a method of using hydrophilic natural antioxidants to improve or preserve oxidative stability of edible oil. The method has been shown to be effective in reducing peroxide values of edible oil over a storage period. As such, it is suitable and safe for wide use in edible oil products.