Interaction between Various Oxidation Degrees of Tea Polyphenols and Caffeine or Carbohydrate

Tea polyphenols were selected as the test samples and the samples of the tea polyphenols with various oxidation degrees were produced. The combining capacity of the tea polyphenols with various oxidation degrees and caffeine or carbohydrate was determined by the method of low-pH precipitation and HPLC. The results showed as follows: oxidative tea polyphenols can be combined with caffeine or carbohydrate and the combining capacity of the tea polyphenols and caffeine or carbohydrate was directly proportional to the oxidation degrees. The final oxidation stage of tea polyphenols sample could combine (86.970.01) % of caffeine or more than 1/4 carbohydrate. This study provides a theoretical reference for more accurate analysis of the interaction of the main tea components, monitoring the oxidation degrees of tea polyphenols during tea processing and accurate evaluation of the function components of tea.