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Original Black Tea -4
| Item No.: | 4-4 |
Supplier Details
Country: Taiwan
City: Nantou County 555
Address: No.1-28, Xiangcha Ln., Yuchi Township
TEL: +886-49-2898189
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32 Products
Thearubigins are the products of tea fermentation. In biochemistry, tea red is a heterogeneous red or maroon phenolic substance with extremely different molecular differences, but it is difficult to extract.
It is extremely rich in black tea and Pu'er tea (cooked tea). It is a general term for a class of heterogeneous acidic phenolic pigments. It makes the tea soup "red" and has a strong taste.
The physicochemical properties of the structure, composition and biological activity of the synthin are also not clear. However, some scholars have studied the ability of the different concentrations of the safflower in the tea to remove the tea from the DPPH free radicals. At a concentration of 66.7 μg/ml, the clearance rates of the five different polar thearubicin fractions were all above 85%. In the range of 13.2-44.4p.g/ml, with the increase of the partial polarity of the chelerythrin, its ability to scavenge DPPH free radicals generally showed a gradual decline.
The results showed that the five different polar thearubigins had certain scavenging ability to DPPH free radicals and showed a certain dose-effect relationship.
Therefore, thearubigin becomes a strong antioxidant, which can help the aging body resist biooxidation, and the effect is better than tea polyphenols. This is the main reason why people prefer black tea and Pu'er tea recently.
The safflower has played a certain role in the taste and color of the tea soup. The safflower pigment accounts for about 35% of the total color and plays an important role in the brown color of the finished tea. Taking black tea as an example, the content of thearin in black tea is generally between 6% and 15%, which is the main component of red soup to obtain red soup and heavy body bone.
Sepha-dex LH-20 was used to separate thearubigins with a dextran gel, and TR1, TR2, and TR3 were obtained. The high molecular weight TR1 and the medium molecular weight TR2 are brown and have no astringency, which makes the soup darker and tastes lighter. The safflor is an important part of the red scent of tea, and it has a certain relationship with the freshness and convergence of the taste!
It is extremely rich in black tea and Pu'er tea (cooked tea). It is a general term for a class of heterogeneous acidic phenolic pigments. It makes the tea soup "red" and has a strong taste.
The physicochemical properties of the structure, composition and biological activity of the synthin are also not clear. However, some scholars have studied the ability of the different concentrations of the safflower in the tea to remove the tea from the DPPH free radicals. At a concentration of 66.7 μg/ml, the clearance rates of the five different polar thearubicin fractions were all above 85%. In the range of 13.2-44.4p.g/ml, with the increase of the partial polarity of the chelerythrin, its ability to scavenge DPPH free radicals generally showed a gradual decline.
The results showed that the five different polar thearubigins had certain scavenging ability to DPPH free radicals and showed a certain dose-effect relationship.
Therefore, thearubigin becomes a strong antioxidant, which can help the aging body resist biooxidation, and the effect is better than tea polyphenols. This is the main reason why people prefer black tea and Pu'er tea recently.
The safflower has played a certain role in the taste and color of the tea soup. The safflower pigment accounts for about 35% of the total color and plays an important role in the brown color of the finished tea. Taking black tea as an example, the content of thearin in black tea is generally between 6% and 15%, which is the main component of red soup to obtain red soup and heavy body bone.
Sepha-dex LH-20 was used to separate thearubigins with a dextran gel, and TR1, TR2, and TR3 were obtained. The high molecular weight TR1 and the medium molecular weight TR2 are brown and have no astringency, which makes the soup darker and tastes lighter. The safflor is an important part of the red scent of tea, and it has a certain relationship with the freshness and convergence of the taste!