Dr. Gan Renyou from Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences and Professor Zou Liang from Chengdu University: Extraction, Purification and Identification Technology of Tea Polyphenols

The Plant and Human Health Mechanism Innovation Team of the Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, together with researchers from Shanghai Jiaotong University, Chengdu University and Sun Yat-sen University in the International Food Top Journal "Critical Reviews in Food Science and Nutrition" (JCR District 1, Impact Factor 11.
176) Published a review paper entitled "Current extraction, purification, and identification techniques of tea polyphenols: An updated review", which comprehensively summarizes the extraction, purification, and identification techniques of tea polyphenols
.

The Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences is the first communication unit.

Tea is a traditional beverage in China, which has a variety of health effects
.

According to the degree of fermentation of tea leaves, tea leaves can be divided into green tea, white tea, yellow tea, oolong tea, black tea and dark tea (the degree of fermentation increases from left to right)

Traditionally, extraction methods can be used to extract tea polyphenols from tea leaves
.

In recent years, some emerging extraction technologies have also been used to extract tea polyphenols, such as ultrasonic extraction, microwave extraction, high-pressure extraction, pressurized solvent (multiple use of water) extraction technology, supercritical fluid (multiple use of carbon dioxide) extraction, eutectic solvent Extraction, these extraction methods can significantly increase the extraction speed, the paper describes the characteristics of these technologies in detail

Finally, the author mentioned some future research directions in the outlook.
For example, some other extraction techniques (such as pulsed electric field) can be used as one of the future research directions
.

This research has practical significance for the development of functional products based on tea polyphenols (such as tea polyphenol health food, tea rich in tea polyphenols, etc.

Project funding

The research was supported by the National Key Research and Development Program (2018YFC1604400) and the Miaozi Project (2021JDRC0141) of the Sichuan Provincial Department of Science and Technology
.

Corresponding author profile

Dr.
Gan Renyou

Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences

Associate researcher of the Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, chief scientist of the plant and human health mechanism innovation team, and doctoral supervisor
.

Graduated from Sun Yat-sen University with a bachelor's degree in Preventive Medicine (Nutrition and Food Hygiene), and a Ph.

The research field is plant and human health
.

Research directions include: (1) Research on the efficacy and mechanism of characteristic functional plants (agricultural products and Chinese herbal medicine) in regulating human diseases and health in the southwest region; (2) Research and development of refined extraction technology and equipment for plant functional ingredients; (3) Plant-based health product development, including functional foods, fermented foods, essential oils and other products

The antioxidant polyphenols of functional plants have been studied in depth
.

Many natural plant sources rich in antioxidant polyphenols have been discovered in Chinese medicine, spices, beans, tea, etc.

Professor Liang Zou

Chengdu University

Zou Liang, male, Ph.
D.
, professor, is currently the Secretary of the Party Committee of the School of Food and Bioengineering of Chengdu University, the deputy director of the Key Laboratory of Coarse Grain Processing of the Ministry of Agriculture and Rural Affairs, and the director of the Engineering Technology Research Center of Coarse Grain Industrialization of Sichuan Province
.

The tenth batch of "Outstanding Experts with Outstanding Contributions" in Chengdu, the leader of the scientific research and innovation team of universities in Sichuan Province, the director of the National Food and Drug Industry Science and Technology Innovation Alliance, and the special experts of Chengdu Science and Technology Advisory Group

He has long been engaged in teaching and scientific research on the nutritional functions of medicinal and edible plants and the development of healthy products; currently, as the person in charge, he has undertaken more than ten sub-projects of the national key research and development plan, national natural science fund projects, and provincial and ministerial projects; The first completion person won 1 second prize of Sichuan Science and Technology Progress Award, the second completion person won 1 first prize of Sichuan Science and Technology Progress Award, and the main completion person won 4 awards above the provincial and ministerial level
.
Published papers in domestic and foreign academic journals such as Trends Food Sci.
Tech.
, Crit.
Rev.
Food Sci.
Nutr.
, Theranostics, Food Chemistry, Chem.
Commun.
, J.
Agric.
Food Chem.
, Colloids Surf.
, B, Phytomedicine, etc.
There are more than 150 papers, including more than 80 SCI papers, and 22 national invention patents have been authorized
.