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Journal Article 3

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(-)-epigallocatechin-3-gallate (EGCG) 1

CDA-β-CD 1

Maillard reaction 1

acrylamide 1

advanced glycation end products 1

concentration 1

energy consumption 1

food safety 1

heterocyclic amine 1

microwave-assisted extraction 1

optimum condition 1

polyphenols 1

pre-leaching 1

tea polyphenols 1

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Separation of epigallocatechin-3-gallate from crude tea polyphenols by using Cellulose diacetate graft

Hong ZHU, Peiyong QIN

Frontiers of Chemical Science and Engineering 2011, Volume 5, Issue 3, Pages 330-338 doi: 10.1007/s11705-010-1104-6

Abstract: a phase inversion technique for the separation of (-)-epigallocatechin-3-gallate (EGCG) from other polyphenols

Keywords： (-)-epigallocatechin-3-gallate (EGCG) tea polyphenols CDA-β-CD

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Study on the microwave-assisted extraction of polyphenols from tea

Liyun WANG, Peiyong QIN, Yan HU,

Frontiers of Chemical Science and Engineering 2010, Volume 4, Issue 3, Pages 307-313 doi: 10.1007/s11705-009-0282-6

Abstract: This study demonstrated a promising method for quickly extracting tea polyphenol (TP) by microwave-assisted extraction (MAE) technology. Some influential parameters, including MAE temperature, microwave power, concentration of extraction solvent, MAE time and the solid/liquid ratio, were investigated. The optimum condition of MAE was obtained by dual extraction with 60% ethanol (v/v) and the solid/liquid ratio 1:12 g/mL at 80°C for 10 minutes under the microwave power 600 W. The yield of TP was 96.5% under the described condition. Compared with traditional methods, including hot reflux extraction (HRE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), the extraction time was saved 8 times than that of HRE, and the yield was increased by 17.5%. The extraction time at comparable levels of production was saved 2 times, and the energy consumption was one fourth that of UAE. The extraction time was saved 5 times than that of SFE, and the yield of TP was increased by 40%. Moreover, compared with MAE of TP studied by others, it decreased the solid/liquid ratio from 1 ∶ 20 to 1 ∶ 12 g/mL without 90-min pre-leaching time, and the yield of TP was increased by 6%–40%.

Keywords： energy consumption microwave-assisted extraction optimum condition pre-leaching concentration

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Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food

Jing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG

Frontiers of Agricultural Science and Engineering 2018, Volume 5, Issue 3, Pages 321-329 doi: 10.15302/J-FASE-2017182

Abstract: Polyphenols, one of the most abundant antioxidants in the human diet, are contained in different kindsIn this review, some recent studies on the impact of dietary polyphenols on the formation of acrylamidechemical model systems and real food model systems; the possible inhibitory mechanisms of different polyphenolsBasically we found that some dietary polyphenols not only scavenge free radicals, but also react withThis review provides a useful theoretical foundation for the application of polyphenols in food safety

Keywords： advanced glycation end products acrylamide food safety heterocyclic amine Maillard reaction polyphenols