BEIJING, Nov. 1 (Xinhua) — Chinese researchers have developed a new method to detect the content of tea polyphenols, key components of the beverage.

The method, developed by researchers from the Chinese Academy of Agricultural Sciences, can measure the total polyphenol content in tea samples within 10 minutes. The process is much more efficient than traditional processes.

According to Lu Chengyin, one of the researchers, tea polyphenols are the main components that determine the flavor and health benefits of tea leaves. However, traditional detection methods are complicated and usually take more than two hours, Lu said.

The new method, which adopts paper-based microfluidic analytical devices, helps shorten the detection time, saves reagent and uses simple equipment. It has good application prospects in real-time monitoring of tea production and self-test kits for consumers.

The research was published in the journal Food Chemistry. Enditem

By Chinaeuropenet

Xuefei Chen Axelsson is an independent media person. She has been a journalist for 30 years. She studied English, International politics, and sustainable development. She has been to Zimbabwe, Mozambique, Namibia and South Africa, Australia, New Zealand and America, Canada, France, Germany, Spain and all the nordic countries including Sweden, Finland, Denmark, Norway, Iceland and Britain. She is good at talking with all kinds of people and exchange ideas and serves as a bridge between China and the world.

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