The preferred ion precipitation technology for extracting tea polyphenols (TP) was investigated, and the ingredients of the product were analyzed with high performance liquid Chromatography.
探讨了离子沉淀法提取茶多酚的最佳工艺条件,并运用高效液相色谱对茶多酚产品进行了成分分析。
Controlling the water content could decrease the content of sodium ion and raise the melting point and improve the whiteness of the product.
控制反应水量,可达到降低产品中钠离子含量、提高产品熔点和产品白度的作用。
Meanwhile it can be used to determine trace copper ion in salt product and food.
可应用于盐产品和食品中微量铜离子的测定。
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