Beijing: 2nd Nov. 2020: A new technique for detecting the content of the tea, polyphenols – a key ingredient of drinks, has been introduced by Chinese researchers.
Researcher from the Chinese Academy of Agricultural Science has developed this method to measures the total polyphenol content within 10min from a tea sample. This process is way more effective than the traditional one.
According to one of the researchers, Lu Chengyin, tea polyphenols are the basic ingredients of taste and health in drinks made from tea leaves. However, traditional methods of poly-phenols detection are very complex and typically take more than two hours.
The new method, which uses paper-backed microfluidic analyzers, reduces detection time, saves reagents, and uses simple equipment. It offers good prospects for real-time tea production monitoring and consumer self-test kits.