Products

Short Description:

Kaempferol is also known as “camphenyl alcohol”. Flavonoids are one of the alcohols. It was detected from tea in 1937. Most of the glycosides were isolated in 1953.

Kaempferol in tea is mostly combined with glucose, rhamnose and galactose to form glycosides, and there are few free states. The content is 0.1% ~ 0.4% of the dry weight of tea, and spring tea is higher than summer tea. The separated kaempferol glycosides mainly include kaempferol-3-rhamnoside, kaempferol-3-rhamnoside, kaempferol-3-glucoside, kaempferol triglucoside, etc. Most of them are yellow crystals, which can be dissolved in water, methanol and ethanol. They play a certain role in the formation of green tea soup color. In the process of tea making, kaempferol glycoside is partially hydrolyzed under the action of heat and enzyme to free into kaempferol and various sugars to reduce some bitterness.