Exploring the Optimal Extraction Conditions and Antibacterial Effects of Tea Polyphenols

Tea polyphenols are a general term for polyphenols in tea, which are a white amorphous powder that is easily soluble in water. It is well known that it has many functions, such as antioxidant activity, antibacterial activity, inhibitory enzyme activity and other physiological activities. And as a natural compound, tea polyphenols have good environmental friendliness, and as additives, they can help improve the current environmental pollution situation. Tea polyphenols have extensive application value in various industries, but there is currently a lack of research on their antibacterial properties when combined with daily chemical products. Due to the current lack of research in this area, this experiment used shower gel as an example to study the antibacterial effect of daily chemical products which are added tea extract. This article includes two experiments. One is study on the optimal extraction conditions for tea polyphenol, including two variables on temperature and extraction agent concentration. The other one is study on antibacterial effect of tea polyphenol, by combining variables on store temperature and concentration of tea extract solution, a total of 14 experimental conditions are set up, including the extract acting alone, and acting together with diluted shower gel, and the control group (water, diluted shower gel). The experimental study shows that the inherent content of tea polyphenols varies among different tea varieties and tea extracts is with good antibacterial properties. Generally speaking, the extraction effect at 80 degrees Celsius is significantly better than those at 50 degrees Celsius, and the content also changes with the extraction time. And tea extracts extracted with suitable extraction conditions shows the best antibacterial effect when diluted 100 to 200 times. This article aims to find better extraction methods and antibacterial effect, providing a new approach for the industrial application of tea polyphenols as natural bacteriostat.