Identifying tannin Compounds in black Tea Extract Camellia Sinensis and the Effect of temperature on the amount of protein precipitant tannin

Abstract

This study aims at first identifying the kinds of tannins compounds in tea extract,
second specifying the effect of temperature used in extracting tea on the amount of
protein precipitant tannin.
The amount of tannin has been estimated after being extracted from five pure types of
cylanain , Indian, Indonesian tea and other than these ones. Then, it has been revealed
that the higher the temperature the more amount of tannin is extracted in most of the
extracts of tea.
Tannins compounds have been identified in the five extracts ,by using the technique
of "thin layer chromatography" (TLC) and the result was that the five extracts ; involve
;Tannic acid, Gallic acid and Ellagic acid; in addition to more four compounds with
equal values of relative flow ,these compounds might be Epicatchin (EC),
Epigallocatchin(EGC),Epicatchin gallate(ECG) and Epigallocatchin gallate(EGCG).