Study of Chemical Composition and Antioxidant Activity of Tincture, Infusion of Green Tea Leaves

Material and methods. Green tea leaves of species Chun Myn were the object of the study, which were collected in Anhui province, China from March to April. The qualitative analysis was performed by thin layer chromatography (TLC), spectrophotometry was used for the quantitative determination on the spectrophotometer UV-1000 (China), antioxidant activity was found by potentiometric method on pH meter HANNA 2550 (Germany) with a combined platinum electrode EZDO 50 PO (Taiwan). Tincture of green tea leaves was obtained by the maceration method with 60% ethanol in ratio raw material/solvent 1:10 (mass of dry leaves 10,0 g), infusion was obtained by the same way only with distilled water according to State Pharmacopeia of Ukraine.