Abstract: Objectiveto study the differences of bioactivities of tea polyphenols (TPs) and chlorogenic acid (CHA), methods of POV assay、spectrophotometric determination and MIC were used to compare the antioxidation、scaventing free radicals and antibacterial action of TPs & CHA. Resultsin the six weeks showed that TPs (100βµg/g、200βµg/g) could restrain the POV of lard below 10βmeq/kg, antioxidation rises with concentrations of TPs, as resemble the effect of CHA (81%). On the free radicals, CHA showed selective scaventing ability, IC₅₀(DPPH、·OH) of CHA (81%) is 65βmg/L and 135βmg/L, and CHA (20%) is 327βmg/L and 1β432βmg/L, but TPs is 52βmg/L and 1908βmg/L; In the antibacterial action, TPs and CHA can obviously inhibit both staphylococcus aureus and escherichia coli., The MIC of CHA (81%) is twice as that of CHA (20%) on staphylococcus aureus, 500βμg/g and 1β000βμg/g respectively, that of TPs is 250βμg/g, on escherichia coli.. Conclusion:TPs (95%) exceeds CHA (81%) and CHA (20%) in the antioxidation、scaventing DPPH and antibacterial activity on staphylococcus aureus, but the reverse was in the scaventing ·OH. It was regarded that TPs may play a more important role than CHA in the food and drug.

Key words: tea polyphenols, chlorogenic acid, anti-oxidation, free radicals, antibacterial