Tea polyphenols are used as antioxidants because most of them contain more than two ortho hydroxy polyphenols and have a strong capacity of hydrogen supply, so they are an ideal antioxidant.Among the four major catechins, the antioxidant capacity was EGCG>, EGC>, ECG>, EC.As an antioxidant of fat food, it has excellent antioxidant performance, which is far superior to the synthetic antioxidants 2, 6-ditert-butyl-4-methylphenol (BHT) and butyl-hydroxyanisole (BHA).The antioxidant effect of tea polyphenols can be used in the processing of meat products, oil storage, the production of baked food, dairy products and fried food, and also can be used in the preparation of various beverages.When freezing fresh fish, tea polyphenol antioxidants are added to prevent the oxidation of fish body fat