儿茶素组成和理化条件对茶黄素酶催化合成的影响

Effects of Tea Catechin Proportions & Physico-chemical Conditions on the Enzymatic Synthesis of Theaflavin

利用梨果实多酚氧化酶,在单因素试验基础上,设计正交试验,进行酶性合成茶黄素,研究儿茶素组成和理化条件对茶黄素合成的影响,以确定最佳反应条件。结果表明,以儿茶素混合物C(EGC>200mg/g,EGCG>200mg/g,儿茶素总量>500mg/g)为材料,茶黄素酶促合成的最佳条件为:反应体系的最佳pH值为5.5,温度为30℃,底物浓度为5mg/ml,酶添加量为75ml/1000mg,最佳反应时间40min。pH值和儿茶素浓度是反应体系中两个重要的影响因子(P<0.05)。

An in vitro model fermentation system, containing tea catechins and crude pear polyphenol oxidase from pear fruits has been used to determine the effect of tea catechin mixtures of different proportions ＆ physico-chemical conditions on the formation of theaflavin. The optimum condition of theaflavins is 30℃ and The pH optima for theaflavin formation were 5.5. The tea catechins（EGC〉200 mg/g, EGCG〉200 mg/g, total catechins〉500 mg/g） concentration is 5 mg/ml and the concentration of enzyme is 75 ml/1 000 mg. pH and temperature in the model fermentation system are the most important factors （P〈0.05）.