氧气对茶多酚化学氧化合成茶黄素的影响

The Impact of Oxygen on Theaflavins Synthesis by Chemical Oxidation of Tea Polyphenol

研究了O2对茶多酚化学氧化(碱性氧化和酸性氧化)形成茶黄素类物质的影响。结果表明:在接近真空、露置空气和通氧等3种不同O2含量的条件下,茶多酚碱性氧化和酸性氧化均可得到茶黄素类物质,其含量随着2种反应体系中O2含量的增加而增加,且化学氧化中儿茶素消耗的主体是EGCG、EGC、C、EC,说明O2是茶多酚化学氧化形成茶黄素的一个重要影响因素,而相关研究报道却极少涉及到关于O2在茶多酚化学氧化合成茶黄素过程所发挥的作用;另外,比较茶多酚碱性氧化法和酸性氧化法形成茶黄素的情况,前者比后者得到更多茶黄素类物质。文中还考察了O2对茶黄素化学氧化形成的影响。

This study is focused on the impact of oxygen on chemical oxidation （alkalinity oxidation, acidity oxidation） of tea polyphenol. The results showed that the theaflavin could be obtained by alkali oxidation or acid oxidation of tea polyphenol in three conditions： vacuum, air exposing and oxygen infusion. The more oxygen in the reaction, the more theaflavins were produced. Furthermore, the principal part of chemical oxidation were EGCG、EGC、C、 EC. Therefore, oxygen was the important factor in the reaction of chemical oxidation of tea polyphenol. But this was rarely reported. In addition, the yield of alkali oxidation was more than the acid oxidation. This paper reviews the impact of oxygen on chemical oxidation in the preparation of theaflavins for the first time. It lays the foundation for indepth study of mechanism and preparation of theaflavins formation.