摘要
对儿茶素通过体外酶促氧化和化学氧化定向制备茶黄素进行了研究,并对两种制备途径进行了比较。酶促氧化结果表明,发酵80分钟时,茶黄素的生成量最高(为15.05%)。化学氧化结果表明,以大叶儿茶素为材料,浓度为10 mg/ml, 氧化剂的比例为2:3:1(儿茶素: K3Fe(CN)6:NaHCO3)时,有利于茶黄素类物质的形成。
Preparaing theaflavins from the oxidation of tea catechins in vitro simulated fermentation were studies. Two ways of preparing theaflavins was compared. Results of enzymatic oxidation showed that the highest content of theaflavins (15.05%) was formed at 80 minutes fermentation with polyphenol oxidase. Results of chemical oxidation also showed that the optimum condition for the formation of theaflavins is using the catechins from large-leaf tea plant on the raw material with concentration of 10 mg/ml and the ratio of oxidants in 2:3:1 (catechins:K3Fe(CN)6:NaHCO3).
出处
《茶叶科学》
CAS
CSCD
北大核心
2004年第1期53-59,共7页
Journal of Tea Science
基金
国家计委 十五高新技术产业化重大专项资助项目(GJGX-02105-03)