咖啡碱和蛋白质对酯型儿茶素氧化形成TFDG的影响

doi:10.13305/j.cnki.jts.2007.03.003

Abstract

Abstract: The impact of caffeine(CAF) and bovine serum albumin (BSA) on the formation of theaflavin-3,3’-digallate was compared and analyzed. The results on chemical oxidation showed that CAF and BSA had obvious inhibitory action on the formation of Theaflavin-3,3’-digallate. Under identical condition, BSA showed the same inhibitory action as CAF. When BSA and CAF were existing in the same chemical oxidation system, the complicated competition and cooperation were investigated.

Key words: ester type catechins, chemical oxidation, caffeine, bovine serum albumin (BSA), theaflavin-3, 3’-digallate;

CLC Number:

S571.1
Q523

ZHANG Jian-yong, JIANG He-yuan, JIANG Yong-wen. Study on the Impact of Caffeine and BSA on the Formation of TFDG by the Chemical Oxidation of EGCG and ECG[J]. Journal of Tea Science, 2007, 27(3): 185-191.

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Study on the Impact of Caffeine and BSA on the Formation of TFDG by the Chemical Oxidation of EGCG and ECG

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