儿茶素组成和理化条件对茶黄素酶催化合成的影响

doi:10.13305/j.cnki.jts.2007.03.010

Abstract

Abstract: 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>200βmg/g, EGCG>200βmg/g, total catechins>500βmg/g) concentration is 5βmg/ml and the concentration of enzyme is 75βml/1β000βmg. pH and temperature in the model fermentation system are the most important factors (P<0.05).

Key words: theaflavin, proportions of tea catechin, physical and chemical conditions, enzymatic synthesis

CLC Number:

S571.1
Q523

WANG Kun-bo, LIU Zhong-hua, ZHAO Shu-juan, FU Dong-he, HUANG Jian-an. Effects of Tea Catechin Proportions & Physico-chemical Conditions on the Enzymatic Synthesis of Theaflavin[J]. Journal of Tea Science, 2007, 27(3): 192-200.

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

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