食品与机械2012，Vol.28Issue(6)：59-62,73,5.DOI:10.3969/j.issn.1003-5788.2012.06.014
茶鲜叶酶促氧化合成茶黄素研究
Study on the enzymatic oxidation synthesis of theaflavins by tea fresh leaves
摘要
Abstract
An efficient preparation procedure of theaflavin was established by enzymic oxidation of fresh tea leaves. One bud with two leaves of Zhenghe large-leaved white tea was plucked in the season of spring, the fresh tea leaves were next mashed to apply as the source of oxidase for theaflavin synthesis. The amount of produced theaflavin per unit mashed tea leaves was measured to evaluate the effectiveness of enzymic synthesis of theaflavin. Other two varieties of tea, fresh leaves of Xiuhong tea and Bichunzao tea, were brought into comparison. The parameters of processing the theaflavin was studied to optimize the procedure of efficient preparation of theaflavin. The results showed that the fresh leaves of Zhenghe large-leaved white tea was the highest efficient one of three tea leaves for enzymic synthesis of theaflavin. Under the optimized parameters (0. 6 g enzyme liquid/100 mL, enzymic synthesizing duration of 120 min, at the temperature of 35 ℃ and pH of 5. 2), the theaflavin was yielded 2. 72 mg/g mashed fresh tea leaves.关键词
茶叶/茶黄素/酶促氧化/多酚氧化酶Key words
tea/ theaflavins/ enzymatic oxidation/ polyphenol oxidase引用本文复制引用
龚志华,李徐,朱盛尧,陈朵,肖文军..茶鲜叶酶促氧化合成茶黄素研究[J].食品与机械,2012,28(6):59-62,73,5.基金项目
湖南省教育厅资助项目(编号:10C0822) （编号:10C0822）
湖南省2012年国际科技合作重点项目(编号:C2012WK) （编号:C2012WK）
长沙市科技局2011年重点资助项目(编号:K1109098-21) （编号:K1109098-21）
