食品科学2017，Vol.38Issue(22)：54-59,6.DOI:10.7506/spkx1002-6630-201722009
不同反应条件对勐库大叶种多酚氧化酶合成茶黄素的影响
Effects of Different Conditions on Theaflavins Synthesis by Polyphenol Oxidase of Camellia sinensis var.assamica cv.Mengku
摘要
Abstract
The effects of different factors on the synthesis of theaflavins from tea polyphenols by crude polyphenol oxidase (PPO) from the leaves of Camellia sinensis var.assamica cv.Mengku were analyzed.The results showed that pH 4.0,temperature of 37 ℃,a substrate concentration of 4.5 mg/mL and a reaction time of 1 h were found to be optimum for the synthesis of theaflavins.Under these conditions,the product yield reached (461.12 ± 15.01) μg/mL and the conversion of substrate was (15.31 ± 0.40)％.Additionally,ester theaflavins were the major products of the crude PPO and EGC and GA were also generated during PPO oxidation,which benefited the synthesis and accumulation of theaflavins.These results may be related to the high quality of Dianhong black tea.关键词
勐库大叶种/多酚氧化酶/茶黄素/儿茶素Key words
Camellia sinensis var.assamica cv.Mengku/polyphenol oxidase/theaflavins/catechins分类
农业科技引用本文复制引用
黄莹捷,伍梦瑶,姚燕妮,黄友谊..不同反应条件对勐库大叶种多酚氧化酶合成茶黄素的影响[J].食品科学,2017,38(22):54-59,6.基金项目
国家自然科学基金面上项目(31270731) （31270731）
