中国食品添加剂2025，Vol.36Issue(11)：59-68,10.DOI:10.19804/j.issn1006-2513.2025.11.008
基于绿茶加工副产物的茶黄素酶法合成工艺优化研究
Optimization of the enzymatic synthesis of theaflavins using by-products from green tea processing
李佳 1毛立科 1何涛 2魏矗巍 3车会莲4
作者信息
- 1. 四川成都中农大现代农业产业研究院,成都 611430||中国农业大学食品科学与营养工程学院,北京 100083
- 2. 中国农业大学食品科学与营养工程学院,北京 100083||国家市场监督管理总局重点实验室(食品营养与健康评价技术),北京 100083
- 3. 贵州逅唐茶业生物科技有限公司,遵义 563100
- 4. 四川成都中农大现代农业产业研究院,成都 611430||中国农业大学食品科学与营养工程学院,北京 100083||国家市场监督管理总局重点实验室(食品营养与健康评价技术),北京 100083
- 折叠
摘要
Abstract
Theaflavins have garnered significant attention in medicine and functional foods due to their physiological activities.In this study,the enzymatic synthesis process of theaflavins was optimized,and the theaflavin product was purified using macroporous resin.Optimal enzymatic synthesis conditions,determined through single-factor experiments and response surface methodology,were as following:reacting 50 mL of tea soup with 40 mL of enzyme solution,at 29℃for 26 min.Under the above conditions,the theaflavin yield reached(173.63±1.69)μg/mL,with a catechin conversion rate of 92.18%and a synthesis rate of 14.02%,corresponding to 15.6 mg per gram of green tea powder.The purity of crude theaflavin powder was 30.23%±2.09%.For purification,XAD-16N resin was used with a sample loading flow rate of 5 mL/min and a concentration of 5 mg/mL.Desorption was achieved with a gradient of 3 bed volumes(BV)of water,followed by 6 BV of 30%ethanol and 6 BV of 60%ethanol.After purification,the theaflavin purity increased by 2.92 times.This research provides technical support for the enzymatic synthesis and resin-based purification of theaflavins.关键词
茶黄素/酶促合成/大孔树脂/纯化Key words
theaflavins/enzymatic synthesis/macroporous resin/purification分类
轻工业引用本文复制引用
李佳,毛立科,何涛,魏矗巍,车会莲..基于绿茶加工副产物的茶黄素酶法合成工艺优化研究[J].中国食品添加剂,2025,36(11):59-68,10.
