摘要
以春季政和大白一芽二叶茶鲜叶匀浆液为酶源,以单位质量茶鲜叶原料酶促氧化合成茶黄素的量为考察指标,比较研究政和大白茶、秀红、碧香早3种茶鲜叶原料酶促氧化合成茶黄素的效率,优化筛选最优茶鲜叶原料酶促合成茶黄素工艺技术参数,以期为茶黄素的高效制备提供参考。结果表明,政和大白茶鲜叶原料最适合于酶促氧化合成茶黄素,其最优工艺技术参数为酶源用量0.6g酶液/100mL、酶促反应时间120min、温度35℃、pH值5.2,在该参数下,茶黄素的合成量达2.72mg/g.鲜叶,说明所得工艺技术是一种利用茶鲜叶原料酶促氧化高效制备茶黄素的方法。
An efficient preparation procedure of theaflavin was estab- lished 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 theafla- vin per unit mashed tea leaves was measured to evaluate the effec- tiveness of enzymic synthesis of theaflavin. Other two varieties of tea, fresh leaves of Xiuhong tea and Bichunzao tea, were brought in- to comparison. The parameters of processing the theaflavin was studied to optimize the procedure of efficient preparation of theafla- vin. 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 en- zyme 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.
出处
《食品与机械》
CSCD
北大核心
2012年第6期59-62,73,共5页
Food and Machinery
基金
湖南省教育厅资助项目(编号:10C0822)
湖南省2012年国际科技合作重点项目(编号:C2012WK)
长沙市科技局2011年重点资助项目(编号:K1109098-21)
关键词
茶叶
茶黄素
酶促氧化
多酚氧化酶
tea
theaflavins
enzymatic oxidation
polyphenol oxidase
