茶儿茶素体外氧化产物分析  

Study on the in vitro Oxidation Product of Tea Catechines

作　　者：萧伟祥[1] 宛晓春[1] 胡耀武[2] 钟瑾[1] 萧慧[1] 

机构地区：[1]安徽农业大学,合肥230036 [2]中国科技大学,合肥230036

出　　处：《茶叶科学》1999年第2期145-149,共5页Journal of Tea Science

基　　金：国家自然科学基金

摘　　要：采用体外模拟发酵, 对从绿茶中提取的茶多酚( 其中儿茶素含量为78-09 % ) 进行酶促氧化、化学氧化和自动氧化, 制取茶色素, 经HPLC分析, 结果表明, 酶促氧化和化学氧化的产物吸收峰均能得到明确分辨, 其保留时间与红茶汤中茶色素成分相吻合, 而自动氧化的产物中则缺少TFs。优化的化学氧化法制得的茶色素中, TFs 和TRs1 含量高于酶促氧化制品。By adopting the in vitro simulated fermentation, enzymatic, chemical and auto oxidation of tea polyphenols (contained 78.09% catechins) extracted from green tea are studied respectively. HPLC results of the oxidation products showed that the absorption peaks of all the products can be clearly distinguished, and the retention time also identical to those of black tea, while auto oxidation products have no TFs. The content of TFs and TRs of tea pigment products produced by optimum chemical oxidation is higher than that of products produced by enzymatic oxidation.

关 键 词：茶多酚 儿茶素 氧化产物 茶色素 

分 类 号：TS272.4[农业科学—茶叶生产加工] TS272.7[轻工技术与工程—农产品加工及贮藏工程]