几种复合天然多酚氧化酶氧化茶多酚的比较研究  

A Comparative Study of Several Mixed Natural Polyphenol Oxidases on Oxidizing Tea Polyphenols

作　　者：罗玲[1] 王洪新[1,2] 胡倩倩[1] 娄在祥[1] 马朝阳[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2015年第4期385-389,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31071601)

摘　　要：以同一批次茶多酚为原材料,以梨PPO作为对照,比较研究梨与土豆、梨与山药、梨与红薯、梨与苹果4种复合天然PPO氧化茶多酚形成茶黄素的影响。实验结果表明,在同等条件下,5种天然PPO对茶多酚的氧化程度依次为梨与土豆PPO>梨PPO>梨与山药PPO>梨与苹果PPO>梨与红薯PPO。其中经梨与土豆PPO体外氧化制备的茶黄素,质量分数为88.13%,高于梨PPO单独作用时的76.95%,所以梨与土豆组成的复合酶氧化茶多酚的效果最优。Effects of several mixed natural polyphenol oxidases(PPO) on the transform of teapolyphenols into theaflavins were compared in this paper. Results showed a ranking of pear and potatoPPO>pear PPO>pear and yam PPO>pear and apple PPO>pear and sweet potato PPO for theoxidative activities of five enzyme systems. The pear and potato PPO mixture also led to a highercontent of theaflavins(88.13%) than the pear PPO(76.95%). So the mixed pear and potato PPOsystem is optimal for the oxidation of tea polyphenols.

关 键 词：多酚氧化酶 茶多酚 茶黄素 色度 

分 类 号：Q946[生物学—植物学]