茶多酚的氧化聚合机制研究进展  

The reseach progress in the adverse in tea of polypehnol oxidation and polymerization

作　　者：李维熙[1] 王葳[1] 王文静[1] 

机构地区：[1]云南中医学院,云南昆明650500

出　　处：《暨南大学学报（自然科学与医学版）》2016年第3期193-200,共8页Journal of Jinan University(Natural Science & Medicine Edition)

基　　金：国家自然科学基金资助项目(81560661)

摘　　要：目的:在自然界,茶多酚以简单儿茶素、二聚体和多聚体等形式存在于茶叶中,茶多酚的聚合形式不仅显著影响茶叶品质,也表现出不同的生理活性,本研究就茶多酚的氧化聚合机制进行文献综述.方法:从酶促氧化聚合和非酶促氧化聚合两方面综述了近年来国内外对茶多酚氧化聚合机制的研究新进展.结果:在酶促氧化聚合反应中,简单儿茶素类化合物在茶叶多酚氧化酶的催化下,生成邻醌类衍生物,进一步聚合形成二聚体和多聚体.在非酶促条件下,简单儿茶素类化合物在痕量金属离子的催化下依然可以发生氧化和聚合生成二聚体和多聚体,并生成活性氧自由基.结论:简单儿茶素可在酶促和非酶促条件下通过不同的反应机制形成二聚体和多聚体.了解茶多酚的酶促氧化聚合和非酶促氧化聚合反应机制,能为人们认识茶叶和更有效地利用茶叶资源提供有益的科学依据.Aim：In nature, tea polyphenols exist in the form of catechins, dimers （theaflavins） and polymers （thearubigins）. Polymerized form of polyphenols significantly affects the quality of tea and exhibits different biological activities. The more recent reports on the mechanism of tea polyphenol oxidation and polymerization are reviewed. Methods： The new progress that the tea polyphenols oxidation and polymerization was summarized by two aspects： enzymatic oxidation and nonenzymatic oxidation. Results： In the tea polyphenol enzymic oxidation pathway, the prime step is that catehins by oxidase give the corresponding highly reactive orthoquinone derivatives,then the quinones can polymerize to form dimers and polymers through further oxidation. Under the condition of the absence of enzyme, catechins are subjected to oxidation and polymerization, resulting in the formation of reactive oxygen spcies due to the presence of metal ions. Conclusion：Catechins can polymerize through different mechanisms under enzymatic and nonenzymatic conditions. The review provides effective scientific basis for understanding and ultilizing tea by summarizing the mechanisms concerning enzymatic oxidation and nonenzymatic oxidation of tea polyphenols.

关 键 词：茶多酚 酶促氧化反应 多酚氧化酶 非酶促氧化反应 

分 类 号：Q946[生物学—植物学]