儿茶素体外氧化制备茶黄素的研究  

Studies on Preparing Theaflavins from Oxidation of Tea Catechins in Vitro

作　　者：王坤波[1] 刘仲华[1] 黄建安[1] 

机构地区：[1]湖南农业大学,茶学教育部重点实验室,湖南省天然产物工程技术研究中心,湖南长沙410128

出　　处：《茶叶科学》2004年第1期53-59,共7页Journal of Tea Science

基　　金：国家计委 十五高新技术产业化重大专项资助项目(GJGX-02105-03)

摘　　要：对儿茶素通过体外酶促氧化和化学氧化定向制备茶黄素进行了研究,并对两种制备途径进行了比较。酶促氧化结果表明,发酵80分钟时,茶黄素的生成量最高(为15.05%)。化学氧化结果表明,以大叶儿茶素为材料,浓度为10 mg/ml, 氧化剂的比例为2:3:1(儿茶素: K3Fe(CN)6:NaHCO3)时,有利于茶黄素类物质的形成。Preparaing theaflavins from the oxidation of tea catechins in vitro simulated fermentation were studies. Two ways of preparing theaflavins was compared. Results of enzymatic oxidation showed that the highest content of theaflavins (15.05%) was formed at 80 minutes fermentation with polyphenol oxidase. Results of chemical oxidation also showed that the optimum condition for the formation of theaflavins is using the catechins from large-leaf tea plant on the raw material with concentration of 10 mg/ml and the ratio of oxidants in 2:3:1 (catechins:K3Fe(CN)6:NaHCO3).

关 键 词：儿茶素 体外制备 茶黄素 酶促氧化 化学氧化 氧化机理 多酚氧化酶 

分 类 号：TQ28[化学工程—有机化工]