利用梨果实多酚氧化酶，在单因素试验基础上，设计正交试验，进行酶性合成茶黄素，研究儿茶素组成和理化条件对茶黄素合成的影响，以确定最佳反应条件。结果表明，以儿茶素混合物C(EGC>200?mg/g，EGCG>200?mg/g，儿茶素总量>500?mg/g)为材料，茶黄素酶促合成的最佳条件为：反应体系的最佳pH值为5.5，温度为30℃，底物浓度为5?mg/ml，酶添加量为75?ml/1?000?mg，最佳反应时间40?min。pH值和儿茶素浓度是反应体系中两个重要的影响因子（P<0.05）。
An in vitro model fermentation system, containing tea catechins and crude pear polyphenol oxidase from pear fruits has been used to determine the effect of tea catechin mixtures of different proportions & physico-chemical conditions on the formation of theaflavin. The optimum condition of theaflavins is 30℃ and The pH optima for theaflavin formation were 5.5. The tea catechins(EGC>200βmg/g, EGCG>200βmg/g, total catechins>500βmg/g) concentration is 5βmg/ml and the concentration of enzyme is 75βml/1β000βmg. pH and temperature in the model fermentation system are the most important factors (P<0.05).
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