茶多酚固定化酶体外氧化产物茶黄素组成及其化学发光分析

doi:10.13305/j.cnki.jts.2005.01.009

Abstract

Abstract: In this paper, theaflavins extracts from black tea and tea polyphenols were used as control, composition of theaflavins in enzymatic oxidation products was analyzed by HPLC, and the antioxidant activity was investigated by the technique of chemiluminescence. Results showed that, TF_2A was the main composition in enzymatic oxidation products. In theaflavins extracts from black tea, there mainly existed four kinds of theaflavins and their contents were not greatly fluctuated. By employing CuSO₄-Vc-H₂O₂-yeast and Fe²⁺-H₂O₂-yeast systems, antioxidant activity of enzymatic oxidation products was better than theaflavins extracts from black tea and tea polyphenols.

Key words: Nanopartical material, Immobilized enzyme, Teaflavins, Chemiluminescence

CLC Number:

DING Zhao-tang, WANG Xiu-feng, YU Hai-ning, SHEN Sheng-rong. The Composition and Chemiluminescence Analysis of Theaflavins in Enzymatic Oxidation Products of Tea Polyphenols[J]. Journal of Tea Science, 2005, 25(1): 49-55.

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The Composition and Chemiluminescence Analysis of Theaflavins in Enzymatic Oxidation Products of Tea Polyphenols

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