Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2005, Vol. 25 ›› Issue (1): 49-55.doi: 10.13305/j.cnki.jts.2005.01.009

Previous Articles     Next Articles

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

DING Zhao-tang1, WANG Xiu-feng1, YU Hai-ning2, SHEN Sheng-rong3, *   

  1. 1 College of Horticulture, Shandong Agricultural University, Tai’an 271018 China;
    2 College of Life Science, Zhejiang University, Hangzhou 310029 China;
    3 Institute of Tea Research, Zhejiang University, Hangzhou 310029 China
  • Online:2005-03-25 Published:2019-09-16

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, TF2A 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: