单双液相下不同多酚氧化酶源对酶性合成茶黄素的影响

doi:10.13305/j.cnki.jts.2007.01.012

Abstract

Abstract: Synthesizing theaflavins (TFs) in single and bi-liquid phase systems was studied by various source of PPOs. The results showed that different effects could be gained in synthesizing the theaflavins by using the various source of PPOs. As to PPO from fresh tea leaves, the effect in bi-liquid phase system was more remarkable than that in single liquid phase system. The content of TFs in ethyl acetate layer in single liquid phase system, amounted at 33.74%, the synthesizing rate of TFs was 14.245%, while in bi-liquid phases system tests, the content of TFs in ethyl acetate layer was 39.74%, and the synthesizing rate of TFs was 31.792%. When the PPO was from pear, the effect in bi-liquid phase was slightly better than that in single liquid phase, the content of TFs in ethyl acetate layer, in single liquid phase system, amounted at 45.73%, the synthesizing rate of TFs was 18.799%, while in bi-liquid phases system, the content of TFs in ethyl acetate layer was 40.20%, and the synthesizing rate of TFs was 22.11%. However, when the PPO from apple, opposite results was gained that the effect in single liquid phase was better than that in bi-liquid phase, the content of TFs in ethyl acetate layer, in single liquid phase system, amounted at 18.22%, the synthesizing rate of TFs was 13.34%, while in bi-liquid phases system, the content of TFs in ethyl acetate layer was 11.56%, and the synthesizing rate of TFs was 6.935%.

Key words: theaflavins（TFs）, single-liquid phase, bi-liquid phase, enzyme-sources

CLC Number:

S571.1
Q946

GU Ji-ping, LIU Zhong-hua, HUANG Jian-an, SHI Zhao-peng, WANG Gui-xue. Influence of Different Enzyme Origin on the Enzyme-Catalysing Synthesizing of Theaflavins in Single and Bi-liquid Phases Systems[J]. Journal of Tea Science, 2007, 27(1): 76-82.

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Influence of Different Enzyme Origin on the Enzyme-Catalysing Synthesizing of Theaflavins in Single and Bi-liquid Phases Systems

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