Effects of Tea Catechin Proportions &#x00026; Physico-chemical Conditions on the Enzymatic Synthesis of Theaflavin

WANG Kun-bo; LIU Zhong-hua; ZHAO Shu-juan; FU Dong-he; HUANG Jian-an

doi:10.13305/j.cnki.jts.2007.03.010

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Journal of Tea Science ›› 2007, Vol. 27 ›› Issue (3) : 192-200. DOI: 10.13305/j.cnki.jts.2007.03.010

Effects of Tea Catechin Proportions & Physico-chemical Conditions on the Enzymatic Synthesis of Theaflavin

WANG Kun-bo, LIU Zhong-hua^*, ZHAO Shu-juan, FU Dong-he, HUANG Jian-an

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Abstract

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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enzymatic synthesis / physical and chemical conditions / proportions of tea catechin / theaflavin

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WANG Kun-bo, LIU Zhong-hua, ZHAO Shu-juan, FU Dong-he, HUANG Jian-an. Effects of Tea Catechin Proportions & Physico-chemical Conditions on the Enzymatic Synthesis of Theaflavin[J]. Journal of Tea Science. 2007, 27(3): 192-200 https://doi.org/10.13305/j.cnki.jts.2007.03.010

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