Preparaing theaflavins from the oxidation of tea catechins in vitro simulated fermentation were studies. Two ways of preparing theaflavins was compared. Results of enzymatic oxidation showed that the highest content of theaflavins (15.05%) was formed at 80 minutes fermentation with polyphenol oxidase. Results of chemical oxidation also showed that the optimum condition for the formation of theaflavins is using the catechins from large-leaf tea plant on the raw material with concentration of 10βmg/ml and the ratio of oxidants in 2:3:1 (catechins:K3Fe(CN)6:NaHCO3).
WANG Kun-bo
,
LIU Zhong-hua
,
HUANG Jian-an
. Studies on Preparing Theaflavins from Oxidation of Tea Catechins in Vitro[J]. Journal of Tea Science, 2004
, 24(1)
: 53
-59
.
DOI: 10.13305/j.cnki.jts.2004.01.011
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