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).
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
.
DOI: 10.13305/j.cnki.jts.2007.03.010
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