几种复合天然多酚氧化酶氧化茶多酚的比较研究

A Comparative Study of Several Mixed Natural Polyphenol Oxidases on Oxidizing Tea Polyphenols

DOI：10.3969/j.issn.1673-1689.2015.04.008

中文关键词: 多酚氧化酶 茶多酚 茶黄素 色度

英文关键词: polyphenol oxidase, tea polyphenols, theaflavins, chromaticity

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中文摘要:

以同一批次茶多酚为原材料,以梨PPO作为对照,比较研究梨与土豆、梨与山药、梨与红薯、梨与苹果4种复合天然PPO氧化茶多酚形成茶黄素的影响。实验结果表明,在同等条件下,5种天然PPO对茶多酚的氧化程度依次为梨与土豆PPO>梨PPO>梨与山药PPO>梨与苹果PPO>梨与红薯PPO。其中经梨与土豆PPO体外氧化制备的茶黄素,质量分数为88.13%,高于梨PPO单独作用时的76.95%,所以梨与土豆组成的复合酶氧化茶多酚的效果最优。

英文摘要:

Effects of several mixed natural polyphenol oxidases (PPO) on the transform of tea polyphenols into theaflavins were compared in this paper. Results showed a ranking of pear and potato PPO＞pear PPO＞pear and yam PPO＞pear and apple PPO＞pear and sweet potato PPO for the oxidative activities of five enzyme systems. The pear and potato PPO mixture also led to a higher content of theaflavins (88.13%) than the pear PPO (76.95%). So the mixed pear and potato PPO system is optimal for the oxidation of tea polyphenols.

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