食品科学 ›› 2008, Vol. 29 ›› Issue (1): 50-54.

• 基础研究 • 上一篇    下一篇

茶黄素的酸性氧化形成研究

张建勇,江和源,江用文   

  1. 农业部茶叶化学工程重点开放实验室 中国农业科学院茶叶研究所; 农业部茶叶化学工程重点开放实验室; 中国农业科学院茶叶研究所; 浙江杭州310008中国农业科学院研究生院; 北京100081; 浙江杭州310008;
  • 出版日期:2008-01-15 发布日期:2011-07-28

Study on Formation of Theaflavins with Acidic Oxidation

 ZHANG  Jian-Yong, JIANG  He-Yuan, JIANG  Yong-Wen-   

  1. 1.Key Laboratory of Tea Chemical Engineering, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agriculture Sciences, Hangzhou 310008, China; 2.Graduate School of Chinese Academy of Agriculture Sciences, Beijing 100081,China
  • Online:2008-01-15 Published:2011-07-28

摘要: 选取FeCl3、Fe2(SO4)3、Fe(NO3)3三种化合物为氧化剂,对茶多酚酸性氧化制备茶黄素进行研究。结果表明,茶多酚在FeCl3、Fe2(SO4)3、Fe(NO3)3三种酸性氧化剂条件下均可氧化形成茶黄素(TFs),且在酸性氧化剂浓度为40mg/ml时,茶黄素生成量最高。实验还就茶多酚酸性氧化机理进行了讨论。

关键词: 氧化机理, 茶多酚, 酸性氧化, 茶黄素, 氧化机理

Abstract: FeCl3, Fe2(SO4)3 and Fe(NO3)3 were chosen as acidic oxidants. The oxidation of tea polyphenols together with acidic oxidant was studied. Results showed that tea polyphenols can be oxidized and theaflavins (TFs) are formed under the catalysis of FeCl3, Fe2(SO4)3 or Fe(NO3)3 with the highest content of theaflavins produced at 40 mg/ml of acidic oxidant. The oxidative mechanism of tea polyphenols by acidic oxidant was also discussed.

Key words: tea polyphenols, acidic oxidation, theaflavins, oxidative mechanism