Effects of Different Conditions on Theaflavins Synthesis by Polyphenol Oxidase of Camellia sinensis var. assamica cv. Mengku

doi:10.7506/spkx1002-6630-201722009

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (22): 54-59.doi: 10.7506/spkx1002-6630-201722009

• Bioengineering • Previous Articles Next Articles

Effects of Different Conditions on Theaflavins Synthesis by Polyphenol Oxidase of Camellia sinensis var. assamica cv. Mengku

HUANG Yingjie, WU Mengyao, YAO Yanni, HUANG Youyi

(Key Laboratory of Horticultural Plant Biology, Ministry of Education, Department of Tea Science, College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430000, China)

Online:2017-11-25 Published:2017-11-03

Abstract

Abstract: The effects of different factors on the synthesis of theaflavins from tea polyphenols by crude polyphenol oxidase (PPO) from the leaves of Camellia sinensis var. assamica cv. Mengku were analyzed. The results showed that pH 4.0, temperature of 37 ℃, a substrate concentration of 4.5 mg/mL and a reaction time of 1 h were found to be optimum for the synthesis of theaflavins. Under these conditions, the product yield reached (461.12 ± 15.01) μg/mL and the conversion of substrate was (15.31 ± 0.40)%. Additionally, ester theaflavins were the major products of the crude PPO and EGC and GA were also generated during PPO oxidation, which benefited the synthesis and accumulation of theaflavins. These results may be related to the high quality of Dianhong black tea.

Key words: Camellia sinensis var. assamica cv. Mengku, polyphenol oxidase, theaflavins, catechins

CLC Number:

S571.1

HUANG Yingjie, WU Mengyao, YAO Yanni, HUANG Youyi. Effects of Different Conditions on Theaflavins Synthesis by Polyphenol Oxidase of Camellia sinensis var. assamica cv. Mengku[J]. FOOD SCIENCE, 2017, 38(22): 54-59.

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Effects of Different Conditions on Theaflavins Synthesis by Polyphenol Oxidase of Camellia sinensis var. assamica cv. Mengku

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