| 丰水梨多酚氧化酶氧化茶多酚的研究 |
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| 引用本文： | 罗玲,王洪新,胡倩倩,娄在祥,马朝阳.丰水梨多酚氧化酶氧化茶多酚的研究[J].安徽农业科学,2014(11):3395-3398. |
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| 作者姓名： | 罗玲 王洪新 胡倩倩 娄在祥 马朝阳 |
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| 作者单位： | 江南大学食品学院;食品科学与技术国家重点实验室; |
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| 基金项目： | 江苏省普通高校研究生科研创新计划项目;江苏高校优势学科建设工程项目 |
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| 摘 要： | 目的]提高茶黄素生产的经济效益,降低生产成本.方法]采用单因素试验探索了茶多酚与丰水梨质量比从1∶1～1∶50的反应比例条件,10～25℃的温度条件,3.5 ～6.5的pH条件,以及20 ～60 min的反应时间对多酚氧化酶氧化茶多酚的影响.采用正交试验,研究了酶与底物质量比、温度、时间、pH4个因素对丰水梨多酚氧化酶（PPO）氧化茶多酚形成茶黄素的影响.结果]单因素试验结果显示,经组内比较,反应比例1∶40、反应温度20℃、pH 5.5、反应时间40 min下所得产物,用高精度测色仪检测,a值最大,红色最深.正交试验结果表明,4个因素对茶多酚的氧化均有显著影响.其中,对茶多酚氧化的影响程度依次为质量比＞时间＞pH＞温度,最佳组合为茶多酚与酶源质量比1∶40,温度20℃,pH 5.5,氧化时间40 min,茶多酚的转化率为45.70％.结论]该研究可为寻求低成本的茶黄素生成途径提供依据.
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| 关 键 词： | 丰水梨 多酚氧化酶 茶多酚 茶黄素 |
Study of the Oxidizing Effects of Fengshui Pear Polyphenol Oxidase on Tea Polyphenols |
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| Institution: | LUO Ling, WANG Hong-xin et al (School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122; State Key La- boratory of Food Science and Technology, Wuxi, Jiangsu 214122) |
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| Abstract: | Objective] To improve the economic benefit of theaflavins production and reduce production cost.Method] By using single factor experiment,effects of tea polyphenols and HSBC pear ratio from 1∶1 to 1∶ 50,temperature from 10 to 25 ℃,pH from 3.5 to 6.5,and the reaction time from 20 min to 60 min on oxizizing polyphenols with polyphenol oxidase were explored.Result] The results of single factor experiment showed：in the within group comparisons,the products of the reaction ratio of 1∶ 40,reaction temperature 20 ℃,pH 5.5,reaction time 40 min has the largest a value and the deepest red wich was defined by the high accuracy of color measurement instrument.The design of multi-factor orthogonal experiment was applied to investigate the effects of temperature,pH value and time on the tea polyphenols being oxidized into Theaflavins by the PPO of HSBC pear.The 4 factors and 3 levels orthogonal test results showed that：4 factors all have influence on oxidation of tea polyphenols.Among them,the order of influence degree of the oxidation of tea polyphenols are：quality ratio ＞ time ＞ pH ＞temperature.The optimal combination：tea polyphenols to enzyme source 1 ∶ 40 in quality,temperature 20 ℃,pH value 5.5,reaction time 40 min.The rate of conversion of tea polyphenols is 45.70％.Conclusion] The study can provide reference for seek low cost production way of theaflavins. |
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| Keywords: | HSBC pear Polyphenol oxidase Polyphenols Theaflavins |
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