Catechins depletion patterns in relation to theaflavin and thearubigins formation

茶黄素 红茶 化学 食品科学 发酵 儿茶素 多酚 类黄酮 葡萄酒 生物化学 抗氧化剂
作者
Francis Ngure,J. K. Wanyoko,Symon M. Mahungu,Anakalo Shitandi
出处
期刊:Food Chemistry [Elsevier]
卷期号:115 (1): 8-14 被引量:63
标识
DOI:10.1016/j.foodchem.2008.10.006
摘要

The determination of the depletion pattern of catechins in black tea processing is important in achieving optimum tea quality. This study investigated catechins (unoxidised di- and trihydroxylated) depletion patterns in relation to theaflavin and thearubigin formation. It was during the process of green leaf fermentation at selected temperature and time combinations. The tea leaves were obtained from three clones (6/8, 303/577 and 311/287) within the Tea Research Foundation of Kenya. The results were showed that unequal depletion rates of di- and trihydroxylated catechins led to a decline in total theaflavin and an increase in thearubigins levels. An equitable decline in both groups of catechins corresponded to a subsequent rise in theaflavins content. The decline in the catechins levels was much faster at higher temperatures resulting in a shorter fermentation time to achieve a peak of the theaflavins content. Clone 311/287 had the highest mean theaflavins content (26.99 μmol/g) and the least mean percent thearubigins (15.02%) level. Theaflavins content correlated positively with liquor brightness determined by a spectrophotometer and tea tasters (r = 0.7221, p < .0001). The thearubigins content was however found to relate negatively with liquor brightness. It was concluded that the experimental conditions tested form a good basis for clonal specific processing conditions that can be utilised in manufacturing quality black tea.
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