Abstract
It was believed that provided photographs of changes of total polyphenols (TPP), tannin, theaflavins (TF), thearubigins (TR) contents and total colour liquids. Green tea leaves were going through the stages: fresh tea → withering → incubated 1 → aromatic spin 1 → incubated 2 → aromatic spin 2 →fried inactivated enzymes. Tea samples in the stages were provided by Cau Tre tea factory. Tea samples were divided into two groups: the activated and inactivated enzyme groups – microwave was applied to treated the activated enzyme one. Tea samples after the inactivation were conducted. The results showed that TPP and tannin contents generally decreased. Changes of theaflavin contents were contrast to tannin contents. On the other hand, theaflavin and thearubigin are the major polyphenols that determine on the quality of Oolong tea.
Highlights
It was believed that provided photographs of changes of total polyphenols (TPP), tannin, theaflavins (TF), thearubigins (TR) contents and total colour liquids
Tea samples in the stages were provided by Cau Tre tea factory
Tea samples were divided into two groups: the activated and inactivated enzyme groups – microwave was applied to treated the activated enzyme one
Summary
Trà là loại nước uống bổ dưỡng, chứa nhiều hợp chất polyphenol có lợi cho sức khỏe. Trong đó, hai nhóm polyphenol quan trọng phải kể đến, đó là theaflavin và thearubigin. Theaflavin là sản phẩm của quá trình oxi hóa hợp chất catechin dưới xúc tác của enzyme polyphenol oxidase (PPO). Như đã đề cập ở trên, catechin (một trong những hợp chất polyphenol) dễ bị chuyển hóa thành theaflavin và thearubin dưới tác dụng của nhóm enzyme oxy hóa khử. Mẫu được tiến hành xác định hàm lượng polyphenol tổng số theo phương pháp của L.H. Yao (2006) [14, 15]. Theaflavin và thearubigin là các sản phẩm của quá trình chuyển hóa catechin dưới tác dụng của polyphenol oxidase. Polyphenol oxidase xúc tác quá trình oxi hóa cơ chất pyrocatechol không màu thành sản phẩm benzoquinone có màu hấp thu ánh sáng cực đại ở bước sóng 420 nm. Hàm lượng protein được xác định bằng phương pháp Bradford
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