Abstract
Green tea powder and polyphenol oxidase extracted from eggplant has been used to explore the optimum condition for theaflavins synthesis under single factor and orthogonal experimental design. The results showed that pH value had significant effect on theaflavins synthesis. The optimum reaction condition was, under the temperature of 25°C, the system pH value 4.5, substrates concentration 2.5 g/L, and 35 mL crude enzyme with 196 U, reaction time 40 min, then the total content of theaflavins reached to 7.45 mg.
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