茶叶中的棕素与茶叶中的多糖合物形成复合体
Xiaoqiang Chen1,2, Mengdie Wang1, Zhiyuan Wang1
1Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China.
Journal of the science of food and agriculture
|March 6, 2024
概括
黑茶中的棕素 (TBs) 与茶叶多糖化合物复合,而不是自由的. 这一发现为工业生产这些重要的质量组件提供了基础.
科学领域:
- 食品化学 食品化学
- 植物化学 植物化学
- 分析化学 分析化学
背景情况:
- 茶色素 (TBs) 是深茶中的关键质量成分,但它们的工业生产仍未实现.
- 这项研究的重点是从Pu-erh成熟茶中分离和表征结核病.
研究的目的:
- 使用溶剂提取和染色学从深茶中分离茶棕素 (TBs).
- 描述孤立的结核病并确定它们在茶叶矩阵中的状态.
主要方法:
- 普埃尔成熟茶的水性提取物被加工,以去除咖啡因和儿茶素等杂质.
- 使用HPD-750宏树脂进行列色谱,将提取物分成四个部分 (TBs-FC1至TBs-FC4).
- 分子被分析为分子量,组成 (多糖,没有小分子),和光谱特性 (UV可见,红外),和泽塔潜力.
主要成果:
- 他们分离了四种分离物 (TBs-FC1-4),其中含有多糖类,平均分子重量在23,380至123,000kDa之间.
- 这些分离物被确定为茶棕素 (TBs) 和茶叶多糖合物 (TPCs) 的复合物.
- 谱分析证实了TBs和TPCs的存在,而zeta潜能表明在pH范围内的水溶液中稳定性.
结论:
- 茶色素 (TBs) 存在于与茶叶多糖的结合状态,而不是在自由状态下,在深茶中.
- 这一发现为工业规模生产Theabrownins (TBs) 提供了理论基础.
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