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Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation

文献类型： 外文期刊

作者： Yang, Lijuan 1 ; Zhang, Mengxue 1 ; Jiang, Heyuan 2 ; Wang, Weiwei 1 ; Huang, Jigang 3 ; Ye, Shuixin 1 ; Chen, Yan 3 ; Liu, Shuang 3 ; Liu, Jiaxin 3 ;

作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Special Econ Anim & Plant Biol & Genet Bre, Minist Agr & Rural Affairs, Hangzhou 310008, Peoples R China

2.Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610299, Peoples R China

3.Jiujiang Agr Technol Extens Ctr, Jiujiang 332000, Peoples R China

4.Zhejiang A&F Univ, Coll Food & Hlth, Hangzhou 311300, Peoples R China

关键词： exogenous tannase; black tea; catechins; theaflavins; oxidation mechanism

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：5.0 ）

ISSN：

年卷期： 2025 年 30 卷 3 期

页码：

收录情况： SCI

摘要： The treatment of black tea fermentation with different exogenous tannases was investigated, and processing parameters during black tea fermentation, including fermentation time, fermentation temperature, and exoenzyme amounts, were optimized, while the consumption and transformation pathways of catechins were analyzed. The results showed that tannase from Aspergillus niger was ultimately selected as the optimal enzyme to effectively increase the content of theaflavins by promoting the hydrolysis reaction and benzoylation reaction of catechins, resulting in a greater theaflavin (TF) content of 1.41%. The optimal processing conditions were found to be a fermentation time of 3 h, a fermentation temperature of 20 degrees C, and 1 g of tannase for 300 g of rolled tea leaves. Processing with the exogenous tannase could provide an ideal choice for the efficient utilization of summer and autumn fresh tea leaves, and could be used to develop summer and autumn black tea and to improve the content of theaflavins. It could also be used to develop deep processing of tea products with theaflavin extracts in the future.

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