Tshuaj yej dub, paub txog nws cov nplua nuj thiab muaj zog nplua, yog cov dej haus nrov tau nyiam los ntawm lab thoob ntiaj teb. Ib qho ntawm kev paub txog ntawm cov tshuaj yej dub yog nws cov xim liab txawv thaum brewed. Kab lus no aim rau tshawb nrhiav cov laj thawj keeb kwm tom qab cov xim roj av dub, ua rau lub teeb daj ntawm cov txheej txheem tshuaj uas ua rau cov xwm txheej no.
Cov xim liab ntawm cov tshuaj yej dub tuaj yeem yog qhov muaj cov tebchaw tshwj xeeb uas lom zem thaum ua cov tshuaj ntsuab. Lub chaw sib xyaw ua ke rau cov xim liab yog cov xim liab thiab cov nqaij qaib, uas tau tsim los ntawm kev ua haujlwm ntawm cov txheej txheem tshuaj yej polyphenols thaum cov txheej txheem xim dub uas tsis muaj tshuaj yej tawg.
Thaum kev tsim cov tshuaj yej dub, nplooj tshuaj yej tau raug rau cov txheej txheem ntawm cov txheej txheem, suav nrog withering, dov, oxidation, thiab kom qhuav. Nws yog thaum theem oxidation uas cov tshuaj yej polyphenols, tshwj xeeb yog Catechins, yauv mus rau qhov kev tsim tawm ntawm thearubigins thiabtheflavinsCov. Cov tebchaw no yog lub luag haujlwm rau cov nplua nuj liab xim thiab cov xeeb ceem tsw ntawm cov tshuaj yej dub.
Tus tub taws, tshwj xeeb, yog cov polyphenolic loj polyphenolic tebchaw uas yog xim liab-xim av hauv cov xim. Lawv tsim los ntawm cov polymerization ntawm catechins thiab lwm yam flavonoids nyob rau hauv cov tshuaj yej nplooj. Theaflavins, ntawm qhov tod tes, yog cov polyphenolic me polyphenolic tebchaw uas tseem pab txhawb rau xim liab ntawm cov tshuaj yej dub.
Cov xim liab ntawm cov tshuaj yej dub yog qhov sib xyaw ua ke los ntawm lub xub ntiag ntawm anthocyanins, uas yog cov dej-solubble pigments pom nyob rau hauv qee cov tshuaj yej cultivars. Cov pigments no tuaj yeem tiv thaiv tus poj niam reddish rau cov tshuaj yej brewed, ntxiv rau nws cov xim sib txawv.
Ntxiv nrog rau cov kev hloov pauv tshuaj lom uas tshwm sim thaum lub sijhawm tshuaj yej, yam xws li cov tshuaj yej ntawm cov tshuaj yej, thiab kev ua cov qauv xim kuj tseem tuaj yeem cuam tshuam cov xim liab ntawm cov tshuaj yej dub. Piv txwv li, theem ntawm oxidation, lub sijhawm ntawm fermentation, thiab qhov ntsuas kub ntawm cov tshuaj yej nplooj yog txhua yam cuam tshuam tau txhua yam xim kawg ntawm cov tshuaj yej brewed.
Hauv kev xaus, cov xim liab ntawm cov tshuaj yej dub yog qhov tshwm sim ntawm cov txheej txheem sib xyaw ua ke thiab cov txheej txheem cuam tshuam nrog nws ntau lawm. Thearubigins, Theaflavins, thiab Anthocyanins yog tus yuam sij tseem ceeb rau lub Hawj txawm ua rau cov yam ntxwv ua yeeb yam ntawm cov yam ntxwv ntawm cov khaub thuas no.
Tuaj txog::
Gramza-MicharoSka A. Tshuaj yej cov kev ua txhaum: lawv cov kev ua antioxidant thiab phenolic profile. Cov khoom noj. 2020; 9 (4): 507.
Jilani T, IQBal m, nadem m, li al. Cov tshuaj yej dub ua thiab qhov zoo ntawm cov tshuaj yej dub. J Khoom Noj Sci Technol. 2018; 55 (11): 4109-4118.
Jumtee K, Komura H, Bamba T, Fukusaki E. Predication ntawm Japanese Green Feded by Roj Chromatography / Mass Spectrometry-Raws li Hydrophilic metabolite ntiv tes. J biosci bioeng. 2011; 111 (3): 255-260.
Komes d, hunžić d, belščak-cvitanović a, li al. Phenolic muaj pes tsawg leeg thiab tshuaj tiv thaiv kab mob antioxidant ntawm qee cov kev cai siv tshuaj ntsuab nroj tsuag cuam tshuam los ntawm lub sijhawm rho tawm thiab hydrolysis. Phytochem anal. 2011; 22 (2): 172-180.
Lub Sijhawm Post: Lub Tsib Hlis-09-2024
