Cov tshuaj yej dub, paub txog nws cov nplua nuj thiab muaj zog tsw, yog cov dej haus nrov nyiam los ntawm ntau lab thoob ntiaj teb. Ib qho tseem ceeb ntawm cov tshuaj yej dub yog nws cov xim liab txawv thaum brewed. Tsab ntawv xov xwm no tsom mus tshawb txog cov laj thawj kev tshawb fawb tom qab xim liab ntawm cov tshuaj yej dub, ua kom pom kev ntawm cov txheej txheem tshuaj lom neeg uas ua rau muaj qhov tshwm sim no.
Cov xim liab ntawm cov tshuaj yej dub tuaj yeem raug ntaus nqi vim muaj cov ntsiab lus tshwj xeeb uas tau hloov tshuaj lom neeg thaum lub sijhawm ua tshuaj yej. Cov ntsiab lus tseem ceeb ntawm cov xim liab yog thearubigins thiab theaflavins, uas yog tsim los ntawm oxidation ntawm tshuaj yej polyphenols thaum lub sij hawm fermentation los yog oxidation txheej txheem uas dub tshuaj yej undergoes.
Thaum lub sij hawm tsim cov tshuaj yej dub, tshuaj yej nplooj raug rau ib tug series ntawm cov txheej txheem, xws li withering, dov, oxidation, thiab ziab. Nws yog thaum lub sij hawm oxidation theem uas cov tshuaj yej polyphenols, tshwj xeeb tshaj yog catechins, undergo enzymatic oxidation, ua rau tsim ntawm thearubigins thiabtheaflavins. Cov tebchaw no yog lub luag haujlwm rau cov xim liab nplua nuj thiab cov yam ntxwv tsw ntawm cov tshuaj yej dub.
Thearubigins, tshwj xeeb, yog cov tshuaj polyphenolic loj uas muaj xim liab-xim av. Lawv yog tsim los ntawm polymerization ntawm catechins thiab lwm yam flavonoids tam sim no nyob rau hauv cov tshuaj yej nplooj. Theaflavins, ntawm qhov tod tes, yog cov tshuaj polyphenolic me me uas tseem ua rau cov xim liab ntawm cov tshuaj yej dub.
Cov xim liab ntawm cov tshuaj yej dub yog ntxiv zog los ntawm qhov muaj anthocyanins, uas yog dej-soluble pigments pom nyob rau hauv ib co tshuaj yej cultivars. Cov pigments no tuaj yeem muab cov xim liab liab rau cov tshuaj yej brewed, ntxiv rau nws cov xim tag nrho.
Ntxiv nrog rau cov tshuaj hloov pauv uas tshwm sim thaum lub sijhawm ua tshuaj yej, yam xws li ntau yam ntawm cov tshuaj yej tsob nroj, kev loj hlob, thiab cov txheej txheem ua haujlwm kuj tuaj yeem cuam tshuam cov xim liab ntawm cov tshuaj yej dub. Piv txwv li, theem ntawm oxidation, lub sij hawm ntawm fermentation, thiab qhov kub thiab txias ntawm cov tshuaj yej nplooj yuav ua tau tag nrho cov muaj feem xyuam rau cov xim kawg ntawm brewed tshuaj yej.
Hauv kev xaus, cov xim liab ntawm cov tshuaj yej dub yog qhov tshwm sim ntawm kev sib cuam tshuam ntawm cov tshuaj sib txuas thiab cov txheej txheem koom nrog hauv nws cov khoom. Thearubigins, theaflavins, thiab anthocyanins yog cov tseem ceeb contributors rau cov xim liab ntawm cov tshuaj yej dub, nrog rau lawv tsim thiab kev sib cuam tshuam thaum lub sij hawm tshuaj yej ua ua rau kom tus yam ntxwv xim thiab tsw ntawm no dej haus.
Cov ntaub ntawv:
Gramza-Michałowska A. Tshuaj yej Infusions: Lawv Antioxidant Activity thiab Phenolic Profile. Khoom noj khoom haus. Xyoo 2020; 9(4): 507.
Jilani T, Iqbal M, Nadeem M, et al. Cov tshuaj yej dub ua thiab qhov zoo ntawm cov tshuaj yej dub. J Food Sci Technol. 2018; 55(11): 4109-4118.
Jumtee K, Komura H, Bamba T, Fukusaki E. Predication ntawm Japanese ntsuab tshuaj yej qeb los ntawm roj chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. J Biosci Bioeng. 2011; 111(3): 255-260.
Komes D, Horžić D, Belščak-Cvitanović A, thiab al. Phenolic muaj pes tsawg leeg thiab cov khoom antioxidant ntawm qee cov kab ke siv tshuaj ntsuab cuam tshuam los ntawm lub sijhawm rho tawm thiab hydrolysis. Phytochem Qhov Ncauj. 2011; 22(2): 172-180.
Post lub sij hawm: May-09-2024
