Tshuaj yej dub, uas paub txog nws cov saj nplua nuj thiab muaj zog, yog ib yam dej haus nrov uas ntau lab tus neeg thoob plaws ntiaj teb nyiam. Ib qho ntawm cov yam ntxwv ntawm tshuaj yej dub yog nws cov xim liab tshwj xeeb thaum ua. Tsab xov xwm no lub hom phiaj yog tshawb nrhiav cov laj thawj kev tshawb fawb tom qab xim liab ntawm tshuaj yej dub, qhia txog cov txheej txheem tshuaj lom neeg uas ua rau muaj qhov xwm txheej no.
Cov xim liab ntawm cov tshuaj yej dub tuaj yeem yog vim muaj cov tshuaj tshwj xeeb uas hloov pauv thaum lub sijhawm ua tshuaj yej. Cov tshuaj tseem ceeb uas ua rau muaj xim liab yog thearubigins thiab theaflavins, uas yog tsim los ntawm kev oxidation ntawm cov tshuaj yej polyphenols thaum lub sijhawm fermentation lossis oxidation uas cov tshuaj yej dub dhau mus.
Thaum lub sijhawm tsim cov tshuaj yej dub, nplooj tshuaj yej raug rau ntau yam txheej txheem, suav nrog kev qhuav, dov, oxidation, thiab ziab. Nws yog thaum lub sijhawm oxidation uas cov tshuaj yej polyphenols, tshwj xeeb tshaj yog catechins, dhau los ua enzymatic oxidation, ua rau muaj cov thearubigins thiabcov tshuaj theaflavinsCov tshuaj no yog lub luag haujlwm rau xim liab nplua nuj thiab cov saj tshwj xeeb ntawm tshuaj yej dub.
Thearubigins, tshwj xeeb, yog cov tshuaj polyphenolic loj uas muaj xim liab-xim av. Lawv tau tsim los ntawm kev sib xyaw ua ke ntawm catechins thiab lwm yam flavonoids uas muaj nyob rau hauv cov nplooj tshuaj yej. Theaflavins, ntawm qhov tod tes, yog cov tshuaj polyphenolic me me uas kuj pab ua rau xim liab ntawm tshuaj yej dub.
Cov xim liab ntawm cov tshuaj yej dub tau ua kom muaj zog ntxiv los ntawm qhov muaj cov anthocyanins, uas yog cov xim yaj hauv dej uas pom muaj nyob rau hauv qee cov tshuaj yej. Cov xim no tuaj yeem muab cov xim liab rau cov tshuaj yej uas tau ua, ntxiv rau nws cov xim tag nrho.
Ntxiv rau qhov kev hloov pauv tshuaj uas tshwm sim thaum lub sijhawm ua tshuaj yej, cov yam xws li ntau hom tshuaj yej, cov xwm txheej cog qoob loo, thiab cov txheej txheem ua kuj tseem tuaj yeem cuam tshuam rau xim liab ntawm tshuaj yej dub. Piv txwv li, qib oxidation, lub sijhawm ntawm kev fermentation, thiab qhov kub uas cov nplooj tshuaj yej raug ua tiav tuaj yeem cuam tshuam rau xim kawg ntawm tshuaj yej brewed.
Xaus lus, xim liab ntawm tshuaj yej dub yog qhov tshwm sim ntawm kev sib koom ua ke ntawm cov tshuaj lom neeg thiab cov txheej txheem koom nrog hauv nws cov khoom tsim. Thearubigins, theaflavins, thiab anthocyanins yog cov neeg tseem ceeb uas ua rau xim liab ntawm tshuaj yej dub, nrog rau lawv txoj kev tsim thiab kev sib cuam tshuam thaum lub sijhawm ua tshuaj yej ua rau muaj xim thiab saj ntawm cov dej haus no.
Cov ntaub ntawv siv los ua piv txwv:
Gramza-Michałowska A. Tshuaj yej Infusions: Lawv cov haujlwm antioxidant thiab Phenolic Profile. Cov khoom noj. 2020; 9 (4): 507.
Jilani T, Iqbal M, Nadeem M, thiab lwm tus. Kev ua tshuaj yej dub thiab qhov zoo ntawm tshuaj yej dub. J Food Sci Technol. 2018; 55 (11): 4109-4118.
Jumtee K, Komura H, Bamba T, Fukusaki E. Kev kwv yees txog kev qeb duas ntawm cov tshuaj yej ntsuab Nyij Pooj los ntawm kev siv roj chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. J Biosci Bioeng. 2011;111(3): 255-260.
Komes D, Horžić D, Belščak-Cvitanović A, et al. Cov khoom sib xyaw phenolic thiab cov khoom antioxidant ntawm qee cov nroj tsuag tshuaj uas siv ib txwm cuam tshuam los ntawm lub sijhawm rho tawm thiab hydrolysis. Phytochem Anal. 2011; 22 (2): 172-180.
Lub sijhawm tshaj tawm: Tsib Hlis-09-2024
