Tea dema, inozivikanwa nemhepo yayo yakapfuma uye yakasimba, chinwiwa chakafarikanya chinofarirwa nemamiriyoni pasi rese. Imwe yezvinhu zvinonakidza zveTete yetii ndiyo yakasarudzika tsvuku ruvara kana ikabikwa. Chinyorwa ichi chinotarisira kuongorora zvikonzero zvesainzi kumashure kwerudzi rwetsvuku yetizi tete, ichivhenekera pachiitiko chemakemikari zvinobatsira pachiitiko ichi.
Ruvara rutsvuku rwetii yetizi inogona kuverengerwa kusvika pamberi pemakomputa chaiwo ayo ari echemical shanduko panguva yeTi-kugadzira maitiro. Iyo yekutanga mishonga yemhando yerudzi rutsvuku ndidzo dzvuku uye macaflavins, iyo inoumbwa kuburikidza nehope dzetii polyphenols panguva yekufemerwa kana oxidation process tate tate pasi.
Munguva yekugadzirwa kwetii yetii, mashizha etii anoiswa munzvimbo dzakateerana, kusanganisira kuoma, zvichizungunuka, oxidation, uye kuomesa. Iyo iri panguva ye oxidation nhanho iyo iyo Tea polyphenols, kunyanya catechins, inovhara enzymatic oxidation, inotungamira kuumbwa kweiyo thearbigins uyetheflavins. Aya makomisheni ane mhosva yerudzi rakatsvuka uye hunhu hwehunhu hwetema tezi.
Thearubigins, kunyanya, vane hombe polyphenolic makomposhi ayo akatsvuka-brown muvara. Ivo vanoumbwa kuburikidza nePolymerization yeCatechins uye zvimwe Flavononoids iripo mumashizha eTile. Theflavins, kune rumwe rutivi, zvidiki zvidiki polyphenolic inopawo ruvara rutsvuku rwetii yeti.
Ruvara rutsvuku rwetema tete rwunopindirwazve nekuvapo kweanthocyanins, iyo inomirira mvura pigments inowanikwa mune imwe tii tii. Iyi pigment inogona kuendesa rukova reddish kune iyo brewed tea, ichiwedzera kune iyo yakazara mavara mavara.
Pamusoro pekuchinja kwemakemikari kunoitika panguva yekugadzirisa kweti, zvinhu zvakadai seakasiyana-siyana emuti weti Semuenzaniso, iyo mwero we oxidation, iyo nguva yekufemerwa, uye tembiricha iyo iyo iyo mashizha emashizha anogona kugadzirwa zvese zvinogona kukanganisa ruvara rwekupedzisira rwetii.
Mukupedzisa, ruvara rutsvuku rwetii tei mhedzisiro yeiyo yakaoma yekuvhiringidza yemakemikari makomputa uye maitiro anobatanidzwa mukugadzirwa kwayo. Thearubigins, theflavins, uye anthocyanins ndiye anopa kune mutsvuku rukova weti yeti, neyekuumbwa panguva yekugadzirisa yetii yekupa kune hunhu uye kurira kweiyi inodiwa chinwiwa.
Mareferensi:
Gramza-Michałowska A. Tea infusions: yavo yewixidant chiitiko uye phenolol profile. Chikafu. 2020; 9 (4): 507.
Jilani T, Iqbal M, Nadeem m, et al. Dema tei kugadziriswa uye kunaka kwetete nhema. J Chikafu Sci Technol. 2018; 55 (11): 4109-4118.
Jumtee K, Komura H, Bamba t, Fukuusaki E. Preffation yeJapan Green Tea Rromatography / Mass Chromato J Biosci bioeng. 2011; 111 (3): 255-260.
Komes D, Horžić D, BELščak-cvitanović a, et al. Kuumbwa kwehunyanzvi uye antioxidant zvivakwa zveimwe tsika yakashandiswa zvinwiwa zvemishonga zvinokanganiswa nenguva yekubvisa uye hydrolysis. PhyTochem Anal. 2011; 22; 22 (2): 172-180.
Kutumira Nguva: May-09-2024
