Tii nhema, inozivikanwa nekunaka kwayo uye yakasimba, chinwiwa chakakurumbira chinofarirwa nemamiriyoni pasi rese. Chimwe chezvinhu zvinokatyamadza zveblack tii iruvara rutsvuku rwakasiyana kana rwabikwa. Ichi chinyorwa chine chinangwa chekuongorora zvikonzero zvesainzi kuseri kweruvara rutsvuku rwetii nhema, kujekesa maitiro emakemikari anobatsira pane ichi chiitiko.
Ruvara rutsvuku rweti yetii inogona kuverengerwa nekuvapo kweiyo makomisheni ayo anochinja kemikari panguva yekugadzira tii. Makomisheni ekutanga ane chekuita neruvara rutsvuku ndeye thearubigins uye theaflavins, ayo anoumbwa kuburikidza neiyo oxidation yetii polyphenols panguva yekuvirisa kana oxidation maitiro ayo dema tii inopinda.
Munguva yekugadzirwa kwetii nhema, mashizha etii anoiswa kune akatevedzana maitiro, anosanganisira kuoma, kukunguruka, oxidation, uye kuomesa. Iri panguva yeiyo oxidation nhanho iyo tii polyphenols, kunyanya makatechini, inopinda enzymatic oxidation, zvichitungamira mukuumbwa kwearubigins uye.theaflavins. Aya makomisheni anokonzera kupfuma kweruvara rutsvuku uye hunhu hwekunaka kweblack tii.
Thearubigins, kunyanya, mahombe epolyphenolic emakemikari ane tsvuku-tsvuku muvara. Iwo anoumbwa kuburikidza nepolymerization yekatechins uye mamwe maflavonoid aripo mumashizha etii. Theaflavins, kune rumwe rutivi, madiki epolyphenolic makomisheni ayo anobatsirawo kuruvara rutsvuku rwetii nhema.
Ruvara rutsvuku rweti dema rinowedzerwa nekuvapo kweanthocyanins, ayo ari mumvura-anonyungudika pigment anowanikwa mune mamwe cultivars tii. Aya mavara anogona kupa ruvara rutsvuku kune tii yakabikwa, kuwedzera kune iyo yakazara ruvara chimiro.
Pamusoro pekuchinja kwemakemikari kunoitika panguva yekugadzira tii, zvinhu zvakaita seyakasiyana-siyana yetii chirimwa, mamiriro ekukura, uye maitiro ekugadzirisa anogona zvakare kukanganisa ruvara rutsvuku rweti nhema. Semuenzaniso, mwero weoxidation, nguva yekuvirisa, uye tembiricha painogadziriswa mashizha etii zvese zvinogona kukanganisa ruvara rwekupedzisira rwetii yakabikwa.
Mukupedzisa, ruvara rutsvuku rweti yakasviba imhaka yekubatana kwakaoma kwemakemikari emakemikari uye maitiro anobatanidzwa mukugadzirwa kwayo. Thearubigins, theaflavins, uye anthocyanins ndiwo anonyanya kubatsira kune tsvuku tsvuku yetii nhema, nekuumbwa kwavo uye kupindirana panguva yekugadzira tii kunopa hunhu hwemavara uye kunaka kwechinwiwa ichi chinodiwa.
References:
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Jilani T, Iqbal M, Nadeem M, et al. Black tea processing uye mhando ye black tea. J Food Sci Technol. 2018;55(11): 4109-4118.
Jumtee K, Komura H, Bamba T, Fukusaki E. Predication of Japanese green tea ranking by gas chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. J Biosci Bioeng. 2011;111(3): 255-260.
Komes D, Horžić D, Belščak-Cvitanović A, nevamwe. Phenolic kuumbwa uye antioxidant zvimiro zvezvimwe zvinogara zvichishandiswa mishonga yemiti yakakanganiswa nenguva yekubvisa uye hydrolysis. Phytochem Anal. 2011;22(2): 172-180.
Nguva yekutumira: Chivabvu-09-2024
