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Detection of the concentration of theaflavins with different enzymatic termination methods by high performance liquid chromatography
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Shi-Qi ZHANG1, *, Yan-Ling LIU1, Lin DENG1, Yi XU1, Yu-Hao LI2
Journal of Food Safety & Quality | 2026, 17(1) : 68 - 73
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Journal of Food Safety & Quality | 2026, 17(1): 68-73
• Special Topic: Rapid Detection Technology for Food Safety •
Detection of the concentration of theaflavins with different enzymatic termination methods by high performance liquid chromatography
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Shi-Qi ZHANG1, *, Yan-Ling LIU1, Lin DENG1, Yi XU1, Yu-Hao LI2
Affiliations
  • 1.School of Light Industry Engineering, Sichuan Technology Business College, Dujiangyan 611800, China
  • 2.College of Agricultural Sciences, Xichang University, Xichang 513401, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250929006
Outline
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Objective

To analyze the effects of different termination methods on the yield of theaflavins.

Methods

Theaflavins were prepared through the enzymatic action of potato polyphenol oxidase (PPO). A high performance liquid chromatography (HPLC) analysis was conducted to detect theaflavin compounds. The effects of 6 kinds of different termination methods on theaflavin yield were then analyzed.

Results

Following treatment with microwave medium power, microwave high power, a 100 °C water bath and 3 kinds of inhibitors, the concentration of theaflavins was measured. The results of the HPLC analysis indicated that the 100 °C water bath treatment resulted in the highest theaflavin content, with theaflavin-3,3’-gallate (TFDG) reaching 32.47 µg/mL and theaflavin substances at 119.12 µg/mL.

Conclusion

The concentration of theaflavins is highest after treatment in a 100 °C water bath.The research findings may provide valuable reference for rapid detection and industrial-scale production of theaflavins.

theaflavins  /  high performance liquid chromatography  /  polyphenol oxidase  /  enzymatic reaction  /  terminal condition
张诗琪, 刘延岭, 邓林, 徐毅, 李宇豪. 高效液相色谱法检测不同酶促终止方式茶黄素类物质的浓度. 食品安全质量检测学报, 2026 , 17 (1) : 68 -73 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250929006
Shi-Qi ZHANG, Yan-Ling LIU, Lin DENG, Yi XU, Yu-Hao LI. Detection of the concentration of theaflavins with different enzymatic termination methods by high performance liquid chromatography[J]. Journal of Food Safety & Quality, 2026 , 17 (1) : 68 -73 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250929006
Year 2026 volume 17 Issue 1
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250929006
  • Receive Date:2025-09-29
  • Online Date:2026-11-05
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  • Received:2025-09-29
Funding
Affiliations
    1.School of Light Industry Engineering, Sichuan Technology Business College, Dujiangyan 611800, China
    2.College of Agricultural Sciences, Xichang University, Xichang 513401, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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