Research progress on physicochemical properties and biological activity of theabrownin

Authors

DAI Li-feng, Yunnan TAETEA Microbial Technology Co., Ltd., Kunming, Yunnan 650217, China;Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, China
JIANG Jie-lin, Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, China;Menghai Tea Industry Co., Ltd., Menghai, Yunnan 666200, China
GUAN Xing-li, Yunnan TAETEA Microbial Technology Co., Ltd., Kunming, Yunnan 650217, China;Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, ChinaFollow
ZOU Xiao-lin, Yunnan TAETEA Microbial Technology Co., Ltd., Kunming, Yunnan 650217, China;Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, China
FU Zong-lin, Yunnan TAETEA Microbial Technology Co., Ltd., Kunming, Yunnan 650217, China;Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, China
LUO Sai, Yunnan TAETEA Microbial Technology Co., Ltd., Kunming, Yunnan 650217, China;Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, China
YANG Zhi, Yunnan TAETEA Microbial Technology Co., Ltd., Kunming, Yunnan 650217, China;Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, China

Corresponding Author(s)

官兴丽（1986—），女，云南大益微生物技术有限公司高级工程师，硕士。E-mail：guanxingli1986@126.com

Abstract

Theabrownin, a kind of water-soluble, non-dialysable, highly polymerised brown substance, mainly composed of polyphenol, polysaccharide, protein and nucleic acid, which is closely related to the color and functional activity of fermented tea. Due to the complexity of the formation mechanism, its chemical structure is still unclear. In this review, the structural characteristics, formation mechanism, extraction and detection methods, and functional activity of theophylcin were discussed, and the future research direction was also prospected.

Publication Date

10-20-2023

First Page

227

Last Page

233,240

DOI

10.13652/j.spjx.1003.5788.2022.80911

Recommended Citation

Li-feng, DAI; Jie-lin, JIANG; Xing-li, GUAN; Xiao-lin, ZOU; Zong-lin, FU; Sai, LUO; and Zhi, YANG (2023) "Research progress on physicochemical properties and biological activity of theabrownin," Food and Machinery: Vol. 39: Iss. 6, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2022.80911
Available at: https://www.ifoodmm.cn/journal/vol39/iss6/34

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