Tiyi wakuda, yemwe amadziwika kuti ndi wokoma komanso wokoma mtima, ndi chakumwa chodziwika bwino chomwe anthu mamiliyoni ambiri padziko lonse lapansi amasangalala nacho. Chimodzi mwazinthu zochititsa chidwi za tiyi wakuda ndi mtundu wake wofiira wodziwika bwino akaphikidwa. Nkhaniyi ikufuna kufufuza zifukwa za sayansi zomwe zimayambitsa mtundu wofiira wa tiyi wakuda, kuwunikira njira za mankhwala zomwe zimapangitsa kuti izi zitheke.
Mtundu wofiira wa tiyi wakuda ukhoza kukhala chifukwa cha kupezeka kwa mankhwala omwe amasinthidwa ndi mankhwala panthawi yopanga tiyi. Zopangira zazikulu zomwe zimayambitsa mtundu wofiira ndi ma thearubigins ndi theaflavins, omwe amapangidwa ndi makutidwe ndi okosijeni a tiyi a polyphenols panthawi ya fermentation kapena oxidation yomwe tiyi wakuda amadutsa.
Pakupanga tiyi wakuda, masamba a tiyi amakumana ndi njira zingapo, kuphatikizapo kufota, kugudubuza, okosijeni, ndi kuyanika. Ndi munthawi ya oxidation pomwe tiyi polyphenols, makamaka makatechini, amalowetsedwa ndi enzymatic oxidation, zomwe zimapangitsa kuti ma thearubigins apangidwe komansomankhwala aflavin. Mankhwalawa ndi omwe amachititsa kuti mtundu wofiira ukhale wolemera komanso kukoma kwa tiyi wakuda.
Thearubigins, makamaka, ndi mankhwala akuluakulu a polyphenolic omwe ali ofiira-bulauni mumtundu. Amapangidwa kudzera mu polymerization ya katekisimu ndi ma flavonoids ena omwe amapezeka m'masamba a tiyi. Theaflavins, kumbali ina, ndi mankhwala ang'onoang'ono a polyphenolic omwe amathandizanso ku mtundu wofiira wa tiyi wakuda.
Mtundu wofiira wa tiyi wakuda umakulitsidwanso ndi kupezeka kwa anthocyanins, omwe ndi ma pigment osungunuka m'madzi omwe amapezeka mumitundu ina ya tiyi. Mitundu iyi imatha kupangitsa tiyi kukhala wofiyira, ndikuwonjezera mawonekedwe ake onse.
Kuphatikiza pa kusinthika kwamankhwala komwe kumachitika panthawi yokonza tiyi, zinthu monga mitundu yosiyanasiyana ya tiyi, mikhalidwe yomwe imakulirakulira, komanso njira zosinthira zitha kukhudzanso mtundu wofiira wa tiyi wakuda. Mwachitsanzo, mulingo wa okosijeni, nthawi yowira, komanso kutentha komwe masamba a tiyi amakonzedwa zimatha kukhudza mtundu womaliza wa tiyi.
Pomaliza, mtundu wofiira wa tiyi wakuda ndi zotsatira za kuyanjana kwa zovuta za mankhwala opangidwa ndi mankhwala ndi njira zomwe zimapangidwira. Ma Thearubigins, theaflavins, ndi anthocyanins ndi omwe amathandizira kuti tiyi wofiyira wakuda awonekere, mapangidwe ake komanso kuyanjana kwawo panthawi yokonza tiyi kumapangitsa kuti chakumwa chokondedwachi chikhale chamtundu komanso kukoma kwake.
Zolozera:
Gramza-Michałowska A. Tea Infusions: Antioxidant Activity and Phenolic Profile. Zakudya. 2020; 9(4): 507.
Jilani T, Iqbal M, Nadeem M, et al. Kukonza tiyi wakuda ndi mtundu wa tiyi wakuda. 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, et al. Kuphatikizika kwa phenolic ndi antioxidant zamafuta ena omwe amagwiritsidwa ntchito kale pamankhwala omwe amakhudzidwa ndi nthawi yochotsa ndi hydrolysis. Phytochem Anal. 2011;22(2): 172-180.
Nthawi yotumiza: May-09-2024
