ʻO ke kī ʻeleʻele, i ʻike ʻia no kona ʻono momona a paʻa, he mea inu kaulana ia e nā miliona a puni ka honua. ʻO kekahi o nā hiʻohiʻona hoihoi o ke kī ʻeleʻele, ʻo ia kona ʻulaʻula kūʻokoʻa ke hoʻoinu ʻia. Ke manaʻo nei kēia ʻatikala e ʻimi i nā kumu ʻepekema ma hope o ka waihoʻoluʻu ʻulaʻula o ke kī ʻeleʻele, e hoʻomālamalama ana i nā kaʻina hana kemika e kōkua i kēia ʻano.
Hiki ke hoʻohālikelike ʻia ke kala ʻulaʻula o ke kī ʻeleʻele ma muli o ka loaʻa ʻana o nā pūhui kikoʻī e hoʻololi i nā kemika i ka wā o ke kaʻina hana kī. ʻO nā pūhui mua e pili ana i ka waihoʻoluʻu ʻulaʻula, ʻo ia nā thearubigins a me theaflavins, i hana ʻia ma o ka oxidation o nā polyphenols kī i ka wā o ka fermentation a i ʻole ke kaʻina oxidation i loaʻa i ke kī ʻeleʻele.
I ka wā o ka hana ʻana i ke kī ʻeleʻele, ua kau ʻia nā lau kī i nā kaʻina hana, e like me ka maloʻo, ka ʻōwili ʻana, ka oxidation, a me ka maloʻo. I ka wā o ka oxidation e loaʻa ai nā polyphenols kī, ʻoi aku ka nui o nā catechins, i ka oxidation enzymatic, e alakaʻi ana i ka hoʻokumu ʻana o thearubigins atheaflavins. ʻO kēia mau pūhui ke kuleana no ke kala ʻulaʻula momona a me ke ʻano ʻano o ke kī ʻeleʻele.
Thearubigins, ʻo ia hoʻi, nā pūhui polyphenolic nui i ʻulaʻula-ʻeleʻele ke kala. Hoʻokumu ʻia lākou ma o ka polymerization o nā catechins a me nā flavonoids ʻē aʻe i loaʻa i nā lau kī. ʻO Theaflavins, ma ka ʻaoʻao ʻē aʻe, he mau pūhui polyphenolic liʻiliʻi e kōkua pū ana i ke kala ʻulaʻula o ke kī ʻeleʻele.
Hoʻonui hou ʻia ka ʻulaʻula o ke kī ʻeleʻele ma muli o ka loaʻa ʻana o nā anthocyanins, he mau puaʻa hiki ke hoʻoheheʻe ʻia i ka wai i loaʻa i kekahi mau mea kanu kī. Hiki i kēia mau puaʻa ke hāʻawi i kahi hue ʻulaʻula i ke kī i hoʻomoʻa ʻia, e hoʻohui i kona ʻano kala holoʻokoʻa.
Ma waho aʻe o nā hoʻololi kemika i hana ʻia i ka wā o ka hana kī, nā mea like me ke ʻano o ka mea kanu kī, nā kūlana ulu, a me nā ʻenehana hana hiki ke hoʻopili i ke kala ʻulaʻula o ke kī ʻeleʻele. No ka laʻana, hiki i ke kiʻekiʻe o ka oxidation, ka lōʻihi o ka fermentation, a me ka mahana o ka hoʻomaʻamaʻa ʻia ʻana o nā lau kī hiki ke hoʻopili i ke kala hope o ke kī brewed.
I ka hopena, ʻo ke kala ʻulaʻula o ke kī ʻeleʻele he hopena ia o ka pilina paʻakikī o nā pūhui kemika a me nā kaʻina hana i hana ʻia. ʻO Thearubigins, theaflavins, a me nā anthocyanins nā mea kōkua nui i ka hue ʻulaʻula o ke kī ʻeleʻele, me kā lākou hana ʻana a me ka launa pū ʻana i ka wā e hana ai ke kī e hoʻāla ai i ke ʻano o ka waihoʻoluʻu a me ka ʻono o kēia mea inu aloha.
Kuhikuhi:
ʻO Gramza-Michałowska A. Nā Infusions Tea: ʻO kā lākou Antioxidant Activity a me Phenolic Profile. Nā meaʻai. 2020;9(4): 507.
Jilani T, Iqbal M, Nadeem M, et al. ʻO ka hana kīʻeleʻele a me ka maikaʻi o ke kīʻeleʻele. J Food Sci Technol. 2018;55(11): 4109-4118.
ʻO Jumtee K, Komura H, Bamba T, Fukusaki E. ʻO ka hoʻohālikelike ʻana o ke kī ʻōmaʻomaʻo Kepanī ma o ke kinoea chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. J Biosci Bioeng. 2011;111(3): 255-260.
Komes D, Horžić D, Belščak-Cvitanović A, et al. ʻO ka haku mele Phenolic a me nā waiwai antioxidant o kekahi mau lāʻau lapaʻau kuʻuna i hoʻohana ʻia e ka manawa hoʻoheheʻe a me ka hydrolysis. Phytochem Anal. 2011;22(2): 172-180.
Ka manawa hoʻouna: Mei-09-2024
