Black shayi, wanda aka sani da yalwar ɗanɗanon sa, sanannen abin sha ne wanda miliyoyin mutane ke jin daɗinsa a duniya. Ɗaya daga cikin abubuwan ban sha'awa na baƙar fata shine launin ja mai ban sha'awa lokacin da aka dafa shi. Wannan labarin yana da nufin bincika dalilan kimiyya da ke haifar da launin ja na baƙar fata, yana ba da haske kan hanyoyin sinadarai waɗanda ke haifar da wannan lamari.
Ana iya danganta launin ja na baki shayi saboda kasancewar takamaiman mahadi waɗanda ke yin sauye-sauyen sinadarai yayin aikin yin shayi. Abubuwan farko da ke da alhakin launin ja sune thearubigins da theaflavins, waɗanda aka samo su ta hanyar oxidation na polyphenols na shayi a lokacin fermentation ko tsarin iskar oxygen da baƙar fata ke sha.
A lokacin samar da baƙar fata, ganyen shayi ana aiwatar da matakai daban-daban, waɗanda suka haɗa da bushewa, jujjuyawa, oxidation, da bushewa. A lokacin matakin hadawan abu da iskar shaka ne cewa polyphenols na shayi, musamman catechins, suna shan iskar oxygenation, wanda ke haifar da samuwar thearubigins daaflavins. Wadannan mahadi suna da alhakin wadataccen launin ja da kuma halayyar ɗanɗano na shayi na shayi.
Thearubigins, musamman, manyan mahaɗan polyphenolic waɗanda ke da launin ja-launin ruwan kasa. An kafa su ta hanyar polymerization na catechins da sauran flavonoids da ke cikin ganyen shayi. Theaflavins, a gefe guda, ƙananan mahadi ne na polyphenolic waɗanda kuma ke ba da gudummawa ga launin ja na baƙar fata.
Jajayen kalar baƙar fata yana ƙara ƙarfi ta hanyar kasancewar anthocyanins, waɗanda su ne pigments masu narkewa da ruwa da ake samu a cikin wasu nau'ikan shayi. Wadannan pigments na iya ba da launin ja ga shayin da aka girka, yana ƙara zuwa ga bayanin launi gaba ɗaya.
Baya ga sauye-sauyen sinadarai da ke faruwa a lokacin sarrafa shayi, abubuwa kamar nau'in shukar shayi, yanayin girma, da fasahohin sarrafa su kuma na iya yin tasiri ga jan launi na baki shayi. Misali, matakin oxidation, tsawon lokacin haifuwa, da yanayin zafin da ake sarrafa ganyen shayi na iya yin tasiri ga launi na ƙarshe na shayin da aka girka.
A ƙarshe, launin ja na baƙar fata ya samo asali ne daga hadaddun hulɗar sinadarai da hanyoyin da ke tattare da samar da shi. Thearubigins, theaflavins, da anthocyanins sune manyan masu ba da gudummawa ga jan launi na baƙar fata, tare da samuwarsu da hulɗar su yayin sarrafa shayi yana haifar da halayyar launi da dandano na wannan abin sha mai ƙauna.
Magana:
Gramza-Michałowska A. Jikodin Shayi: Ayyukan Antioxidant da Profile na Phenolic. Abinci. 2020; 9 (4): 507.
Jilani T, Iqbal M, Nadeem M, et al. sarrafa bakin shayi da ingancin shayin baki. J Food Sci Technol. 2018;55 (11): 4109-4118.
Jumtee K, Komura H, Bamba T, Fukusaki E. Hasashen matsayin koren shayi na Jafananci ta hanyar chromatography na gas/samuwar siffa mai tushe na hydrophilic metabolite printing. J Biosci Bioeng. 2011; 111 (3): 255-260.
Komes D, Horžić D, Belščak-Cvitanović A, et al. Abubuwan da ke tattare da phenolic da kaddarorin antioxidant na wasu tsire-tsire na magani da aka saba amfani da su na al'ada waɗanda lokacin hakar da hydrolysis ya shafa. Phytochem Anal. 2011;22 (2): 172-180.
Lokacin aikawa: Mayu-09-2024
