Shayin baƙar fata, wanda aka san shi da ɗanɗanonsa mai ƙarfi da wadata, sanannen abin sha ne da miliyoyin mutane a faɗin duniya ke jin daɗinsa. Ɗaya daga cikin abubuwan ban sha'awa na shayin baƙar fata shine launinsa na musamman idan aka yi shi. Wannan labarin yana da nufin bincika dalilan kimiyya da ke haifar da launin ja na shayin baƙar fata, yana bayyana hanyoyin sinadarai da ke ba da gudummawa ga wannan lamari.
Ana iya danganta launin ja na shayin baƙi da kasancewar takamaiman mahaɗan da ke fuskantar sauye-sauyen sinadarai yayin aikin yin shayi. Manyan mahaɗan da ke da alhakin launin ja sune thearubigins da theaflavins, waɗanda ake samu ta hanyar oxidation na shayin polyphenols yayin aikin fermentation ko oxidation da shayin baƙi ke yi.
A lokacin samar da shayin baƙar fata, ganyen shayi suna fuskantar jerin ayyuka, waɗanda suka haɗa da bushewa, birgima, oxidation, da bushewa. A lokacin matakin oxidation ne polyphenols na shayi, musamman catechins, ke fuskantar oxidation na enzymatic, wanda ke haifar da samuwar thearubigins datheaflavinsWaɗannan sinadarai ne ke da alhakin launin ja mai kyau da kuma ɗanɗanon shayin baƙi.
Thearubiginsmusamman, manyan sinadarai ne na polyphenolic waɗanda launinsu ja-kasa-kasa ne. Ana samar da su ta hanyar polymerization na catechins da sauran flavonoids da ke cikin ganyen shayi. A gefe guda kuma, theaflavins ƙananan sinadarai ne na polyphenolic waɗanda suma ke ba da gudummawa ga launin ja na shayin baƙi.
Jajayen launin shayin baƙi yana ƙara ƙaruwa saboda kasancewar anthocyanins, waɗanda sune launuka masu narkewa cikin ruwa da ake samu a wasu nau'ikan shayi. Waɗannan launukan na iya ba da launin ja ga shayin da aka yi amfani da shi, wanda ke ƙara wa launinsa gaba ɗaya.
Baya ga sauye-sauyen sinadarai da ke faruwa yayin sarrafa shayi, abubuwa kamar nau'ikan shukar shayi, yanayin girma, da dabarun sarrafawa suma na iya yin tasiri ga launin ja na shayin baƙi. Misali, matakin iskar shaka, tsawon lokacin fermentation, da zafin da ake sarrafa ganyen shayi duk na iya yin tasiri ga launin ƙarshe na shayin da aka yi amfani da shi.
A ƙarshe, launin ja na shayin baƙi ya samo asali ne daga haɗakar sinadarai da hanyoyin da ke tattare da samar da shi. Thearubigins, theaflavins, da anthocyanins sune manyan masu ba da gudummawa ga launin ja na shayin baƙi, tare da samuwarsu da hulɗarsu yayin sarrafa shayi wanda ya haifar da launi da ɗanɗanon wannan abin sha mai ƙauna.
Nassoshi:
Gramza-Michałowska A. Jiko na Shayi: Ayyukansu na hana tsufa da kuma bayanin Phenolic. Abinci. 2020;9(4): 507.
Jilani T, Iqbal M, Nadeem M, da sauransu. Sarrafa shayin baƙi da ingancin shayin baƙi. J Food Sci Technol. 2018;55(11): 4109-4118.
Jumtee K, Komura H, Bamba T, Fukusaki E. Bayyana matsayin shayin kore na Japan ta hanyar amfani da sinadarin gas chromatography/mass spectrometry-based hydrophilic metabolite. J Biosci Bioeng. 2011;111(3): 255-260.
Komes D, Horžić D, Belščak-Cvitanović A, da sauransu. Tsarin phenolic da kaddarorin antioxidant na wasu tsire-tsire masu magani da aka saba amfani da su waɗanda ke shafar lokacin cirewa da kuma hydrolysis. Phytochem Anal. 2011;22(2): 172-180.
Lokacin Saƙo: Mayu-09-2024
