本文通过研究茶儿茶素的化学氧化与酶促氧化的反应途径以及氧化产物 ,证实了化学氧化同样可以生成茶黄素类物质 ,但在氧化途径上 ,与酶促氧化存在差异 ,并具体分析了氧化条件的影响 ,指出 ,化学氧化由于消除了酶促氧化的二个主要因子 (酶 ,氧气 )的影响 ,从而使化学氧化变得简便、迅捷 ,成为研究茶儿茶素氧化机理以及茶色素生产的一条行之有效的方法。 In this paper, by chemical oxidation of tea catechins and enzymatic oxidation reaction pathway and oxidation products, confirmed that chemical oxidation can also generate theaflavins, but in the oxidation pathway, there are differences with the enzymatic oxidation, and specific analysis It is pointed out that the chemical oxidation is the simple and rapid chemical oxidization due to the elimination of the two major factors of enzymatic oxidation (enzyme and oxygen) An effective method of production.