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红茶加工中多酚氧化酶、过氧化物酶和β-葡萄糖苷酶活性变化
引用本文:丰金玉,刘昆言,秦昱,熊硕,邓燕莉.红茶加工中多酚氧化酶、过氧化物酶和β-葡萄糖苷酶活性变化[J].农学学报,2014(11):96-99.
作者姓名:丰金玉  刘昆言  秦昱  熊硕  邓燕莉
作者单位:[1]湖南农业大学茶学教育部重点实验室,长沙410128; [2]长沙和润茶业科技有限公司,长沙410128
基金项目:湖南省科技重点项目“高茶黄素红茶加工关键技术研究与产品开发”(2012WK2009); 长沙市科技重点项目“茶黄素提取物高效低成本生产关键技术创新与产业化开发”(K1307136-21); 湖南省教育厅科学研究重点项目“茶叶多酚氧化酶同工酶的分离鉴定及其酶促合成茶黄素组分机制研究”(13A034); 湖南省科技厅项目“茶黄素提取物高效低成本生产关键技术创新”(2014NK3055)
摘    要:以‘桃源大叶茶’1芽2叶为材料,研究多酚氧化酶、过氧化物酶和β-葡萄糖苷酶在工夫红茶加工工艺中的动态变化,分析加工叶水分含量对3种酶酶活性的影响,以期为高香高茶黄素红茶的加工提供参考。结果表明,随着萎凋时间延长,3种酶酶活性均呈现不同程度的增加,萎凋14 h后,多酚氧化酶酶活性达到鲜叶的2.9倍,过氧化物酶酶活性达到鲜叶的3.5倍,β-葡萄糖苷酶活性达到鲜叶的2.1倍,在揉捻、发酵、干燥工艺中,3种酶活性不同程度地下降。根据研究结果可推断,β-葡萄糖苷酶对红茶香气品质的影响主要表现在萎凋过程及发酵早期,多酚氧化酶、过氧化物酶对红茶滋味品质的影响主要集中在发酵工艺,可依据萎凋叶中3种酶的活性变化程度及失水情况,确定萎凋适度的标准,依据发酵叶中的多酚氧化酶与过氧化物酶的比值变化情况,确定发酵适度的标准。

关 键 词:茶叶加工  红茶  多酚氧化酶  过氧化物酶  β-葡萄糖苷酶
收稿时间:2014/3/25 0:00:00
修稿时间:2014/3/25 0:00:00

Activity Changes of Polyphenol Oxidase,Peroxidase and β-Glycosidase in Black Tea Processing
Affiliation:Feng Jinyu,Liu Kunyan,Qin Yu,Xiong Shuo,Deng Yanli,Gong Zhihua,Xiao Wenjun (1.Hunan Agricultural University, Changsha 410128, Hunan, China; 2.Changsha Herun Tea Industry Technology Ltd, Changsha 410128, Hunan, China)
Abstract:By using one bud two leaves of‘Taiyuan big leaf'species in the summer as materials, the dynamicactivity changes of polyphenol oxidase, peroxidase and β-glycosidase in processing black tea and the effect ofwater moisture of processing leaves on the enzyme was studied in order to provide reference for processing highincense and high theaflavins black tea. The results showed that with the extension of withering time, theactivity of the three enzymes increased differently, after 14 hours withering, polyphenol oxidase activityincreased 2.9 times, peroxidase activity increased 3.5 times, and β-glycosidase activity increased 2.1 times. Inrolling, fermentation, drying process, the activity of three kind enzymes decreased differently. According to theresults, it could be inferred that β-glycosidase affected aroma quality of black tea mainly in the process offermentation and early withering, polyphenol oxidase, peroxidase affected the taste quality of black tea mainlyin the process of fermentation. According to the degree of activity change the three kind enzyme and thecondition of water loss in the withering leaves, the appropriate criteria black tea processing could bedetermined, and the appropriate criteria of fermentation also could be determined according to the ratiochanges of polyphenol oxidase and peroxidase.
Keywords:Tea Processing  Black Tea  Polyphenol Oxidase  Peroxidase  β-Glycosidase
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