乌龙茶做青期间多酚氧化酶、过氧化物酶的活性变化

以毛蟹的三、四叶梢为原料 ,通过对乌龙茶新工艺加工过程中多酚氧化酶 (PPO)、过氧化物酶(POD)的活性研究 ,发现在做青过程中 ,整叶的PPO活性、POD活性分别呈低→高→低和高→低→高的变化规律 ;整叶叶缘的PPO活性呈高→低→高的变化规律 ,POD活性呈低→高→低的变化规律 ;整叶叶芯的PPO活性、POD活性分别呈依次减弱和依次增强的变化规律

Activity Variations of Polyphenol Oxidase and Peroxidase during Zuoqing Process of Oolong Tea

Oolong tea was manufactured by raw material with one bud and three or four leaves of Maoxie cultivar, using new processing technology. The activities of Polyphenol oxidase (PPO) and Peroxidase(POD) in Zuoqing process were investigated. During the Zuoqing process, the activities of PPO and POD in the entire leaf varied as low→high→low and high→low→high respectively; the activity of PPO in the leaf edge varied as high→low→high, but of POD as low→high→low; the activities of PPO and POD in leaf center increased and decreased respectively.