| 苦丁茶酶解浸提方法的研究 |
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| 引用本文： | 王登良,王盈峰,严玉琴.苦丁茶酶解浸提方法的研究[J].茶叶科学,2004,24(4):295-301. |
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| 作者姓名： | 王登良 王盈峰 严玉琴 |
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| 作者单位： | 1. 华南农业大学园艺学院茶学系,广东 广州 510642;2. 长江大学园林园艺学院 湖北 荆州 434025;3. 蒙山茶业集团公司,四川 雅安 625100 |
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| 摘 要： | 通过添加外源酶（纤维素酶、果胶酶和木瓜蛋白酶）浸提苦丁茶,分析了苦丁茶浸提液中化学成分含量的变化,以及单一酶和酶组合间的比较分析,得出苦丁茶的最适酶解浸提方法为时间40βmin、温度50℃、pH值5.5和纤维素酶浓度0.2％。
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| 关 键 词： | 苦丁茶 外源酶 浸提 |
| 文章编号： | 1000-369X(2004)04-295-07 |
| 修稿时间： | 2004年6月14日 |
Study on the Extracting Method of Kuding Tea by Adding Exogenous Enzymes |
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| WANG Deng-liang,WANG Ying-feng,YAN Yu-qin.Study on the Extracting Method of Kuding Tea by Adding Exogenous Enzymes[J].Journal of Tea Science,2004,24(4):295-301. |
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| Authors: | WANG Deng-liang WANG Ying-feng YAN Yu-qin |
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| Institution: | 1. Department of Tea Science, South China Agricultural University, Guangzhou 510642, China;2. College of Horticulture,Yangtze University Jingzhou 434025, China;3. Mengshan Tea Corporation, Ya’an 625100, China; |
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| Abstract: | The addition of exogenous enzymes(cellulase, pectinase and papain)during the extraction of Kuding tea was investigated. The changes in the contents of the chemical component in the Kuding tea extracts and the comparison of single enzyme and the combination of exogenous enzymes were analyzed. Results showed that the optimum condition for extracting Kuding tea was as follows: 40 min, 50℃, pH 5.5 and the addition of 0.2% cellulase. |
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| Keywords: | Kuding tea Exogenous enzymes Extract |
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