| 绿茶叠杀后PPO和含水量变化及其对品质的影响 |
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| 引用本文： | 郑文佳,冯林,沈强,潘科,何萍.绿茶叠杀后PPO和含水量变化及其对品质的影响[J].西南农业学报,2011,24(5). |
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| 作者姓名： | 郑文佳 冯林 沈强 潘科 何萍 |
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| 作者单位： | 1. 贵州省茶叶研究所,贵州贵阳,550009
2. 西南大学食品科学学院,重庆北碚,400715 |
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| 基金项目： | 贵州省优秀青年科技人才专项资金项目"名优绿茶工业化初加工技术研究"，贵州省重大专项资金项目"贵州茶产业关键技术研究与产业化示范"，贵州省科技基金项目"绿茶杀青新技术及其应用研究" |
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| 摘 要： | 为探索在保证绿茶品质前提下延长杀青叶贮存时间的最佳方法,通过滚筒加微波叠杀技术,采用自然、送风、低温条件下贮存杀青叶,研究绿茶叠杀后多酚氧化酶(PPO)和含水量的变化及其对品质的影响.结果表明:3种方式摊放1h时PPO酶活性最高可达25.0％;11 h时PPO酶活性下降幅度分别为10.9％、47.0％和83.7％.贮存前期,PPO酶对绿茶品质的影响作用大,温度是影响PPO酶活性的主要因子,低温摊放PPO酶活性下降最快,其成品茶品质优于送风摊放的.当PPO酶活性和含水量降到一定程度时,含水量对成品茶加工时品质影响的作用增大.表明采用叠杀法杀青不能完全钝化绿茶的PPO酶活性,送风摊放和低温摊放均能在保证绿茶品质的前提下延长杀青叶存放时间.
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| 关 键 词： | 绿茶 叠杀 PPO 含水量 |
Effects of Multi-deactivation on PPO Activity, Water Content and Quality of Green Tea |
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| ZHENG Wen-jia,FENG Lin,SHEN Qiang,PAN Ke,HE Ping.Effects of Multi-deactivation on PPO Activity, Water Content and Quality of Green Tea[J].Southwest China Journal of Agricultural Sciences,2011,24(5). |
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| Authors: | ZHENG Wen-jia FENG Lin SHEN Qiang PAN Ke HE Ping |
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| Institution: | ZHENG Wen-jia1,FENG Lin2,SHEN Qiang1,PAN Ke1,HE Ping1 (1.Guizhou Tea Institute,Guizhou Guiyang 550006,China,2.College of Food Science,Southwest University,Chongqing Beibei 400715,China) |
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| Abstract: | The PPO activity,water content and tea quality of green tea treated by microwave multi-deactivation technique under different storage patterns(natural spreading,airing spreading and spreading at low temperature) were analyzed to probe the optimum method for prolonging storage time of deactivated green tea under ensuring green tea quality.The results showed that the PPO activity of deactivated green tea under three spreading patterns could reach 25.0 % after 1h,the descend range of PPO activity of deactivate... |
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| Keywords: | Green tea Multi-deactivation PPO Water content |
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