乌龙茶新工艺做青期间果胶酶的活性变化及其生化效应研究

试验选用毛蟹和梅占两个适制乌龙茶品种,研究了乌龙茶新工艺做青和对照(不进行摇青)处理过程在制品内源果胶酶(PG)活性及相关生化成分的动态变化。结果表明:鲜叶经晒青后,PG活性有小幅上升,摇青前期,酶活性逐渐增强,在第三次摇青结束时达到峰值,此后的第四、五次摇青中,酶活性迅速下降。不同品种、不同摇青工序间PG活性存在显著差异。对照的PG活性及变幅明显低于摇青处理。在制品含水量及可溶性果胶含量与PG活性之间存在显著相关性。

Variation of Polygalacturonase Activity and its Biochemical Effects in Zuoqing Stage of Oolong Tea New Techniques

In this trial,two tea cultivars named Meizhan and Maoxie were used in the investigation on the variation of polygalacturonase(PG) activity and soluble pectin contents in processing tea leaves during Zuoqing (new technique) and control(no Yaoqing ) treatments.Results showed that the activity of PG was increased slightly after Saiqing,it was gradually increased in the previous stage of Yaoqing and reached the peak in the completion of the 3rd Yaoqing proccces.The PG activity showed significant variation between diffreret cultivars and various Yaoqing stage.The PG activity and the range of variation were significantly lower in the control than that in the Yaoqing treatment.A significant correlation between the control of water and soluble pectin,and the PG activity.