| 茶树多酚氧化酶研究进展 |
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| 引用本文： | 陈东生,王坤波,黄建安,刘仲华*. 茶树多酚氧化酶研究进展[J]. 茶叶通讯, 2012, 0(2): 17-21 |
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| 作者姓名： | 陈东生 王坤波 黄建安 刘仲华* |
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| 作者单位： | 国家植物功能成分利用工程技术研究中心,湖南农业大学茶学教育部重点实验室·长沙·410128 |
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| 基金项目： | 国家自然科学基金（30901161）. |
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| 摘 要： | 多酚氧化酶(Polyphenol Oxidase,PPO)是茶树(camellia sinensis)中普遍存在的一种酶,是红茶制作中品质形成的关键酶类。多酚氧化酶可催化氧化儿茶素类物质形成茶黄素类(TFs)色素,而后者对红茶色、香、味等品质形成具有关键作用。
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| 关 键 词： | 红茶 茶黄素 多酚氧化酶 |
Research Progress on Polyphenol Oxidase of Tea Plant |
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| CHEN Dong-sheng,WANG Kun-bo,HUANG Jian-an,LIU Zhong-hua. Research Progress on Polyphenol Oxidase of Tea Plant[J]. Tea Communication, 2012, 0(2): 17-21 |
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| Authors: | CHEN Dong-sheng WANG Kun-bo HUANG Jian-an LIU Zhong-hua |
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| Affiliation: | (National Research Center of Engineering Technology For Utilization of Functional Ingredients From Botanicals, Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China) |
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| Abstract: | Polyphenol oxidase （PPO） is prevalent in tea plants（camellia sinensis）, especially as the key enzyme during the black tea production. PPO oxidizes catechins into theaflavins, which are the essensial quality components of black tea and have a decisive effect on the color, aroma and flavor of black tea. |
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| Keywords: | Black Tea Theaflavins Polyphenol Oxidase |
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