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农学学报

农学学报 ›› 2014, Vol. 4 ›› Issue (11): 96-99.doi: 10.11923/j.issn.2095-4050.2014-xb0292

所属专题： 生物技术； 园艺

• 农业工程 农业机械 生物技术 食品科学 • 上一篇    下一篇

红茶加工中多酚氧化酶、过氧化物酶和β-葡萄糖苷酶活性变化

丰金玉,刘昆言,秦昱,熊硕,邓燕莉   

  1. 湖南农业大学,湖南农业大学茶学教育部重点实验室,湖南农业大学茶学教育部重点实验室,湖南农业大学茶学教育部重点实验室,湖南农业大学茶学教育部重点实验室
  • 收稿日期:2014-03-25 修回日期:2014-03-25 接受日期:2014-04-29 出版日期:2014-12-05 发布日期:2014-12-05
  • 通讯作者: 丰金玉 E-mail:丰金玉
  • 基金资助:
    湖南省科技重点项目“高茶黄素红茶加工关键技术研究与产品开发”(2012WK2009)；长沙市科技重点项目“茶黄素提取物高效低成本生产关键技术创新与产业化开发”(K1307136-21)；湖南省教育厅科学研究重点项目“茶叶多酚氧化酶同工酶的分离鉴定及其酶促合成茶黄素组分机制研究”(13A034)；湖南省科技厅项目“茶黄素提取物高效低成本生产关键技术创新”(2014NK3055)。

Activity Changes of Polyphenol Oxidase,Peroxidase and β-Glycosidase in Black Tea Processing

  • Received:2014-03-25 Revised:2014-03-25 Accepted:2014-04-29 Online:2014-12-05 Published:2014-12-05

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摘要： 以‘桃源大叶茶’1 芽2 叶为材料，研究多酚氧化酶、过氧化物酶和β-葡萄糖苷酶在工夫红茶加工工艺中的动态变化，分析加工叶水分含量对3 种酶酶活性的影响，以期为高香高茶黄素红茶的加工提供参考。结果表明，随着萎凋时间延长，3 种酶酶活性均呈现不同程度的增加，萎凋14 h 后，多酚氧化酶酶活性达到鲜叶的2.9 倍，过氧化物酶酶活性达到鲜叶的3.5 倍，β-葡萄糖苷酶活性达到鲜叶的2.1 倍，在揉捻、发酵、干燥工艺中，3 种酶活性不同程度地下降。根据研究结果可推断，β-葡萄糖苷酶对红茶香气品质的影响主要表现在萎凋过程及发酵早期，多酚氧化酶、过氧化物酶对红茶滋味品质的影响主要集中在发酵工艺，可依据萎凋叶中3 种酶的活性变化程度及失水情况，确定萎凋适度的标准，依据发酵叶中的多酚氧化酶与过氧化物酶的比值变化情况，确定发酵适度的标准。

关键词: 遮阳, 遮阳, 茶树鲜叶, 游离氨基酸, 可溶性蛋白, 咖啡碱

Abstract: By using one bud two leaves of‘Taiyuan big leaf’species in the summer as materials, the dynamic activity changes of polyphenol oxidase, peroxidase andβ -glycosidase in processing black tea and the effect of water moisture of processing leaves on the enzyme was studied in order to provide reference for processing high incense and high theaflavins black tea. The results showed that with the extension of withering time, the activity of the three enzymes increased differently, after 14 hours withering, polyphenol oxidase activity increased 2.9 times, peroxidase activity increased 3.5 times, andβ -glycosidase activity increased 2.1 times. In rolling, fermentation, drying process, the activity of three kind enzymes decreased differently. According to the results, it could be inferred thatβ -glycosidase affected aroma quality of black tea mainly in the process of fermentation and early withering, polyphenol oxidase, peroxidase affected the taste quality of black tea mainly in the process of fermentation. According to the degree of activity change the three kind enzyme and the condition of water loss in the withering leaves, the appropriate criteria black tea processing could be determined, and the appropriate criteria of fermentation also could be determined according to the ratio changes of polyphenol oxidase and peroxidase.