食品工业科技2012，Vol.33Issue(11)：59-62,4.
普洱茶发酵过程中酶活性与主要品质成分关系初探
Correlations of enzymes and main quality components during the fermentation process of Pu＇er tea
郝瑞雪 1杜丽平 1徐瑞雪 1肖冬光 1王超1
作者信息
- 1. 工业微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457
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摘要
Abstract
Sun dried green tea of Yunnan large leaf was used as the experimental material to examine the changes and correlations of main enzymes and quality components during the pile-fermentation process of Pu＇er tea. The results showed that cellulase and pectinase activities exhibited the similar trend and reached the peak at the second stage. In addition,cellulase and pectinase had been there as the endogenous enzyme before generating microorganisms,while protease and polyphenol oxidase were exogenous enzymes. Water extract,amino acid,soluble sugar and tea polyphenol decreased while theabrownin increased during the fermentation process of Pu＇er tea. Among them,the changes of polyphenols were most obvious. Furthermore, the results also demonstrated that complex changes had occurred in chemical composition associating with tea quality under the action of the microbial extracellular enzymes by the oxidation of polyphenols,the decomposition of cellulose and pectin and the degradation of protein.关键词
普洱茶/渥堆发酵/酶类/品质成分/相互关系Key words
Pu' er tea pile-fermentation enzymes quality components correlations分类
轻工纺织引用本文复制引用
郝瑞雪,杜丽平,徐瑞雪,肖冬光,王超..普洱茶发酵过程中酶活性与主要品质成分关系初探[J].食品工业科技,2012,33(11):59-62,4.
