红茶发酵中pH调控对多酚氧化酶活性及茶黄素形成的影响  

Effects of pH Modification on Activity of Polyphenol Oxidases and Formatation of Theaflavins

作　　者：毛清黎[1] 朱旗[2] 刘仲华[2] 施兆鹏[2] 

机构地区：[1]孝感学院生命科技学院,湖北孝感432100 [2]湖南农业大学教育部茶学重点实验室,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2005年第5期524-526,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家自然科学基金资助项目(2880257)

摘　　要：利用悬浮发酵模拟试验研究了酸处理调控红碎茶发酵.结果表明,发酵系统pH值与茶黄素(TF)和茶红素(TR)呈极显著负相关(r=-0.967,p<0.001;r=-0.864,p<0.005),而与茶褐素(TB)呈极显著正相关(r=+0.826,p<0.005);TF形成主要受二羟基多酚氧化酶(DPPO)与三羟基多酚氧化酶(TPPO)相对活性影响;酸处理可促进PP向TF的有效转化,TF转化率比对照提高71.2%.通过综合分析研究,提出了红茶发酵中pH调控提高TF含量的作用机制.This paper is a probe into the effect of pH modification during black broken tea and suspending fermentation on the theaflavins（TFs） and other black tea pigments and tea oxidase system. The results showed that pH value of fermentation system took on remarkable negative correlation to TFs（r = -0.967, p〈0.001） and thearubigins（TRs）（r = -0.864, p〈0.005）, and remarkable positive correlation to theabrowns（TB）（r =＋0.826 2, p〈0.005）; DPPO/TPPO played an important role in formatation of TF; Acid treatment improved efficient invertion from PP to TF, the inverting rate of TF was 71.2% higher than that of control treatment. Moreover, this paper proposed a mechanism of improvement of TF by acid treatment.

关 键 词：酸处理 pH值 茶黄素 多酚氧化酶 红碎茶 悬浮发酵 

分 类 号：S571.1[农业科学—茶叶生产加工]