做青过程中重要品质关联酶活性变化研究  

Studies on activity variations of quality related enzymes during zuoqing process

作　　者：黄皓[1] 毛志方[1] 涂云飞[1] 施海根[1] 李大伟[1] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,杭州310016

出　　处：《茶叶》2007年第4期207-210,共4页Journal of Tea

摘　　要：以鸠坑种的夏茶对夹二、三叶新梢为原料,研究了两种做青方法过程中多酚氧化酶(PPO)、过氧化物酶(POD)的活性变化。结果表明两种做青方法PPO的活性在摇青阶段均呈现高→低→高的变化,且在第三次摇青后活性达到最高;而POD以鲜叶中的活性为最高,整个做青过程中略有下降但不明显。丙酮粉法比匀浆法测定酶活性更为稳定。Using the banjhi shoots with variations of polyphenol oxidase （PPO） and showed that during the process, the activity two or three leav peroxidase （POD） es w of PPO was at high of cultivar Jiukeng,activities ere investigated. The results value after third rolling. The activity of POD was highest in fresh leaves,and declined during processing.

关 键 词：多酚氧化酶 过氧化物酶 酶活性 

分 类 号：TS272.4[农业科学—茶叶生产加工]