茶叶发酵中的酶学研究进展  

Research progress of enzyme in tea fermentation

作　　者：谭和平[1,2] 周李华[1,2] 钱杉杉[1] 李怀平[1] 叶德萍[1] 

机构地区：[1]中国测试技术研究院,四川成都610021 [2]茶叶标准与检测技术四川省重点实验室,四川成都610021

出　　处：《中国测试》2009年第1期19-23,共5页China Measurement & Test

基　　金：国家科技条件平台项目(2004DEA71180)

摘　　要：茶叶经过发酵后,酚氨比降低,芳香类物质增加,农药残留降解且溶入许多微生物代谢活性物质以及微生物菌体,茶叶品质得以改善。所以,发酵对提高茶叶综合利用具有积极意义。文中就茶叶发酵过程中的多酚氧化酶、过氧化物酶、脂肪氧化酶、纤维素酶、果胶酶等酶的作用机制、研究方法等方面进行了概述,并展望了酶在茶叶发酵工艺中的发展前景。As the traditional agriculture product of China, tea has a long history. After it has been fermented, the ratio of phenol to ammonia is reduced, the aromatic substance is increased, the pesticide residue is degenerated, and many microorganism metabolism active materials as well as the microorganism mycelium are arisen in tea, so the quality of the tea has been improved. Therefore, the fermentation of the tea can increase the comprehensive utilization value. According to the recent research reports of enzyme in tea, the enzyme reaction mechanisms, research methods in tea fermentation have been systematically expounded, and those enzymes include polyphenoloxidase, peroxidase, lipoxygenase, eellulase, pectinase, etc. And the prospects of enzymes in the tea manufacture through fermentation were also stated.

关 键 词：茶叶发酵 酶学 多酚氧化酶 过氧化物酶 研究进展 

分 类 号：TS272.5[农业科学—茶叶生产加工] TS201.3[轻工技术与工程—农产品加工及贮藏工程]