Analysis of α-amylase Inhibitor Content Change in Pu-erh Tea During Pile-fermentation Process  

普洱茶渥堆中α-淀粉酶抑制剂含量变化研究(英文)

作　　者：张冬英[1] 黄业伟[1] 袁文侠[1] 周红杰[1] 

机构地区：[1]云南农业大学龙润普洱茶学院

出　　处：《Agricultural Science & Technology》2009年第2期142-144,共3页农业科学与技术（英文版）

基　　金：国家自然基金面上项目(30660116);教育厅科学研究基金项目(07Y40163);云南省科技攻关项目(2006NG16)~~

摘　　要：The study was to investigate the changes of α-amylase inhibitor content in Pu-erh tea during pile-fermentation process. Pu-erh tea samples from two regions of Shuangjiang County and Jinggu Dai and Yi Autonomous County of Yunnan Province at various fermentation stages were used as experimental materials to investigate the effect of different fermentation stages on the inhibitory effect to α-amylase; and the change law of the inhibitory effect of c-amylase inhibitor during processing was meanwhile studied by determining the contents of tea polyphenol and amino acid. The results showed that crude meterial of Pu-erh tea presented strong inhibitory effect to α-amylase; this inhibitory effect assumed a de： creasing trend to the minimum at the middle stage of fermentation, whereafter it increased to some extent. Made tea also showed a strong inhibitory effect to α-amylase. During whole processing period, contents of tea polyphenol and amino acid generally assumed a remarkably decreasing trend. Our results provided references for further isolating co-amylase inhibitor from Pu-erh tea and discussing the mechanism of its health care function.试验以抑制率为指标，研究双江、景谷地区的普洱茶在不同的发酵阶段α-淀粉酶抑制剂含量变化情况，并对其茶多酚与氨基酸含量进行了分析，旨在探明普洱茶在加工过程中对α-淀粉酶抑制作用的活性成分的变化规律。

关 键 词：Pu-erh tea PROCESSING α-amylase inhibitor 

分 类 号：S571.1[农业科学—茶叶生产加工]