不同产地普洱茶对α-淀粉酶的抑制作用初探  

Research on Inhibition Effect of Pu-erh Tea from Different Places on ɑ-Amylase

作　　者：张冬英[1] 李会容[1] 蒋智林[2] 黄业伟[1] 周红杰[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]云南农业大学,农业生物多样性与病虫害控制教育部重点实验室,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2009年第4期576-579,共4页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家自然基金项目(30660116);教育厅科学研究基金项目(07Y40163);云南省攻关计划(2006NG16)

摘　　要：研究了3种来自不同地区(双江、景谷、镇康)并处于不同发酵阶段的普洱茶对α-淀粉酶抑制作用的影响,揭示了不同地区普洱茶α-淀粉酶抑制剂在加工过程中的变化规律。结果表明:3个地区的茶样对α-淀粉酶的抑制活性呈相似的规律性变化,先降低后升高。普洱茶原料对α-淀粉酶抑制作用较强;随着发酵时间的延长,抑制作用降低,但发酵后期抑制作用又有所增强,成品茶对α-淀粉酶的抑制作用较强。本研究结果为进一步分离纯化普洱茶α-淀粉酶抑制剂及探讨普洱茶保健作用机理提供一定的理论依据。The inhibition effect of Pu-erh teas from different places on a-Amylase was studied in order to illustrate some rule of α-amylase inhibitor change from Pu-erh tea processing in this paper. The result showed that the α-amylase inhibitory activity of the 3 Pu-erh teas from different places showed the same regularity which reduced first and increased later. The inhibition of raw materials on α-amylase was higher, but with the extension of the fermentation time, the inhibition dropped and the inhibition of the mid-stage fermentation was the lowest, while in the late fermentation, the inhibition increased and the inhibition of product tea on α-amylase was stronger. It can provide some theories for the purification of α-amylase inhibitor from Pu-erh tea and the functionary mechanism of Pu-erh tea.

关 键 词：普洱茶 发酵阶段 Α-淀粉酶 抑制作用 

分 类 号：TS272[农业科学—茶叶生产加工]