加压对茶叶加工中酶活力影响的研究  

Effect of Pressurizing Techenological Processe on the Enzymic Activity of Fresh tea Leaves

作　　者：顾谦[1,2] 滕德斌[1,2] 严洁[1,2] 严景华[1,2] 李纯[1,2] 

机构地区：[1]安徽农业大学 [2]安徽省广播电视大学

出　　处：《激光生物学报》1999年第2期119-122,共4页Acta Laser Biology Sinica

摘　　要：本试验验采用调控大气压力的物理方法，研究了在红茶制作过程中加压与多酚氧化酶、α—淀粉酶、转化酶、蛋白水解酶活力强弱的关系。结果发现：加压能提高这四种酶活力，且在一定范围内随压力增加和加压时间延长，其活力均提高。同时，又研究了压力对多酚氧化酶（ＰＰＯ）同工酶活力的影响。结果发现：ＰＰＯ１、ＰＰＯ２的活力有较小幅度的提高，ＰＰＯ３基本没有变化，ＰＰＯ４、ＰＰＯ５、ＰＰＯ６随加压时间延长，活力呈大幅度提高。The relationship of the pressure and the intensity of the enzymic activity of polyphenol oxidase,αamylase,transforming enzyme,proteolytic enzyme in the black tea processing were studied by regulating atmspheric pressure.The results showed that the pressurizing can increase the activity of the four enzymes and within a certain limits,their activity was increased following the raise of pressure and the lengthen of pressurizing duration.Besides,the effect of pressure on the activity of ppo isozymes also were studied.It was found that the activity of ppo 1,ppo 2was increased a few ,that of ppo 3 was'nt increased,that of ppo 4,ppo 5,ppo 6 was increased greatly.

关 键 词：压力 酶活力 茶叶加工 初制 

分 类 号：S571.092[农业科学—作物学]