利用现代生物技术提高茶叶品质  

To improve tea's quality by means of modern biological technology

作　　者：刘晓东[1] 汤周斌[1] 刘玉芳[1] 杨春[1] 韦玲勇[1] 

机构地区：[1]广西桂林茶叶科学研究所,桂林市541004

出　　处：《广西农学报》2011年第1期27-30,共4页Journal of Guangxi Agriculture

基　　金：广西直属公益性科研院所基本科研业务费专项项目:乌龙茶;绿茶低温真空干燥技术研究

摘　　要：以基因工程、细胞工程、酶工程、发酵工程为主的现代生物技术,目前在各行业已得到广泛的应用,在茶学领域中起步较晚,但应用前景广阔。本文简述了在茶树育种、茶叶加工中应用基因工程、细胞工程改良茶树品种或创造茶树优良新品种的应用情况和发前景。提出在茶叶加工环节中应用酶工程,利用酶的高效生物催化功能,促进茶叶内不利成分及无效成分有益转化,改善茶叶综合品质;在茶叶加工应用发酵工程,利用一定的微生物接种于茶叶,使特定的优势微生物菌群快速生长,抑制发酵过程中有害微生物的生长,缩短发酵周期,同时控制茶多酚、茶褐素及茶多糖等功能性物质的含量,提升产品质量。The modern biological technologies in aspects of gene engineering,cell engineering,enzyme engineering and fermentation engineering have been applied extensively in many industries,but late in tea industry,however,it potential will be great.This paper has introduced the application situation of biological technology in variety improvement and suggests fermentation engineering will be applied in processing to promote the change of elements in tea for better quality.The fermentation technology can speed up beneficial microorganisms＇ growth,constrain the deleterious ones and shorten fermentation period,meanwhile,to control the contents of tea polyphenois,TB and tea polysaccharide so as to improve the tea quality.

关 键 词：生物技术 茶叶 品种 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]