普洱茶发酵过程中酶活性与主要品质成分关系初探  

Correlations of enzymes and main quality components during the fermentation process of Pu'er tea

作　　者：郝瑞雪[1] 杜丽平[1] 徐瑞雪[1] 肖冬光[1] 王超[1] 

机构地区：[1]工业微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品工业科技》2012年第11期59-62,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2008BAI63B06)

摘　　要：以云南大叶种晒青毛茶为原料,研究普洱茶渥堆发酵过程中主要酶类和品质成分的变化规律,并对其相互关系进行初步探讨。结果表明:发酵过程中,纤维素酶和果胶酶活性变化趋势相似,均在二翻时达到活性高峰,而且在产生微生物之前,纤维素酶和果胶酶已作为内源酶存在于茶叶中,而蛋白酶和多酚氧化酶是来源于微生物的外源酶;水浸出物、氨基酸、可溶性糖和茶多酚呈现不断减少的趋势,茶褐素呈现逐步增加的趋势,其中以多酚类物质变化最为明显。另外,研究表明:微生物分泌的胞外酶为茶叶中酚类物质的氧化、纤维素和果胶的分解、蛋白质的降解提供了有效的生化动力,使与茶叶品质形成相关的理化成分发生了复杂的变化。Sun dried green tea of Yunnan large leaf was used as the experimental material to examine the changes and correlations of main enzymes and quality components during the pile-fermentation process of Pu＇er tea. The results showed that cellulase and pectinase activities exhibited the similar trend and reached the peak at the second stage. In addition,cellulase and pectinase had been there as the endogenous enzyme before generating microorganisms,while protease and polyphenol oxidase were exogenous enzymes. Water extract,amino acid,soluble sugar and tea polyphenol decreased while theabrownin increased during the fermentation process of Pu＇er tea. Among them,the changes of polyphenols were most obvious. Furthermore, the results also demonstrated that complex changes had occurred in chemical composition associating with tea quality under the action of the microbial extracellular enzymes by the oxidation of polyphenols,the decomposition of cellulose and pectin and the degradation of protein.

关 键 词：普洱茶 渥堆发酵 酶类 品质成分 相互关系 

分 类 号：TS201.2[轻工技术与工程—食品科学]