生物酶在茶叶提取加工技术中的应用研究  

Research Progress of Cellulase and Pectinase in the Extraction of Tea Leaves

作　　者：龚玉雷[1] 魏春[1] 王芝彪[1] 沈雪亮[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310014

出　　处：《茶叶科学》2013年第4期311-321,共11页Journal of Tea Science

摘　　要：茶是一种广受欢迎的软饮料,其中滋味醇浓且茶乳酪少的茶饮是最受青睐的。现代生物技术将外源生物酶应用于茶叶提取中,有利于茶叶细胞壁的浸渍、蛋白质的水解和茶乳酪的转溶,增加茶叶中茶多酚、茶黄素和氨基酸等的得率,改善茶叶色、香、味等品质。本文详细介绍了纤维素酶、果胶酶、单宁酶和蛋白酶等生物水解酶,并对这些酶在茶叶提取中的应用进行综述,同时对复合酶系在茶叶提取加工中的发展趋势进行了展望。Tea is one of the most widely consumed soft beverages. Tea beverages more excellent in flavor and formation of less deposits are more preferred. With the development of modern biotechnology, the microbial enzymes are applied in the extraction process of tea leaves. The cell walls of tea leaf and proteins are easy to be hydrolyzed, and the formation of precipitates can be avoided. The extract yields of polyphenols, thearubigins and amino acids were increased. And the tea qualities including color, odour and flavor improved accordingly. In this article, the hydrolytic enzymes including cellulase, pectinase, tannase and protease are introduced in detail, and their applications in tea extraction process are reviewed. The prospects of complex enzymes system in tea extraction process are also previewed.

关 键 词：纤维素酶 果胶酶 茶叶提取加工 水解 复合酶系 

分 类 号：TS272[农业科学—茶叶生产加工] Q946.5[轻工技术与工程—农产品加工及贮藏工程]