普洱茶固态发酵过程中多酚氧化酶酶学活性研究  

Study on enzymatic activity of PPO during post-fermentation of pu-erh tea

作　　者：柴洁[1] 马存强[1] 周斌星[1] 杨超[1] 郭威[1] 任小盈[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201

出　　处：《食品工业科技》2013年第21期153-156,161,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2007BAD58B03);保山市特种茶叶开发与研究

摘　　要：以云南临沧凤庆大叶种晒青毛茶为原料进行普洱茶固态发酵,并且在发酵过程中对多酚氧化酶的最适pH、最适温度、最佳反应底物以及多酚氧化酶活性、酶蛋白含量和比活力进行研究。结果表明:多酚氧化酶在pH5.5、55℃的条件具有最大酶活性,EGC为最佳反应底物。普洱茶固态发酵过程中多酚氧化酶酶活性与比活力均呈波浪式上升趋势,发酵末期多酚氧化酶活性较初期增强,而酶蛋白含量总体呈下降趋势,但变化比较平稳。Camellia sinensis var.assamica green tea of Fengqing in Yunnan province was selected as raw material and conducted post- fermentation process of pu- erh tea to study the most appropriate pH, temperature and reaction substrate as well as the variations of PPO activity,enzyme protein contents and specific activity during the process. The result showed that the PPO had the maximum activity at pH5.5,55℃ and EGC was the natural substrate.The PPO activity and specific activity presented the wavy ascension tendency.The PPO activity was more active than the beginning of fermentation. Enzyme protein content descended generally, but the trend was not obvious.

关 键 词：普洱茶 多酚氧化酶 固态发酵 酶活性 

分 类 号：Q814.1[生物学—生物工程]