绿茶加工中的酶学研究与应用  

Enzymatic Study and Application in Green Tea Processing

作　　者：祝冬青[1] 

机构地区：[1]华中农业大学林学系,430070

出　　处：《蚕桑茶叶通讯》2001年第1期5-8,共4页Newsletter of Sericulture and Tea

摘　　要：本文综述了近十几年来国内外关于多酚氧化酶、脂氧合酶、糖苷酶、蛋白酶、果胶酶等多种酶在绿茶加工中的作用及应用研究现状 。In this article,the author makes a review on the role and application of enzymes such as polyphend oxidase,lipid oxidase,glycosidases,protease,pectinase etc.in green tea processing based on dometic and foreign studies in recent years.And the suggestions are given on the fields that should further in the future. Key words:green tea;fresh leaf withering;enzyme inhibiting;enzymology

关 键 词：绿茶 摊放 杀青 酶学 多酚氧化酶 脂氧合酶 糖苷酶 蛋白酶 品质 应用 

分 类 号：TS272.5[农业科学—茶叶生产加工]