墨囊多酚氧化酶在红茶加工中的应用研究  

Study on Application of Polyphenol Oxidase in Black Tea Processing

作　　者：江津津[1] 姚晓静 欧爱芬[1] 刘慧娟[1] 陈烽华[1] JIANG Jin?jin;YAO Xiao?jing;OU Ai?fen;LIU Hui?juan;CHEN Feng?hua(School of Food Science,Guangzhou City Polytechnic,Guangzhou 510405,China)

机构地区：[1]广州城市职业学院食品系,广东广州510405

出　　处：《广州城市职业学院学报》2020年第1期71-76,共6页Journal Of Guangzhou City Polytechnic

基　　金：2018年度广东省教育厅特色创新项目(2018GKTSCX030)。

摘　　要：为了研究经提取并纯化后的墨鱼墨中多酚氧化酶(PPO)的酶活性及其在红茶饮料加工中的应用,以新鲜墨鱼墨囊为PPO提取原料,用p H7.2磷酸盐缓冲液初步提纯,粗酶液又经饱和度为30%-80%硫酸铵分级沉淀,得到纯化倍数为3.09,酶活性达到199450u的PPO粗酶液。为探寻墨囊PPO在红茶饮料加工中的最佳工艺方案,通过单因素实验和正交试验以及感官评定试验,确定其在红茶饮料加工中应用的最佳工艺条件为:酶添加量为0.05%(m/v),反应温度为50℃,反应体系pH为8.0。In order to study the enzyme activity of polyphenol oxidase in cuttlefish ink after extraction and purification and its application in the processing of black tea beverage,the raw material of PPO was extracted from fresh cuttlefish ink SAC and purified by p H 7.2 phosphate buffer,the crude enzyme was fractionated with 30%-80% ammonium sulfate and purified to 3.09 with enzyme activity of 199450 U. In order to find out the best technology of PPO in the process of black tea beverage,single factor experiment,orthogonal experiment and sensory evaluation experiment were carried out,the optimum technological conditions for its application in the processing of black tea beverage were determined as follows: enzyme 0.05%( m/V),reaction temperature 50 °C and p H 8.0.

关 键 词：墨鱼墨囊 多酚氧化酶 正交试验 感官评定 

分 类 号：S571.1[农业科学—茶叶生产加工]