麦麸酯酶粗酶液对茶叶氯氰菊酯农残去除及品质的影响  

Influence of Crude Esterase on Liquid from Wheat Bran on Removal of Cypermethrin Residues and Quality of Tea

作　　者：邵增琅 裴少芬 杨路成 王晓霞 SHAO Zeng-lang;Pei Shao-fen;YANG Lu-cheng;WANG Xiao-xia(Nanjing Apogee Food Technology Co.,Ltd.,Nanjing 211300,China)

机构地区：[1]南京融点食品科技有限公司,江苏南京211300

出　　处：《饮料工业》2021年第6期5-9,共5页Beverage Industry

基　　金：江苏省重点研发计划(现代农业)项目(BE2020379)。

摘　　要：研究生物酶处理技术降低农作物中农药残留的新方法,在单因素实验基础上,采用响应面法对麦麸酯酶去除茶叶中氯氰菊酯残留的处理条件进行优化。结果表明,最佳工艺条件为:粗酶质量浓度40mg/L、处理温度35℃、处理时间20min,去除率为80.31%。通过对处理后茶叶水浸出物及主要成分游离氨基酸、茶多酚、咖啡碱的分析表明,酶处理农残对茶叶的品质无明显影响。利用麦麸酯酶去除茶叶中氯氰菊酯残留,可以降低安全风险,具有较好应用前景。It was a new way to degrade the pesticide residues of the crops which was treated with esterase.Based on the single factor experiment,the reaction condition of degradation from cypermethrin residues in the tea by esteraseon liquid from wheat bran was optimized by using response surface method.The results showed that the optimum conditions were as followings:esterase mass concentration was 40mg/L;the reaction temperature was 35℃;and the reaction time was 20min.Then the removal rate could reach 80.31%.The influence of treated on quality of the tea by analyzing the water extract,tea polyphenols,the free amino acid and the caffeine was studied.The result showed that the catalase had no effect on tea quality.It also showed that the safety risk reduction by degradation from cypermethrin residues in the tea with esterase on liquid from wheat bran had great application prospect.

关 键 词：茶叶 氯氰菊酯农残 麦麸酯酶 去除 

分 类 号：TS272[农业科学—茶叶生产加工]