酶及酶技术在茶叶深加工中的应用  

Application of enzyme and enzyme technology in deep processing of tea

作　　者：费璠[1,2] 刘昌伟 牛丽 刘仲华[2,3] FEI Fan;LIU Chang-wei;NIU Li;LIU Zhong-hua(Hunan Mass Media Vocational and Technical College,Changsha,Hunan 410100,China;Key Laboratory of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha,Hunan 410128,China;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,Hunan Agricultural University,Changsha,Hunan 410128,China)

机构地区：[1]湖南大众传媒职业技术学院,湖南长沙410100 [2]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [3]国家植物功能成分利用工程技术研究中心,湖南长沙410128

出　　处：《食品与机械》2022年第6期199-204,218,共7页Food and Machinery

基　　金：湖南省重点研发计划(编号:2020NK2030,2020WK2017);精制川茶四川省重点实验室开放基金(编号:SCTOF202201)。

摘　　要：酶在生物过程中可高效、特异地加快生物化学反应。在茶叶深加工领域,外源酶的应用能够更加绿色、高效的提取、分离、制备或生物合成茶叶功能成分,实现对茶叶资源的高值化利用。文章从酶法辅助提取、酶法辅助合成、生物酶修饰茶叶提取物以及固定化酶技术四方面对酶及酶工程技术在茶叶深加工中的应用进行综述,分析了其存在的问题,并展望了酶及酶工程技术在茶叶领域的研究方向。Enzymes can efficiently and specifically accelerate biochemical reactions in biological processes.In the field of tea deep processing,the application of exogenous enzymes can be greener and more efficient in the extraction,separation,preparation,or biosynthesis of tea functional components to realize the high value utilization of tea resources.In the present review,the application of enzymes and enzyme engineering technology in tea deep processing were discussed from the following four aspects,i.e.,enzyme-assisted extraction,enzyme-assisted synthesis,bioenzymemodified tea extracts and immobilized enzyme technology.Moreover,the problems and outlooks the research directions of enzymes and the technology in the field of tea were also analyzed.

关 键 词：酶 茶叶深加工 功能成分 提取 酶法合成 

分 类 号：TS272.4[农业科学—茶叶生产加工]