风味蛋白酶对绿茶风味成分和感官品质的影响  

Effects of flavor protease on flavor components and sensory quality of green tea

作　　者：罗学平[1,2] 李丽霞 钟晓雪[1] LUO Xueping;LI Lixia;ZHONG Xiaoxue(College of Modern Agriculture,Yibin Vocational and Technical College,Yibin 644003;Sichuan Engineering Technology Research Center of Tea Industry,Yibin 644000)

机构地区：[1]宜宾职业技术学院现代农业学院,宜宾644003 [2]四川省茶业工程技术研究中心,宜宾644000

出　　处：《中国食品添加剂》2023年第11期152-159,共8页China Food Additives

基　　金：四川省科技厅重点研发项目(2021YFN0091);宜宾职院科技项目(21ZRZD-02);宜宾职院科技创新团队项目(ybzy20cxtd06)。

摘　　要：杀青叶在不同浓度风味蛋白酶液中浸润后,经过揉捻、干燥制作成绿茶,探讨风味蛋白酶对绿茶风味成分含量和感官品质的影响。结果表明,用浓度为5.0~20.0 g/L的风味蛋白酶处理绿茶,茶叶中具有苦涩滋味的EGC、EGCG和ECG等酯型儿茶素分别下降3.35%~31.42%、4.11%~18.67%、1.05%~9.27%,具有醇和滋味的D,L-C含量增加54.51%~141.72%,儿茶素总量下降3.24%~19.03%,水浸出物和茶多酚含量均呈下降趋势,降低率分别为2.99%~5.34%、1.57%~10.58%。鲜味氨基酸和游离氨基酸总量分别下降2.33%~7.76%和2.58%~6.89%。当风味蛋白酶浓度小于10.0 g/L时,茶汤苦涩滋味明显降低,且具有一定的鲜爽度。该研究结果为利用风味蛋白酶改善夏秋季绿茶品质提供了参考。Green tea was prepared by rolling and drying after stir-fried fresh leaves being soaked in different concentration of flavor protease solution.The effects of flavor protease on the content of flavor components and sensory quality of green tea were investigated.The results showed that,after green tea was treated with flavor protease of 5.0~20.0 g/L,the content of ester type catechins including EGC,EGCG and ECG with bitter taste was decreased by 3.35%~31.42%,4.11%~18.67%and 1.05%~9.27%,respectively.The content of D,L-C with mellow taste was increased by 54.51%~141.72%,and the content of total catechin was decreased by 3.24%~19.03%.The contents of water extracts and tea polyphenols showed a downward trend,and the reduction rates were 2.99%~5.34%and 1.57%~10.58%,respectively.Meanwhile,the content of umami amino acids and total free amino acids was decreased by 2.33%~7.76%and 2.58%~6.89%,respectively.When the concentration of flavor protease was less than 10.0 g/L,the bitter taste of tea soup was obviously reduced,and with a refreshing taste.This research provides a reference for using flavor protease to improve the quality of summer and autumn green tea.

关 键 词：风味蛋白酶 绿茶 风味成分 感官品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]