做青强度对做青叶蛋白质组成、多酚氧化酶和酯酶同工酶谱的影响  

Effects of Zuoqing Intensity on the Protein Composition, Polyphenol Oxidase and Esterase Isozymogram of the Fresh Leaves during Oolong Tea Manufacture

作　　者：黄福平[1,2] 梁月荣[1] 陈荣冰[3] 陈伟[4] 柯玉琴[4] 陆建良[1] 

机构地区：[1]浙江大学茶叶研究所 [2]福建省农科院茶叶研究所,福建福安355000 [3]福建省农科院茶叶研究所 [4]福建农林大学生命科学学院

出　　处：《茶叶科学》2004年第1期70-74,共5页Journal of Tea Science

基　　金：福建省自然科学基金资助项目(B0010023)

摘　　要：以武夷肉桂品种鲜叶为原料,通过3种做青强度,对乌龙茶做青过程中做青叶内蛋白质及其SDS-PAGE、多酚氧化酶及其同工酶和酯酶同工酶进行了研究。结果表明,在做青过程中可溶性蛋白质含量及其各可溶性蛋白组分均呈下降趋势,且随做青强度增大而加快;而多酚氧化酶活性呈先上升后下降趋势,做青强度增加对多酚氧化酶有抑制作用;同工酶谱显示做青处理及萎凋处理均能促进多酚氧化酶E2同工酶活性的增强。酯酶同工酶各谱带活性在做青过程中活性均较强。文中对多酚氧化酶和多酚类物质与乌龙茶品质形成的关系进行了讨论,作者提出可以不导致做青叶细胞质膜通透性急剧增大,引起多酚类物质显著下降作为乌龙茶做青适度的生化指标之一。Using Rougui (Camellia Sinensis (L.) var.) fresh leaves as material, fresh leaves soluble protein content and its composition by SDS-PAGE, polyphenols oxidase activity and its isozymogram,and esterase isozymogram were investigated during Oolong tea Zuoqing procedure with different Zuoqing intensity. The results indicated that, during zuoqing process, the soluble protein content and its protein components decreased, and decreased sharply with the intensity, during the periods polypenol oxidase activity increased at the earlier stage, and decreased at the later, its isozymogram checked out 7 bands, no new bands was found during the period, and its E2 band activity apparently enhanced while its E6 activity decreased. Esterase had 7 isozymogram bands, the changes of the each band activities was not remarkable in the whole procedure. The relations of the factors mentioned above to the Oolong quality formation also were discussed in the paper.

关 键 词：做青强度 蛋白质组成 多酚氧化酶 酯酶 同工酶 乌龙茶 

分 类 号：TS272[农业科学—茶叶生产加工]