| 萎凋温度对鲜叶主要生化成分和酶活动态变化规律的影响 |
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| 引用本文： | 滑金杰,袁海波,王伟伟,江用文,刘千录,陈根生,汪芳.萎凋温度对鲜叶主要生化成分和酶活动态变化规律的影响[J].茶叶科学,2015,35(1):73-81. |
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| 作者姓名： | 滑金杰 袁海波 王伟伟 江用文 刘千录 陈根生 汪芳 |
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| 作者单位： | 中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,国家茶产业工程技术研究中心,农业部茶树生物学与资源利用重点实验室,浙江 杭州 310008 |
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| 基金项目： | 国家茶叶产业技术体系红茶加工岗位，中国农业科学院科研经费项目 |
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| 摘 要： | 以一芽二叶茶鲜叶为原料,设置20、28、36℃ 3个萎凋温度梯度,取不同含水率的萎凋叶,测定茶多酚、氨基酸、黄酮、可溶性蛋白质和可溶性糖等含量,以及多酚氧化酶和过氧化物酶的酶活,并对后续加工叶的主要生化成分进行测定,研究萎凋温度对鲜叶主要生化成分和酶活性动态变化规律的影响。结果表明,随着萎凋过程鲜叶含水率的逐渐下降,茶多酚、可溶性蛋白质、可溶性糖等含量均呈现下降的趋势,36℃和28℃处理下茶多酚含量无显著差异,均高于20℃处理,可溶性蛋白质和可溶性糖含量与温度呈负相关;氨基酸和黄酮含量呈上升趋势,不同处理间36℃>28℃>20℃;CO2释放量总体呈“降-升-降”的变化趋势,以36℃处理样的释放量相对最大;多酚氧化酶活性呈缓慢下降的趋势,过氧化物酶活性呈上升趋势,且均以28℃处理酶活性最高。成品茶中28℃处理样的茶黄素、茶红素、茶多酚等含量最高,感官审评结果也表明28℃处理样的汤色、滋味等得分最高,品质最优。
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| 关 键 词： | 萎凋 温度 生化成分 酶活 动态变化 |
| 收稿时间： | 2014-05-13 |
Effect of WitheringTemperature on Dynamic Changesof Main Biochemical Components and EnzymaticActivity of Tea Fresh Leaves |
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| HUA Jinjie,YUAN Haibo,WANG Weiwei,JIANG Yongwen,LIU Qianlu,CHEN Gensheng,WANG Fang.Effect of WitheringTemperature on Dynamic Changesof Main Biochemical Components and EnzymaticActivity of Tea Fresh Leaves[J].Journal of Tea Science,2015,35(1):73-81. |
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| Authors: | HUA Jinjie YUAN Haibo WANG Weiwei JIANG Yongwen LIU Qianlu CHEN Gensheng WANG Fang |
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| Institution: | Tea Research Institute of The Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Hangzhou 310008, China |
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| Abstract: | By using oftwoleavesand a bud shoot as fresh tea leave material,setting three different withering temperature(20, 28, 36℃),sampledleaves with different moisture content, thenthe contents oftea polyphenols, total amino acids,flavonoids, total soluble protein,soluble sugar, PPO activity, and POD activity were determined to studythe effect ofwitheringtemperature ondynamicchangesofmainbiochemicalcomponents andenzymatic activity ofteafreshleaves, andthe effects of different witheringtemperature onmainbiochemicalcomponents of rolled leaves, fermented leaves and fired tea were also analysed.The results show thatwith the increasing of withering time, moisture content of tea fresh leaves decreasegradually,the contents oftea polyphenols,totalsoluble protein and soluble sugar decrease graduallyaccordingly, andthe contents of tea polyphenols wereno difference between28℃and36℃, butareobviously higher thanthat in20℃; thecontents of soluble protein and soluble sugar arenegatively correlated with temperature;the contents oftotal amino acidsand flavonoidsincrease gradually, and arepositively correlated with temperature; the released amount of CO2decreased at first, then increase and decrease finally, and the amountisthe largest when the withering lighttemperatureis36℃; polyphenol oxidaseactivity showsa slow downward trend, peroxidaseactivityshowsanupward trend, and theyarethe highest at 28℃. The contents oftheaflavins, thearubigins,andpolyphenolsarealsothehighest at 28℃; the results of sensory evaluation alsoshowsthat the liquor color and taste of black tea at 28℃had the highest score, with the best quality. |
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| Keywords: | withering temperature biochemicalcomponents enzymaticactivity dynamicchange |
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