| Study on Variation of --Galactosidase Activity During Tea Processing |
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| 作者姓名： | 李叶云 江昌俊 王朝霞 余有本 |
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| 作者单位： | 安徽农业大学农业部茶叶生物化学与生物技术重点实验室,安徽,合肥,230036 |
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| 基金项目： | 安徽省高等学校青年教师科研资助计划内容之一“茶树β-半乳糖苷酶基因克隆及表达研究”(2004jql51) |
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| 摘 要： | 不同芽叶中β-半乳糖苷酶活性存在差异，嫩芽叶>老叶>嫩茎。芽叶中的β-半乳糖苷酶活性在摊放2h后上升到最高峰，为鲜叶酶活性的1.2倍；随着摊放时间的延长，酶活性又逐渐下降，8h后酶活性降至鲜叶酶活的85%。揉捻及发酵过程中β-半乳糖苷酶活性呈大幅度下降。微波杀青处理后，β-半乳糖苷酶快速失活，摊放冷却后没有复性。
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| 关 键 词： | 茶叶加工 β-半乳糖苷 酶活性 |
Study on Variation of --Galactosidase Activity During Tea Processing |
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| Li Yeyun,Jiang Changjun,Wang Zhaoxi,Yu Youben.Study on Variation of --Galactosidase Activity During Tea Processing[J].Chinese Agricultural Science Bulletin,2005,21(4):84-84. |
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| Authors: | Li Yeyun Jiang Changjun Wang Zhaoxi Yu Youben |
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| Institution: | （Key Laboratory of Tea Biochemistry & Biotechnology of Ministry of Agriculture, Anhui Agricultural University, Hefei 230036） |
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| Abstract: | The β-galactosidase activity in various tea leaves and bud sequenced as young leave and bud>old leaves >young stem. During the withering, the enzyme activity in the leaves increased and reached about 1.2 times of that in the fresh leaves in 2 hours, and t |
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| Keywords: | Tea processingzz β-Galactosidasezz Enzyme activityzz |
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