乌龙茶加工过程中水分对β-葡萄糖苷酶活性影响的研究进展
茶叶品质主要体现在色、香、味、形等方面, 其中香气和滋味是衡量各类茶叶品质的主要指标。水分在乌龙茶初制过程中参与了一系列物理和化学反应, 同时也是各种化学反应的重要媒介, 对乌龙茶外形内质具有重要影响。β-葡萄糖苷酶是一种与乌龙茶特征性品质香气形成密切相关的水解酶类, 为实现形成乌龙茶特有香气品质特征的目标, 研究做青叶含水量及β-葡萄糖苷酶活性变化对做青适度的影响显得尤为重要。本文对不同茶类加工过程中水分变化、乌龙茶加工过程中水分管理指标与水分控制及乌龙茶加工过程中β-葡萄糖苷酶活性动态变化影响因素等进行了综述, 以期为乌龙茶加工过程中水分对β-葡萄糖苷酶活性变化影响提供理论依据。
The quality of tea is mainly reflected in the color, aroma, taste, appearance, and the aroma and taste are the key indexes to measure the tea quality. Water content in the Oolong tea primary manufacturing process not only involved in a series of physical and chemical reactions, but also was a significant medium of various chemical reactions, which had a major influence on the form and essence of Oolong tea. The be-ta-glucosidase is one kind of hydrolase which is closely related to the formation of Oolong tea characteristic aroma. In order to realize the distinctive qualities of the unique aroma of Oolong tea, researches on the changes of leaf water content and beta-glucosidase for the moderate green-making were very important. This paper summarized the present researches for the water content changes in the manufacturing process of different kinds of tea, water content control index and its management in the Oolong tea processing process, and dynamic change factors of beta-glycosidase enzymes activity in the processing process of Oolong tea, finally prospected, which looking forward to provide theoretical basis for the water content effect on beta-glucosidase enzymes changes in manufacturing process of Oolong tea.
标题：乌龙茶加工过程中水分对β-葡萄糖苷酶活性影响的研究进展
英文标题：Research progress of the effect of water content on the β- glucosidase activity in the Oolong tea manufacturing process
作者：
肖鑫 福建农林大学园艺学院
郭雅玲 福建农林大学园艺学院
林瑜玲 福建农林大学园艺学院
中文关键词:乌龙茶,水分,β-葡萄糖苷酶,
英文关键词:Oolong tea,water content,beta-glucosidase,
发表日期：2014-04-11
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