摘要
β─葡萄糖苷酶是将鲜叶中香气前体物质──糖苷转化为游离态香气的关键酶。对红茶萎凋、发酵过程中β─葡萄糖苷酶活性的变化动态研究结果表明，在萎凋期间，酶活性是逐步增强的，其活性达鲜叶的２—２．５倍，且受萎凋温度和萎凋程度的影响；在发酵进程中，酶活性迅速下降，且发酵温度越高，其活性下降越大。因此，低温萎凋与发酵有利于酶活性的是提高和香气的形成。
β-Glucosidase is an important enzyme which is responsible to the liberation of aroma constituents fromtheir glycosidically bound precursors.The change of β-glucosidase activity during the withering andfermentation of black tea was studied.Enzyme activity in the leaves increased gradually during the witheringand reached about 2-2.5 times of that in the fresh leaves.The change of enzyme activity was affected bywithering temperature and withering degree.Enzyme activity decreased during the fermentation,and thehigher the fermentation temperature was,the faster the enzyme activity decreased.Therefore,withering and fermentation under low temperature was benificial to the increasing of enzylne activity and the formation ofaroma.
出处
《茶叶科学》
CAS
CSCD
1996年第1期63-66,共4页
Journal of Tea Science
基金
国家自然科学基金
关键词
红茶
萎凋
发酵
Β-葡萄糖苷酶
Black tea Withering Fermentation β-Glucosidase
