摘要
运用聚丙烯酰胺凝胶电泳技术和酶活性测定相结合的方法,初步探明了红茶制造中过氧化物酶活性及同工酶谱的变化动态;探讨了过氧化物酶各组分存红茶制造中作用的大小,证明了红茶中残余过氧化物酶的存在,并且,对利用0.2M pH 5.6柠檬酸缓冲液调节发酵叶中过氧化物酶与多酚氧化酶活性及其比值,以提高红茶品质作了初步尝试。
This paper studies the changes of isoenzymes and activities of pero-xidase(POD),and the relative role of every POD fraction during black tea pro-cess by means of polyacryamide gel electrophoresis and enzyme acivity measu-rement, resulted in proving that there was remnant POD activities in made blacktea. Morever, it discusses the use of 0.2M citric acid buffer (pH 5.6) toadjust the activities of POD, polyphenol oxidase (PPO) and their ratio in fer-menting leaves for the improvement of the quality of black tea.
