摘要
对龙井茶鲜叶摊放过程中β葡萄糖苷酶活性的变化研究表明: 鲜叶摊放2 小时, 酶活性就达到最高水平, 而后便逐渐下降, 品种间虽有差异, 但趋势基本一致。3 个品种摊放叶的酶活性以水古茶最高, 其次是龙井43 和鸠坑种。在温度较低(20 ℃左右) 和相对湿度较大(90% 左右) 时, 酶活性在6 ～8 小时仍保持较高水平, 而在温度较高(25 ℃) 和相对湿度较低(75 % —80 % ) 时, 摊放2 小时后, 酶活性就大幅度下降到较低的水平, 因此, 要达到传统工艺上的摊放要求, 宜以低温(20 ℃以下) 高湿( 相对湿度90 % 以上) 环境下摊放为妥。
Studies on the variation of β glucosidase activity during the withering of fresh leaves showed that: After withering for two hours, β glucosidase activity of the withered leaves reached the highest level and then decreased gradually. Regardless of some difference among three examined cultivars, the general variation trend of β glucosidase activity was similar. Shuigu cultivar had the highest β glucosidase activity, follewed by Longjing 43 and Jiukeng cultivars. At lower temperature (about 20℃) and higher relative humidity (about 90%), the enzyme activity in the withered leaves could maintain on a higher level within 6-8 hours; however, at higher temperature (25℃) and lower relative humidity (75%-80%), after two hours' withering, the enzyme activity dropped significantly to a low level. Thus, in order to meet the traditional technical standards, the withering process should be operated under the condition of low vtemperature (below 20℃) and high humidity (RH above 90%).
出处
《茶叶科学》
CAS
CSCD
1999年第2期136-138,共3页
Journal of Tea Science
基金
国家自然科学基金
关键词
龙井茶
鲜叶摊放
Β-葡萄糖苷酶
酶活性
Longjing tea Fresh leaf withering β glucosidase Enzyme activity
