摘要
本文在肯定红碎茶初制中外源多糖水解酶（PSH）增质效果的基础上，利用电镜及高效液相色谱等分析手段对外源PSH的增质机理进行了探讨。研究结果表明：外源PSH加工红碎茶的水解效果明显，可使还原糖和水浸出物大幅度提高，且发酵过程中存在明显的水解优势期。外源PSH水解叶组织细胞壁中的不溶性多糖，产生生化破损作用，使发酵茶胚酸化，提高多酚氧化酶活性，促进茶黄素形成及叶绿素降解，同时提高成茶有效成分的浸出率，从而较全面地改善红碎茶的内外品质，PSH水解作用所致的细胞生化破损效应是外源PSH综合品质效应的核心因素。
After ascertaining the results of improying the tea quality by using exogenous polysaccharide hydrolase (EPSH) for the processing of broken black tea,the mechanism of improving tea quality was made clear from the several respects of hydrolysis,biochemical disruption and formation of colorant by the tests of electronmicroscope and HPLC.The hydrolysis of the insoluble polysaccharides in the cell wall by using EPSH resulted in the biochemical disruption of cell wall,the decrease of the pH value and the increase of the polyphenol oxidase (PPO) activity in the tea extract and the enhencement of the extraction rate of effective tea components in the extractad tea so that the product quality was overall improved.The biochemical discrupting effect resulting from the hydrolytic action of EPSH was the pssence of the multiple effects on improving the qunlity of broken black tea.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第3期13-16,共4页
Food Science
基金
国家自然科学基金资助项目!(No 2880257)
关键词
红碎茶
外源外糖水解酶
水浸出物
茶黄素
电镜
高效液相色谱
Broken black tea Exogenous polysaccharide hydrolase (EPSH) Soluble solid (SS) Teaflavin (TF) Electron microscope High performance liquid chromatography (HPLC)
