摘要
以毛蟹和梅占两品种鲜叶为原料 ,用新工艺加工成乌龙茶 ,并对晒青、做青过程中在制品的蛋白酶活性及其相关化学成分进行了分析 ,结果表明 :晒青和做青均有利于蛋白酶的活化。晒青、做青前中期酶活性缓慢上升 ,第二次摇青、静置后达到最大值。第一、二次摇青期间以叶缘的酶活性最高 ,叶芯的最低 ;做青结束时 ,叶缘的活性仍保持最高 ,但整叶的酶活性最低。晒青和做青也有利于氨基酸和可溶性蛋白的积累 ,氨基酸积累量要多于可溶性蛋白质。调节蛋白酶活性使之处于适当水平 。
Oolong tea was processed with fresh leaves of Maoxie and Meizhan cultivars according the Oolong tea new technology Protease activities and related chemical comopnents were investigated under the process of sun withering and Zuoqing,the main results are as follows: Process of sun withering and Zuoqing are favorable to activating the protease The activation of protease rises slowly during sun withering,then reaches the highest at the end of the second Zuoqing The activation of protease is the highest in the edge leaf,with that of central leaf being the lowest in the first and second Zuoqing process,but that of entire leaf is the lowest when Zuoqing process is over Process of sun withering and Zuoqing processes are favorable for the accumulation of amino acid and soluble protein,but the accumulating amount of amino acid is more than that of soluble protein.Activities of protease adjusted in appropriate level,which will supplement new technology′s theories in holding the degree of Zuoqing
出处
《茶叶科学》
CAS
CSCD
北大核心
2001年第1期30-34,共5页
Journal of Tea Science
基金
湖南省科委资助项目
