摘要
以毛蟹的三、四叶梢为原料 ,通过对乌龙茶新工艺加工过程中多酚氧化酶 (PPO)、过氧化物酶(POD)的活性研究 ,发现在做青过程中 ,整叶的PPO活性、POD活性分别呈低→高→低和高→低→高的变化规律 ;整叶叶缘的PPO活性呈高→低→高的变化规律 ,POD活性呈低→高→低的变化规律 ;整叶叶芯的PPO活性。
Oolong tea was manufactured by raw material with one bud and three or four leaves of Maoxie cultivar, using new processing technology. The activities of Polyphenol oxidase (PPO) and Peroxidase(POD) in Zuoqing process were investigated. During the Zuoqing process, the activities of PPO and POD in the entire leaf varied as low→high→low and high→low→high respectively; the activity of PPO in the leaf edge varied as high→low→high, but of POD as low→high→low; the activities of PPO and POD in leaf center increased and decreased respectively.
出处
《茶叶科学》
CAS
CSCD
北大核心
2001年第2期130-133,共4页
Journal of Tea Science
基金
湖南农业大学青年基金项目
湖南省科委资助项目
