| 罗晶晶， 王登良， 魏 青.外源酶对英红九号红茶品质的影响研究[J].广东农业科学,2015,42(4):9-13 |
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外源酶对英红九号红茶品质的影响研究 |
| Effects of exogenous enzymes on quality of Yinghong NO. 9 black tea |
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| DOI： |
| 中文关键词: 萎凋 英红九号 木聚糖酶 纤维素酶 木瓜蛋白酶 氨基酸 黄酮 |
| 英文关键词: withering Yinghong NO. 9 xylanase cellulose papain amino acid flavonoids |
| 基金项目: |
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| 中文摘要: |
| 通过在萎凋过程中添加不同浓度的外源木聚糖酶、纤维素酶及木瓜蛋白酶，探讨了不同浓度外源
酶对英红九号红茶品质的影响。 结果表明，添加这 3 种外源酶对萎凋叶中的氨基酸和黄酮的含量有所影响。 通
过毛茶的生化组分分析结合感官审评， 发现添加 250 U/mL 木聚糖酶处理能使毛茶品质达到最优， 添加 250、
350 U/mL 纤维素酶处理的毛茶品质较优，添加 150、250 U/mL 木瓜蛋白酶处理的毛茶品质较好。 |
| 英文摘要: |
| In this study, different concentrations of exogenous xylanase, cellulase and papain were added during the withering process of Yinghong NO.9 black tea, to investigate the best concentrations of exogenous enzymes.Results indicated that adding these three kinds of exogenous enzymes had some effect on the content of amino acids and flavonoids of the withered tea. By means of biochemical components analysis and sensory evaluation, the results
showed that by adding 250 U/mL of xylanase, the tea quality achieved optimal state, adding 250 u/mL or 350 U/mL of cellulase, tea quality was better, adding 150 U/mL or 250 U/mL of papain, tea quality was good. |
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