食品科学 ›› 2018, Vol. 39 ›› Issue (20): 71-77.doi: 10.7506/spkx1002-6630-201820011

• 食品化学 • 上一篇    下一篇

不同茶树品种悬浮发酵对茶黄素形成的影响

江用文1,2,滑金杰2,袁海波2,马海乐1,*   

  1. (1.江苏大学食品与生物工程学院,江苏?镇江 212013;2.中国农业科学院茶叶研究所,浙江?杭州 310008)
  • 出版日期:2018-10-25 发布日期:2018-10-24
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-23);中国农业科学院科技创新工程项目(CAAS-ASTIP-TRICAAS)

Effect of Different Tea Cultivars on Theaflavin Formation during Suspended Fermentation

JIANG Yongwen1,2, HUA Jinjie2, YUAN Haibo2, MA Haile1,*   

  1. (1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;2. Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou 310008, China)
  • Online:2018-10-25 Published:2018-10-24

摘要: 以同一嫩度的英红9号、福鼎大白、金观音、槠叶齐4 个差异性较大品种的鲜叶为原料进行悬浮发酵实验,开展茶树品种、酶源类型(多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)活性等)、儿茶素组分(含量、配比等)对茶黄素形成影响的研究,结果表明:PPO活性/POD活性比值以福鼎大白最高,英红9号和金观音次之;简单儿茶素总量(total simple catechin,TSC)和酯型儿茶素总量(total ester-type catechin,TETC)均以英红9号最高,福鼎大白和金观音次之,槠叶齐最低;各儿茶素组分除没食子儿茶素没食子酸酯和儿茶素没食子酸酯外均呈前期迅速下降、后期平稳的趋势,儿茶素剧烈消耗期在发酵前30?min;茶黄素组分形成量均呈先升后降的趋势,峰值点在发酵15?min和30?min,不同品种不同茶黄素组分峰值时间和高度不同;整体上,以最高儿茶素底物含量和第2高PPO活性/POD活性比值的英红9号品种茶黄素的形成量显著最多,最高PPO活性的福鼎大白和金观音品种可最快形成茶黄素,但较高活性的POD和较低含量的儿茶素,导致茶黄素的形成量较低,而具有最低PPO活性/POD活性比值和最低含量的儿茶素底物的槠叶齐品种形成茶黄素的能力最差。即PPO活性/POD活性比值越大,儿茶素底物含量越大,TETC/TSC比值越大,形成茶黄素的能力越强。

关键词: 多酚氧化酶, 过氧化物酶, 儿茶素, 茶树品种, 茶黄素

Abstract: Young tea leaves from four different cultivars (Yinghong 9, Fuding Dabai, Jinguanyin and Chuyeqi) at the same growth phase were subjected to suspended fermentation. By doing so, we aimed to evaluate the effect of different tea cultivars varying in the activities of polyphenol oxidase (PPO) and peroxidase (POD) and their ratio as well as catechin contents on theaflavin formation during the fermentation process. The results showed that the value of PPO/POD ratio was the highest in Fuding Dabai, followed by Yinghong 9 and Jinguanyin. Total simple catechins (TSC) and total ester-type catechins (TETC) were the highest in Yinghong 9, followed by Fuding Dabai and Jinguanyin, and Chuyeqi contained the lowest levels of TSC and TETC. All the catechins except (-)-gallocatechin gallate (GCG) and catechin gallate (CG) showed a rapid decline in the early stage of fermentation, and remained stable in the later stage. The catechins were dramatically consumed during the first 30 min of fermentation. The formation of theaflavins firstly increased, reaching a peak at 15 and 30 min and then decreased. Each theaflavin in fermented tea leaves from the various was found to differ in their peak time and height. In general, the amount of theaflavins produced during the fermentation of Yinghong 9, showing the second lowest PPO/POD ratio and highest catechin content was significantly higher compare with the other cultivars. Theaflavins were formed at the highest rate during the fermentation of Fuding Dabai and Jinguanyin, with the highest PPO activity. On the other hand, higher POD activity and lower catechin content resulted in the formation of less theaflavins. The lowest amount of theaflavins was formed during the fermentation of Chuyeqi, having the lowest PPO/POD ratio and lowest catechin content. Therefore, higher theaflavin formation was related to higher PPO/POD ratio, catechins content and TETC/TSC ratio.

Key words: polyphenol oxidase, peroxidase, catechins, tea cultivar, theaflavins

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