食品科学 ›› 2001, Vol. 22 ›› Issue (3): 13-16.

• 基础研究 •    下一篇

外源多糖水解酶提高红碎茶品质的生化机制研究

 毛清黎, 王星飞, 韩雅珊   

  1. 孝感学院生物系食品生物技术教研室; 中国农业大学食品科学与工程学院
  • 出版日期:2001-03-15 发布日期:2012-02-15

Study on Quality Improvement and Biomechanism of EPSH for Processing Broken Black Tea

 MAO  Qing-Li, WANG  Xing-Fei, HAN  Ya-Shan   

  • Online:2001-03-15 Published:2012-02-15

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。

关键词: 红碎茶, 外源多糖水解酶, 水浸出物, 茶黄素, 电镜, 高效液相色谱

Abstract: 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.

Key words: Broken black tea Exogenous polysaccharide hydrolase (EPSH) Soluble solid (SS) Teaflavin (TF) Electron microscope High performance liquid chromatography (HPLC)