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    刘婷婷, 齐桂年, 邹瑶, 李伟, 黄亚芳. 四川黑茶渥堆过程中主要品质成分及酶类活性变化[J]. 华南农业大学学报, 2015, 36(4): 112-116. DOI: 10.7671/j.issn.1001-411X.2015.04.020
    引用本文: 刘婷婷, 齐桂年, 邹瑶, 李伟, 黄亚芳. 四川黑茶渥堆过程中主要品质成分及酶类活性变化[J]. 华南农业大学学报, 2015, 36(4): 112-116. DOI: 10.7671/j.issn.1001-411X.2015.04.020
    shu
    LIU Tingting, QI Guinian, ZOU Yao, LI Wei, HUANG Yafang. Variations in quality ingredients and primary enzymes activities of Sichuan dark tea during post-fermentation[J]. Journal of South China Agricultural University, 2015, 36(4): 112-116. DOI: 10.7671/j.issn.1001-411X.2015.04.020
    Citation: LIU Tingting, QI Guinian, ZOU Yao, LI Wei, HUANG Yafang. Variations in quality ingredients and primary enzymes activities of Sichuan dark tea during post-fermentation[J]. Journal of South China Agricultural University, 2015, 36(4): 112-116. DOI: 10.7671/j.issn.1001-411X.2015.04.020
    shu

    四川黑茶渥堆过程中主要品质成分及酶类活性变化

    Variations in quality ingredients and primary enzymes activities of Sichuan dark tea during post-fermentation

      摘要
    • 摘要:
      目的 探讨渥堆过程中四川黑茶品质成分及主要酶类活性的变化规律.
      方法 采用国家标准测定方法和常用测定方法对四川黑茶渥堆过程中品质成分含量和酶类活性进行全程监测.
      结果和结论 除咖啡碱含量变化不明显外，茶多酚、儿茶素、茶黄素、茶红素、茶褐素、纤维素、原果胶、蛋白质、氨基酸、水溶性果胶、可溶性糖含量均在渥堆工艺中下降，其含量降幅分别为69.2%、43.7%、79.3%、81.7%、52.4%、9.6%、60.0%、62.3%、66.2%、32.2%和37.2%.多酚氧化酶、过氧化物酶活性分别在渥堆的第19和12天达到峰值，纤维素酶、果胶酶活性在渥堆的第17天达到峰值，相较于刚扎堆时，其酶活性分别提高了246%、371%、371%和223%.四川黑茶渥堆过程中主要品质成分及酶类活性复杂的变化，促成了其相关品质特征的形成.

       

      Abstract:
      Objective The purpose of this study was to investigate the changes in quality ingredients and primary enzyme activities of Sichuan dark tea during post-fermentation.
      Method The quality ingredients and primary enzyme activities of Sichuan dark tea were monitored during the entire post-fermentation using national standard measuring methods and some common measuring methods.
      Result and conclusion The results showed that except for caffeine, the contents of polyphenols, catechins, theaflavins, thearubigins, theabrowns, cellulase, pectin, protein, amino acid, soluble pectin, and soluble sugar declined by 69.2%, 43.7%, 79.3%, 81.7%, 52.4%, 9.6%, 60.0%, 62.3%, 66.2%, 32.2%, and 37.2%, respectively, in the process of post-fermentation.The activities of polyphenol oxidase, peroxidase, cellulase and pectinase increased to the maximum on the 19th, 12th, 17th and 17th day of postfe rmentation process, respectively, and they increased by 246%, 371%, 371% and 223%, respectively, compared with the beginning of post-fermentation.The variation of the quality ingredients and primary enzymes of Sichuan dark tea during post-fermentation is complex, which contributes to the formation of quality characteristics of Sichuan dark tea.

       

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