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中国农学通报

中国农学通报 ›› 2017, Vol. 33 ›› Issue (27): 97-101.doi: 10.11924/j.issn.1000-6850.casb16080075

所属专题： 生物技术； 园艺

• 林学 园艺 园林 • 上一篇    下一篇

蒙顶黄茶闷堆过程中主要品质成分及酶活性变化研究

刘晓,张厅,刘飞,王小萍,唐晓波   

  1. 四川省农业科学院茶叶研究所,四川省农业科学院茶叶研究所,四川省农业科学院茶叶研究所,四川省农业科学院茶叶研究所,四川省农业科学院茶叶研究所
  • 收稿日期:2016-08-17 修回日期:2016-08-29 接受日期:2016-09-27 出版日期:2017-10-09 发布日期:2017-10-09
  • 通讯作者: 唐晓波
  • 基金资助:
    四川省农业科学院青年基金项目“黄茶闷堆中微生物特性及酶系活性的研究”(2014QNJJ-010)；四川省农科院省财政创新能力提升工程项 目“蒙顶黄芽适制品种筛选及闷黄工艺研究”(2014CXSF-025)。

Variations of Quality Ingredients and Primary Enzymes Activities of Mengding Yellow Tea During the Piling Process

  • Received:2016-08-17 Revised:2016-08-29 Accepted:2016-09-27 Online:2017-10-09 Published:2017-10-09

摘要： [目的]为探寻优质蒙顶黄茶品质形成机理,对黄茶闷堆过程中主要品质成分含量及多酚氧化酶、过氧化物酶、过氧化氢酶和纤维素酶4种主要酶活性变化进行了研究。[方法]将蒙顶山茶区主栽的国家级良种名山白毫的一芽一、二叶初展按鲜叶→杀青(锅温 230 ℃,投叶速度 4 min/kg)→闷堆1 h→闷堆2 h→闷堆4 h→闷堆6 h→摊放→干燥等工序做成成品黄茶。在鲜叶、杀青、闷堆1 h、闷堆2 h、闷堆4 h、闷堆6 h工序上依次取样,用于蒙顶黄茶主要品质成分含量及多酚氧化酶、过氧化物酶、过氧化氢酶和纤维素酶4种主要酶活性的测定。[结果]随着闷堆过程的深入,茶多酚、儿茶素总量呈下降的趋势；茶红素、茶褐素呈增加的趋势,茶黄素呈先增加后减少的趋势；游离氨基酸和可溶性蛋白质呈增加的趋势；可溶性糖呈先增加后减少的趋势；多酚氧化酶、过氧化氢酶和纤维素酶活性增加,差异达到显著；过氧化物酶活性呈先增加后减少的趋势,闷堆2 h活性最高,差异达到显著。[结论]黄茶闷堆过程中,品质成分发生了深刻的化学变化,其中,茶多酚含量和儿茶素总量变化最为明显,均呈下降趋势,这是优质黄茶醇爽、不涩、甘甜滋味形成的主要原因。多酚氧化酶、过氧化物酶、过氧化氢酶和纤维素酶4种酶活在杀青后基本丧失,随后在闷堆过程中又有一定程度的“复活”,其和湿热作用一起参与了黄茶品质的形成。

关键词: 南方水稻黑条矮缩病, 南方水稻黑条矮缩病, 气象因子, 逐步回归, 通径分析, 预测模型

Abstract: To study the quality formation mechanism of yellow tea, the main quality ingredients, polyphenol oxidase, peroxidase, catalase and cellulose activities during the piling process were studied.[Method] The main national seed mingshan baihao was selected as the test object, by fresh leaves→fixing (pot temperature 230 ℃, cast leaves speed 4min)→ piling 1 h →piling 2 h→piling 4 h→piling 6 h→spreading→drying. Then sampled in order to measure the main quality ingredients,polyphenol oxidase, peroxidase, catalase and cellulose activities.S[Result]During the piling process, the contents of tea polyphel and catechin was decreased. TheScontents of flavonoids and theabrownins was increased, while the theaflavins was decreased after increasing trend. The contents of amino acid and protein was increased. The content of soluble sugar was decreased after increasing trend. The activity of Polyphenol oxidase, catalase and cellulase was increased, the difference was significant. The peroxidase activity was decreased after increasing trend, the activity was the highest while piling 2 h, the difference was significant. [Conclusion] During the piling process, the quality ingredients are significantly changed. The contents of tea polyphel and catechin was decreased, which provides an important material foundation for the unique quality formation of yellow tea: mellow taste. Polyphenol oxidase, peroxidase, catalase and cellulose activities are close to zero after fixing, then has a certain degree of ‘Resurrection’ during the piling process, which acts together with heat involved in the formation of yellow tea quality.

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