普洱茶渥堆中α-淀粉酶抑制剂含量变化研究

Research of change of α-amylase inhibitor content on Pu-erh Tea pile-fermentation processing

通过选取双江、景谷2种不同地区不同发酵阶段的普洱茶样品,研究不同发酵阶段普洱茶对α-淀粉酶抑制作用的影响,并对其茶多酚与氨基酸进行检测,从中探讨普洱茶α-淀粉酶抑制剂在加工中的变化规律,为进一步分离纯化普洱茶α-淀粉酶抑制剂及探讨普洱茶保健作用机理提供一定的理论依据。结果表明:普洱茶原料对α-淀粉酶抑制作用较强;随着发酵时间的延长,抑制作用降低,发酵中期下降至最低点,发酵后期抑制作用又有所增强,成品茶对α-淀粉酶的抑制作用较强。而茶多酚与氨基酸在整个渥堆加工过程中整体上呈明显下降趋势。

The change of α-amylase inhibitor content,the tea polyphenols and the amino acid content from pilefermentation stage of Pu-erh Tea in the two different places were studied in order to screen stronger α-amylase inhibitor from Pu-erh Tea and provide some theories for separating α-amylase inhibitor from Pu-erh Tea and finding the functionary machine of Pu-erh Tea. The result showed that the α-amylase inhibition of raw materials increased with the extension of the fermentation time,the inhibition rate dropped, and reached the lowest in the mid - stage fermentation,while in the late fermentation,the inhibition increased and the α-amylaso inhibition of product tea was stronger.