茶叶发酵中的酶学研究进展

Research progress of enzyme in tea fermentation

茶叶经过发酵后,酚氨比降低,芳香类物质增加,农药残留降解且溶入许多微生物代谢活性物质以及微生物菌体,茶叶品质得以改善。所以,发酵对提高茶叶综合利用具有积极意义。文中就茶叶发酵过程中的多酚氧化酶、过氧化物酶、脂肪氧化酶、纤维素酶、果胶酶等酶的作用机制、研究方法等方面进行了概述,并展望了酶在茶叶发酵工艺中的发展前景。

As the traditional agriculture product of China, tea has a long history. After it has been fermented, the ratio of phenol to ammonia is reduced, the aromatic substance is increased, the pesticide residue is degenerated, and many microorganism metabolism active materials as well as the microorganism mycelium are arisen in tea, so the quality of the tea has been improved. Therefore, the fermentation of the tea can increase the comprehensive utilization value. According to the recent research reports of enzyme in tea, the enzyme reaction mechanisms, research methods in tea fermentation have been systematically expounded, and those enzymes include polyphenoloxidase, peroxidase, lipoxygenase, eellulase, pectinase, etc. And the prospects of enzymes in the tea manufacture through fermentation were also stated.