β-葡萄糖苷酶对乌龙茶品质影响研究

Influence of β-Glucosidase on Quality of Oolong Tea

茶叶中的β-葡萄糖苷酶与萜烯类香气前驱体有密切关系,可使糖苷键合态变成游离态。乌龙茶香气中的萜烯醇类物质主要是橙花叔醇、芳樟醇及其氧化物、香叶醇。此类化合物具花香或果香,沸点较高,是构成乌龙茶香气特征的重要成分。综述了β-葡萄糖苷酶在乌龙茶加工中的变化规律,探讨影响其酶活性的工艺因子,对指导乌龙茶生产,提高乌龙茶品质具有重要意义。

β-Glucosidase is responsible for the liberation of aroma constituents from their glycosidically bound precursors. The primary terpenol aroma in oolong are nerolidol linalool and its oxide compound and fragrant phytol. These kinds of compound which have the flower fragrance or the fruit fragrant and higher boiling point are the characteristic aroma ingredients of oolong tea. So study on the change of β-Glucosidase activity in oolong tea processing and discussing craft factors affect enzyme activity is important. It has important significance in quality and production of oolong tea.