辐照对茶叶中茶多酚、过氧化物酶、多酚氧化酶含量及活性的影响

The Effect on the Content and Activity of the Polyphenols, PPO and POP by Radiating the Tea

茶叶在加工过程中由于加工条件和环境因素的原因,微生物污染很难控制,不同程度地影响了茶叶的品质.近年来随着茶叶出口数量的增多,如何有效地减少茶叶中的微生物含量,成为提高产品质量的主要问题.采用^(60)Coγ射线辐照杀菌,能有效地提高茶叶的卫生质量,保证产品的卫生安全性.本文就辐照剂量对茶多酚、过氧化物酶、多酚氧化酶的含量及其活性的影响进行了初步研究.

During the tea manufacturing process, the pollution of animalcule is difficult to be controlled because of the manufacturing condition and environment concerned factors. That affects the tea attribute for some extent. With the increasing export amount of tea in recent years, how to reduce the animalcule of tea becomes quite a problem in improving the tea quality. It is found that we can effectively improve the hygiene quality of tea by using^60Coγ ray to kill the fungus, and ensure the hygiene properties of the product. In this article the author makes a primary reaserch on radiating dose＇ s effects on the content and activity affect in polyphenols, PPO and POP.