茶叶香气释放机理研究──龙井茶炒制过程中β-葡萄糖苷酶和醇系香气的关系

The release mechanism of tea aroma──The relationship of β-Clucosidase activity and alcoholic aroma Long jing tea processing

选用水古、龙井43、鸠坑三个品种的鲜叶，经排放、杀有制成龙井茶。用气相色谱（GC）分析加工过程中游离香气和酸系香气前驱体变化，同时用比色法检测相应的β-葡萄糖苷酶的活性。结果表明，三个品种排放叶酶活性均增加了45％以上，醇系香气前驱体释放量与酶活性趋势一致。用外源β-葡萄糖苦酶酶解鲜叶、排放叶，测得香叶酸、芳樟醇、楼花醇等组份大量释放，说明该酶与萜烯类香气前驱体有密切关系。

Fresh Ieaves of three Varieties Shuigu. Jiukeng,Longjing 43 were made longjing tea through withering and fixing. The free and alcoholic aroma precursors were analysised by GC,and β-Glucosidase activity was measured with colorimetre. The results showed that the release amount of alcoholic aroma especially geraniol,noral, linalool was significantlv increased through exogenous and enogenous β-glucosidase enzymatic hydrolysis. This test can be assumed that β-glucosidase activity has important effects on the alcoholic aroma precursors.