人工光照萎凋对茶叶主要品质成分与酶活性的影响

Effects on Main Quality Components and Enzyme Activity of Tea Leaves by Artificial Light Withering

采用250W碘钨灯，研究人工光照萎凋处理对茶叶萎凋叶的β-葡萄糖苷酶、多酚氧化酶、蛋白酶、主要品质成分及香气得分的影响，并与室内自然萎凋茶叶处理进行对比。结果表明．人工光照对茶叶萎凋叶酶活性的影响在处理3h时β-葡萄糖苷酶的活性最高，蛋白酶和多酚氧化酶活性均呈先增加后降低的趋势，蛋白酶在人工光照萎凋处理1h时最大，达4．93U／g（FW），此时的室内自然萎凋叶为4．33U／g（FW），多酚氧化酶活性在处理4h时达最大值，为7．97U/g（FW），此时的室内自然萎凋叶为5．05U／g（FW）；香气得分情况表明，人工光照萎凋叶香气得分均明显高于室内自然萎凋叶，以萎凋时间为4-6h的香气得分最高，达到87．6，此时的室内自然萎凋叶为83．6。人工光照对茶叶萎凋叶主要品质成分的影响表现为茶多酚、可溶性糖含量持续下降，氨基酸含量增加，咖啡碱含量无明显变化。

Using 250 W iodine-tungsten lamp, the effect of artificial fight withering treatment on tea leaf withering leaf β- glucosidase, polyphenol oxidase （PPO）, protease, main quality components and aroma scoring effect was studied, and was compared with indoor natural withering of tea processing. The results show that, in the treatment of 3 h ariificial light, β- glucosidase activity was the highest, protease and PPO activity were increased first and then reduced, protease activity in the treatment of 1 h artificial light was 4.93 U/g（FW）, the interior natural withering leaf were 4.33 U/g（FW）, the activity of PPO in 4 h reached the maximum value, 7.97 U/g （FW）, the indoor natural withering leaf was 5.05 U/g（FW） ; Aroma score in- dicated artificial light withering leaf aroma score was significantly higher than indoor natural withering leaf, with the withering time reached 4N6 h aroma scored the highest, reaching 87.6, the indoor natural withering leaf 83.6. The affection perfor- mances of tea withering leaf＇s main quality components by artificial light treatment were polyphenols, soluble sugar content continued to decline, amino acid content increased, and caffeine content did not change significantly.