砂梨多酚氧化酶处理对夏秋红茶品质的影响

Effects of Pyrus pyrifolia Nakai Polyphenol Oxidase Treatment on the Quality of Black Tea in Summer and Autumn

利用砂梨多酚氧化酶促进红茶发酵并对茶叶的感官品质、色泽、主要滋味物质和香气进行比较分析,结果表明:砂梨的多酚氧化酶处理所制的夏秋红茶感官品质得到明显提高,与对照相比,砂梨粗酶液与揉捻叶的质量之比为10%时,所制红茶的茶汤亮度显著上升(P<0.01),内含成分中的茶黄素/茶红素含量的比值和可溶性糖含量分别上升了86.05%和34.34%,酚氨比值降低了3.96%,黄酮类含量减少了7.35%,香气组分中的β-紫罗酮、橙花醇、α-古巴烯等组分也有所增加。

Fermentation is a critical procedure in black tea manufacture. In order to improve the quality of black tea, we attempted to utilize the polyphenol oxidase from Pyrus pyrifolia Nakai to improve the fermentation process and thus investigated the sensory quality, color and main taste and aroma components of the resulting black tea in the present study. Results indicated that this new treatment significantly improved the sensory quality of black tea. As compared with those of the control, the brightness of tea infusion was increased significantly （P 〈 0.01） and the ratio of theaflavins to thearubigins and the content of soluble sugars in black tea treated with a ratio of crude polyphenol oxidase solution to rolled tea were increased by 86.05% and 34.34%, respectively, whereas the ratio of polyphenol to amino and the content of flavonoids were decreased by 3.96% and 7.35%, respectively. The aroma components β-ionone, trans-geraniol and α-copaene were increased.