摘要
茶香气物质在鲜叶中主要以糖苷类前体物质的形式存在,糖苷酶作为一种茶叶的内源酶在茶叶加工中对香气物质释放起到重要作用。就糖苷酶的种类和特性,以及其在茶叶加工、茶叶深加工过程中的增香应用等方面内容进行综述,为糖苷酶酶解技术在茶叶和茶深加工领域的进一步应用提供理论指导。
Aroma components existed in the fresh tea leaves are mainly in the form of glycosidic precursors. As a endogenous enzyme in tea aroma release,glucosidase plays an important role in tea processing. In order to provide theoretical guidance for the further application of glucosidase enzyme technology in deep processing of tea,the types and characteristics of glycosidases,as well as its aromaenhancing capacity in tea processing were reviewed in this paper.
出处
《香料香精化妆品》
CAS
2014年第5期48-52,共5页
Flavour Fragrance Cosmetics
基金
杭州市科技发展计划项目(项目编号20130432B49)
