不同品种砂梨多酚氧化酶改善夏暑宜红茶的理化品质

Improvement of Yihong Black Tea in Summer by Polyphenol Oxidase from Different Pyrus pyrifolia Nakai

为了提高夏暑宜红茶品质,采用金水1号、丰水、黄花和鄂梨2号砂梨品种的多酚氧化酶促进红茶发酵,并比较分析不同处理所制样品的感官得分、色泽品质、理化成分和香气组分,结果表明:不同来源的PPO的动力学曲线差异较大,丰水和金水1号砂梨品种的PPO活力较强,分别在3 min和5 min时达到了最大反应速率,可以与红茶发酵初期PPO活性较低形成互补,促进了夏暑宜红茶发酵。金水1号砂梨多酚氧化酶处理所制的夏暑宜红茶感官得分最高(84.05),与对照相比,干茶亮度显著上升(p<0.01),茶汤色相值提高了12.00%,理化成分中的茶黄素、茶红素和可溶性糖含量也明显升高(p<0.01),香气组分中的苯乙醛、反-反-2,4-庚二烯醛、藏红花醛、橙花醇、顺氧芳樟醇、β-紫罗酮、反-香叶基丙酮、α-古巴烯等组分也有所增加,综上试验结果,采用金水1号砂梨的多酚氧化酶促进红茶发酵,可以作为一种提高夏暑宜红茶品质的有效技术手段。

In order to improve the Yihong black tea quality in summer, different polyphenol oxidases from Jinshui NO1, Fengshui, Huanghua and E,li NO2 Pyrus pyrifolia Nakai were utilized to ameliorate the fermentation, and the sensory quality, chemical components and aroma of Yihong black tea in summer were compared in present paper. Results indicated the notable differences in oxidation kinetics curves of polyphenol oxidase from different Pyrus pyrifolia Nakai. The Jinshui NO1 and Fengshui had high enzyme activities, the maximum reaction rate achieved the highest at 3 minutes and 5 minutes respectively, it could complement the low enzyme activities of tea at the initial stage of fermentation and promote the Yihong black tea permention in summer. Meanwhile, the PPO in Jinshui NO1 could obviously improve the sensory quality(84.05), compared with the control, the brightness of tea increased significantly(p<0.01), the tea brew hue also increased by 12.00%(p<0.01), the contents of theaflavins, the thearubigins and soluble sugar in black tea increased significantly(p<0.01), and the contents of aroma components also increased, such as phenylacetaldehyde,(E,E)-2,4-heptadienal, safranal, nerol, cis-linalool oxide, β-Ionone, trans-geranylacetone, α-Copaene etc. All the results indicated that the application of polyphenol oxidase in Jinshui NO1 provided a useful way on quality improvement of Yihon black tea in summer.