外源酶对改善茶叶品质作用的研究进展

Research Progress on Exogenous Enzymes Effect on Improving the Quality of Tea

外源酶技术具有绿色环保、低耗能、低成本等特点,其与茶叶加工相结合已逐渐成为一种研究趋势。在不增加不良副产品的前提下,将外源酶应用于各类茶叶的加工过程,通过人为控制酶活性可在短时间内促进茶叶理化成分转变,有效保持并提高茶产品的整体品质。该文详细综述近年来外源酶在六大茶类加工中的应用现状并分析所存在的问题,对今后外源酶技术在茶叶加工中的研究重点及方向进行展望,以期为多方式提升茶叶品质提供理论参考。

The benefits of exogenous enzyme technologies include environmental protection,low energy con-sumption,and low cost.The use of such technologies in tea processing has gradually been recognized and stud-ied.With the goal of minimizing undesirable by-products,the use of exogenous enzymes for the processing of various types of tea,as well as the artificial control of the enzyme activities allow the transformation of the physi-cal and chemical components of tea and the consequent maintenance or even improvement of the overall quality of tea products.This article reviewed in detail the application of exogenous enzymes in the processing of six ma-jor types of tea in recent years and analyzed the existing problems.Future research directions in the context of exogenous enzyme technologies in tea processing were considered,with the goal to further improve the quality of tea products.