祁门红茶加工过程中β-葡萄糖苷酶活性变化研究

Variations of β-glucosidase Activities during the Processing of Qimen Black Tea

对祁门传统工夫红茶和红碎茶两种加工工艺中β-葡萄糖苷酶活性的变化进行了比较研究。结果表明,红碎茶在加工过程中,β-葡萄糖苷酶在萎凋结束时,酶活达到最高,以后持续下降;而工夫红茶至揉捻阶段酶活升至最高;低温有利于酶活性的保持。

Variations of β-glucosidase activities during the manufacturing of Qimen congou and CTC black tea was studied. The results showed that for CTC black tea,β-glucosidase activity reached the highest level at the end of withering and then decreased gradually.Comparatively,the highest enzyme activity of traditional Qimen congou did not appear until the end of rolling process.Low temperature was favourable to keep higher β-glucosidase activity during black tea processing.