Effect of Exogenous Enzymes on the Change of Tea Pigments during Pile-fermentation Process of Liu Pao Tea
The paper studied on the effect of exogenous enzymes on the change of color of dry tea, tea pigments and their relevance to the content of tea polyhenol by adding cellulase, pectinase, papain and peroxidase during pile-fermentation processing of Liu Pao tea, providing a theoretical basis for reducing time of pile-fermentation and improving the quality of Liu Pao tea. The result indicated that pectinase could increase the content of theaflavins (TF) and deepen the color of tea soup in pre-pile-fermentation, and it could increase the contents of thearubigins (TR) and theabrownin (TB) in post-pile-fermentation. At the 10th d of pile-fermentation, the content of theaflavins(TF) was 2.23 times than blank sample, the content of thearubigins(TR) increased was 4.32 times than blank sample in post-pile-fermentation, the content of theabrownin(TB) increased by 29.66%at end of pile-fermentation. Papain could rapidly increase the content of theabrownin (TB) after the 15th d of pile-fermentation and deepen the color of dry tea. Peroxidase could obviously increase the content of theabrownin(TB) in pre-pile-fermentation and the content of theaflavins(TF) in the medium pile-fermenta-tion, at 15th d of pile-fermentation, the content of theaflavins (TF) increased by 64.29%. Cellulase could re-duce the speed of thearubigins (TR) converted into other substances . Besides, the contents of thearubigins (TR) and tea polyphenol had a linear function, the contents of theabrownin (TB) and tea polyphenol had a ex-ponential relationship. So the effects of pectinase, papain , peroxidase and cellulase on change of tea pigments were significantly during pile-fermentation processing of Liu Pao tea.
Liu Pao teapile-fermentationexogenous enzymestea pigments
NETL
NSTL
万方数据
维普
