以晒青毛茶为原料,研究阿魏酸酯酶对晒青毛茶发酵过程中活性物质的影响。利用高效液相色谱法以及分光光度计法测定茶叶中各种活性物质含量的变化。实验结果表明,发酵8 d后茶叶的水浸出物、还原糖、阿魏酸及低聚木糖均比晒青毛茶高,茶汤的pH值及游离氨基酸含量下降。在晒青毛茶中同时添加3 mL(75 U/mL)阿魏酸酯酶和3 mL(75 U/mL)木聚糖酶,在发酵第8天阿魏酸及低聚木糖分别可达 838.9 μg/g及3.78 μg/g,比不添加任何酶的茶样分别高20.9%及38.6%。在晒青毛茶发酵过程中,同时添加阿魏酸酯酶与木聚糖酶有利于提高茶叶的品质,从而提升茶叶的附加值。该研究结果对发酵型茶的保健功效提供一定的理论依据。
The effects of ferulic acid esterase on active components of sun-dried tea during fermentation were studied. After 8 days enzymatic fermentation, the levels of water extract, reducing sugars, ferulic acid and xylooligosaccharides increased, while pH and free amino acid decreased in comparison to sun-dried tea. Ferulic acid esterase (75 U/mL) and xylanase (75 U/mL) resulted the contents of ferulic acid and xylooligosaccharides raised up to 838.9 and 3.78 μg/g, respectively, which were 20.9% and 38.6% higher than the control, respectively. Therefore, ferulic acid esterase and xylanase are beneficial to improve the quality of the tea and increase the added value during sun-dried tea fermentation. This study provides a theoretical basis for revealing health benefits of fermented tea.
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