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首页 > 过刊浏览>2025年第44卷第8期 >148-161. DOI:10.12441/spyswjs.20240807001
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外源酶处理对夏季绿茶品质及主要成分的影响
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重庆市农业科学院茶叶研究所，重庆 402160

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通讯作者:

杨娟（1986—），女，硕士，副研究员，主要从事茶叶加工及多元化利用研究。E-mail：409346324@qq.com

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重庆市农业科学院绩效激励引导专项项目（cqaas2022jxjl004）。


Effects of Exogenous Enzyme Treatment on Quality and Main Components of Summer Green Tea
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Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China

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    摘要:

    【目的】研究外源酶处理对夏季绿茶品质的影响并优化酶处理条件。【方法】采用感官审评对经6种外源酶处理的茶样进行评价与筛选，结合电子舌和化学计量学方法研究纤维素酶和单宁酶及其处理条件对夏季绿茶感官品质、苦涩滋味属性及主要成分的影响，并通过系统聚类分析、相关性分析和主成分分析（principal component analysis，PCA）确定2种酶的最优处理条件。【结果】感官审评结果显示，纤维素酶和单宁酶对茶样风味品质改善效果最为显著。电子舌检测和生化成分分析结果表明，2种酶处理均能显著降低茶样中苦味、涩味预测质量浓度及茶多酚与酯型儿茶素（ester-type catechins，ETC）质量分数，同时提高可溶性糖、非酯型儿茶素（non-ester-type catechins，NEC）、没食子酸（gallic acid，GA）水平，且单宁酶效果优于纤维素酶。系统聚类分析和PCA结果表明，外源酶处理组茶样品质与对照组差异较大，其中影响茶样品质的核心因素为涩味预测质量浓度和感官得分；2种外源酶的最优处理条件为：酶浓度30 U/mL、料液比1 kg∶20 mL、处理时间40 min。【结论】该研究可为利用外源酶改善夏季绿茶滋味品质、提升夏季茶鲜叶资源利用率提供理论依据。

    Abstract:

    [Objective] This study aims to investigate the effect of exogenous enzyme treatment on the quality of summer green tea and optimize the enzyme treatment conditions. [Method] Sensory evaluation was employed to evaluate and screen the tea samples treated with six exogenous enzymes. The effects of cellulase, tannase, and treatment conditions on the sensory quality, bitter/astringent taste attributes, and main biochemical components of summer green tea were studied by electronic tongue and chemometrics methods. The optimal treatment conditions of cellulase and tannase were comprehensively evaluated by hierarchical cluster analysis, correlation analysis, and principal component analysis (PCA). [Result] Sensory evaluation revealed that cellulase and tannase significantly improved the flavor quality of tea samples. Electronic tongue and biochemical component analysis indicated that both enzyme treatments significantly reduced the predicted mass concentrations of bitterness/astringency as well as the mass fractions of tea polyphenols and ester-type catechins (ETC) while increasing the levels of soluble sugars, non-ester-type catechins (NEC), and gallic acid (GA). Moreover, tannase demonstrated a superior effect compared with cellulase. Hierarchical cluster analysis and PCA showed significant difference between exogenous enzyme-treated tea samples and control tea samples. Predicted mass concentrations of astringency and sensory score were identified as key factors affecting the overall quality of tea samples. The optimal treatment conditions of cellulase and tannase were enzyme concentration of 30 U/mL, solid-to-liquid ratio of 1 kg:20 mL, and treatment time of 40 min. [Conclusion] The results of this study can provide theoretical support for improving the taste quality of summer green tea with exogenous enzymes and the utilization of fresh summer tea leaves.

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陈善敏,罗红玉,王奕,常睿,袁林颖,杨娟.外源酶处理对夏季绿茶品质及主要成分的影响[J].食品与生物技术学报,2025,44(8):148-161.

CHEN Shanmin, LUO Hongyu, WANG Yi, CHANG Rui, YUAN Linying, YANG Juan. Effects of Exogenous Enzyme Treatment on Quality and Main Components of Summer Green Tea[J]. Journal of Food Science and Biotechnology,2025,44(8):148-161.

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  • 收稿日期:2024-08-07
  • 最后修改日期:2024-10-11
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  • 在线发布日期: 2025-11-26
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