摘要
为研究陈化时间对泾阳茯砖茶品质和抑制α-淀粉酶、脂肪酶效应的影响,选取自然贮存1~5a的同系列茯砖茶为材料,分别进行内含成分测定、感官审评、α-淀粉酶和脂肪酶活性影响分析。结果表明,随着陈化时间的延长,茯砖茶的水浸出物、氨基酸、茶多酚的含量随之减少,茶多糖、茶褐素的含量随之增加,经过4a陈化的茯砖茶感官品质最佳。茯砖茶浸提液对α-淀粉酶活性的抑制能力随着贮藏年限的延长而减弱,对脂肪酶的抑制能力则随之增强。相关性分析发现,茶多酚、茶红素的含量与抑制α淀粉酶活性能力呈极显著正相关(r=0.977、0.980),茶褐素、茶多糖的含量与抑制脂肪酶活性能力呈极显著和显著正相关(r=0.998、0.939)。
To investigate the effects of aging time on the quality and inhibition onα-amylase,lipase of Jingyang Fuzhuan brick tea,Fuzhuan brick tea samples stored for 1 to 5 years were employed as materials and were subjected to chemical component analysis,sensory evaluation,and the analysis of the effect onα-amylase and lipase activity.The results showed that the contents of water extract,amino acids and polyphenols exhibited a decreasing tend and the contents of tea polysaccharide and theabrownine presented an increasing trend with the prolonging of aging time in Fuzhuan brick tea samples.It had the best flavor quality after aging 4 years.Besides,with the extension of storage time,tea extraction represented less inhibition onα-amylase activity whereas more inhibition on lipase activity.Correlation analysis indicated that the ability to inhibit the activity ofα-amylase was significantly correlated with the contents of polyphenols and thearubigins(0.977 and 0.980,respectively),and the ability to inhibit lipase activity was positively correlated with the contents of theabrownine and polysaccharide(0.998 and 0.939,respectively).
作者
郭爽爽
唐磊
黄荣浩
肖罗丹
肖斌
周天山
GUO Shuang-shuang;TANG Lei;HUANG Rong-hao;XIAO Luo-dan;XIAO Bin;ZHOU Tian-shan(College of Horticulture,Northwest A&F University,Yangling,Shaanxi 712100,China)
出处
《西北林学院学报》
CSCD
北大核心
2018年第5期179-184,共6页
Journal of Northwest Forestry University
基金
西北农林科技大学试验示范站(基地)科技成果推广专项(TGZH-2016-7)
作者简介
郭爽爽,女,硕士研究生,研究方向:茶叶加工与质量检测。E-mail:guoshuang0101@163.com;通信作者:肖斌,男,教授,研究方向:茶树生理生态。E-mail:1647785720@qq.com;通信作者:周天山,男,讲师,研究方向:制茶工程与茶叶生物化学。E-mail:zhoutianshan@nwsuaf.edu.cn。
