作　　者： ; ; (严玉琴）;

机构地区： 华南农业大学园艺学院茶业科学系

出　　处： 《茶叶科学》 2004年第4期295-301,共7页

摘　　要： 通过添加外源酶(纤维素酶、果胶酶和木瓜蛋白酶)浸提苦丁茶,分析了苦丁茶浸提液中化学成分含量的变化,以及单一酶和酶组合间的比较分析,得出苦丁茶的最适酶解浸提方法为时间40 min、温度50℃、pH值5.5和纤维素酶浓度0.2%。 The addition of exogenous enzymes(cellulase, pectinase and papain)during the extraction of Kuding tea was investigated. The changes in the contents of the chemical component in the Kuding tea extracts and the comparison of single enzyme and the combination of exogenous enzymes were analyzed. Results showed that the optimum condition for extracting Kuding tea was as follows: 40 min, 50℃, pH 5.5 and the addition of 0.2% cellulase.

关 键 词： 苦丁茶 外源酶 浸提

领　　域： [生物学]