石榴茶不同加工工艺对各种酶活性的影响.doc

摘 要：本实验选取新鲜石榴叶为原料，研究漂烫、蒸汽、微波这三种杀青工艺和发酵时间分别为1h、2h、3h、4h、5h对石榴茶中SOD酶、PAL酶、PPO酶、POD酶、淀粉酶酶活性的影响和变化。

　　　结果表明：杀青工艺下，SOD酶在微波条件酶活为16.56U/mL而蒸汽条件下酶活为21.45U/mL。PPO酶在漂烫条件下蒸汽条件下酶活为3.2U/mL而在微波条件下酶活为1.9U/mL。PAL酶在微波条件下酶活为14.07U/mL在漂烫条件下酶活为10.25U/mL。POD酶在微波条件下酶活为1.7U/mL而在漂烫条件下酶活为1.35U/mL。淀粉酶在微波条件下抑制率为20.39%而在漂烫条件下抑制率为11.24%。相比较下，漂烫工艺比较合理。发酵工艺下，SOD酶随发酵时间的增加酶活从6.51U/mL降低至1.24U/mL。PPO酶在发酵3h酶活达到最高5.3U/mL之后酶活降低。PAL酶随发酵时间的增加酶活从13.31U/mL降至2.42U/mL。POD酶随发酵时间的增加酶活从1.25U/mL增加至6.25U/mL。淀粉酶随发酵时间的增加抑制率从33.07%降至8.42%。相比较下，发酵4h比较合理。

关键词 石榴茶；杀青；发酵；酶活性

Abstract：This experiment chooses fresh pomegranate leaf as raw material, study on Blanching, steam, microwave the three fixing technology and fermentation time were 1H, 2h, 3h, 4h, 5h influence on pomegranate tea SOD enzyme, PAL enzyme, PPO enzyme, POD enzyme, amylase enzyme activity and changes.

　　　The results show that: the fixing process, SOD enzyme activity was 16.56U/mL under microwave conditions and steam conditions enzyme activity was 21.45U/mL. PPO enzyme in the blanching conditions steam conditions enzyme activity for 3.2U/mL in the condition of microwave enzyme activity was 1.9U/mL. PAL enzyme activity in microwave conditions for 14.07U/mL in the blanching conditions enzyme activity was 10.25U/mL. POD enzyme activity in the microwave conditions for 1.7U/mL in the blanching conditions enzyme activity was 1.35U/mL. Amylase inhibition rate was 20.39% while in the blanching conditions the inhibitory rate was 11.24% under the condition of microwave radiation. By comparison, blanching process more reasonable. The fermentation process, increased the SOD enzyme with fermentation time activity decreased from 1.24U/mL to 6.51U/mL. PPO enzyme activity reached the highest after the activity of 5.3U/mL was decreased during the fermentation of 3H enzyme. The increase in PAL enzyme with fermentation time from 13.31U/mL to 2.42U/mL enzyme activity. The increase in POD enzyme with fermentation time enzyme activity increased from 6.25U/mL to 1.25U/mL. Along with the fermentation time increased amylase inhibitory rate from 33.07% to 8.42%. By comparison, a more reasonable 4h fermentation.

Keywords  pomegranate tea  water-removing  fermentation  enzyme activity