乌龙茶加工过程中内源酶活性的变化规律

在乌龙茶加工过程中制品的内源酶活性变化呈现一定的规律性：制品的多酚氧化酶(PPO)、过氧化物酶(POD)、蛋白酶(PA)、淀粉酶(Am)、纤维素酶(CE)和果胶酶(PC)经晒青后，活性明显上升，随摇青进程，这些酶的活性呈现最大值的时间先后不一，如多酚氧化酶和纤维素酶在第一摇后出现；蛋白酶和淀粉酶却在第二摇后；而过氧化物酶和果胶酶在第三摇后达最大值尔后，活性下降。总体上均呈现低-高-低的变化规律，而且在摇青中纤维素酶和果胶酶，多酚氧化酶和过氧化物酶还呈现此消彼长的变化趋势多酚氧化酶与过氧化物酶在晒青后均出现两条新的同工酶谱带，这对乌龙茶风味的形成可能产生不可低估的影响。

The variantional regular of endogenous enzyme activity during the processing of Oolong tea

The variation of endogenous enzyme activity of Oolong tea being processed showed its regularity during the processing. After withering procedure, as Shai-qing in Chinese,the activities of polyphenol oxidase(PPO),peroxidase(POD),proteinase(PA),amylase,cellulase(CE),and polygalacturonase(PG).increased obviously. During rocking green, the activities of these endogenous enzyme reached to its maximum in different time. The maximal activities of cellulase(CE) and polyphenol oxidase(PPO) appeared after 1st rocking, these of proteinase(PA) and amylase after 2nd rocking, however, these of perodixase(POD) and polygalacturonase(PG) after 3th rocking, and then decreased. In a word, the regularity of the variation was low-high-low. Furthermore, the activities of cellulase and polygalacturonase were obviously negative correlation. So were polyphenol oxidase and perodixase. The polyphenol oxidase and perodixase appeared respectively two new isozyme chart after the Shai-qing process, which had probably active to the special flavor of Oolong tea.