Variations of Enzymatic Activity and Main Quality Components During the Fermentation Process of Acanthopanax senticosus Tea

International Conference on Manufacturing Technology, Materials and Chemical Engineering

材料科学;化学工业

Wu, K.W.^1 ; Xu, Q.Y.^1 ; Zhu, L.J.^1 ; Yang, L.N.^1^2 ; Ma, T.^1

College of Food Science and Technology, Bohai University Jinzhou, Liaoning

121013, China^1

China-canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing

100048, China^2

关键词: Acanthopanax senticosus;    Endogenous enzyme;    Enzymatic activities;    Experimental materials;    Fermentation process;    Polyphenol oxidase;    Quality components;    Tea polyphenols;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/592/1/012021/pdf
DOI  :  10.1088/1757-899X/592/1/012021

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

Acanthopanax senticosus fresh leaf was used as the experimental material to produce tea, Eurotium cristatum was used to ferment the Acanthopanax sentieosus tea. The variations of main quality components and enzymatic activity were examined during the fermentation process. The results showed that tea polyphenols, amino acid, and soluble sugar were decreased from 16.36%, 4.33%, 1.96% to 5.42%, 1.34%, 0.88%. The theabrownin was increased from 14.0% to 16.61%, but theaflavins and thearubigins were increased and then decreased during the fermentation process of Acanthopanax sentieosus tea. In addition, cellulase, pectinase and protease had been there as the endogenous enzyme before generating microorganisms, while polyphenol oxidase were exogenous enzymes. The main quality components and enzymatic activity were changed obviously as the time was prolonged. The quality of Acanthopanax sentieosus tea was improved effectively, which provided theoretical basis for the production and application of fermented-tea of Acanthopanax senticosus.