环境因子对香气形成有关的β-葡萄糖苷酶活性及醇系香气的影响(英文)

被引：13

作者：

赵芹

童启庆

骆耀平

机构：

[1] 浙江大学茶学系!浙江杭州

来源：

浙江大学学报(农业与生命科学版) | 2000年 / 03期

关键词：

茶叶; 香气形成; β-葡萄糖苷酶; 醇系香气; 环境因子;

D O I：

暂无

中图分类号：

Q946 [植物生物化学];

学科分类号：

摘要：

首次研究了以有机肥和覆盖为环境因子对香气形成有关的内源β-葡萄糖苷酶活性及醇系香气的影响 .利用常规施无机肥为对照设置了施有机肥、覆盖和施有机肥结合覆盖三个处理 .β-葡萄糖苷酶活性和游离态醇系香气量、结合态醇系香气量及醇系香气总量在各处理条件下均得到显著提高 .施有机肥结合覆盖是提高β-葡萄糖苷酶活性和各种醇系香气量的最有效处理 .β-葡萄糖苷酶活性和结合态醇系香气量随环境因子的变化一致 .有机肥对提高结合态醇系香气量较有效 ,而覆盖对提高游离态醇系香气量较有效 .有机肥和覆盖不仅能提高醇系香气数量 ,而且能提高醇系香气质量 .有机肥结合覆盖是提高β-葡萄糖苷酶活性和醇系香气量的重要措施

引用

页码：41 / 45

页数：5

共 8 条

[1] Benzyl glucosidase from tea leaves. Yano M,Joki Y,Mutoh H,et al. Agricultural and Biological Chemistry . 1991
[2] Characterizationofβ- primeverosidase,being concerned with alcoholic aro-ma formation in tea leaves to be processed into black teaand preliminary observation on its substrate specificity. Ijima Y,,Ogawa K,Watanabe N,etal. Journal Agric Food Chem . 1 998
[3] Variation ofβ- glucosidase activity during the develop-mentof the shootsof seven tea cultivars. L uo Yaoping,Dong Shangsheng,Xu Hairong,et al. Journal ofTea Science . 1 997
[4] Cis- and trans-linalool3,7oxides,methyl salicylate glycosides and(Z) -3- hexenylβ- D- glucopyranoside as aroma precursors fromtea leaves for Oolong. Moon J- H,Watanabe N,Ijima Y,etal. Bioscience Biotechnology and Biochemistry . 1996
[5] The re-lease mechanism of tea aroma- The relationship ofβ- glu-cosidase activity and alcoholic aroma in L ong jing tea pro-cessing. Tu Youying,Tong Qiqing,L uo Yaoping,etal. Journal of Tea . 1 999
[6] Flavor of tea. Yamanishi T. Food Reviews International . 1995
[7] (Z) - 3- Hexenyl-β- D- glucopyranosie in fresh tea leaves as a precursor ofgreen odor. Kobayashi A,Kubota K,Joki Y,etal. Bioscience Biotechnology and Biochemistry . 1 994
[8] Purification of aβ-primeverosidase concerned with alcoholic aroma forma-tion in tea leaves (cv.Shuixian) to be processed to Oo-long tea. Ogawa K,Ijima Y,Guo W F,etal. Journal Agric Food Chem . 1 997

← 1 →