过氧化物酶对成品普洱茶品质的影响研究

Effects of Peroxidase Concentrations on the Quality of Puer Tea

摘要:

本文研究了不同浓度过氧化物酶（POD）对成品普洱茶品质的影响。结果表明：POD对成品普洱茶具有显著作用，其中水浸出物、游离氨基酸、茶多酚、儿茶素含量有一定程度减少，茶色素总量有一定程度增加。

Abstract:

The effect of peroxidase (POD) concentration on the quality and contents of main chemical components in Puer tea were analyzed. Results indicated that the effect of POD concentration on puer-tea was significant. Improving the POD concentration decreased the contents of water-extracted substances, including amino acid, tea polyphenols and catechins, but increased the gross of tea pigments.