酶工程技术在茶叶深加工中的应用及展望

王斌; 江和源; 张建勇; 王岩; 黄永东

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茶叶科学 ›› 2010, Vol. 30 ›› Issue (S1) : 521-526.

酶工程技术在茶叶深加工中的应用及展望

王斌^1,2, 江和源^1,*, 张建勇¹, 王岩¹, 黄永东^1,2

作者信息 +

Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives

WANG Bin^1,2, JIANG He-yuan^1,*, ZHANG Jiang-yong¹, WANG Yan¹, HUANG Yong-dong^1,2

Author information +

文章历史 +

摘要

根据前人研究成果从酶工程技术的研究角度出发,总结近年来该技术在茶叶深加工领域的应用,包括茶黄素、茶氨酸、儿茶素衍生物等茶叶天然产物的合成;茶多酚、茶多糖等天然产物的提取;速溶茶的加工和茶饮料的澄清、保香增香等方面,并对其应用前景加以展望。

Abstract

This paper summarized the application situation of enzyme engineering technology in the biosynthesis of theaflavins, theanine and catechins (EGCG) derivatives, the extraction of polyphenols and polysaccharide, the clarification and flavor preservation of tea beverage in recent years, and discussed the perspectives of enzyme engineering technology applying in tea deep-processing in the coming future.

导出引用

王斌, 江和源, 张建勇, 王岩, 黄永东. 酶工程技术在茶叶深加工中的应用及展望[J]. 茶叶科学. 2010, 30(S1): 521-526

WANG Bin, JIANG He-yuan, ZHANG Jiang-yong, WANG Yan, HUANG Yong-dong. Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives[J]. Journal of Tea Science. 2010, 30(S1): 521-526

中图分类号： TS272 Q814

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