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Study on the Extracting Method of Kuding Tea by Adding Exogenous Enzymes

  • WANG Deng-liang ,
  • WANG Ying-feng ,
  • YAN Yu-qin
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  • 1. Department of Tea Science, South China Agricultural University, Guangzhou 510642, China;
    2. College of Horticulture,Yangtze University Jingzhou 434025, China;
    3. Mengshan Tea Corporation, Ya’an 625100, China;

Online published: 2019-09-16

Abstract

The addition of exogenous enzymes(cellulase, pectinase and papain)during the extraction of Kuding tea was investigated. The changes in the contents of the chemical component in the Kuding tea extracts and the comparison of single enzyme and the combination of exogenous enzymes were analyzed. Results showed that the optimum condition for extracting Kuding tea was as follows: 40βmin, 50℃, pH 5.5 and the addition of 0.2% cellulase.

Cite this article

WANG Deng-liang , WANG Ying-feng , YAN Yu-qin . Study on the Extracting Method of Kuding Tea by Adding Exogenous Enzymes[J]. Journal of Tea Science, 2004 , 24(4) : 295 -301 . DOI: 10.13305/j.cnki.jts.2004.04.013

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