Influence Of β-Glucosidase On Quality Of Oolong Tea New Techniques In Summer And Autumn

β-Glucosidase belongs to hydrolytic enzyme. It can hydrolyzeβ-D-galactopyranosidespecially .It can also hydrolyze cellubiose and salicin.β-glucosidase is a important enzyme .It isresponsible for the liberation of aroma constituents from their glycosidically bound precursors.The primary terpenol aroma in oolong are nerolidol linalool and its oxide compound and fragrantphytol. These kinds of compound which have the flower fragrance or the fruit fragrant and higherboiling point are the characteristic aroma ingredients of oolong tea. So study on the change ofβ-Glucosidase activity in oolong tea processing and discussing craft factors affect enzyme activityis important. It has important significance in quality and production of oolong tea .The research take tie guan yin freshleaf as experiment materials. Study on the chang ofβ-Glucosidase activity in different manipulation and the main craft factor influenced the enzymeactivity. Determined the content of primary biochemistry ingredient. Analyzed the relevancebetweenβ-Glucosidase and primary biochemistry ingredient. Compared theβ-Glucosidaseactivity in huangdan naoxie rougui and tie guan yin. Studied the enzyme change tendency indifferent processing process. The result is as follows:β-Glucosidase activity in tie guan yin rised after sunniness and continued to grow . Enzymeactivity achieves the peak value after the first rocking.Then the enzyme activity drops graduallyand lower than the level in fresh leaf.The experimentation designed different times and degree inrocking. Discussing the influence of times and the degree of intension on the enzyme activity. Theresult indicated that three times rocking and four times rocking had the same changing law duringthe processing. But they had different changing scope.. The rocking treatment which had differentdegree had tremendous influence on enzyme activity.β-Glucosidase enzyme activity in lighterrocking treatment is higher than the heavier rocking. In the aspect of enzyme activity drop scopethe heavier rocking descended more. After the rocking the enzyme activity in lighter r ockingdescended 14．5% and 5．5% separately. Enzyme activity in heavier rocking descended 17．9% and23．5%. Compared long time withering with short time withering enzyme activity had not got theremarkable difference but the intension of rocking had a remark able influence on enzyme activityin withering. Variance analysis result indicated that enzyme activity in different rocking intensionhad remarkable difference. Made ariance analysis to the craft factors which would influence theenzyme activity in the rocking process. The result indicated that the times of rocking and theintension of rocking are the leading factors which caused remarkable difference during eachtreatment. The change of the time in withering had not got remarkable difference to the enzymeactivity. The enzyme activity in lighter rocking extremely higher than the heavier rocking.Statistical analysis indicated that water content of producing had a remarkable influence onthe enzyme activity. The water content and the enzyme activity assumed extremely remarkablyconnected(r=0．898) . Tea polyphenol waterlogging and enzyme activity assumed remarkablycorrelation extremely. The correlation coefficient are 0．930 and 0．815．The content of flavone andenzyme activity assumed negative correlation extremely. The correlation coefficient is-0．856．Theresult indicated that as fragrance hydrolaseβ-glucosidase enzyme not only can hydrolysis aroma precursors released aroma terpene ubstances which play an important role in the quality of oolongbut also play a positive role in promoting the formation of color and material metabolism inrocking process. Analysis ofβ-glucosidase activity in huandan maoxie rougui and tie guan yinfresh leaf and in the processing process. The result showed that the enzyme activity in var iousvarieties fresh leaf' s was maoxie > tie guan yin > rougui > huangdan.The level ofβ-Glucosidase activity in summer and autumn were remarkable difference. The enzyme activity inautume was higher than the summer. The level of enzyme activity in different rocking stage inautume producing all to be higher than the same stage in summer.