Change Of Enzymes And Relation With Quality Chemical Composition During Pile-fermentation Process Of Kangzhuan Tea

KangZhuan Tea is one type of Sichuan brick tea in our country,and it has the massive historical connotation and the cultural deposits. KangZhuan tea is the necessity in frontier minority of life and has an important position in their lives.The study takes the Sichuan KangZhuan Tea in large scale of production process as research objects, the system of the Ottawa Health brick pile in the process of quality activities and includes changes in chemical composition and activity of the chemical changes on quality Composition in order to improve the quality of health provide some brick experimental basis.KangZhuan Tea processing technology in health, the KangZhuan Tea pile is the formation of the unique quality of key processes. The process of the pile fermentation role by microbial enzyme, so that components of tea contains a series of complex chemical changes, culminating in the unique quality of health characteristics of brick tea.In the pile fermentation of KangZhuan Tea process, fresh leaves at high temperature fixing, the inherent activity of the source system has been basically passive. The pile fermentation in the traditional production activity occurs from the extracellular enzymes secreted by microorganisms. Ottawa heap PPO activity during the first increased and then decreased rapidly and then rose again, the overall upward trend. Cellulase, pectinase activity showed overall upward trend, and the emergence of two peaks, and microbial metabolic activity of the cyclical correlation. Amylase, protease activity increased gradually in early Ottawa heap, pile decreased late in the third turn when the maximum activity, but also with the metabolic activities of microorganisms. Strong thermal stability of peroxidase, there are still some activity after fixation, in the process decreased Ottawa pile disappear. The results show that, pile the early stage of a variety of enzymes with increased activity of microbial growth and reproduction.The pile fermentation reactor temperature and humidity since the late fall, slow down microbial growth and reproduction, reduce the secretion of enzymes, enzyme activity decreased. So, pile moderate enzyme activity can promote and improve the quality of biochemical components KangZhuan Tea conversion, enabling the formation of its quality and flavor.The pile fermentation reactor process includes quality of its chemical composition change dramatically. Polyphenols, the original pectin, crude fiber content continues to decline; caffeine, amino acids, soluble sugar, water extracts, water soluble pectin content continues to rise, the comprehensive changes in these substances, the formation of the unique taste of KangZhuan tea, soup-quality style.According to correlation analysis, pile the course of activity change and the relationship between the biochemical composition is as follows:pectinase activity in pectin content and the original was a very significant negative correlation coefficient was-0.83 (P <0.01); and water-soluble Pectin content showed significant positive correlation coefficient was 0.86 (P<0.01). Cellulase activity and cellulose correlation coefficient between-0.83 (P<0.01), was significantly negative. Tea polyphenol oxidase activity and the correlation coefficient between-0.79 (P<0.05), was significantly negatively correlated. Between protease activity and amino acids were significantly correlated, the correlation coefficient was 0.84 (P<0.01). Ottawa heap all kinds of activity during the water extracts content with the relationship:pectinase activity and starch content of activity and flooding out the significant correlation between the correlation coefficients were for the 0.69 (p<0.05) and 0.76 (P<0.05); cellulase activity, protease activity and content of water extracts significantly between the correlation coefficients were 0.81 (P<0.01),0.82 (P<0.01); polyphenol oxidase activity and Flooding the correlation coefficient between the content of 0.78 (P<0.05), there is significant correlation. Ottawa heap all kinds of activity and the process of change in the relationship between soluble sugar was:pectinase activity and soluble sugar content was significantly correlated between the correlation coefficient of 0.73 (p<0.05); cellulose and soluble sugar between Significant, the correlation coefficient of 0.89 (p<0.01); amylase and soluble sugars significantly between the correlation coefficient was 0.81 (p<0.01). This shows that the heap in the Ottawa process of improvement of some activity to promote health quality brick conversion of chemical composition, physical and chemical changes in the health properties of brick tea, brick tea on the quality of the formation of health had a significant impact.