CAJ | 학술논문

茶叶品质主要体现在色、香、味、形等方面，其中香气和滋味是衡量各类茶叶品质的主要指标。水分在乌龙茶初制过程中参与了一系列物理和化学反应，同时也是各种化学反应的重要媒介，对乌龙茶外形内质具有重要影响。β-葡萄糖苷酶是一种与乌龙茶特征性品质香气形成密切相关的水解酶类，为实现形成乌龙茶特有香气品质特征的目标，研究做青叶含水量及β-葡萄糖苷酶活性变化对做青适度的影响显得尤为重要。本文对不同茶类加工过程中水分变化、乌龙茶加工过程中水分管理指标与水分控制及乌龙茶加工过程中β-葡萄糖苷酶活性动态变化影响因素等进行了综述，以期为乌龙茶加工过程中水分对β-葡萄糖苷酶活性变化影响提供理论依据。
다협품질주요체현재색、향、미、형등방면，기중향기화자미시형량각류다협품질적주요지표。수분재오룡다초제과정중삼여료일계렬물리화화학반응，동시야시각충화학반응적중요매개，대오룡다외형내질구유중요영향。β-포도당감매시일충여오룡다특정성품질향기형성밀절상관적수해매류，위실현형성오룡다특유향기품질특정적목표，연구주청협함수량급β-포도당감매활성변화대주청괄도적영향현득우위중요。본문대불동다류가공과정중수분변화、오룡다가공과정중수분관리지표여수분공제급오룡다가공과정중β-포도당감매활성동태변화영향인소등진행료종술，이기위오룡다가공과정중수분대β-포도당감매활성변화영향제공이론의거。
ABSTRACT:The quality of tea is mainly reflected in the color, aroma, taste, appearance, and the aroma and taste are the key indexes to measure the tea quality. Water content in the Oolong tea primary manufacturing process not only involved in a series of physical and chemical reactions, but also was a significant medium of various chemical reactions, which had a major influence on the form and essence of Oolong tea. The be-ta-glucosidase is one kind of hydrolase which is closely related to the formation of Oolong tea characteristic aroma. In order to realize the distinctive qualities of the unique aroma of Oolong tea, researches on the changes of leaf water content and beta-glucosidase for the moderate green-making were very important. This paper summarized the present researches for the water content changes in the manufacturing process of different kinds of tea, water content control index and its management in the Oolong tea processing process, and dy-namic change factors of beta-glycosidase enzymes activity in the processing process of Oolong tea, finally prospected, which looking forward to provide theoretical basis for the water content effect on beta-glucosidase enzymes changes in manufacturing process of Oolong tea.