利用现代生物技术提高茶叶品质.pdfVIP

26 1 2011 2 Vol126, No11 Journal of Guangxi Agri ulture February, 20 11 刘晓东 汤周斌 刘玉芳 杨 春 韦玲勇 ( 广西桂林茶叶科学研究所, 桂林市 541004) : 以基因工程细胞工程酶工程发酵工程为主的现代生物技术, 目前在各行业已得到广泛的应 , 在茶学领 域中起步较晚, 但应 前景广阔本文简述了在茶树育种茶叶加工中应 基因工程细胞工程改良茶树品种或创 造茶树优良新品种的应 情况和发前景提出在茶叶加工环节中应 酶工程, 利 酶的高效生物催化功能, 促进 茶叶内不利成分及无效成分有益转化, 改善茶叶综合品质; 在茶叶加工应 发酵工程, 利 一定的微生物接种于茶 叶, 使特定的优势微生物菌群快速生长, 抑制发酵过程中有害微生物的生长, 缩短发酵周期, 同时控制茶多酚茶褐 素及茶多糖等功能性物质的含量, 提升产品质量 : 生物技术; 茶叶; 品种; 品质 : S571. 1 : A : 1003- 4374( 2011) 0 1- 0027- 04 To improve tea. s quality by means of modern biological technology Liu Xiao-dong et al ( Guilin tea s ien e resear h institute of Guangx i, Guilin City 541004, China) Abstract: The modern biologi al te hnologies in aspe ts of gene engineering, ell engineering, enzyme engineering and fermentation engineering have been applied extensively in many industries, but late in tea industry , how ever, it potential w ill be great . T his paper has introdu ed the appli ation situation of biologi al te hnology in variety improvement and suggests fermentation engineering w ill be applied in pro essing to promote the hange of elements in tea for better quality. The fermentation te hnology an speed up benefi ial mi roorganisms. grow th, onstrain the deleterious ones and shorten fermentation period, meanw hile, to ontrol the ontents of tea polyphenois, TB and tea polysa haride so as to im- prove the tea quality . Key words: biologi al te hnology ; tea; variety ; quality , , , , , , , , , , ; , / 0, / 0 , , , , , , , , , , 1 , , , : : 2010- 12- 01 : 2010- 12- 13 : : : , , 1974 , , 2