Effects Of Temperature On Hydrolytic Enzymes And Lipid Peroxidation Of Green-made Leaves

The unique quality of oolong tea is closely related to fresh leaves and processing technology and green-made environment. Green-made is a special key process for deciding the quality oolong tea during the primary process. In recent years, green-made technology developed to automatic control quickly. Studying the physical and chemical effects in green-made processIn of oolong tea under controlled environmental conditions, it has a important basic theoretical and practical significance for improving the level of green-made technology and quality of products. In this study, Tieguanyin is the test materials, green-made temperature and whether shaking are factors, we design3temperature gradient--low, medium and high temperature and2green-made ways---shaking and spreading, six treatment altogether.We treated the fresh leaves according to southern Fujian oolong tea processing with air conditioning. In this paper, we researched the changes of hydrolase activity, lipid oxidation, carbon and nitrogen compounds and the relationship between the various indicators. At the same time, this article study the physical and chemical change of mitochondrial internal in green-made processing for the first time, and discuss the physical and chemical mechanism of hydrolase activity, lipid oxidation,and the change of mitochondrial structure and function. The main test results are as follows:Amylase activity variation in green-made processing is increased first and then decreased.The shaking treatment take place dramatic changes than laying. There is no significant differences of amylase activity in different green-made temperatures(P <0.05), the amylase activity peak does not appear in the treatment of the highest temperature.However,the higher amylase activity at high temperatures keep a long time. There is significant differences of amylase activity under the different ways of green-made (P<0.01). There is no significant differences in each process from the fresh leaves to the end for laying treatment(P<0.05),but it has significant differences for shaking treatment.The protease activity increases and reaches a peak at first and then decline rapidly during green-made processing.It also changes dramaticly both laying and shaking treatment. There is no significant differences of protease activity in different green-made temperatures nad ways(P<0.05),also no significant differences during the laying process.Between processes of shaking treatment has significant differences(P<0.01).Various carbon and nitrogen compounds vary obviously during green-made processing.Total soluble sugar show a trend of decrease--increase--decreases. Fructose and starch declines linearly. Sucrose and reducing sugar show a trend of increase-decreases. Soluble protein decline Rapidly but the amino acids increase first and then decreased.There is significant positive correlation between total soluble sugar and fructose,sucrose and starch(P<0.01).Reducing sugar and fructose show a significant negative correlation(P<0.01).Total soluble sugar and starch manifested as a significant positive correlation(P<0.05).At last ther is a significant negative correlation between the soluble protein and free amino acids(P<0.05).The lipid peroxidation continued strengthen during green-made processing. H2O2and the lipid peroxidation products MDA continue to increase until the end of the green-made. Lipid peroxidation arises more severely in shaking treatment than laying,has more H2O2and MDA. Lipid oxidation also synchronization strengthen with green-made temperature rise. There is a significant differences of MDA in different temperature and ways(P<0.01), and the interaction of two factors also very significant. There is a significant positive correlation between H2O2and MDA(P<0.01).The major biochemical substances relate to hydrolase and lipid peroxidation during green-made processing. Water content and protease activity show a significant negative correlation(P<0.01),also with H2O2and MDA. There is a significant positive correlation between total soluble sugars, sucrose and reducing sugar with amylase activity (P<0.05),a significant negative correlation between protease activity and soluble protein(P<0.01),and significant positive correlation between protease activity and free amino acids(P<0.01). H2O2and MDA exists a significant positive correlation with protease activity(P<0.01).Flavonoids of basic biochemical composition exists significant negative correlation with amylase activity(P<0.01),and significant negative correlation with protease activity(P<0.05).In addition, polyphenols and protease activity appear a significant positive correlation(P<0.01).MPTP open vastly during green-made processing,causing membrane lipid peroxidation.The absorbance of mitochondrial membrane protein in540nm wavelength decline and H2O2and MDA Straight up both in laying and shaking treatment.