| The changes in the numbers of dominant microorganisms in the Zuoqing process ofLingtoudancong Oolong tea were determined, and the dominant bacteria were identified by themorphological, physiological and biochemical properties. The contents of these parameters which werethe water, the water extracts, the tea polyphenol, the amino acids,the soluble sugars, the flavonoids,thesoluble protein, the starch, the theabrownine,the thearubigins, the theaflavin,+EC,+ECG,+EGC,+EGCG,the catechins,pH value and the activities of the polyphenol oxidase,the peroxydase, the cellulase, theproteinase, the amylase of the whole leaf,the leaf-edge and the leaf-center were determined during theprocessing of lingtoudancong oolong tea,the samples of both the leaf-edge and the leaf-center were takenafter one and two rotation courses.The correlations of the enzyme activities and biochemical componentswere analyzed.The results were as follows:1. The growth of the dominant bacteria had two peaks: after withering, standing8hours after the4thshaking, The number of bacterium reached maximum after withering and the1stshaking, the number ofmolds reached its maximum from the2ndshaking to standing6hours after the4thshaking, the standing8hours after the4thshaking for the yeasts. There were two strains of dominant bacterium which wereseparated from Zuoqing process: Bacillus and Micrococcus Cohn.The identification results also showedthat there were9strains of dominant yeasts which included7strains of Rhodotorula and2strains ofCandida,7strains of dominant molds which included1strain of Eupenicillium,2strains ofCladosporium,2strains of Penicillium,1strain of Aspergillus,1strain of Rhizopus.2.The contents of the water, the water extracts, the amino acids, the tea polyphenol, the solubleprotein, the flavonoids, the starch, the thearubigins, the soluble sugars and the pH value of the whole leafreduced, the contents of the theabrownine, the theaflavin increased from the fresh leaf to the drying leaf,the contents of the+EC,+ECG,+EGC,+EGCG, and the catechins of the whole leaf increased from thefresh leaf to the2ndtwisting. Comparing with the spreading, shaking which was more conducive to thereduction of the contents of the water, the tea polyphenol, the soluble sugars, the flavonoids, the waterextracts, the theaflavin and the pH value, was more conducive to the growth of the contents of thetheabrownine,+EGC,+ECG,+EGCG and the catechins.Comparing with the shaking, spreading was morefavorable to the reduction of the contents of the soluble protein, the amino acids, the starch,and to thegrowth of the contents of the thearubigins,+EC, C. The contents of the water, the water extracts, thesoluble sugars, the tea polyphenol, the amino acids, the flavonoids, the soluble protein, the starch, thethearubigins and the theaflavin of the whole leaf of the samples reduced,the contents of the theabrownineand the pH value of the whole leaf increased after the2ndshaking. The contents of the water, theflavonoids, the theaflavin and the starch of the leaf-edge and the leaf-center decreased, the contents of thewater extracts, the soluble sugars, the amino acids, the theabrownine and the pH value of the leaf-edgeand the leaf-center increased.The contents of the tea polyphenol, the soluble protein, the thearubigins ofthe leaf-center increased.The contents of the tea polyphenol, the soluble protein and the thearubigins ofthe leaf-edge reduced. After the2ndshaking, the contents of the+EC, the C and the catechins were thehighest in the leaf-edge, with that of the whole leaf being the lowest, the contents of the+ECG and the +EGC which were the highest in the whole leaf, were the lowest in the leaf-center,the content of the+EGCG was the highest in the leaf-center,with that of the whole leaf being the lowest.3.The activities of the polyphenol oxidase and the cellulase increased from the fresh leaf to theleaf of the2ndshaking, while the activities of the peroxydase, the proteinase, the amylasedecreased.Spreading was more useful to the growth of the activities of the polyphenol oxidase,thecellulase, and more propitious to the reduction of the activity of the amylase, shaking was morefavorable to the reduction of the activities of the peroxydase and the proteinase. The activities of thepolyphenol oxidase,the cellulase, the proteinase, the amylase of the whole leaf of the samplesdeclined,while the activity of the peroxydase grew after the2ndshaking.the activities of thepolyphenol oxidase, the amylase of the leaf-edge of the samples increased,while the activies of theperoxydase, the proteinase, the cellulase reduced,the activities of the polyphenol oxidase,the amylaseof the leaf-center of the samples declined while the peroxydase, the proteinase and the cellulaseincreased.4.The cellulase activity had significant positive correlations with the polyphenol oxidase activity,with correlation coefficient0.932, and the extreme significant correlations with the peroxydase activity,with correlation coefficient-0.971, and the significant correlations with the amylase activity, withcorrelation coefficient-0.891. There had significant negative linear relationship between the activities ofthe polyphenol oxidase and the amylase, with correlation coefficient-0.949.Significant negative correlations were found between the polyphenol oxidase activity and the pHvalue, the contents of the water,the water extracts, the amino acids, with correlation coefficient-0.889,-0.925,-0.903,-0.904respectively, the extreme significant positive correlations were found between theperoxydase activity and the pH value and the content of the water, with correlation coefficient0.970,0.963, there were significant correlations between the peroxydase activity and the contents ofthe water extracts,the amino acids, with correlation coefficient0.938,0.881respectively, extremesignificant negative correlations were found between the cellulase activity and the pH value,the contentof the water, with correlation coefficient-0.981,-0.992, and the cellulase activity had significantcorrelations with the contents of the water extracts, the tea polyphenol, the amino acids, withcorrelation coefficient-0.930,-0.883,-0.927respectively, the amylase activity had significantcorrelations with the contents of the water,the water extracts, with correlation coefficient0.923,0.891,and the extreme significant correlations with the tea polyphenol, the amino acids, with correlationcoefficient0.988,0.970. The regression equation between the water extracts and related biochemicalcomponents was Y1（the water extracts）=7.431X3（the amino acids）+6.999,the regression equationbetween the tea polyphenol and related biochemical components was Y2（the tea polyphenol）=-6.66X3（the theabrownine）+23.009, the regression equation between the amino acids and related biochemicalcomponents was Y3（the amino acids）=1.511X4（the soluble protien）+3.189. |
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