The Function of Oxidative Enzymes in Black Tea Fermentation

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The role of oxidative enzymes in the black tea fermentation was investigated by the V-C method.<BR>1. The enzyme activities were varied by the substrates used. The peroxidase activity indicated about 20-30% higher value by d-catechin as the substrate than by tea-tannin, while the polyphenoloxidase increased its activity several folds by the latter substrate.<BR>2. In the black tea manufacturing process, the peroxidase activity reached the highest value after 6-10 hr. -withering, then declined remarkably. And the polyphenoloxidase activity reached the highest at the rolling or the early fermentation process by using d-catechin as the substrate, but by tea-tannin, it maintained a higher value from the beginning, and showed no remarkable fluctuation through the process. It was considered that the polyphenoloxidase might be activated by the oxidized tanning substance accumulated in the black tea fermentation process.<BR>3. In the hot-air withering, the following treatments, i. e., 42°C. (leaf temp.), 30 min.; 42°C., 60 min., inhibited the peroxidase and polyphenoloxidase activities respectively.
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