Research of change of α-amylase inhibitor content on Pu-erh Tea pile-fermentation processing

The change of α-amylase inhibitor content,the tea polyphenols and the amino acid content from pile-fermentation stage of Pu-erh Tea in the two different places were studied in order to screen stronger α-amylase inhibitor from Pu-erh Tea and provide some theories for separating a-amylase inhibitor from Pu-erh Tea and finding the functionary machine of Pu-erh Tea.The result showed that the α-amylase inhibition of raw materials increased with the extension of the fermentation time,the inhibition rate dropped,and reached the lowest in the mid -stage fermentation,while in the late fermentation,the inhibition increased and the α-amylase inhibition of product tea was stronger.