【摘要】 从渥堆普洱茶样中分离纯化得到一个酵母菌菌株,使用该菌株对普洱茶生茶样进行发酵,对发酵前后茶叶中的重要风味化学成分(氨基酸、茶多酚、咖啡碱、黄酮、儿茶素和茶色素)的变化进行了分析。研究表明,经过酵母菌发酵,茶样中的茶多酚、儿茶素、茶黄素的含量增加,而氨基酸、咖啡碱、黄酮、茶红素、茶褐素的含量减少,与渥堆发酵普洱茶有一定差异,因此酵母菌对普洱茶的品质形成具有较大影响。更多还原

【Abstract】 A Saccharomycetes strain was isolated from a ripe Pu-er tea samples. The sterilized Pu-er raw tea was fermented with this isolate. The important flavor chemical ingredients [amino acids,tea polyphenols(TP),caffeine,flavonoid(FL),total catechins(TC)and tea pigments] from tea samples were determinated and analyzed. The results showed that the contents of tea polyphenols(TP),total catechins(TC),theaflavins(TF)from the fermented tea samples increased,but the contents of amino acids,caffeine,flavonoid(FL),thearubigins(TR),theabromine(TB)from tea samples decreased during fermentation process. These results were different from the results of piles-fermented Pu-er tea. Therefore,Saccharomycetes strain affected evidently the quality of Pu-er tea.更多还原