【摘要】 为了抑制冠突散囊菌发酵绿茶液态饮料中儿茶素的降解,本研究采用植物乳杆菌和冠突散囊菌对绿茶液态饮料进行联合发酵,试验通过响应面法优化了联合发酵绿茶液态饮料工艺,并采用高效液相色谱（HPLC）法和顶空固相微萃取串联气质联用（HS-SPME/GS-MS）法分别检测了联合发酵绿茶液态饮料中儿茶素含量和香气成分。结果表明,在干茶添加量10 g·L^-1、冠突散囊菌添加量10 mL·L^-1的前提下,联合发酵绿茶液态饮料的最佳工艺条件为植物乳杆菌添加量20 mL·L^-1、蔗糖添加量75 g·L^-1、30℃下静置发酵3 d。在此工艺下联合发酵绿茶液态饮料中总儿茶素含量为1 419.94μg·mL^-1,与冠突散囊菌发酵绿茶液态饮料(848.72μg·mL^-1)相比,显著增加（P<0.05）;且醇类化合物（30.27%）、醛类化合物（15.25%）、烃类化合物（11.35%）、酯类化合物（9.86%）和酮类化合物（9.01%）含量与未发酵绿茶液态饮料相比均显著增加（P<0.05）。更多还原

【Abstract】 In order to inhibit the degradation of catechins in fermented green tea liquid beverage fermented by E. cristatum, the co-fermentation of L. plantarum and E. cristatum to green tea liquid beverage was conducted. The processing technology was optimized by response surface methodology. Besides, high performance liquid chromatography（HPLC） and headspace solid-phase microextraction tandem mass spectrometry（HS-SPME/GS-MS） method were used to detect the catechin contents and aroma components in the combined fermented green tea liquid beverage. The results showed that under the premise of 10 g·L^-1 of dry tea and 10 mL·L^-1 of E. cristatum, the optimal technological conditions for the combined fermentation of green tea liquid beverage were L. plantarum 20 mL·L^-1, sucrose 75 g·L^-1, and stationary fermentation at 30℃ for 3 days. The total catechin concentration in the joint fermentedgreen tea liquid beverage under this process was 1 419.94 μg·mL^-1, which was significantly higher than unfermented green tea liquid beverage(848.72 μg·mL^-1)（P<0.05）. And the contents of alcohol compounds（30.27%）, aldehyde compounds（15.25%）, hydrocarbon compounds（11.35%）, ester compounds（9.86%） and ketone compounds（9.01%） were significantly increased（P<0.05） compared with unfermented green tea liquid beverage.更多还原