【摘要】 为探究泾阳散装茯砖茶中“金花”菌的种类及其对紫娟红茶品质的影响，从泾阳散装茯砖茶中分离得到谢瓦曲霉（Aspergillus chevalieri），并用其对紫娟红茶进行固态发酵。结果表明，紫娟红茶经发酵后，“金花”菌数量极显著增加，茶汤色泽由亮黄色变为橙红色；同时茶多酚、儿茶素、水浸出物、游离氨基酸、茶黄素和茶红素均整体出现不同程度的下降，而花青素、总黄酮含量整体呈升高的变化趋势。经谢瓦曲霉发酵后的紫娟红茶不仅能有效改善其茶汤色泽滋味，还可以促进紫娟红茶发酵过程中抗氧化物质的释放。更多还原

【Abstract】 In order to explore the species of ’golden-flower’ fungus in bulk Fu brick tea from Jingyang and its effect on the quality of Zijuan black tea,Aspergillus chevalieri was isolated from the bulk Fu brick tea from Jingyang and used for solid-state fermentation of Zijuan black tea. The results showed that after fermentation,the number of ’Jinhua’ fungus in Zijuan black tea increased significantly. The color of the tea soup has been changed from bright yellow to orange-red,and the levels of tea polyphenols,catechins,water extracts,free amino acids,theaflavins,and thearubinins decreased to varying degrees. The content of anthocyanins and total flavonoids increased overall. The Zijuan black tea fermented by Aspergillus chevalieri could not only improve the color and taste of the tea soup effectively but also promote the release of antioxidant substances during the fermentation process.更多还原