【作者】 刘文瑶； 陈忠正； 李斌； 方祥；

【Author】 LIU Wenyao,CHEN Zhongzheng,LI Bin,FANG Xiang (College of Food Science,South China Agricultural University,Guangzhou 510642,China)

【机构】 华南农业大学食品学院生物工程系；

【摘要】 利用从普洱茶中分离的优势种群黑曲霉H-15和酵母菌P1接种绿茶茶汤进行混菌发酵,对发酵过程中茶汤内质成分的变化规律进行分析。结果表明:发酵过程中咖啡碱和茶多酚总量变化较小,但儿茶素各组分的含量变化较大,其中酯型儿茶素GCG、ECG和EGCG含量快速降低,ECG和EGCG在30h后不能检出,GCG在40h后不能检出,发酵60h后,非酯型儿茶素EGC、DL-C、EC和GA含量显著性增加,增幅分别达到589.9%、26.5%、139.9%和219.4%,氨基酸含量减少75.9%,可溶性总糖减少15.2%,pH值由发酵前的4.93降至3.25。更多还原

【Abstract】 In this study,Aspergillus niger H-15 and yeast stain P1,the dominant microorganisms,isolated from Puer tea were used to ferment green tea in liquid.Results showed that the changes of active components during liquid fermentation were different from those of solid-state fermentation.During liquid fermentation,tea polyphenols and caffeine showed a small dynamic change.Content of Amino-acid decreased from 0.58mg/mL to 0.14mg/mL,soluble sugar decreased from 13.38mg/mL to 11.34mg/mL,and pH droped from 4.93 to 3.25.Ester catechins were degraded and could not be detected by HPLC after 40h,and the non-galloylated catechins,such as EGC、DL-C、EC and GA increased significantly,their increase rate up to 589.9%、26.5%、139.9% and 219.4% respectively.更多还原