| 绿茶活性成分在酵母发酵过程中的代谢动力学研究 |
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| 引用本文： | 陈暄,屠幼英,童启庆,陈利燕,林智.绿茶活性成分在酵母发酵过程中的代谢动力学研究[J].茶叶科学,2002,22(1):66-69. |
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| 作者姓名： | 陈暄 屠幼英 童启庆 陈利燕 林智 |
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| 作者单位： | 1. 浙江大学茶学系,浙江,杭州,310029
2. 农业部茶叶化学工程重点实验室,浙江,杭州,310008 |
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| 摘 要： | 通过对绿茶发酵过程中还原糖、茶多酚、儿茶素及有机酸的检测,以及对pH、糖度的分析,发现在发酵开始的12-24 h多酚和表型儿茶素含量迅速下降,菌体中儿茶素积累增加,部分儿茶素被酵母吸收利用;在发酵过程中几种有机酸的含量均有不同程度的增加。总糖和pH随发酵的进行而下降,还原糖的含量在48 h前均显上升趋势。
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| 关 键 词： | 绿茶 发酵 儿茶素 有机酸 还原糖 |
| 文章编号： | 1000-369X(2002)01-0066-04 |
| 修稿时间： | 2001年7月2日 |
Study on the Metabolic Kinetics of Active Components in Green Tea Extract During the Fermentation By Yeast |
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| CHEN Xuan,TU You-ying,TONG Qi-qing,CHEN Li-yan,LIN Zhi.Study on the Metabolic Kinetics of Active Components in Green Tea Extract During the Fermentation By Yeast[J].Journal of Tea Science,2002,22(1):66-69. |
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| Authors: | CHEN Xuan TU You-ying TONG Qi-qing CHEN Li-yan LIN Zhi |
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| Institution: | CHEN Xuan1,TU You-ying1,TONG Qi-qing1,CHEN Li-yan1,LIN Zhi2 |
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| Abstract: | The dynamics of reducing sugar, tea polyphenols, catechins and some organic acids in the cultural solution contained green tea extract were investigated. The tea polyphenols and catechins in the fermentation solution decreased sharply, the catechins increased in yeast cells during the first 12th 24th hours, which indicated that they were partly absorbed or utilized by the yeast. The contents of some organic acid increased in certain degree, and the concentration of sugar and pH value decreased during the fermentation. Reducing sugar had been increasing in 0-48th hours. |
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| Keywords: | Green tea Fermentation Catechin Organic acid Reducing sugar |
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