白参菌发酵茶品质及安全性研究

摘 要：以稍微粗老的晒青茶为原料,接种白参菌进行固态发酵,对比研究发酵前后的品质及安全性。结果表明白参菌发酵茶品质综合评分较原料提高31%,品质明显改善,汤色由黄绿转变为橙红,粗老味消失,滋味变醇,又增添了菌香味,口感较为协调。白参菌发酵茶和原料的小鼠急性经口毒性试验效果一样,小鼠给受试物后观察14天,体重增长,全部存活,最大耐受量(MDT)大于15000 mg/(kg·bw),相当于成人每日平均拟用量6 g[100 mg/(kg·bw)]的150倍,参照急性毒性试验标准,白参菌茶和原料一样属无毒级茶饮品。

Quality and Safety of Schizophyllum communeh Fermented Tea

The coarse and old sun-dried green tea was used as the raw material, and inoculated schizophyllumcommuneh for solid-state fermetation to comparatively studied quality and safety before and after. The results showed that the comprehensive score of schizophyllumcommuneh fermented tea was 31% higher than that of the raw material, the quality improved markedly, and the color of the soup changed from yellow-green to orange-red, the old taste was disappeared, the taste became mellow, the smell of schizophyllumcommuneh added, and the taste became more harmonious. The effect of acute oral toxicity test of schizophyllumcommuneh fermented tea and raw materials in mice was the same. After the mice were given the test substance, they observed for 14 days, and all survived with increased weight. The maximum tolerated dose (MDT) was ?greater than 15000 mg/ (kg·bw), which was 150 times equivalent to the adult average daily dose of 6g [100 mg/(kg·bw)]. According to the standard of acute toxicity test, schizophyllumcommuneh tea is a kind of non-toxic tea beverage as the same as the raw material.