| 绿茶茶汤混菌发酵过程中内质成分的变化 |
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| 引用本文： | 刘文瑶,陈忠正,李斌,方祥. 绿茶茶汤混菌发酵过程中内质成分的变化[J]. 茶叶科学, 2011, 31(3): 225-229. DOI: 10.13305/j.cnki.jts.2011.03.009 |
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| 作者姓名： | 刘文瑶 陈忠正 李斌 方祥 |
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| 作者单位： | 华南农业大学食品学院生物工程系,广东,广州,510642;华南农业大学食品学院生物工程系,广东,广州,510642;华南农业大学食品学院生物工程系,广东,广州,510642;华南农业大学食品学院生物工程系,广东,广州,510642 |
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| 基金项目： | 现代农业产业技术体系建设专项 |
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| 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、EGCG的含量快速降低,ECG、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由发酵前的4.93降至3.25。
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| 关 键 词： | 黑曲霉 酵母菌 茶汤 液态发酵 化学成分 |
| 收稿时间： | 2010-08-25 |
Studies on the Changes of Components of Green Tea by Mixed Liquid Fermentation |
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| LIU Wen-yao,CHEN Zhong-zheng,LI Bin,FANG Xiang. Studies on the Changes of Components of Green Tea by Mixed Liquid Fermentation[J]. Journal of Tea Science, 2011, 31(3): 225-229. DOI: 10.13305/j.cnki.jts.2011.03.009 |
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| Authors: | LIU Wen-yao CHEN Zhong-zheng LI Bin FANG Xiang |
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| Affiliation: | College of Food Science, South China Agricultural University, Guangzhou 510642, China |
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| 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 0.14 mg/mL,soluble sugar decreased from 13.38 mg/mL to 11.34 mg/mL,and pH droped from 4.93 to ... |
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| Keywords: | A.niger yeast tea soup liquid fermentation active components |
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