摘要
实验研究了冠突散囊菌液态深层发酵过程中黑茶活性成分变化及其与冠突散囊菌生长的关系。结果表明,发酵液颜色逐渐加深,后期菌丝自溶而导致浑浊;发酵液pH值先降后升;茶多酚、儿茶素、氨基酸、蔗糖逐渐减少;茶黄素、茶红素、茶褐素在不同发酵时期含量呈动态变化。
In this study, the changes of active components in dark tea related to the growth of Eurotium cristatum during the liquid fermentation were studied. The results showed that the color of fermenting liquor deepens gradually, and it becomes muddy because of mycelinm autolysis in the later stage. The contents of tea polyphenol, catechin, amino acid and sugar all decrease gradually. The tea pigments, such as theaflavin（TF）, thearubigin（TR）, theabrownin （TB）, vary dynamically in different fermentation stages.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期231-234,共4页
Food Science
关键词
冠突散囊菌
黑茶浸提液
液态发酵
活性成分
变化动态
Eurotium cristatum
dark tea slurry fluid
liquid fermentation
active component
variance trend
