摘要
将从普洱茶中分离鉴定到的阿曲霉A1(Aspergillus amstelodami A1)接种于灭菌和未灭菌的晒青茶中,分别进行纯菌发酵和强化发酵,进而研究发酵茶样的感官特征、化学成分及微生物群落结构。结果表明,纯菌发酵茶叶中的茶多酚和5种儿茶素含量均显著降低,茶红素和茶褐素含量均显著增加;与自然发酵茶样相比,强化发酵茶样中的茶褐素和可溶性糖含量均显著升高,而儿茶素、表儿茶素、表没食子儿茶素和咖啡碱含量均显著降低,其干茶外形、汤色、滋味、香气和叶底感官审评分数均显著升高,且茶汤的a^(*)值、b^(*)值升高,L^(*)值降低;阿曲霉A1虽不是强化发酵茶样的优势真菌,但其改变了茶样中的微生物群落结构,即通过与其他微生物协同作用,阿曲霉A1发酵可改变茶叶的特征成分,提高普洱茶的感官品质。
Aspergillus amstelodami A1 isolated from Pu-erh tea was inoculated in sterilized or unsterilized sun-dried green tea leaves to develop pure culture fermentation and enhanced fermentation(EF)of Pu-erh tea.The results showed that the content of tea polyphenols and five catechins in tea decreased significantly,and the content of thearubigins and theabrownins increased significantly after pure culture fermentation.Compared with natural fermentation,the levels of soluble sugars and theabrownins in EF were significantly higher,whereas the levels of gallic acid,(+)-catechin,(-)-epicatechin,(-)-epigallocatechin and caffeine were significantly lower;the scores of sensory evaluation including appearance,color of infusion,taste,aroma and infused leaves in EF were significantly higher;while the value of a^(*)and b^(*)of EF′s tea infusion were higher and the value of L^(*)was lower.A.amstelodami A1 didn′t become the dominant fungi in EF,while the microbial communities in EF were different from those in NF.Therefore,the enhanced fermentation by inoculation of A.amstelodami A1 changed the chemical components of tea leaves through the synergistic effect with other microorganisms,therefore improving the sensory quality of Pu-erh tea.
作者
刘琨毅
王利妍
安江珊
罗慧
王兴华
马燕
吕才有
赵明
LIU Kunyi;WANG Liyan;AN Jiangshan;LUO Hui;WANG Xinghua;MA Yan;LYU Caiyou;ZHAO Ming(College of Tea/College of Food Science and Technology/The Key Laboratory of Medicinal Plant Biology of Yunnan Province/National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,China;College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China;Pu′er Institute of Tea Science,Pu′er 665000,China)
出处
《轻工学报》
北大核心
2022年第4期1-9,共9页
Journal of Light Industry
基金
国家自然科学基金项目(31760225,32160728)
云南省高层次人才计划培养计划青年拔尖人才项目(YNWR-QNBJ-2018-366)
国家现代农业茶叶产业体系专项资金项目(CARS-19)
云南省科技厅科技计划项目(202104BI090008)。
关键词
普洱茶
阿曲霉
强化发酵
茶叶化学成分
微生物群落
Pu-erh tea
Aspergillus amstelodami
enhanced fermentation
tea chemical component
microbial community
