黑曲霉与顶头孢霉菌株对普洱茶品质的影响  

Effects of the Strains of Aspergillus Niger and Acremonium Chrysogenum on the Quality of Pu-er Tea

作　　者：李雪玲 陈华红 王建文 王波 周红杰[2] LI Xueling;CHEN Huahong;WANG Jianwen;WANG Bo;ZHOU Hongjie(Department of Chemistry and Life Science,Chuxiong Normal University,Chuxiong 675000,China;Longrun Puerh-Tea Academy,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]楚雄师范学院化学与生命科学学院,云南楚雄675000 [2]云南农业大学龙润普洱茶学院,云南昆明650201

出　　处：《食品科技》2020年第1期121-127,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31100009,31260197)。

摘　　要：使用黑曲霉与顶头孢霉菌株,通过不同的组合接种方式发酵普洱茶,测定发酵过程中茶叶氨基酸、茶多酚、咖啡碱、儿茶素、黄酮、茶黄素、茶褐素、茶红素、单糖、多糖、寡糖等主要功能成分的变化,研究2种微生物在普洱茶发酵中的作用。结果显示,不同的组合方式发酵普洱茶过程中,茶叶中主要化学功能成分的变化规律不同。发酵后,3种茶样中的多糖、茶多酚和茶红素的含量近似,而优先接种顶头孢霉茶样中的咖啡碱、氨基酸、儿茶素、茶褐素、黄酮和寡糖等品质成分含量均明显高于另外2组茶样,因此,以顶头孢霉作为优势菌株和黑曲霉进行组合发酵最有利于普洱茶优良品质的形成。The sterilized raw Pu-er tea samples were fermented with different strains combination of Aspergillus niger and Acremonium chrysogenum to investgate the role of microorganisms in Pu’er tea fermentation.The various contents of amion acids,polyphenols,caffeine,catechins,flavonoids,theaflavins,thearubigins,theabrownine,monosaccharide,oligosaccharide and polysaccharide from tea products were investigated and analyzed during fermentation process.The results show that the contents of the main quality ingredients from Pu-er tea have differently change with the various dominant fermented microbes.Three fermented tea samples have the similar contents of polysaccharide,polyphenols and thearubigins.However,The contents of amion acids,caffeine,catechins,flavonoids,theabrownine and oligosaccharide from the tea samples that Acremonium chrysogenum as the dominant microbe are higher than two other tea samples.Therefore,the combined fermentation with Acremonium chrysogenum as the dominant strain and Aspergillus niger is most beneficial to the formation of good quality of Pu’er tea.

关 键 词：黑曲霉 顶头孢霉 普洱茶 发酵 品质成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]