普洱茶发酵过程中茶多糖分子量变化研究  

Study on changes of molecular weight of Puer tea polysaccharide during fermentation

作　　者：张文彦[1] 刘文君[1] 袁文侠[2] 李亚莉[2] 龚加顺[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学普洱茶学院,云南昆明650201

出　　处：《食品工业科技》2010年第3期114-116,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(30760152;30660116);国家科技支撑计划(2007BAD58B00)项目资助

摘　　要：从不同微生物发酵的普洱茶中提取茶多糖,并对其分离纯化?分子量分析,明确茶多糖在发酵过程中的变化规律。采用热水浸提乙醇沉淀法提取茶多糖,双氧水脱色,再用凝胶色谱(GPC)法测定其分子量。结果表明,由木霉和酵母发酵的普洱茶多糖提取物中糖分与蛋白质含量均随着发酵时间的延长而增加。由木霉发酵的普洱茶中多糖的分子量随着发酵时间的延长先增大然后减小;由酵母发酵的普洱茶中多糖的分子量未呈现出规律性变化。结果表明,茶原料、发酵的微生物种类以及发酵时间等对发酵普洱茶中多糖分子量都有影响。The tea polysaccharide was extracted from Puer tea fermetated by different microbe,then was separated and purification and analyze its molecular weight, so that we could clear its change the law in the process of fermentation.First of all, we used hot water to extract and the ethanol to precipitate it;finally, the molecular weight was determined using the Gel Permeation Chromatography（GPC） method.The results showed that the contents of carbohydrate part and protein part in tea polysaccharide extracted from Puer tea fermented with trichoderma and yeast were increased with increasing fermentation time.The molecular weight of tea polysaccharide in Puer tea fermented with trichoderma was increased with fermentation time, and then decreased with increasing time.However,the molecular weight of Puer tea fermented with yeast had no significant change the law.It suggested that the factors such as tea material, microbe and fermentation time had obvious effect on the molecular weight of Puer tea.

关 键 词：普洱茶 茶多糖 分子量 微生物 

分 类 号：TS272.2[农业科学—茶叶生产加工]