冠突散囊菌对茶叶品质成分及其抗氧化活性影响  

Effects of Eurotium cristatum on tea quality and antioxidant activity

作　　者：欧阳梅[1] 熊昌云[1] 屠幼英[1] 程龙[2] 舒华[1] 汤雯[1] 

机构地区：[1]浙江大学农业与生物技术学院茶学系,杭州310058 [2]江苏无锡卫生高等职业技术学校,无锡214111

出　　处：《菌物学报》2011年第2期343-348,共6页Mycosystema

基　　金：国家自然科学基金(No.30901002);中央高校基本科研业务费专项资金

摘　　要：从茯砖茶样中分离纯化制得冠突散囊菌Eurotium cristatum菌株,选用普通炒青绿毛茶做茶坯,应用人工接种发酵技术进行固体发酵制成发酵散茶。结果表明:冠突散囊菌发酵一个月后的炒青绿茶不仅品质成分明显改善,茶黄素和茶红素高于其他样品,而且苦涩味减轻;采用1,1-二苯基-2-三硝基苯肼(DPPH)法和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)(ABTS)法测定发酵散茶的抗氧化活性,结果显示,对两种自由基的清除能力分别达到75%和56%以上,与湖南茯砖茶相近。发酵散茶的ABTS自由基清除能力分别高于对照和浙江茯砖茶64.7%和80.6%,而对DPPH的清除能力略低于对照,但是高于浙江茯砖茶。Eurotium cristatum isolated from natural ＂Fu＂ brick tea was inoculated into pan-fired green tea.After fermentation of 30 days,the taste and chemical components of the tea were measured.The antioxidant activity of the fermented tea was also evaluated by using 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-（2,4,6-trinitrophenyl）hydrazyl（DPPH） and 2,2＇-azinobis-（3-ethylbenzthiazoline-6-sulphonate）（ABTS）.The results showed that the quality of the fermented tea was improved,and the treatment reduced the bitter taste and increased the content of theaflavin and thearubin.The scavenging abilities of the fermented tea reached 75% and 56% respectively in determination by DPPH and ABTS radical methods,and were similar to those of ＂Fu＂ brick tea produced naturally from Hunan Province,or reached 64.7% and 80.6%,and were higher than those of ＂Fu＂ brick tea produced naturally from Zhejiang Province.

关 键 词：茯砖茶 化学成分 发酵 抗氧化活性 

分 类 号：TS272[农业科学—茶叶生产加工]