茶叶发酵过程中多酚变化规律及抗氧化性研究  

Study on Variation Features and Antioxidant Activity of Polyphenol in Tea Fermentation Process

作　　者：张天英[1,2] 支春翔 张浩[1] 陈慧娟[1] 单书林[1] 莫海珍[1] 

机构地区：[1]河南科技学院,河南新乡453000 [2]河南省商水县畜牧局,河南商水466100

出　　处：《湖北农业科学》2011年第15期3144-3147,共4页Hubei Agricultural Sciences

基　　金：河南省科技厅重点科技攻关项目(102102310328)

摘　　要：通过对茶叶进行单一菌种和混合菌种的人工接种发酵,采用微波辅助浸提茶多酚,来研究茶叶发酵过程中多酚的变化规律及不同菌株发酵产物的抗氧化活性。结果表明,茶叶在发酵过程中多酚的含量随发酵时间的延长而降低,其中接种黑曲霉、酵母菌及接种黑曲霉、酵母菌、根曲霉、青霉的茶叶中多酚含量变化趋势明显,分别从31.16%降到5.32%,31.16%降到7.35%;不同菌种发酵产物的抗氧化能力存在差别,提取物的抗氧化能力随时间延长呈现先增后减的变化趋势。Tea was inoculated fermentated with a single strain and mixed strains.According to microwave assisted extraction of tea polyphenols,the variation of polyphenol and antioxidant activity of extracts were studied during the fermentation process of tea.The results indicated that： the content of the tea polyphenols in the fermentation process decreased with the prolonging of the fermentation time,especially the polyphenol of the tea inoculated Aspergillus niger and yeast and inoculated Aspergillus niger,yeast,root Aspergillus and Penicillium varied obviously.They reduced from 31.16% to 5.32%,from 31.16% to 7.35%;the product of fermentation of different strains differed in antioxidant capacity in the fermentation process,antioxidant activity of the tea extracts increased and then decreased with the time prolonged.

关 键 词：茶叶发酵 菌种 多酚 抗氧化 

分 类 号：S571.1[农业科学—茶叶生产加工]