灰树花固体发酵茶青的研究  

Study on solid-state fermentation of Grifola frondosa with tea green as the substrate

作　　者：马立青[1] 郭丽琼[1,2] 林俊芳[1,2] 邹毓琳[1] 

机构地区：[1]华南农业大学食品学院生物工程系,广东广州510640 [2]华南农业大学生物质能研究所,广东广州510640

出　　处：《食品工业科技》2012年第10期228-230,246,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31071837);广东省科技计划(2009B020201012)

摘　　要：以茶青为发酵培养基质,对灰树花固体发酵过程中的各种内含物含量的变化及其品质进行了研究。结果表明,灰树花的最佳发酵培养基成分及培养条件:中叶茶,2%大豆粉,接种量1%,培养温度25℃,培养时间9d。发酵后其菌质的有效成分为:茶多酚1.78%,游离氨基酸0.77%,酚氨比2.3,多糖4.69%。与发酵前比较其多糖含量增加了31.7%,茶多酚降解了77.8%,游离氨基酸降低了26.7%,酚氨比降低了69.9%,茶叶品质得到很大改善。Contents changes of various components and quality of the tea green in fermentation of Grifola frondosa was studied.The optimum medium components and culture conditions were determined as follows：Medium tea green,soybean powder 2%,inoculation amount 1%,temperature 25℃ and fermentation time 9d.After fermentation,the effective components of fungal substance were studied as follows：Tea polyphenols 1.78%,free amino acid 0.77%,polyphenols/amino acid value 2.3,polysaccharide 4.69%.Compared with the raw fungal substance,polysaccharides was increased by 31.7%,tea polyphenols were decreased by 77.8%,free amino acids were decreased by 26.7% and the proportion of polyphenol and amino acid was decreased by 69.9%,which revealed that the tea quality was improved greatly.

关 键 词：多糖 茶多酚 氨基酸 茶青 

分 类 号：TS201.3[轻工技术与工程—食品科学]