不同菌种比例对发酵桑叶茶生物活性成分含量的影响  

Effect of different starter rate on content of bioactive ingredient in fermented mulberry-leaf tea

作　　者：肖洪[1] 黄先智[2] 丁晓雯[1] 沈以红 张亚琼[1] 梁菡峪[1] 张迪[1] 丁顺杰[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工重点实验室,重庆400715 [2]西南大学蚕学与生物系统研究所,重庆400715 [3]家蚕基因组生物学国家重点实验室,重庆400715

出　　处：《食品工业科技》2013年第24期205-208,224,共5页Science and Technology of Food Industry

基　　金：国家蚕桑产业技术体系(CARS-22-ZJ0503);提高桑叶茶品质关键技术研究(CSTC,2012gg-yyjs80022)

摘　　要：目的:研究不同菌种比例对发酵桑叶茶中脱氧野尻霉素(DNJ)、黄酮、多糖、多酚生物活性成分含量变化,为桑叶茶功能评价提供参考数据。方法:HPLC法测DNJ,比色法测定黄酮、多糖、多酚。结果:与自然发酵比较,所有比例的黑曲霉+日本根霉+绿色木霉发酵桑叶茶中DNJ含量增加,黑曲霉∶日本根霉∶绿色木霉=2∶1∶2发酵的桑叶茶中DNJ含量增加最高,达8.94%;大多比例发酵的桑叶茶中黄酮、多糖、多酚含量均下降;在黑曲霉∶日本根霉∶绿色木霉=1∶1∶1时桑叶茶中黄酮最高下降15.39%;在比例为2∶1∶2时,多糖最高下降13.30%;在比例为1∶2∶2时多酚下降最高为23.90%;黑曲霉∶日本根霉∶绿色木霉=1∶2∶1时DNJ增加6.43%,黄酮增加1.16%,多糖下降最低为6.78%,多酚增加1.68%。结论:以黑曲霉∶日本根霉∶绿色木霉=1∶2∶1发酵的桑叶茶综合品质好;黑曲霉∶日本根霉∶绿色木霉=2∶1∶2发酵能有效增加桑叶茶中DNJ。Objective.The content change of DNJ,flavonoid, polysaccharid and polyphenol in fermented mulberryleaf tea with different strains rate was studied. Methods.DNJ was determined by HPLC,flavonoid,polysaccharid and polyphenol were determined by spectrophotometric method. Results=Compared with mulberry-leaf tea by natural fermented,DNJ content in all kinds of fermented Mulberry-leaf tea fermented by AsPergillus niger＋ Rhizopus japonicus Vuillemin＋Trichoderma viride was increased ,DNJ in Mulberry-leaf tea fermented by AsPergillus niger：Rhizopus japonicus Vuillemin： Trichoderma viride=2：1：2 increased the highest 8.94% ,the contents of flavonoids,polysaccharides,tea polyphenol content were decreased in most of the fermentated mulberryleaf tea sample,which fermented by different AsPergi//us niger＋Rhizopus japonicus Vuillemin＋ Trichoderma viride rate. The contents of flavonoids in mulberry-leaf tea fermented by AsPergillus niger.Rhizopus japonicus Vuillemin： Trichoderma viride=1 ：1：1 had decreased highestly 15.39%. Contents of polysaccharides had decreased 13.30% ,when the ratio was 2：1：2. The contents of tea polyphenol had decreased highestly 23.90% ,when the ratio was 1：2：2. The contents of DNJ was increased 6.43%,flavonoids increased 1.16%, polysaccharides decreased 6.78% and tea polyphenol increased 1.68% in Mulberry-leaf tea fermented by AsPergillus niger：Rhizopus japonicus Vuillemin：Trichoderma viride=2 ：2：1, Conclusion ： Mulberry -leaf tea had a better integrated quality fermented by AsPergillus niger.Rhizopusjaponicus Vuillemin：Trichoderma virid=1：2：1 ,DNJ in fermented mulberryleaf tea could be improved by AsPergillus niger：.Rhizopus japonicus Vuillemin： Trichoderma viride=2：1：2.

关 键 词：发酵 桑叶茶 DNJ 黄酮 多糖 多酚 

分 类 号：TS272[农业科学—茶叶生产加工]