黑曲霉发酵对咖啡碱代谢的影响  

Influence of Aspergillus niger Fermentation on Caffeine Metabolism

作　　者：马存强[1] 李静[1] 周斌星[1,2] 柴洁[1] 杨超[1] 任小盈[1] 张梦华[3] 

机构地区：[1]云南农业大学普洱茶学院,云南昆明650201 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]河南省淮阳县人民医院,河南周口466700

出　　处：《江西农业学报》2014年第5期42-46,共5页Acta Agriculturae Jiangxi

基　　金：国家科技支撑计划(2007BAD58B03);保山市科技项目"保山市特种茶叶开发与研究"

摘　　要：普洱茶固态发酵过程的实质是微生物代谢作用,而黑曲霉在代谢中为优势菌,对咖啡碱代谢产生巨大影响。以黑曲霉为单一菌种,分别接种到茶叶、茶汤和含咖啡碱的液态培养基,并测定不同发酵阶段嘌呤碱的含量。结果表明,黑曲霉对茶叶碱的影响大于可可碱,对可可碱的影响大于咖啡碱,在咖啡碱液态培养基发酵中,茶叶碱增加幅度最大,且与咖啡碱浓度存在正相关性。The essence of pu - erh tea solid - fermentation process is microbial metabolism, and Aspergillus niger is a dominant fungus in the metabolism and has a huge impact on caffeine metabolism. In this study, Aspergillus niger strains were inoculated into tea, tea infusion, and liquid medium containing caffeine, then the content of purine base at different stages of fermentation was de- termined. The results showed that Aspergillus niger had grater effect on theophylline than on theobromine, and greater effect on theo- bromine than on caffeine. In addition, during the liquid - fermentation of pure caffeine, theophytline content increased to a maxi- mum extent, and it was positively correlated with caffeine concentration.

关 键 词：普洱茶 发酵 黑曲霉 咖啡碱代谢 

分 类 号：TS272[农业科学—茶叶生产加工]