冠突散囊菌对茶叶品质成分的影响研究  

The qualitative component conversion in dark tea after colonization of Eurotium cristatum strains

作　　者：李适[1] 龚雪 刘仲华[1] 黄浩[1] 黄建安[1] 

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]贵州省茶叶研究所,贵州贵阳550006

出　　处：《菌物学报》2014年第3期713-718,共6页Mycosystema

摘　　要：为揭示黑茶"发花"过程中冠突散囊菌对茶叶中主要品质成分的影响,以黑毛茶为原料,比较了"发花"前后各品质成分的差异。结果显示:"发花"过程中多酚类物质减少16.75%,黄酮类物质减少5.65%,水溶性蛋白减少22.77%,可溶性糖减少10.73%,水浸出物变化不明显。采用HPLC方法对"发花"前后黑毛茶中的氨基酸、生物碱、儿茶素、有机酸类成分的组成及含量进行比较:"发花"过程中氨基酸总量减少达88.62%,其中茶氨酸、谷氨酸、天冬氨酸、酪氨酸的下降最为剧烈;生物碱"发花"后呈上升的趋势,咖啡碱的含量提高8.55%,可可碱提高11.76%;儿茶素类成分总量下降,其中没食子酸和简单儿茶素"发花"后含量升高,其他酯型儿茶素降低;主要的有机酸类成分总含量下降,苹果酸下降迅速,琥珀酸的含量上升到发酵前的8.42倍,研究结果为科学阐述"发花"对黑茶的品质形成机理及其作用提供参考。The qualitative component conversion in dark tea was observed after colonization of Eurotium cristatum strains After the colonization of Eurotium cristatum strains, polyphenols, flavonoids, water-soluble proteins and soluble sugar were reduced by 16.75%, 5.65%, 22.77% and 10.73% respectively, but the total water extract did not change significantly. The results of HPLC determination showed that while the total amino acids, catechins, organic acids were decreased, caffeine and theobromine increased by 8.55% and 11.76%. Simple catechins and succinic acid showed reversed results; succinic acid is 8.42 times that of pre-fermentation. The results will be beneficial for clarifying the mechanism of quality formation of ＇Fu＇ brick tea.

关 键 词：冠突散囊菌 “发花” 品质成分 

分 类 号：S571.1[农业科学—茶叶生产加工]