真菌与茶叶中咖啡碱代谢关系初探  

Primary Study on Relationship between Fungi and Caffeine Metabolism in Tea

作　　者：李静[1] 马存强[1] 任小盈[1] 杨超[1] 周斌星[1,2] 史高杰[3] 李发志 

机构地区：[1]云南农业大学龙润普洱茶学院,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]海南省琼州学院旅游管理学院,海南三亚572000 [4]云南省保山市隆阳区茶叶技术推广站,云南保山678000

出　　处：《江西农业学报》2015年第6期61-64,共4页Acta Agriculturae Jiangxi

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

摘　　要：微生物对咖啡碱有降解作用,可应用于低咖啡碱茶叶生产。以普洱茶渥堆分离鉴定出的黑曲霉、青霉菌、酵母菌等真菌为接种微生物,以咖啡碱唯一营养物质培养基、晒青毛茶、茶汤和咖啡碱PDB液态培养基为试验材料探索发酵过程中嘌呤碱含量与微生物的关系。结果表明:3种真菌均能部分降解咖啡碱,可可碱含量稳定,酵母菌发酵中茶叶碱含量大幅度升高,增幅可达最初的23.45倍,在黑曲霉茶叶、PDB液态培养基发酵中,茶叶碱含量有所上升,增幅与咖啡碱存在形式有关,青霉菌对咖啡碱代谢影响较小,仅在PDB液态发酵中茶叶碱含量有所上升。由此可见酵母菌对咖啡碱代谢影响较大,黑曲霉居中,青霉菌最小;咖啡碱、可可碱、茶叶碱在嘌呤碱代谢中存在相关性。Some microorganisms can degrade caffeine, so they can be exploited in low-caffeine tea processing.Many species of fungi were isolated and identified during pu-erh tea pile fermentation, such as Aspergillus niger, penicillium and saccharomycetes. These fungi were inoculated on various media, and the relationships between these fungi and purine base content in tea in fermentation process were explored. The results indicated that these three species of fungi all could degrade caffeine partly, and the content of theobromine was relatively stable.The content of theophylline was sharply enhanced during the fermentation by saccharomycetes, being 23.45 times that of the control.The content of theophylline increased to some extent during sun-drying tea fermentation and caffeine PDB liquid-state fermentation by Aspergillus niger, and its increment was related to the existence form of caffeine.Penicillium had little influence on caffeine metabolism in tea, and the content of theophylline somewhat rose only during PDB liquid-state fermentation.In conclusion, saccharomycetes had the greatest effect on caffeine metabolism, followed by Aspergillus niger.There existed correlations among caffeine, theobromine and theophylline in the metabolism of purine base.

关 键 词：真菌 发酵 咖啡碱 代谢 茶叶 

分 类 号：TS272[农业科学—茶叶生产加工]